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Wrapping Foil
January 28, 2007
8:05 pm
Chrissie
Edinburgh, United Kingdom
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July 4, 2006
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Hi Folks,

I was wondering if there is any specific reason to use purpose made wrapping foil for chocolate over regular kitchen foil? The reason is that I like to buy Amedei Chuao as a block then mould it into bars for personal consumption (and sharing) rather than for commercial reasons.

What I want to know is: 1. Will kitchen foil taint my chocolate? and 2. Is there any reason other than appearance that people use special foil over kitchen foil?

Any help would be much appreciated.

Christine

January 29, 2007
3:08 am
ChemicalMachine
USA
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June 5, 2005
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I have wrapped chocolate in kitchen aluminum foil, and I did not notice any tainting from the foil. However, I have found that foil does not provide a perfect seal. I now store my chocolate in zip lock bags.

I camped outside for several weeks last summer, so I had to store my chocolate in a cooler with ice. Water reached the chocolate through the unopened packaging, and ruined a few bars of Valrhona Guanaja and Caraibe. I bought some more chocolate and stored it in plastic zip lock bags, and found that the zip lock bags sometimes kept out the water, but they were prone to leaking.

I like your idea. Do the blocks taste the same as the bars? Do you know if they contain extra cocao butter?

January 29, 2007
10:53 am
Chrissie
Edinburgh, United Kingdom
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July 4, 2006
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Hi ChemicalMachine, thanks for your advice.

I believe the Amedei Chuao kilo block is the exact same choclate as the bars. I know Domori offer some of their chocolates as couverture blocks with added cocoa butter and lecithin but the Amedei blocks are the same cocoa percentage and ingredients list as the bars. I have found it difficult to temper though, probably because of the lack of these additions. It tends not to be that fluid when at the correct temperature for use after tempering.

I have previously bought Amedei Chuao as a block and chopped it up into chunks to eat but the chunks just dont have the same appeal as a bar, you get jagged edges and a dusty surface. I want it all! The amazing chocolate at a quarter of the price AND the smooth shiny surface of a moulded bar.

January 29, 2007
6:59 pm
ellie
london, United Kingdom
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March 17, 2005
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Chrisie, which Domori couverture has coca butter and lecithin added?

January 29, 2007
7:33 pm
ChemicalMachine
USA
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“Important Information about Domori Couverture. Domori’s couvertures are made differently than their similarly-named consumer bars. Couvertures are made with soy lecithin so the chocolate flows more smoothly, while the consumer bars are made without lecithin. (Customers with soy allergies should know that equipment is shared in the production of all Domori chocolates, making trace soy presence possible in the consumer bars.) Also, the dark couvertures (except Blend 60) are all 75% cocoa, while the similarly named consumer chocolates vary in cocoa percentage. The result is that a particular couverture could have different characteristics than the consumer bar with the same name. “

http://chocosphere.com/cgi-bin…..4529_24865

January 29, 2007
10:13 pm
Alex Rast
Manchester, United Kingdom
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October 13, 2009
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quote:


Originally posted by Chrissie

Hi Folks,

I was wondering if there is any specific reason to use purpose made wrapping foil for chocolate over regular kitchen foil? The reason is that I like to buy Amedei Chuao as a block then mould it into bars for personal consumption (and sharing) rather than for commercial reasons.

What I want to know is: 1. Will kitchen foil taint my chocolate? and 2. Is there any reason other than appearance that people use special foil over kitchen foil?


1: No. In fact, the greater thickness of kitchen foil makes it a little more secure in the package. I like Reynolds Wrap heavy duty.

2: Part of it may well be the extra thickness I mention. This makes it more difficult to wrap – and indeed it might gum up the works of wrapping machines. Also it would make it more difficult to pack into boxes if you were using them as well.

Another poster mentioned the problem of sealing. On getting a good seal with kitchen foil, here’s what you do. Make sure first of all that your piece of foil is generously sized. Centre the bar on the foil. Now, fold over parallel to the long axis. When the 2 sides of foil line up, crease each side right at the bar. What you have now is sort of a “T” – the bar being on the bottom and a long tail of foil from both sides standing up right in the middle. Fold over the very top of that tail twice in a thin fold (it shouldn’t be more than about 1/2 cm). Be sure to crease carefully. Now fold down the whole tail along the line of one of the bottom creases, so that the tail is lying flat with the double-folded end to the side. Fold this tail in half, so that the double-folded end is now in the middle. Now, fold the now-doubled tail until it forms a seam lying flat in the middle of the bar. Having done this, you now have 2 ends at each end of the long axis of the bar. Fold each end in a thin, less-than-1/2-cm band and continue folding inwards (so that it’s a roll fold) until the folds come up right against the bar. The last few folds will be a bit difficult. Now you have a sealed bar.

A bar wrapped in this way is not only kept safe but you should be able to unwrap it and rewrap it in the same foil following the same lines without difficulty. The only thing you have to watch out for with thin foil (this is not a problem with Reynolds Heavy Duty) is that the chocolate doesn’t punch through at the corners (a stress point).

Alex Rast
Alex_Rast_Alternate@hushmail.com

Alex Rast Alex_Rast_Alternate@hushmail.com
January 30, 2007
8:37 pm
Chrissie
Edinburgh, United Kingdom
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July 4, 2006
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Thanks Alex,

Your folding technique sounds quite complicated but perhaps it will seem easier when I have the foil and chocolate in front of me. It does sound pretty secure. In fact it sounds a little like the method I use to wrap fish and vegetables in foil parcels for steaming in their own juices in the oven. I had to find some way of stopping the liquid from leaking out.

I understand what you mean about the corners, this sometimes happens to me with the foil packaging for cluizel and valrhona etc. As you say though, thicker foil should make this less of a problem.

Thanks again,

Christine

January 30, 2007
8:43 pm
Chrissie
Edinburgh, United Kingdom
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Forum Posts: 71
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July 4, 2006
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Ellie,

About the added cocoa butter in Domori’s couverture blocks. I just thought I’d mention that their Quantum 500g boxed blocks are the same formulation as their bars not their couverture.

Christine

January 30, 2007
10:14 pm
ChemicalMachine
USA
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Forum Posts: 110
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June 5, 2005
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An old thread says that they are different:

quote:


i found this list of ingredients on domori’s website:

“min.cocoa 70%. flavor cocoa mass, cane sugar”

that makes it different from the tasting square which contains vanilla and different from the couverture which has a minimum of 75%.


http://seventypercent.com/foru…..hichpage=2

Are they still different?

January 31, 2007
9:50 am
Chrissie
Edinburgh, United Kingdom
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Forum Posts: 71
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July 4, 2006
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10

I’m not sure, Ive actually never bought the Quantum Block.

I suppose I just assumed that because Domori are so careful to state that the couverture blocks differ to the bars, they would have also mentioned any differences in the Quantum Block.