A A A
Avatar

Please consider registering
Guest

Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 4 characters - maximum search word length is 84 characters

Register Lost password?
sp_Feed sp_TopicIcon
Blend it yourself
Avatar
Martin Christy
London, United Kingdom
Member
Members

Reviewers
Forum Posts: 614
Member Since:
July 31, 2006
sp_UserOfflineSmall Offline
1
November 5, 2004 - 10:58 am
sp_Permalink sp_Print

I thought chocolatero made a very interesting suggestion in another thread about making up our own blends, which didn't really get picked up on ([url]/forum/topic.asp?TOPIC_ID=237&whichpage=2[/url]).

Given this is how some of the best chocolatiers balance flavours for a particular chocolate or ganache, and that most of the world's chocolate is a blend, I thought it would be informative if some of us could give it a go - so I'm opening up a challenge to you adventurous types to create your own bar!

To make this work you need to be able to temper properly by hand, so any tips and discussion of the techniques involved for small quantities would also help.

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

Martin Christy Editor www.seventypercent.com
Avatar
alex_h
Member
Members
Forum Posts: 1170
Member Since:
April 29, 2004
sp_UserOfflineSmall Offline
2
November 5, 2004 - 11:08 am
sp_Permalink sp_Print

cool idea! i have no idea what tempering is though :-) i therefore welcome any ideas, thoughts, techniques, etc. as well.

Avatar
Martin Christy
London, United Kingdom
Member
Members

Reviewers
Forum Posts: 614
Member Since:
July 31, 2006
sp_UserOfflineSmall Offline
3
November 5, 2004 - 11:15 am
sp_Permalink sp_Print

Be good to get the discussion on tempering going again, especially with reports back on successes and failures! There's a good intro here though [url]/forum/topic.asp?TOPIC_ID=138&SearchTerms=temper[/url]

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

Martin Christy Editor www.seventypercent.com
Avatar
Masur
Stockholm, Sweden
Member
Members
Forum Posts: 592
Member Since:
August 6, 2006
sp_UserOfflineSmall Offline
4
November 5, 2004 - 11:49 am
sp_Permalink sp_Print

Mor information about tempering (written in German):
[url]http://www.chocoland.ch/handtemp.php[/url]

"Porcelana: The Holy Grail of Pure Criollos" (Marieel E. Presilla)

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
Avatar
Hans-Peter Rot
USA
Member
Members

Reviewers
Forum Posts: 1462
Member Since:
August 1, 2006
sp_UserOfflineSmall Offline
5
November 5, 2004 - 6:23 pm
sp_Permalink sp_Print

I have thought about this recently, actually, and even thought about chocolate-chocolate tastings, where one tastes different chocolates that complement each other, in much the same manner as a wine-chocolate tasting is conducted. As opposed to tasting chocolate to discern differences in origin, bean, etc., I think it would be interesting to taste different chocolates where the contrasting or similar flavors, cocoa contents, etc. enhanced the flavors of each rather than provide a stark contrast. Now, the method of delivery is what I'm still contemplating, such as whether you eat the chocolates together or eat them separately. Also, if the latter route is preferred, then in what order are they eaten and what space intervals are acceptable? However, if the former is opted for, then in a sense, you're "blending" chocolates in your mouth, which is a much more crude method, I suppose, than that achieved by a more refined technique such as tempering.

Avatar
alex_h
Member
Members
Forum Posts: 1170
Member Since:
April 29, 2004
sp_UserOfflineSmall Offline
6
May 13, 2005 - 4:14 pm
sp_Permalink sp_Print

do you think this thing is any good for tempering/blending?

http://www.chocolatetradingco.......asp?ID=25

Avatar
Sebastian
Member
Members
Forum Posts: 430
Member Since:
September 30, 2004
sp_UserOfflineSmall Offline
7
May 13, 2005 - 5:58 pm
sp_Permalink sp_Print

doubt it. would likely melt just fine, but from the look of it it'll be useless as a tempering machine.

Avatar
Hans-Peter Rot
USA
Member
Members

Reviewers
Forum Posts: 1462
Member Since:
August 1, 2006
sp_UserOfflineSmall Offline
8
May 13, 2005 - 7:39 pm
sp_Permalink sp_Print

Yeah, and besides, I've never seen a tempering machine for that cheap.

Avatar
Masur
Stockholm, Sweden
Member
Members
Forum Posts: 592
Member Since:
August 6, 2006
sp_UserOfflineSmall Offline
9
May 13, 2005 - 8:05 pm
sp_Permalink sp_Print

I have a similar melter and payed around 22 Euro for it. It works fine for chocolate fondue but you are not allowed to put anything else in the melting pot than chocolate. The melting pot is too small and not good for blending. This is for fun and what I would call a standard Chineese OEM product.

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
Avatar
Martin Christy
London, United Kingdom
Member
Members

Reviewers
Forum Posts: 614
Member Since:
July 31, 2006
sp_UserOfflineSmall Offline
10
May 14, 2005 - 12:23 am
sp_Permalink sp_Print

Going back to the original subject of this thread, I've been talking to chocolatero about having a bar made for Seventypercent that could be our own blend of known couvertures. This is just an early idea, but I'd be interested to throw this open to the forum for ideas, and perhaps we can come up with a forum blend? Please post ideas.

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

Martin Christy Editor www.seventypercent.com
Avatar
Hans-Peter Rot
USA
Member
Members

Reviewers
Forum Posts: 1462
Member Since:
August 1, 2006
sp_UserOfflineSmall Offline
11
May 14, 2005 - 2:36 am
sp_Permalink sp_Print

Blend Java or New Guinea with Venezuela, preferably a dark toned cacao, such as Sur del Lago. Or try the Saint Dominique.

Or give a high cocoa content milk bar a spin. Perhaps a highly characterized Madagascar cacao would produce a light, yet very chocolaty and palatable chocolate.

What couverture is available to work with, btw?

Avatar
legodude
Norway
Member
Members
Forum Posts: 161
Member Since:
May 21, 2004
sp_UserOfflineSmall Offline
12
May 14, 2005 - 9:11 am
sp_Permalink sp_Print

How about a Manjari Milk?

"I`ve got lots of friends in San José. Do you know the way to San José?"
Avatar
Hans-Peter Rot
USA
Member
Members

Reviewers
Forum Posts: 1462
Member Since:
August 1, 2006
sp_UserOfflineSmall Offline
13
May 14, 2005 - 5:10 pm
sp_Permalink sp_Print

I don't know if a Manjari milk would be a good idea because Manjari is already mild enough as it is. I was thinking more along the lines of a very pronounced Madagascar chocolate of maybe at least 70% cocoa content as the base. You could argue by mentioning Cluizel Mangaro Lait 50%, but imo the original Mangaro 65% is a tad more assertive than Manjari.

Avatar
Hans-Peter Rot
USA
Member
Members

Reviewers
Forum Posts: 1462
Member Since:
August 1, 2006
sp_UserOfflineSmall Offline
14
May 14, 2005 - 5:15 pm
sp_Permalink sp_Print

But I think the lighter toned and citrus-laced smokiness of New Guinea would combine well with the darker toned Venezuela that has flavors of cocoa, slight dairy, and red fruits. It would be really interesting, imo.

Forum Timezone: Europe/London

Most Users Ever Online: 89

Currently Online:
9 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

Hans-Peter Rot: 1462

alex_h: 1170

Martin Christy: 614

Masur: 592

Sebastian: 430

Lone Ly: 397

Newest Members:

terryphillips

OANA PICINCU

amylia

Candy

Higor

Roberto Aguirre past

Forum Stats:

Groups: 7

Forums: 26

Topics: 1821

Posts: 10525

 

Member Stats:

Guest Posters: 1

Members: 5092

Moderators: 0

Admins: 1

Administrators: Seventy%

Blend it yourself | General Discussions | Forum