Actually Daintree Estates is not just a bean to bar chocolate maker, but the only pod to plate chocolate maker in Australia. ;^)
Our full size blocks are not far away now. Product launch is expected in September or early October.
Very exciting news! Australia now has four bean to bar chocolate makers (I think I am counting correctly). Haigh's, Nui, Zokoko and now Daintree Estates ( www.daintreeestates.com ). Check out their comprehensive website for more info, the shop is not up and running yet but soon I am told.
I have had the good fortune to have worked with some of the cocoa from Mango Park run by Don and the chocolate I have made from itis amazing! The flavour notes are very unusual, I get liquorice and pineapple very strongly in this chocolate.
Well done guys!!
Kathryn,
I've been working long hours lately and have not done much chocolate making lately, or anything else for that matter! Thank you for the recipe, I look foward to making it and will let you know how it turns out...
DM
Cool, so the raspberry reduction, as of yesterday at least, consists of an entire bag of frozen raspberries, which is a little over 3 cups according to the package, dumped directly into a saucepan from frozen. I let it cook down until it loses that "wet" look, about an hour to an hour and a half. After that, let it cool enough to throw in the food processor or blender, and finally strain to get most of the seeds out.
The ganache recipe is:
1/2c heavy cream
1T unsalted soft butter
20 oz white chocolate
1/4c of the raspberry reduction
1 oz (by weight) freeze dried raspberries
I tend to go heavy on the chocolate with white chocolate ganaches, cause I like the firmness.
yes I would most definately be interested! I have since learned how to make a raspberry cream center which I cant wait to try with the huckleberries but I'd love to try your recipes as well. Thank you!
I know it's been a long time since you posted this, and It's about 2:30 am here, so if I see a response later today when I'm fully awakethat you're still interested, I'll give you more details. For now, let me say I've been making a really good raspberry ganache in white chocolate and I do it primarily by making a pureed raspberry reduction, reducing down to 1/4 the original volume of the puree. I typically start this with frozen raspberries. The consistency I end up with is something of a sticky paste. I also, because I'm able to get it, add some freeze dried powdered raspberries to the puree before I reduce and also to the ganache itself. Let me know if you want recipes.
The reason it's doing that is because it's absorbed moisture. You're likely not buying in bulk, but from either a distributor or other 3rd party where the mfr has lost control of it's storage and age. White chocolate is more sensitive to moisture absorption than other types. And given that it often doesn't 'turn' stock as quickly as other chocolates, as it sits it absorbs more moisture. And forms the lumps you see.
How to fix? Tough one. You can melt it and add 0.1-0.2% fluid lecithin and mix - that might help but no guarantees. Better answer is to call the mfr and get the decipher code for their lot system so you can determine when it was manufactured. use that to help assist which material you purchase - try to only get that which is 3 months old or fresher, and only that in a factory sealed, poly lined container (bag or otherwise). I would also not microwave it 8-)
hell dawn , if you are following the rules 27 then up to 29-30
then you have to check the chocolates you are using ,is it too thick
or is it too old , my recommendation is to use another brand
of white chocolates with 3 or 4 melting drops ,good luck
Thank you Robyn. I was thinking the same thing, in regards to the brand of chocoalte I was using. This particular time, I was using ghiradelli. I don't usually use them as a general rule but have not had any trouble using their dark or milk chocolate. I was also thinking of using almond bark ( I know I know...yuck!) only a small amount though to melt at firstand then add the better quality chocolate to it a little at a time, in the hopes that the better quality chocolate would preside as far as flavoring goes.
Perhaps I will try the EGuittard with the temperature suggestions from Thomas and Dieter Speer and see how that goes first...
Thanks for answering my SOS!!
It may be the chocolate you are using. Some of the cheaper ones never get passed being a big clump. I've tried a few and just ended up throwing them out because it never melted completely.
I have found that Valrhona, El Rey and EGuittard seem to be pretty fluid. Some complain they are too fluid, but I prefer that. I've had no trouble enrobing or molding with these.
Hi there
Never go above 50 C or you burn it heat it up slowly. When you temper white chocolate you have to do it at a lower temp. then milk or dark start by 45 C take then cool it down to 40 C take 1/3 out and cool it down to 24 - 25 C dempends on the cacaobutter in the chocolate mix it with 2/3 the final temp should not be above 28 C. Take a bread knife and take a sample when it hardes proplery and has a nice gloss after 5 min you know you tempered properly.
dear Dawn-Marie, use a double boiler and reduce the temperature of the water to say 60 centigrades, i.e. white chocolate needs very gentle warming; as otherwise a 'heat shock' will render the chocolate to clumps.
then, at first add a small amount of chopped-into-small-pieces white chocolate into meltingpott, as the chocolate melts add some more small amounts, continue this steps until all chocolate have melted.
Do not warm the chocolate higher than 29 centigrades.
That should work.
Try www.chocosphere.com . They are in Portland, OR.
Andrea
I am having a hard time trying to find organic couverture. I am currently living in San Diego, CA and would love to find a local supplier if anybody knows of any business please!! let me know. I would reallyappreciate it. Thank you in advance!
Jen =)
Thanks for that Clay. Very helpful now I understand. I was always doing the temper 2, it takes a bit more time but knowing now that it makes the chocolate just that bit better is good to know.
I bought another Delta, great machine for smaller quantities.
Cheers
ChocolateLife member Jan van Portvliet sent me the following question last week:
I am using the revolation delta. Great machine for what I do.
I have a question though and you might be able to give me an answer.
There are two tempering sets,tempering 1 and tempering 2. Tempering 1 goes back to the working temperature and tempering 2 first goes to the colder temperature and then heats up to the working temperature.
What is thedifference between the two?
I sent the question off to Chocovision and got the following response:
There are two temper modes; Temper 1 and Temper 2.
The Temper 1 cycle takes the chocolate from the set melt point to the set temper point. The Temper 2 cycle takes the chocolate from the set melt point to 3.5 degrees (F) below it, and then warms it to the set temper point.
In scientific terms, taking the temperature down allows the beta, alpha, and gamma crystals to nucleate more rapidly. Bringing the chocolate to the end temperature not only stops the nucleation of the alpha and gamma crystals but also melts out any alpha and gamma that have not transformed into beta crystals.
In a nutshell, Temper 2 gives more time (and better temperature conditions) for beta crystals to develop. Higher milk fat in chocolates inhibits beta crystal nucleation so Temper 2 is important to utilize, hoewever, it would over-thicken a chocolate that has no ingredient to inhibit crystal growth.
And remember, it's not just donating money to help Chiapas farmers whose ancestors helped invent chocolateget organic certification, get better fermenting equipment, preserve their traditionalchocolate recipes & rare endangered spices, and bring this authentic traditional chocolate to the rest of the world, but for your backing you also get tons of great rewards like super rare bars we'll make from the first hand-roasted batch of Xoconusco cacao and hard-to-find spices, bars designed specifically toyour wants and needs, and privatechocolate classes. These delicious limited edition bars are worth the donation alone!
In fact, in a tasting we took part in at the Fine Chocolate Industry Association meeting in Washington DC on July 9th before the Fancy Food Show with our first limited run Xoconuscochocolate bars made with the aromatic maple-scented Oaxacan spice rosita de cacao
and carefully selected cocoa beans hand roasted on a traditional ceramic comal griddle in Chiapas,
we received unanimous praise from attendees.
Our Rosita de cacao Xoconusco chocolate, made in only 2 weeks bean to bar, waiting for expectant tasters at theFine Chocolate Industry Association meeting in DC, along with other great Latin Americanchocolates.
Even stacked up against such renowned finechocolate makers as Bonnat, Valrhona, Amano, Felchlin, and Pacari thatthe tasting organizer, the famous Cuban chef Maricel Presilla,had deftly arranged in a historical and geographic order from cacao & chocolate's origins in South and Central America, people including the founder of DagobaChocolate were waxing on, even with their small sample, about how much they loved the delicate aroma of the rosita with the fine, smooth, and fruity taste of the Aztec Royal Criollo cacao-basedchocolate. They were wondering when they could get full bars of our chocolate into their stores and mouths. Butyou can have several bars of this rarechocolate before any of the chocerati that were at the meeting if we can get to 100% backing in 7 more days.
It's not just the best chocolate makers and tasters in the country, but the local news in Hawaii is also excited about our project as both a way to get local sustainable economies rejuvenated in both Chiapas and Hawaii, and as way to jumpstart the world ofchocolate makers in Hawaii since we will use a small part of the kickstarter funds to be some of the first people to bring medium scalechocolate-making equipment to Hawaii. Right now it's a bit of a chicken-and-egg problem withchocolate here- no one wants to plant a ton of cacao since there's no equipment to process it on the islands, and no one wants to bring in the equipment since there's not enough cacao grown here currently to keep the equipment busy. This recent Honolulu Magazine article explains a bit of that issue and how we've been building up the equipment bit by bit, and supplementing the growing Hawaiian cacao production with modest shipments from Latin America. Imminent Hawaii food writer Martha Cheng's article inHonolulu Weekly describes how we and some other local small food businesses are using Kickstarter to get things started right.
And that's whereyou all come in- helping us getchocolate started right, with a sense of history, ethics, sustainability, locality, and most of all, deliciousness. So please spread the word to anyoneyou can to help us and the Mexican cacao farmers bringyou great tastingchocolate by backing our campaign. We hope to sendyou some of those tasty results in only 7 days!
Do you mean milk or cream caramel or caramel? Caramel is simply heated sugar so you only variable is going to be the quality and taste of the sugar your caramelising. For non dairy caramel confectionery I'd experiment with non dairy milk substitutes. My guess being that almond and coconut milk works well, rice and soy milk maybe.
i have a fairly new chocolate company and have lots of calls for nut turtles and nut clusters
is there any way i can get a good caramel recipe
i also recently got a call for none dairy caramel is there such a thing
Hi -- just looking for some opinions. I have often rolled truffles in cocoa powder as tradition (I think!) dictates, but some people have told me it is too intense, especially with a dark chocolate truffle.
I am wondering if I should try cutting the cocoa powder with some powdered sugar, or if for those palates I should just skip the cocoa and roll in crushed pistachios etc.
What are your favorite things to roll in?
Hi Brad,
thanks for your suggestions, like you i'm a purist when it comes to make something.
I live in South Africa (after been all over the world as Pastry Chef) where a chocolate revolution is happening.
Till now the only chocolate available has been the "cheap" stuff, lately a lot is happening and we are also trying to educate people what chocolate really is.
Unfortunately with the "revolution" comes as well the one that make something without knowledge and tell "stories" just to make money..
I was somehow aware that the use of cocoa powder is not ideal, but i was looking for some form of confirmation to my theory...
We use only organic products and in less than 3 months from opening we have already developed
6 different chocolates.
Thanks for your recipes!!! i will try them as soon as i can!
Antonino
Antonino;
I've worked very little with cocoa powder, but based on my research, understand it to be literally the "bottom of the barrel" in the chocolate industry. I also know that some companies will add it at the end of the refining process to increase the intensity of their chocolate, without increasing the cost (cocoa powder is cheap).
Yes, you can probably use it at the beginning of the conche process to reduce the particle size, but in my opinion, if you are working with cocoa beans to make your own chocolate, you should avoid the use of cocoa powder and celebrate the flavour of the beans themselves, without trying to muddy the flavour with cocoa powder. One option would be to increase the bean percentage, decrease the cocoa butter percentage, and then substitute a small amount of Anhydrous Milk Fat for some of the sugar. The AMF will give the chocolate more fluidity and creaminess.
Try this recipe for, say, a 90% bar:
80% cocoa beans
10% cocoa butter
5% AMF
5% Sugar
the AMF will help with softness, fluidity, and mouthfeel, and the lower sugar content will not sweeten it as much.
The 80% we make in our shop uses no lecithin and molds with the same viscosity of milk chocolate. It's recipe is:
70% beans
10% cocoa butter
19.5% sugar
0.5% vanilla bean
Hope this helps.
Brad
Hi to everyone!
I'm chocolatier turned latelychocolate maker.
Making chocolate is an amazing experience: so many variable, so many options and so many things to learn and discover.
my Question:
Listening to other chocolate maker i have noticed the practice of adding cocoa powder to increase the percentage of the chocolate. (Eg: 70% chocolate= 50% beans+10% Cocoa Butter + 10% cocoa powder--- just saying, is NOT my recipe)
Now, in theory it should be ok as percentage is given by cocoamass and cocoa butter; but in practice is this right?
Is this something common in chocolate making process?
I have tasted some of those cocoa powder "enriched" chocolates and the first thing i noticed is the rubber mouth-feel.
I guess that is due the fact that cocoa powder is already very finely ground and if added in the beginning of conching will reduce even more the micron size >15 micron.
Adding it just at the end part of coching, would be ok?
I hope it all make sense and there is an answer out there (or 2 or more..)
Ciao
Antonino
The First All-Americas Craft Chocolate Festival in being held in NYC on Friday and Saturday September 23rd and 24th, 2011.
Held in conjunction with Get Real NY's All-American Craft Beer & Food Fest, the Craft Chocolate Festival's mission is to highlight and promote all of the exciting work being done by craft chocolate makers anywhere in the Americas (USA, Canada, Caribbean, Central and South America).
This year, the flavor "theme" of the Beer Fest's homebrew competition will be cocoa.
There will be five tasting sessions during the two day festival, two on Friday and three on Saturday. In addition to sampling chocolates matched with the beers being served, a demonstration of making chocolate, from the bean, will be operated continuously during the festival.
The tasting session on Saturday morning will feature guided pairings of craft chocolate, craft beer, cheese, bacon, hot chocolate, and more.
There are several ways craft chocolate makers can participate:
If you are interested in participating in any of the four ways mentioned above (or some other way that's not mentioned), get in touch with Clay Gordon at claygordon (at) thechocolatelife (dot) com for more information and details.
Watching this page and visit the Fest's listing page here on TheChocolateLife for updates and more about this exciting first-of-its-kind Festival.
