Log In
Register
Home
Topic RSS
8:47 am
June 23, 2007
Offline
I’ve found some delicious preserved stem ginger….lovely discs about 3mm thick…smooth firm bite, and a heat that crescendos from a warm glow through to a kick.
I’m currently dipping it in 71% from Equador, but would love to know your opinions on the best chocolate to team with ginger.
Gracie
8:14 pm
May 29, 2005
Offline
I think anything dark and floral would be nice. If it is the Arriba from Ecuador than would be a nice fit. The higher % chocolate you are using is also a good marriage with the ginger, …but…then again it all has to do with what does the consumer like!!
10:20 pm
July 5, 2006
Offline
I think a Venezuelan Cacao would be nice with it. I think El Rey Chocolate could be a fun combination with Ginger…
12:06 am
October 13, 2009
Offline
quote:
Originally posted by GracieI’ve found some delicious preserved stem ginger….lovely discs about 3mm thick…smooth firm bite, and a heat that crescendos from a warm glow through to a kick.
I’m currently dipping it in 71% from Equador, but would love to know your opinions on the best chocolate to team with ginger.
Gracie
It’s worth remembering that Domori does a chocolate-covered ginger. That should be a hint. Yes, Domori’s chocolate and style in general marries exceptionally well with ginger. Perhaps the very best choice would be the Carenero Superior. Domori also makes the best Ecuador of all: the Style Line Ecuador, which would also make a very good choice indeed.
Ecuador in general is one of the better flavour matches for ginger, because its particular signature profile is complementary to that of ginger. The other way to go, which enhances the flavour as opposed to balancing it out, is with a chocolate with a profile similar to ginger. (I personally prefer that style choice) Along that line the best varietals I think are Madagascars. Malagasy’s new Mora Mora 2006 would be superb.
I also agree with the poster who mentions floral – that’d be another good mix, perhaps the best of these being the Guittard Chucuri.
Also, a few disasters. Don’t try and mix it with a strongly fruity chocolate: this means for example most of the Valrhonas. The fruitiness combined with the ginger will create something that will seem almost inedibly sour. Also, avoid anything really earthy like Maracaibo or Ocumare 61. What will happen here is that the high, sharp ginger notes will make the chocolate seem unbelievably flat. (or possibly the reverse, the chocolate will seem to smother all the ginger flavour)
Out of curiosity, what chocolate, precisely, are you using at the moment?
Alex Rast
Alex_Rast_Alternate@hushmail.com
9:48 am
June 23, 2007
Offline
Thanks for all your ideas….I have so much to learn about the real skill of the chocolatier…which is for me not so much in the practical application of chocolate but the choice of chocolate to enhance the centre.I hope you don’t mind being mentors to me!
I’m currently using Belcolade Noir Collection Equador 71%…and before you cringe (I’ve read some of the comments about Belgian chocolate on here!) my choices are somewhat restricted by the stock my suppliers hold. I can get hold of El Rey, but haven’t seen any of the others you mention…are there stockists in the UK who would sell Domori/ Malagasy in smaller quantities? (10kg or so).
Having done some tasting of the result with the Belcolade, I find that the ginger looses it’s heat, and that the overall effect seems over sweet, despite the chocolate itself being fairly strong.
What are your thoughts on using something really less sweet like a 85-90% ?
Gracie
PS it’s GREAT to speak with you all!
5:43 pm
May 28, 2006
Offline
I have seen Malagasy chocolate listed by Norwood House- email address: sales@chocolate.co.uk. I have not yet bought anything from them as the Valrhona prices are higher than I can get elsewhere – good range just a bit expensive.
6:28 pm
June 23, 2007
Offline
ooh,thanks for that. I was going to look at them anyway, because they stock some of the Valrhonas that my other supplier doesn’t (apparently, Valrhona won’t sell all their range through wholesalers).
7:50 pm
May 28, 2006
Offline
Your welcome Gracie,
Can you reveal where you sourced the ginger from?
I love candied ginger.
Jill
8:55 pm
June 23, 2007
Offline
Sure…a company called “The Ginger People”. They do all sorts of different formats, but their “select slice” of which I’ve just had a sample,is divine! It’s going onto my website as soon as I’ve edited the photos I took this afternoon, then I just need to wait for the next shipment to come in from Australia where they’re based…should be 3-4 weeks…watch this space!
