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Everything posted by Corny

  1. How about grating your favourite couverture chocolate, and mix this with some milk powder? With milk powder added (or maybe not if you use milk chocolate couverture), your friends can then just spoon a certain amount of your mixture in their cup and add hot water from the kettle. I’ve tried using varieties of Callebaut and Valrhona mixed with hot milk. And I’m definitely continuing with Valrhona, not Callebaut. The Valrhona dissolves better in hot liquid is my experience. I’m working towards the goal of making a mix that gives a nice and convenient hot chocolate “powder” that can be stored for some time, and given away/sold in bags. Due to the fact that everybody in Norway have a kettle, but not everybody have a milk frother (or can be bothered warming up milk in the pan), I want to make a mixture that can be dissolved in hot water. That’s why I’m thinking of using milk powder (dried milk). Main problem here is to get a good quality milk powder without all sorts of additives.
  2. Always inspiring to read and see pictures from so many talented people. We are two Norwegians who still have this as a hobby, but are expanding bit by bit. For this Easter, we got inspired by Europe’s political hot topic (and I have to say also mainly by my English wife’s idea) to make the Br-Eggs-It. It was a 12 cm (almost 5”) milk chocolate egg filled with four smaller egg varieties: “The passionate English rose” (England): Ruby and Valrhona Inspiration passionfruit “Scotch egg” (Scotland): Milk Chocolate with a cream egg filling (our version of the Cadburry Creme egg) ”Dragon egg (Wales, who has the dragon in their flag): Valrhona Blonde chocolate “Irish cream” (Ireland): Dark chocolate with Bailey ganache (we tried first to make the little egg look like a pint of Guinness) For some reason the Norwegians didn’t quite pick up the pun, so most of the production was sold to ex-pats living in our town.
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