Blogs
Can anyone suggest the best place that I can source and buy 'Couverture' chocolate in Turkey? I have used Callebaut in the past and would welcome other suggestions subject to availability. Thank you.
hello out there, I am going to Oaxaca Mexico in March and want to take a Chocolate making class while there. Any suggestions???
Has anyone out there had any luck finding a decent sized tempering machine that is CSA approved?
We are currently in the process of having our Selmi inspected and it looks like it may be challenging.
I'm always trying new things. Some "flop" and some are really successful. to date I only pan - an enrober is on my "wish list".
I'd like to experiment to see if I can incorporate honey into chocolate. I mean, actually combine these two really popular natural products.
Of course honey contains water which make chocolate seize. So I have not even tried that. Best I can source at the moment is 15% water content - that might be low enough for me to experiment. Any comments? Am thinking it is too high and would be sticky and would not polish.
I have tried some "dried honey" but so far it's not been wonderful as there are around 70% honey solids and 30% glucose. This makes it grainy and has a poor "mouth feel" when incororated into the chocolate itself. It IS "real honey" from bees - not from a plant.
Has anyone tried combining chocolate and honey in this way?
Thanks
Colin
I recently revamped my website. I turned it into a chocolate blog where I share information about chocolate recipes, reviews, and pretty much anything about chocolate. It is going to be exciting because it gives me an excuse to eat more chocolate and expand my palette as I sample chocolate from all around the world. As of this post, there is not much there because I just started, but there will be more to come.
In this show " Straight From the Source - Episode 17 - Cacao in Hawaii with Madre Chocolate " this cacao orchard was mentioned. I thought I'd share photos that I took there. See them here: http://www.flickr.com/photos/ichad/sets/72157626061234395/
Can anyone tell me the shelf life of Pernigotti cocoa powder, which has a higher fat content (20-22%)?
Thanks,
Dorothy
just wanted to let you all know that tcho moved their new 99% bar out of "beta" and is selling it at the full bar size (58gram). online it's 2 bars for $11
http://www.tcho.com/shop/chocolate/bars/91594
so the thing is - this stuff is special. i have tried 99% many times and actually used to eat the scharfenberger 99% although it was borderline in terms of being palatable eaten plain. but this tcho bar really has beaten down the bitterness and let the real flavor come through with no sugar. i don't know how they did it but it's really surprising.
i enjoy chocolate but i don't like how the refined sugar makes me feel.usuallyi'm eating such a small amount that it's not a big deal. but to have the fullchocolateflavor with no bitterness and no sugar is great. I have triedchocolatesweetened with brown rice syrup and it's pretty good. other 'diabetic' chocolates that i have tried are gross.
anyway i do want to disclose that i work on their website but i am not an employee and get no benefit from sales or commissions or anything like that. i just like their products.
My husband I are trying to get a business off the ground and are in search of a company for packaging. We are primarily selling small batch hand rolled truffles and would like to have boxes that will show off our work and not break the bank. Any suggestions?
Thank you for any help you can offer.
Kristine Enos
Danielson, CT