3 replies to this topic

[Prabha]

I have an opportunity to buy a case each of Caoba(milk) and Icoa(white). The seller is a chocolatier who is retiring, so I'm hoping the price will be quite good. But of course, one should only buy chocolate that tastes good and is easy to work with. So I wonder if any of you have worked with these chocolates, and what do you think of them?

Also, I'm only making confections for friends and family, so I might have these around for a while. What is the shelf life of chocolate discs?

Many thanks.

[RWood]

I've used both quite a bit. Both are easy to work with and have good viscosity.
Flavor wise, the white chocolate may have more of a chocolate aroma to it. El Rey doesn't use deodorized cocoa butter in their chocolates. I've heard some say they want a more neutral flavor in white chocolate, but I've never found it to interfere with any flavors that I've used with it. It's not as sweet as some white chocolates either.
The milk has a good taste. My first choice is Valrhona, but their prices prevent me from using it more. This one has always been a good second choice.

Shelf life would be a year, maybe more depending on storage.

[willows]

We use Icoa whenever a white chocolate application comes our way. I find that the undeodorized cocoa butter gives it a much more interesting, complex flavor profile.

[Prabha]

Thanks so much. I knew I could depend on egulleters to know this stuff
I know now that he wants $5/lb for it, which is pretty good. Chocosphere charges about $10/lb.