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What are the best, darkest chocolates you've found in wholesale quantities? Aside from 100%, that is ... I'm thinking in the 75-90% range, available in quantities of 5-20 kg. It's definitely niche, but between the chocolate nerds and the low-carb-ers there's a market.
Right now, 72% Felchlin Arriba is the darkest I use, in a bar with candied orange. I have not tried their Elvesia 74% or Sao Palme 75% but it looks like I can get them from AUI. A Felchlin 88% exists, but would be a special order arriving in a few months (their next container shipment?).
Valrhona makes the Abinao 85% but that would be another special order. I'm pretty sure I tried it at one point and liked it. Does anyone keep it in stock?
How is KaKao Berlin? They have a Brandenberg 75% but I'm not familiar with the brand.
Any others? Or I could make my own and have the super dark be my one bean-to bar flavor ...
The cheese Easter Egg!
I don't know that it beats chocolate, but I do love cheese! Enough that now I'm wanting to create a savory, cocoa-butter based cheese version of my chocolate Easter eggs ...
Would you prefer your Easter egg be cheese?
I had a chance to try a couple of Valrhona's new "inspirations" flavors today, the passion fruit and the almond. The almond was good but I'd probably add salt. The passion fruit is intense and delicious, I bet you could cut it with a sweeter white chocolate and still get good flavor. They also have strawberry. These are cocoa-butter based so can be used for shell molding. https://inter.valrhona.com/en/inspiration-valrhona-innovation
I could definitely see using these. Passion fruit is one of my favorite flavors, and I already indulge in the convenience of Perfect Puree so I don't think this would compromise my integrity
Just wanted to share. Available soon, probably expensive
Greetings eGulleteers, I'm Smokeydoke and I'll be your tourguide for the next seven days on a culinary journey through Las Vegas.
First a little about me, I'm a foodie first and foremost, but my real name is Kathy and to pay the bills, I work as an Engineer. My husband works at UNLV. In the past I've worked as a manager for a pizzeria and worked at a bakery. We live in the Southwest community of Las Vegas, more commonly referred to as Mountains Edge.
Here is the obligatory shot of our kitchen. Sorry for the bad photos, I made a video but just realized I can't upload videos in eGullet, so I quickly converted them to jpegs.
Here's my pantry#1, with my (in)famous shelf of twelve different types of flours. Below that are my oils, vinegars and sauces. And of course, pounds of TJ Belgium chocolates.
So I've remelted some Valrhona Azelia that was extra from another project and even at 45° C the chocolate has small lumps. If I press a lump against the side of the melter (or between my fingers) it smooths out but I can't remove all the lumps that way. For tonight, I poured all the chocolate through a sieve and pushed the lumps thru with a silicone spatula. That solves the problem for today but I want to know, what caused those lumps in the first place? Also, if this happens again, is there a better way to correct the problem? I have never had this happen before with any couverture (including the Azelia) and hope you can tell me how I can prevent this from happening .
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