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

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

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.

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

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)

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?

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.