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.

Agostoni couverture (Italian company)


Corny
 Share

Recommended Posts

Has anyone worked with the Agostoni chocolate couverture? Mainly interested in experience with moulding bonbons. I found a post here from 2012, but with only one reply, so I thought I’ll ask the question again. 
 

Agostoni is an Italian chocolate maker that apparently has been around since the late 40’s, but I only just heard about them, when I found out they have a supplier in my home country of Norway.
 

Link to comment
Share on other sites

45 minutes ago, Corny said:

Has anyone worked with the Agostoni chocolate couverture? Mainly interested in experience with moulding bonbons. I found a post here from 2012, but with only one reply, so I thought I’ll ask the question again. 
 

Agostoni is an Italian chocolate maker that apparently has been around since the late 40’s, but I only just heard about them, when I found out they have a supplier in my home country of Norway.
 

 

If there is anyone on the forum who can give you information, it is @teonzo--perhaps he will respond.

Link to comment
Share on other sites

Agostoni is a new line by Icam, created few time ago. So Icam is the producer that has been around for decades, Agostoni is the name of a new subset of their products (and it's the name of the owners).

I never tried any Agostoni chocolate, so I can't comment. It's supposed to be their top line, how much better I can't say. I know only one guy working with it, but he does demos for them so the only answer he can give is "they are superb".

I tried some Icam chocolates in the past, no problem about workability, taste was good but nothing more, not on the level of the usual suspects (Valrhona, Barry and so on). This is why no one of the top pastry chefs in Italy uses that chocolate. But I don't know if they reached higher levels with Agostoni.

 

 

 

Teo

 

Teo

Link to comment
Share on other sites

50 minutes ago, teonzo said:

Agostoni is a new line by Icam, created few time ago. So Icam is the producer that has been around for decades, Agostoni is the name of a new subset of their products (and it's the name of the owners).

I never tried any Agostoni chocolate, so I can't comment. It's supposed to be their top line, how much better I can't say. I know only one guy working with it, but he does demos for them so the only answer he can give is "they are superb".

I tried some Icam chocolates in the past, no problem about workability, taste was good but nothing more, not on the level of the usual suspects (Valrhona, Barry and so on). This is why no one of the top pastry chefs in Italy uses that chocolate. But I don't know if they reached higher levels with Agostoni.

 

 

 

Teo

 

 

I knew you would know.  Is there anything in the pastry world you don't know?

Link to comment
Share on other sites

20 hours ago, Chocolot said:

They have a wonderful white chocolate. They sent me samples to try. The white has lots of vanilla bean specks in it. It handled well.

Is that the chocolate we got from Chef Rubber?

Link to comment
Share on other sites

 Share

  • Similar Content

    • By Darienne
      A quite unusual take on the favorite American chocolate bar: click
    • By ShylahSinger
      Help! I am an amateur and make chocolate truffles, bonbons, and caramels for friends and family. I made some soft caramel for filling molded bonbons. The flavor and consistency are fine, but the caramel is filled with bubbles. I don't know how to get the air bubbles out, and am concerned using it in my molded chocolates. I would like to know if it is okay to use. I have been making confections for about four years and this is the first time this has happened. I would really appreciate any help! I'm new to the forum and don't know anyone yet.
    • 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 cc.canuck
      I couldn't think of a better way to word that! 
       
      I'm experimenting with adding a very small amount of cocoa butter decoration onto bars I'm making and am not sure whether I should heat the moulds up with a hair dryer as I would for completely bare moulds or just abandoning this step. I would avoid blowing directly onto where the cocoa butter is as much as possible. Thoughts?

    • By liuzhou
      Full story here.
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...