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 a free account.

Recommended Posts

This looks interesting - I know some of us have lamented the lack of flavor or off flavors of additives to colored cocoa butter - anyone seen or tried these?  Looks like they can be used either to mix into chocolate as a fat-based flavor or to decorate molds as usual with colored CB ...  More expensive than Valrhona Inspiration or regular colored CB, I wonder how they compare in flavor intensity, the Valrhonas I've tried were fairly intense.  I also wonder what flavors brown, black, and amber are ... https://www.pcb-creation.com/pure-emotion-colour-by-pcb-creation/?lang=en

image002.thumb.jpg.efeb40302e53d232490325a2d8ba7fb2.jpg

 

Edited to add: the black/ brown flavors are chocolate, of course! 🙃

 

  • Like 2
Link to post
Share on other sites

Are you sure these are flavored and those colors aren't just creatively named? Or maybe I'm just reading things wrong, but I don't see any indication of the extra ingredients that would flavor them, It just says no preservatives, no added flavors and no added colors. 

Link to post
Share on other sites

I hate how they market this stuff. "Richer in pectin and natural fruit sugars, blah blah is less brittle". Yes, that's because you've added fruit powder to the cocoa butter. It's not pure cocoa butter any more. "No added colours" ... wtf? cocoa butter isn't red and orange and black naturally, so clearly there ARE added colours. What they mean is something like "no added things that you might perceive as nasty like titanium dioxide, don't worry it's all fruit based"

 

I don't see the point of flavouring the cocoa butter, to me cocoa butter is purely decoration, not flavour.

Link to post
Share on other sites
1 hour ago, minas6907 said:

Are you sure these are flavored and those colors aren't just creatively named? Or maybe I'm just reading things wrong, but I don't see any indication of the extra ingredients that would flavor them, It just says no preservatives, no added flavors and no added colors. 

 

Yes, they contain freeze dried fruit powder, some have sugar and milk.  Ingredients are listed on AUI's site, here's the strawberry

1055086646_ScreenShot2019-05-20at3_59_17PM.png.e0712b1c7db76808cffae7c56b333a71.png

 

7 minutes ago, keychris said:

I hate how they market this stuff. "Richer in pectin and natural fruit sugars, blah blah is less brittle". Yes, that's because you've added fruit powder to the cocoa butter. It's not pure cocoa butter any more. "No added colours" ... wtf? cocoa butter isn't red and orange and black naturally, so clearly there ARE added colours. What they mean is something like "no added things that you might perceive as nasty like titanium dioxide, don't worry it's all fruit based"

 

I don't see the point of flavouring the cocoa butter, to me cocoa butter is purely decoration, not flavour.

 

I'm not sure about the pectin claim either, I thought you needed water for pectin to have effect.

 

But why not add flavor?  Why settle for just pretty when you can have pretty and delicious?

 

Edited by pastrygirl (log)
Link to post
Share on other sites
12 minutes ago, pastrygirl said:

But why not add flavor?  Why settle for just pretty when you can have pretty and delicious?

 

how much do you need to add to taste it? there's literally like 0.1g of cocoa butter on the outside of a bonbon, so how much flavouring does PCB have to add to that to get it to a level you can actively taste? I just feel that the amount you need to add so that you can taste it effectively is rendering it to "not cocoa butter" in my head.

Link to post
Share on other sites
27 minutes ago, keychris said:

 

how much do you need to add to taste it? there's literally like 0.1g of cocoa butter on the outside of a bonbon, so how much flavouring does PCB have to add to that to get it to a level you can actively taste? I just feel that the amount you need to add so that you can taste it effectively is rendering it to "not cocoa butter" in my head.

 

I don't know.  It would have to be pretty intense to get flavor from a thin layer of decoration.  On one hand, freeze dried fruit can pack a punch, on the other, they can't be adding so much that the product is too thick.  They're selling it as cocoa butter, not couverture so I'd expect it to be very fluid.  The PCB Creations site also shows it mixed with I'm guessing white chocolate in various dosages.  Here is their brochure https://www.calameo.com/books/005802807fd1cdaab6c9b

 

 

Edited by pastrygirl (log)
Link to post
Share on other sites
2 hours ago, DJ Silverchild said:

Whoa so isn't that another version of the Valrhona Inspiration line?
 

 

Sounds like the same concept of freeze dried fruit blended into cocoa butter, but this must be more liquid if they're recommending it for decoration rather than molding. 

Link to post
Share on other sites
  • 1 year later...

I actually own a couple of these, purchased by accident from PCB Creation during a late night splurge.

 

The one thing I would say is that overheating the raspberry one in the microwave was a mistake, the whole workshop STANK! It was foul. The cocoa butter and flavouring had somehow separated while stored in what I believed to be ambient conditions, so when I put it in the microwave to melt the cocoa butter, the top liquid layer of flavouring seemed to suck up all the little micro waves and proceeded to boil. It was literally only in there for 45 seconds or so, with the cap off.

 

The black one smells a bit like liquorice but its not so intense. The raspberry one smelt quite pleasant to be honest. Needless to say, I have not rushed out to buy more however.

 

Matthew

  • Like 2
Link to post
Share on other sites
  • 4 months later...

I recently purchased the lemon yellow flavored cocoa butter from Chef Rubber and wont buy it again. It's really bitter. I'm actually using it 50/50 with unflavored just to use it up. I like the concept and will probably try another flavor. 

Edited by Beckykp27
Typo (log)
Link to post
Share on other sites
  • Similar Content

    • By pastrygirl
      Here's a chocolate fail for you - how on earth do molds end up like this? 
      I went to a cooking school liquidation sale this morning, was expecting used equipment but not quite so abused!

       
      I did pick through and found several that looked in good shape.  They can toss this one in the recycle bin!
    • By rookie
      I am making molded bunnies for Easter and I am finding that the
      necks are cracking and the head breaks away from the body. I have noticed that the neck is not as thick as the rest of the bunny. Total grams for this bunny is 200.
      Does anyone have any suggestions on how to rectify this? Oh yeah I didn't mention that after pouring into molds I place in the refridgerator.
      Any suggestions are welcome!
      Cheers
      Mary - Rookie
    • By GRiker
      Looks like you’re in the Washington Post this morning, Congratulations! 🎊 
       
      https://www.google.com/amp/s/www.washingtonpost.com/food/2021/01/31/chocolates-valentines-day/%3foutputType=amp
    • By amyneill
      Hi all! I just wanted to pop in here and see if anyone had some advice on canning/jarring caramel sauce for ready-to-eat consumption. The ice cream shop I work at is putting together gift baskets for valentine's day and we wanted to toss in some caramel and fudge jars in to add some tasty treats. We have a recipe that works great in the shop in our squeeze bottles for topping the ice cream, however I don't have a ton of experience with the canning process to make it shelf stable and shippable. I've canned tomato sauce and salsa in the past, but my method wouldn't be efficient for canning hundreds of jars for consumption. What is your method for success? Does it all hinge on the sealing process, and if so what are your favorite (cost efficient) products? Do you know of a jar that is self sealing or more durable than others?
      Thanks for any suggestions! 
    • By no10
      Hello eGForums,
       
      I'm curious if anyone has purchased these ganache and caramel ruler bars (https://www.tcfsales.com/products/658-ganache-and-caramel-ruler-bars-set-of-2-ea/) from TCF before or has experience with this company? Are they a reputable company?
       
      It costs $87.96 (not including shipping) to purchase 4 stainless steel square bars, measuring 1/2" x 1/2" x 15" L, which seems like a reasonable price relative to other companies. Correct me if I'm wrong. Does anyone suggest other companies to purchase bars from?
       
      On a related topic, I know that a possibly more affordable alternative would be to visit a local metal fabricator and purchase metal bars from them. My concern is purchasing bars that are made from an alloy and finish that is 'food-safe'. Does anyone know what grade/alloy and finish of stainless steel is 'food-safe'? Does anyone know what grade/alloy and finish of aluminum is 'food-safe'?
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...