Posts tagged "Techniques"

Do ‘Belgian Techniques’ make Belgian chocolate?

Question by Gir-een: Do ‘Belgian Techniques’ make Belgian chocolate?
Chocolove claims to make Belgian chocolate in Boulder, Colorado. Their ‘about’ page reads: “all-natural ingredients and the classic techniques of Europe’s finest chocolatiers”

http://www.chocolove.com/about.htm

Best answer:

Answer by Koenraad
I don’t think that if you follow Europe’s techniques, you will make Belgian chocolate, since Belgium is only a small part of Europe. It is however a major chocolate producer.

When saying something is all natural and produced with classic techniques, it is in fact saying the creation of chocolate is going through the following steps:

1. Picking the Cacao beans
2. Drying and Fermenting the Cacao Beans
3. Mixing of the Cacao Beans
4. Burning the Cacao Beans
5. Grinding the Cacao Beans

This is where they send it to the country of production of the actual chocolate

6. Mix Cacao Beans with ingredients (sugar, extra flavours,…)
7. Grinding and mixing together of everything
8. Heating up the mix to 45° Celcius to 75° Celcius while adding Cacao Butter or Natural Soy Lecithine.
9. Transforming it into shapes.

So when this technique is being used, you could say that this could be Belgian chocolate, regarding the right amounts of sugar, Cacao Butter and other ingredients have been used.

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Posted by Chocoholic - April 9, 2013 at 1:14 pm

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Dare to Cook Chocolate: Colorful and Creative Molding Techniques

Do you want to watch something interesting and new? Do you love chocolate? Are you familiar with chocolate art? Well this video will show you that can make your chocolate cravings more satisfactory.

The video by Bill Fredericks, who operates a chocolate business, will demonstrate you on how he will mold and decorate chocolates using his skills and basic techniques that will surely amazed you.

All you have to know will be provided by having a step by step demonstration so you can do it at home and of course make it on the right way.

So enjoy and learn more about Dare to cook chocolate: Colorful and creative Molding techniques.

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Posted by Nikita Gould - December 6, 2011 at 12:28 pm

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The Art of Chocolate: Techniques and Recipes for Simply Spectacular Desserts and Confections

The Art of Chocolate: Techniques and Recipes for Simply Spectacular Desserts and Confections

This is not just a book of masterful recipes, tips, techniques, and meticulously detailed, easy-to-follow instructions. It is an extravagant paean to decadent desserts. Filled with luscious creations and lavish artistry-Chocolate Swan Truffles, Enchanted Forest Torte-this definitive guide to working with chocolate is unusual because it is written with beginners in mind. A cooking teacher with decades of experience, Elaine Gonzalez has devised innovative techniques to put the art of working with chocolate within everyone’s reach. After mastering a few basics, any cook can create shimmering cakes, seductive truffles, and amazing chocolate sculptures. With The Art of Chocolate, even novices will soon roll, curl, twist, coax, and nudge chocolate to dizzying heights of fantasy.

List Price: $ 24.95

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Posted by Chocoholic - November 22, 2011 at 9:34 am

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Truffles, Candies, and Confections: Techniques and Recipes for Candymaking Reviews

Truffles, Candies, and Confections: Techniques and Recipes for Candymaking

Imagine your favorite candy—maybe it’s a velvety raspberry truffle or a piece of crisp English toffee. In this completely revised and expanded edition of a culinary classic, pastry chef and teacher Carole Bloom shows intrepid bakers how to turn their visions of sugarplums into home-baked perfection. Bloom begins with an illuminating discussion of candymaking essentials, from ingredients to tools to techniques, and then shares more than 180 exquisitely detailed recipes for truffles, caramels, nut brittles, fudge, and more. If you haven’t dared to try candymaking or have been frustrated by attempts in the past, get out the baking sheets and gift boxes—it’s time to prepare, devour, and share batches of blissful, homemade treats like Mocha Truffles, Hazelnut Chocolate Kisses, Vanilla Cream Caramels, Butter Peanut Brittle, and Maple Pecan Fudge. Bloom’s clear, concise instructions will help beginners master even the trickiest techniques, like tempering chocolate and making caramel, and her many recipe variations will inspire experienced candymakers to experiment with new flavor combinations. With TRUFFLES, CANDIES, AND CONFECTIONS at your side, starting a candymaking tradition will be as rewarding as it is delectable.“If you have a passion for chocolate, caramel, toffee, or truffles, Carole Bloom’s collection of luscious two-bite confections will inspire you to create the sweet magic of a candy shop in your own kitchen.” —Flo Braker, author of The Simple Art of Perfect Baking and Sweet Miniatures“Smooth or chunky? Creamy or chewy? Chocolate or vanilla? Fruit or nut-filled? Such sweet choices will surely keep you up at night, luring you into the kitchen to melt and dip your way into candy bliss, then back into bed with a stash of sumptuous sweets.” —Lisa Yockelson, baking journalist and author of Baking by Flavor“This is the book that every chocolate-lover should have within reach at all times! From classic chocolate-dipped caramels and nutty brittles, to truffles with the most exquisite flavors imaginable, Carole’s classic book is without a doubt one of the most comprehensive and delectable books on chocolate ever.” —David Lebovitz, author of The Great Book of Chocolate“A first-rate book for making wonderful candy at home. This almost forgotten pleasure is made available to anyone with the careful, clear guidance in these well-tested recipes.” —Marion Cunningham, author of The Fannie Farmer Cookbook“Carole Bloom has done meticulous research, writing, and recipe testing for this irresistible book. It’s rare to find a teacher so committed to seeing her students succeed.” —Robert Steinberg, co-founder of Scharffen Berger Chocolate Maker, Inc.“It’s not just Bloom’s background that makes this book so good; she has the rare ability to clearly explain technical procedures and write a recipe that’s easy to follow.” —Los Angeles Times

List Price: $ 24.99

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Posted by Chocoholic - September 22, 2011 at 8:44 am

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