Two of life's great gifts in one mouthful.
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So, for those of you not ready to jump into full Artisan Chocolate, might I suggest just making up your own varietal baker's chocolate and using it where ever you would use that stale bitter stuff from the store.
A delicious torte to see you through.
I have verified that it is a breeze to make chocolate syrup for use in whatever you might use chocolate syrup for. Personally I am stirring a spoonful into my morning coffee for an instant REAL mocha.
Technically, white chocolate is not chocolate at all as it has not cocoa solids in it, but a lot of people have been asking for a recipe, so here it is.
This is a pretty traditional tasting chocolate, expect it contains goat's milk powder.
This reminds me of any number of varietal less dark "dark chocolates" out there that are typical of Trinatario cocoa beans. Nice, fruity and good.
It really does not get any simpler than this. But, OH what a flavor. It reminds me of any number of varietal "dark chocolates" out there. This formulation will make about 2 pounds of chocolate.
This is a really nice milk chocolate, but probably nothing like you have ever had. It has a higher than traditional cocoa content. I find I really like it this way as you are not trying to hide any cocoa defect flavors behind the milk and sugar. A few milk chocolates out there have Criollo, but not many. This formulation will make about 5.5 pounds of "45 % cocoa" chocolate.