Category Archive: Uncategorized

Jul 26

How to Savor Chocolate – Enjoying the Experience of Tasting

Tasting chocolate for pleasure results in wonderful discoveries.  It truly is an excellent way to explore and expand your preferences.   For certain, no two people taste flavors or grasp textures in the same way. An excellent way to experience chocolate is to taste one type of chocolate at a time, for example, bittersweet chocolate, …

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Jul 10

How Chocolate Is Made – The Guittard Way

Below are excerpts from Guittard on how they go about their chocolate making process: Growing High Quality Cacao High quality chocolate starts in shaded, jungle-like forests of cacao trees, so Guittard works closely with cacao growers to develop desired chocolate flavors in the beans. Growers carefully manage the health and development of the delicate trees, …

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Jun 10

Recipe – Valrhona Sorbet Fraise

valrhona-strawberry-passion

500 g strawberry pulp (10% sugar added) 150 g caster sugar 60 g glucose powder 290 g mineral water 3 g stabilizer SL64 Heat the water.When the temperature reaches 40°C, add the sugars and the stabilizer. Bring to the boil. Cool rapidly to 10°C. Leave to mature in a refrigerator overnight. Add the defrosted strawberry …

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May 13

Lindt Chocolatiers Share Their Advice

Lindt chocolatiers are some of the most dedicated in the world.  Below are some of the sage words some of their most experienced Master Chocolatiers to anyone interested in pursuing the art: Treat the chocolate with respect, because it can be extremely temperamental.  - Ann For anyone aspiring to enter the profession they should pursue good …

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Apr 12

Plantations Chocolate – History and Details

Q: Is Vintage Plantations Chocolates a “Bean to Bar” chocolate? A: Vintage Plantations Chocolates’ philosophy is to work with farmers who have decided to be certified from the Rainforest Alliance and take them by the hand and add value to their crops so they can make a better living. Hence, they can manage to live …

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Mar 14

History of Chocolate

Origins of Chocolate Theobroma cacao, native to Mexico, Central and South America, has been cultivated for at least three millennia in that region. Cocoa mass was used originally in Mesoamerica both as a beverage, and as an ingredient in foods. Chocolate has been used as a drink for nearly all of its history. The earliest …

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Mar 09

World’s Best White Chocolate Bars

AMEDEI__104_white_with_pistachio

The Best White Chocolate The average composition of a typical bar of top-quality white chocolate is about 30% cocoa butter and 70% sugar and milk solids combined. With such a low percentage of cocoa butter in comparison to milk and sugar, the texture is usually thick, soft and sometimes fudge-like. By contrast, a 70% cocoa …

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Mar 03

Cocoa Powder Facts

What is Cocoa Powder? Cocoa powder is a powder which is obtained from cocoa solids, one of the two components of chocolate liquor. chocolate liquor is a substance which is obtained during the manufacturing process which turns cacao beans into chocolate products. Cocoa powder can be added to baked goods for a chocolatey flavor, whisked …

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Mar 01

Guittard Maple Walnut Truffles

A great combination of tastes and textures Yield: 16-20 one-inch truffles 1 cup (6 ounces) GUITTARD CHOC-AU-LAIT VANILLA MILK CHIPS 2 tablespoons evaporated milk 1 tablespoon unsalted butter 1/2 teaspoon maple flavoring 1/2 cup finely chopped walnuts Combine all ingredients except walnuts in top of double boiler over low heat, stirring frequently until melted and …

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Feb 26

Scharffen Berger Cacao Nib Rub on Tri Tip Roast

Added this to grilled items and this run will bring out a slightly nutty, earthy flavor with slight chocolate overtones. Use on tri tips or skirt steak or flank steak. The rub can stay on the meat overnight, or can be patted on a few hours before grilling. INGREDIENTS 2 tablespoons SCHARFFEN BERGER Cacao Nibs …

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