Odds and ends

The drawings of the newest (and hopefully final) version of the deluxe cracker have been sent to the shop for quoting and production.  Maybe I’ll get some quick photos up to show it off.

There is a new bean from the Dominican Republic in.  It will be up and available over the weekend.  It has a richness, and umami not unlike Carenero Superior, and quite a bit different than Conacado.

And just something to consider – Unsweetened Milk chocolate.  I made some the other day as a special request (yes I do take and fulfill some special requests) and it was surprisingly good.  The lactose from the milk powder is quite a bit of sugar actually and it was interesting.

On the other side of that, I am always getting questions about chocolate made from cocoa powder and cocoa butter.  Is it possible?  Of course.  Do I recommend?  Of course not.  Why?  Well, I tried a batch from the best cocoa powder I could find (a couple really, one being Dagoba) and the final chocolate left a lot to be desired.  Cooked (like boiled milk) was the main impression I was left with.  The cocoa powder was just to processed.  The other was a ‘raw’ cocoa powder (although it was roasted – don’t ask me why it was labeled raw) and it was just down right disgusting.

Look for the new Dominican in a day or so.

One Response to “Odds and ends”

  1. I learned this week from an online library site that Victorians made their cocoa from scratch, roasting the beans. I haven’t read your whole web site, and maybe you have already covered the historical aspect, but if not, historical cookbooks might be a good source of info.

    Here is a snippet of information from the library site I mentioned:

    ((Cocoa beans and the consumption of cocoa were introduced to Europeans in the early 1600’s. The early process for making hot cocoa drinks was different than we are familiar with today. Cocoa shells were ground and boiled with water or milk and the cocoa butter that rose to the top was skimmed off. Cocoa powder was developed in 1828, and solid chocolate in 1847. These products made making cocoa, or hot chocolate, easier because they could be stirred or melted into the hot water or milk. In George Kinter’s reminiscence he reports Eddy’s description of the household schedule, and it is clear that cocoa shells were still used in the household to make cocoa.))

    There is quite a bit more interesting information about cocoa at the link below, as well as pictures of some beautiful antique cocoa pots.

    http://www.marybakereddylibrary.org/collections/research/objects/item/chocolate-pots

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