• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
gurlPatis

Can Better Chocolate be Made by Blending?

2 posts in this topic

I don't have the more expensive, fancy chocolate but, I do have different varieties of Merckens, Peter's and Wilbur that I bought really cheap, like $20 for 10lb. Does anybody have any experience blending them for either enrobing or for making frostings to make a tastier chocolate? Like using mixing Merckens Marquis with Peter's Ultra. I would appreciate a template to go by which would alleviate some of the headache of testing myself.

does anyone know how to make chocolate cake with milk chocolate? how to replace dark unsweetened with milk chocolate? help, thanks.

Share this post


Link to post
Share on other sites

Blending chocolate won't necessarily improve it for certain tasks. Couverture is created especially for enrobing and molding. The split is balanced for those tasks and the cocoa mass is ground very finely. Unless you know the split for all of you chocolates, blending them is risky, and, if any of them are labelled a couverture they are already generally quite good.

Frosting is far more forgiving a use for chocolate, you'll still have to run tests.

Cake with milk chocolate can be done, but, I can't find any good formulas that use weight measurement for the dry ingredients.

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By Kasia
      Ingredients (for 4 people):
      3 long sticks of rhubarb
      250g of strawberries
      4 tablespoons of xylitol
      4 tablespoons of butter
      150g of desiccated coconut

      Heat the oven up to 180C.
      Wash the rhubarb, peel it and cut it into 1 cm pieces. Sprinkle with 2 tablespoons of xylitol, mix it in and leave for half an hour. Wash the strawberries, remove the shanks and cut them into small pieces. Drain the rhubarb from the juice and mix it in with the strawberries.
      Melt the butter. Mix the desiccated coconut with the rest of the xylitol and butter. Smooth some small casserole dishes with a bit of butter. Put the rhubarb and strawberries into them. Sprinkle with the desiccated coconut crumble topping. Bake for 15-17 minutes. Serve with strawberry or vanilla ice cream.
       
       

    • By ChristysConfections
      I have an opportunity to work as the head chocolatier for a local chocolate business. I will be going in to discuss with the owner tomorrow. I am notorious for undervaluing myself and my skills, but I want to change that. I have worked in the industry for 10 years and worked in one of the larger artisan local chocolate companies for 5 years. Does anyone know what the going hourly rate it for this type of position? I would be developing new recipes and running all production operations myself. It's only a part time gig (at the moment, as they have very small production). I will continue with my own business on the side for now - the owner knows this and is completely comfortable with it. I would possibly even be able to be the successor to this business once the owner retires. 
       
      Also, anyone have input on working as an employee while developing recipes for another business? I feel so protective of my recipes that I will be sad to see some become the property of another business. I guess it is just all part of the nature of this line of work. I could be a sub-contractor and just provide this company with product, but they would prefer that I work and consult with them in-house and utilize their facilities.  
    • By ChristysConfections
      I keep running to you with all my questions! This community always have the best answers.
       
      I am wondering about the use of honey in ganache to act like invert sugar - binding with the water to lower the Aw. Has anyone used it successfully in the capacity? I usually use invert sugar in my ganaches, but I there are some more health-conscious customers that I know would love to see me move away from sugar. I'm not sure that I am willing to do it, but I will certainly explore the option! 
       
      My main concerns are efficacy at preserving, its taste, and its texture. My personal experience has been that is is difficult to get the flavour of honey to challenge the more dominant flavour of chocolate, so I'm not exceedingly worried about the honey flavour being too strong. However, honey does crystallize when left to sit, unlike invert sugar. Has anyone experienced honey crystallizing in ganache or do the other ingredients present prevent it from doing so? I will eventually be doing some experimenting, but I thought I would test the waters first. 
       
      Thanks!
    • By Kasia
      Strawberry dessert with chia seeds
       
      Ingredients (for 4 people)
      300g of strawberries
      300ml of milk (it may be coconut milk or whatever you prefer)
      honey or maple syrup
      4 tablespoons of chia seeds
      fruit and peppermint leaves for decoration

      Clean the strawberries and remove the shanks. Add the milk and one tablespoon of honey or maple syrup. Blend it thoroughly. Try it and if necessary add a bit more honey. Add the chia seeds, mix them in and leave in the fridge for 4-5 hours. Stir once again. Put the dessert into a small bowl and decorate with the fruit and peppermint leaves.
       
      The inspiration for this dessert comes from "Smaki życia" ("Flavour of Life") by Agnieszka Maciąg
       
       

    • By ChristysConfections
      Hi All!
       
      I know this has surely been talked about, by my search for this information on the forums has been challenging. Would anyone care to share their favourite brand of coloured cocoa butter for decorations chocolate molds, etc? One with a diverse selection of colours. Or do you find it preferable to melt cocoa butter and add a fat-soluable powdered colour?
       
      Thanks for sharing your experiences!
       
      Christy
       
      p.S. I was just reading about Kerry's EZ temper and I simply MUST HAVE ONE! Wow! What a brilliant product! Kudos, Kerry!
  • Recently Browsing   0 members

    No registered users viewing this page.