Jump to content
  • 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.

Stephanie Wallace

Domori Technical Details

Recommended Posts

Has anyone come across tech sheets for Domori's products? I can't find *anything* online, and have yet to receive a response from the company. I'd really love to spend more time playing with their chocolate, but cannot realistically do so unless I know precise fat content.

  • Like 1

Share this post


Link to post
Share on other sites

Thank you so much for getting in touch!!! I received spec sheets from my distributor, and have been playing very happily since--but I'm sure there are a couple of other folks around here who would love to get their hands on them!

Share this post


Link to post
Share on other sites

I am so glad to hear you were able to get them from your distributor.

We have spec sheets for each origin and percentage as well as beautiful DOMORI & AGRIMONTANA recipes you might enjoy, so please don't hesitate to ask.

Have a sweet day!

Share this post


Link to post
Share on other sites

  • Similar Content

    • By pastrygirl
      Has anyone successfully replaced the power cord on a mol d' art melter?  Is it easy or do I have to send it somewhere, and if so, where?  Thought I'd check here for DIY info before contacting TCF.
       
      My 6kg melter has reached the point where the cord has to be in that just right position to conduct power, and just right can be elusive.  I've had it for several years so it's seen some use, am hoping it's a simple repair, i.e. can be done with a screwdriver or passed off to one of my handier brothers in exchange for candy.
       
      thanks!
    • By secast1992
      So I've been experiencing cracks on the foot of my bonbons that I've been unable to find the cause of, hoping to reach out to the community to get to the bottom of this costly problem. 
       
      I work for a small chocolate company that makes our own bean to bar couverture. We use a continuous tempering machine with enrobing belt attachment. 
      The process: ganache is made and then piped into round silicone molds, which are then footed with tempered chocolate before being placed in the freezer until frozen enough to pop out of the molds. They are then set up right and left to thaw and dry out overnight on a equipped with fans aimed at the bonbons. The next day we send the bonbons through the enrober, and then they are transferred to a speed rack to set up, either at room temp (generally around 68-70 degrees F) or in a homemade cooling cabinet (an insulated box equipped with an air conditioner + dehumidifier + fans) that generally fluctuates between 50-56 degrees F (I know, large range). 
       
      Problems occur with both milk and dark couverture, with bonbons kept at room temp or in cabinet, thickness of foot doesn't seem to make a difference (we've tried thicker and thinner). Crack doesn't immediately appear; it usually takes a couple of minutes after being completely set before showing. It looks as though the foot is popping out, cause a hairline crack between the shell and the foot. I've attached pictures. You'll notice in the photos, that when the bonbon is cut in half, the foot separates from the shell pretty significantly. 
       
      Thoughts? Suggestions? Similar experiences? 
       





    • By artiesel
      Does anyone have any experience using Knobel depositing machines?
       
      My one shot plate is leaking chocolate out of the top and I can't determine why.
       
      Any help would be appreciated
       
    • By artiesel
      I was curious if anyone has any experience making aerated chocolate candy (similar to those demonstrated by Grewling in Chocolates and Confections) that does NOT use a warmed ISI siphon to achieve this affect...  https://www.pinterest.com/pin/827255025273299428/
       
      I was wondering if it might be possible to adapt a large siphon so that you could attach a large tank of compressed CO2 or NO to avoid the expense of all the little gas canisters?
       
      Or am I just dreaming of something that's impossible?
    • By pastrygirl
      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 ...
       
      thanks!
       
       
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×