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origin cocoa mass/liquor
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Gracie
Chippenham, United Kingdom
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June 29, 2007 - 4:01 pm
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I've been trying to find a good match for some preserved ginger I want to enrobe (as some of you will have seen, and kindly replied to, on other boards).
Efforts up to now have all proved over-sweet, despite some powerful chocolates, so I've decided to try 100% cocoa mass, and then, if it's too much, adjust in small increments with couverture to get the right sweetness.
I'm based in the Uk, only have small production and I'm having trouble sourcing anything other than Callebaut (20kg) or Kessco (3kg) both of which are non-specific origin.
Where can I get hold of small quantities (up to 5kg max) of good cocoa mass?

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Alex Rast
Manchester, United Kingdom
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June 30, 2007 - 12:04 am
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quote:


Originally posted by Gracie

I've been trying to find a good match for some preserved ginger I want to enrobe (as some of you will have seen, and kindly replied to, on other boards).
Efforts up to now have all proved over-sweet, despite some powerful chocolates, so I've decided to try 100% cocoa mass, and then, if it's too much, adjust in small increments with couverture to get the right sweetness.
...
Where can I get hold of small quantities (up to 5kg max) of good cocoa mass?


Once again, Domori is your friend. There are origin chocolates for each of the Domori Cru in 100% form, and in an even better piece of good fortune for you, the Carenero Superior is one of those. You might also consider trying the Style 100% which is a superb blend. I don't think you even need to go very far: SeventyPercent has (or, at least, last I looked, had) the Carenero Superior 100%. You can experiment with that and see what you think.

I have a suspicion, though, that 100% will end up making your chocolates seem austere. Another one worth considering would be Slitti's Tropicale which at 90% is plenty strong but has just enough sugar to smooth the edge. An Arriba origin chocolate, it may well be the one you're looking for. I have not seen a UK source, though.

Alex Rast
Alex_Rast_Alternate@hushmail.com

Alex Rast Alex_Rast_Alternate@hushmail.com
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Gracie
Chippenham, United Kingdom
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June 30, 2007 - 8:27 am
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Thanks Alex.

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ellie
london, United Kingdom
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June 30, 2007 - 1:37 pm
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Pralus makes Le 100% criollo, which I find most palatable and just lovely, less astringent then some 85%. Don't know if it helps, though - haven't seen it in bulk over here, in UK.

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Emmanuel
France
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January 31, 2008 - 12:55 am
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My personal experiment is I had very satisfying results with Valrhona 85% Abinao. But this really depends on the strength of the ginger you use. I used a recipe where the candied ginger is boiled in 33°B syrup and dried 48h in order to remove all sugar coating before to proceed with the chocolate coating.

quote:


Originally posted by Gracie

I've been trying to find a good match for some preserved ginger I want to enrobe (as some of you will have seen, and kindly replied to, on other boards).
Efforts up to now have all proved over-sweet, despite some powerful chocolates, so I've decided to try 100% cocoa mass, and then, if it's too much, adjust in small increments with couverture to get the right sweetness.
I'm based in the Uk, only have small production and I'm having trouble sourcing anything other than Callebaut (20kg) or Kessco (3kg) both of which are non-specific origin.
Where can I get hold of small quantities (up to 5kg max) of good cocoa mass?


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origin cocoa mass/liquor | Ingredients | Forum