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Lazar89

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    https://www.santabarbarachocolate.com/

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  1. I prefer black powders too because of the color and taste. I've used santa barbara chocolate cocoa powders and this is what they say about black cocoa and it's acidity: Regarding Black Cocoa Powder, what is the Dutch Process? Black cocoa develops this dark color from roasting the cocoa beans and alkalizing them. Alkalizing cocoa to different degrees allows color variation so your cookies, pie crusts or cakes can have unique and pretty chocolate color variation of lightness to darkness. Dutching also reduces the natural cocoa bean acidity so the cocoa powder won't react with baking powder in a recipe. Dutch process also allows a variation in flavor of cocoa powders. You'll find Black Cocoa Powder to have a dark roast cocoa taste, earthy and heady with lighter fudge like nuances and a trailing floral flavor. Having a range of cocoa powders is popular with gelato makers because each cocoa has a unique and individual chocolate flavor so a fleet tasting of chocolate gelato can be presented for a fun and memorable experience. Typically the lighter the color of the cocoa the flavor will be more acidic, fruity and with low fudge notes. Medium brown cocoas will tend to have some fruit note but the fudge flavor becomes more pronounced. With red cocoas the fudge flavor becomes less pronounced and the fruit flavor tends to give way to subtle floral hints. Black cocoa offers the most robust experience characteristically earthy with not as much fudge like flavor. The color and smell are the most intense aspects of Black Cocoa and as a result work wonderfully in a mud pie recipe or in chocolate hazelnut gelato. (original text can be found here)
  2. Has anyone tried truffles with white chocolate and lavender? I would like to share this great recipe: easy-white-chocolate-recipes Floral and herbal flavors work wonderfully with white chocolate. Lavender is a special flavoring that comes through the white chocolate in a delicate way. These white chocolate truffles are perfect for a garden wedding or tea party. Prepared Ingredients for Truffles: 16 oz Belgian white chocolate in a heat safe bowl - set aside. 5 oz cream steeped overnight (24 hours) with a small handful of lavender flowers - tightly sealed in the refrigerator. Truffle Making Instructions: The following day when you pull the cream from the refrigerator, strain and pour into a saucepan. Add 1 Tbsp lavender honey or very clear floral honey (clover works too) Bring the cream and honey mixture barely to a boil (tiny small bubbles appear on the edge of the sauce pan) - promptly pour over your white chocolate you have set aside. Wait a few seconds and then stir the mixture to melt the chocolate and get a good emulsion. If it is not completely melted lightly run the bowl over the stove top to warm and facilitate melting of the chocolate. Once melted, cool your truffle ganache mixture to room temperature. Then, cover the bowl of melted chocolate and place in the refrigerator for about 4 - 6 hours. Remove the bowl and spoon out the white chocolate truffle ganache into the palm of your hand and roll into bite sized truffles setting aside on wax or parchment paper. You can also roll the finished truffle balls into finely chopped nuts (hazelnut) or dried fruits (apricot) - even into cocoa powder ( Red Cocoa Powder is a great option). Store your White Chocolate Lavender Truffles in the refrigerator, tightly sealed. Enjoy up to 2 weeks.
  3. Has anyone tried truffles with white chocolate and lavender? I would like to share this great recipe: easy-white-chocolate-recipes Floral and herbal flavors work wonderfully with white chocolate. Lavender is a special flavoring that comes through the white chocolate in a delicate way. These white chocolate truffles are perfect for a garden wedding or tea party. Prepared Ingredients for Truffles: 16 oz Belgian white chocolate in a heat safe bowl - set aside. 5 oz cream steeped overnight (24 hours) with a small handful of lavender flowers - tightly sealed in the refrigerator. Truffle Making Instructions: The following day when you pull the cream from the refrigerator, strain and pour into a saucepan. Add 1 Tbsp lavender honey or very clear floral honey (clover works too) Bring the cream and honey mixture barely to a boil (tiny small bubbles appear on the edge of the sauce pan) - promptly pour over your white chocolate you have set aside. Wait a few seconds and then stir the mixture to melt the chocolate and get a good emulsion. If it is not completely melted lightly run the bowl over the stove top to warm and facilitate melting of the chocolate. Once melted, cool your truffle ganache mixture to room temperature. Then, cover the bowl of melted chocolate and place in the refrigerator for about 4 - 6 hours. Remove the bowl and spoon out the white chocolate truffle ganache into the palm of your hand and roll into bite sized truffles setting aside on wax or parchment paper. You can also roll the finished truffle balls into finely chopped nuts (hazelnut) or dried fruits (apricot) - even into cocoa powder ( Red Cocoa Powder is a great option). Store your White Chocolate Lavender Truffles in the refrigerator, tightly sealed. Enjoy up to 2 weeks.
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