I’m talking about brand, maybe a Swiss or Belgian brand because I heard those are pretty good.
Just found out that today is national mint chocolate day. This truly made my day! too bad I don't have any mint chocolate! XD
Make sure to eat your mint chocolate before the day ends...
My new Chocolate One-on-One interview with bean-to-bar maker Devansh Ashar of Pascati Chocolat for Chocolate Connoisseur Magazine: https://chocolateconnoisseurmag.com/pascati-chocolate-chocolate-one-on-one-victoria-cooksey/
Its really for my mother who came out of the hospital, but I'll get a pack for myself too. I hear Swiss chocolates are the best, but if you have any other reccomended chocolates (can't really have too much nuts) then I would appreciate it if you told me.
I've looked up Swiss chocolate online and many are common brands when I just want a good pack for my mom just to surprise her.
I'm making homemade bon bons for hubby for Valentine's day and I'm having a heck of a time tempering my chocolate. I've done it four times so far and have a 50% success rate. The other 50% my chocolate won't set! I do the test, and it's still in it's liquid form. How do I fix this? I'm doing seeding method with Guittard semi-sweet Chocolate melting wafers. Does anybody have any idea of what I'm doing wrong? Is there a better way to temper?
Thanks for your help!
I found this amazing chocolate in Eataly in the Prudential building in Boston. It was unconched chocolate, it wasn’t smooth but rather grainy. It was amazing though. I can’t seem to find it again. The packaging was almost paper/foil. They came in a variety of flavors, the one i got was orange. If anyone can link a place to buy it for me or knows what brand this might be, I’d be very happy!
Looking for 250 - 1000 custom chocolates. Having trouble finding someone who can do custom shapes.
I have my reasons, but I'm quite serious.
Well, at least about ordering chocolate spoons.
Woe is me. I did not know until just now that chocolate is best kept in room temperature, and instantly took out a couple bars of lindt white chocolate from the freezer and put it in my closet to warm to room temp.
The bars were bought earlier today, were in the freezer for around 2 hours, and were never opened before.
How screwed am I?
I'm making chocolate covered strawberries and I was wondering your opinions on what the best chocolate chips/morsels/wafers are for melting and dipping my strawberries into! Thanks in advance!
I found a recipe online for similar Royce-Nama Matcha chocolates, and I want to use the recipe to make some by this coming Valentine's day.
The recipe calls for some Lindt white chocolate bars to be melted, with Matcha powder being used to make the melted chocolate into Matcha flavor. Afterwards, it calls for the mixture to be refrigerated for 4-5 hours, or overnight.
Should I wait until a couple days before Valentine's to follow this recipe, or would it be okay to follow the recipe and then take it out of the freezer, leaving it at room temperature for a week? I'm worried that making it soon will prevent the chocolate from being fresh by next week, but I don't have much free time during the weekdays to prepare the recipe during the days leading up to Valentine's.
I’m one of those 80% cocoa fans, but lately I want to branch out and try new things. But all the milk chocolate I eat seems too sweet for me, with the exception of Guittard. Tbh I’m only familiar with what’s available at Target and other retail stores, but I’m willing to try smaller companies with online stores. Thanks
Hi y'all! I own a small business in Muncie, IN called Queer Chocolatier and we do lots of tasting events. I'm about to host our first pairing event, combining chocolates and cheese. What are some of your favorite pairings?
82% dark chocolate shell, lime and agave infused chocolate ganache. Topped with white chocolate, pink Himalayan salt and and a candied lemon peel.
I can make ganache with cream or make a caramel but ideally I'd like to make chocolates with a longer shelf life. Complete novice but eager to learn
I'm curious about your interactions with ruby chocolate. I sampled it for the first time yesterday. I'm pretty satisfied with it. It is surprisingly fruity/tangy while it still has a creamy and nutty chocolate taste. The mouthfeel is great. Its not as waxy as I thought it would be. I am also interested in any technical data/information you might have. I will try my best to match your contributions.
The first International Cocoa Agreement was signed in 1972 but inflation rendered it quite ineffective and real (adjusted for inflation) prices are currently at historical lows and most farmers as poor as ever.
The fact that Ivory Coast has been a price taker on cocoa has been described as criminal, it producers half of the world's supply and could easily raise prices to help end the nations poverty, 40% of children are out of school working on cocoa plantations for less than $2 a day.
Last year Ivory Coast made threats to hold supply back if they did get a premium over the bulk market rate. The plan fell apart in the technical discussion stage.
Hopefully this current plan goes somewhere as it will benefit farmers significantly however it remains to be seen whether it will actually be implemented, last year's failure to implement a price hike despite the theoretical power of the Ivory Coast Coffee and Cocoa Council shows that this process is still not guaranteed.
I was very optimis... keep reading on reddit ➡
I could do bonbon workshops, truffles..any other interesting ideas?
Newbie here, What type of chocolate is best for tempering? Can i use common chocolates that can be bought from the supermarket?