Seventy% - Topic: Q: hot chocolate urn/dispenser

theobroma on Q: hot chocolate urn/dispenser

Sat, 08 Jan 2005 19:05:52 +0000

Hi
the first decision you need to make is whether you will make chocolate from powder or from solid chocolate. The powdered chocolate is alkalized, a process that strips a lot of flavor, but makes it soluble in water. Solid chocolate has a very narrow temperature paramater at which it can be successfully melted. As such, it must be continually stirred. If overheated, it can go bad.
Some use a form of ganache, melting tiny bits of chocolate into cream. Some also add eggs to make it richer... you'll just have to experiment. If you are going to use solid chocolate as an ingredient, there may be a machine that would add convenience, but I don't know of it.
sorry,
best of luck

Oh no! My Agustus!

Lone Ly on Q: hot chocolate urn/dispenser

Mon, 03 Jan 2005 13:23:03 +0000

I would say it is much more important what kind of ingredients you are planning to use. I know that at least one of the chocolate makers frequently mentioned on this website has their own machine (Amedei), but I don't know much more really.

"Man cannot live by chocolate alone - but woman can." (Unknown)

cocoro on Q: hot chocolate urn/dispenser

Thu, 30 Dec 2004 22:47:20 +0000

hi there! [:D]
I'm new here and loving this website and forum!
I want to sell hot chocolate on the stall I am planning on, and am wondering what type of machine to get...! Could any of you help guide me in to the right direction as to what to get??
Obviously it's gotta look good but hopefully not too expensive... I guess a budget of £200 tops... I'm guessing it's ought to be like a bain marie to always keep it warm in a gentle way? and/or one of those that stir it around automatically... (But its never tempted me to get hot drinks from those type of machines, as it 'looks' like the liquid has been sitting in there for ages...) Or maybe I ought to make it fresh on the spot? But how?
Oh dear, I feel kinda stuck.
Comment appreciated! Thanks! [;)]