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suggestions for flavoured bars
May 25, 2005
10:03 am
chocolatero
london
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thanks!
Lost of work to to….
and need to start thinking of Xmas products…really odd when
summer just starting.

Chocolatero

May 25, 2005
2:59 pm
Hans-Peter Rot
USA
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Well, perhaps the most easily available mint chocolate is Dolfin’s, and then Dagoba has a version of their own, but it also has rsoemary in it.

Mint crackle, eh? I’ve seen this before and even “peppermint bark.” It’s quite popular aound the holidays, but I find the combination too one-sided in favor of the mint. If mint were used as a flavoring, I would love to see another complementary ingredient used as well. Liven things up a bit. Rosemary is an excellent complement, and I even think other herbs and spices would pair lovely with mint and chocolate. Perhaps thyme or basil. Or maybe substitute the mint for lemon, lime, or tomato and you would have yet another outstanding combination.

And I suppose as an ending side note, how about a chocolate with the flavors of Lebkuchen or Speculaas? Since these are traditional European baked goods especially popular around the holidays, their marriage with chocolate only seems natural. And in fact, many of these “cookies” have been paired with chocolate.

June 10, 2005
2:49 pm
G
St Albans, United Kingdom
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June 10, 2005
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Please don’t shoot me down, but I’m allergic to milk and desperate for some white chocolate – could you make a white chocolate bar with no milk in? I got some from America recently but although it’s OK for making mousse with it’s not very nice. I’d have a go at making my own except that I can’t find anywhere to get eating quality cocoa butter.

June 10, 2005
9:55 pm
Sebastian
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September 30, 2004
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White chocolate has a standard of identity which requires milk to be present, so legally, no you couldn’t make a product w/o milk and legally call it white chocolate. Now, could you make a product that didn’t contain milk? sure – you could replace the milk with a rice flour, for example. You could just replace it with sugar. However, in most cases you’ll find that these products are produced on shared equipment (with a few exceptions), meaning they’re very likely to contain dairy even if it’s not on the label.

June 10, 2005
11:32 pm
Hans-Peter Rot
USA
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Although soy milk has been used as a replacement for dairy milk, I think a more suitable substitute would be a nut milk, such as almond milk or hazelnut milk. These kinds of milks have a much richer flavor than soy milk, imo, and they would also impart their own wonderful flavor.

June 13, 2005
12:38 pm
G
St Albans, United Kingdom
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The idea of using a nut milk sounds very nice. Personally we use rice milk as it’s a bit cheaper and we get through quite a lot. We are lucky in that we are not actually allergic, just intollerant, so traces are not a problem.

August 18, 2005
12:05 pm
Martin Christy
London, United Kingdom
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I just tried some El Rey Icoa at the same time as Domori Apurimac Kashaya – mmm … nice. So how about a white with cocoa nibs?

Been meaning to say for a while as well – milk with garlic! Sounds crazy, but I once had chocolate garlic ice cream at Garlic World in California for a joke … and it was really rather good!

Martin Christy
Editor
http://www.seventypercent.com

Martin Christy Editor www.seventypercent.com
August 18, 2005
5:35 pm
Hans-Peter Rot
USA
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Was the garlic raw or had it been roasted? When roasted, it takes on a completely different flavor that I could perhaps see would pair well with chocolate. Anyway, how about an unsweetened Madagascar chooclate?

August 18, 2005
9:14 pm
Martin Christy
London, United Kingdom
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Roasted I think, but still very fresh garlicky – somewhere between raw and roasted, maybe they put both!

Martin Christy
Editor
http://www.seventypercent.com

Martin Christy Editor www.seventypercent.com