I began working a few months ago with Felchlin's 68% Bolivian (from "wild" cacao beans) and I'm curious as to what experiences other chocolatiers have had with this chocolate. As an eating experience alone, it ranks among the very finest I have had. I find that I have to be mindful to be quite subtle with any flavorings that I may choose to use with it so as to not detract from its qualities. I use it in a subtle ginger truffle with good results (sold at a premium) and I am working on other recipes. Any feedback/comments would be much appreciated.
updated by @kisei: 04/13/15 08:43:39
Activity
@keith-ayoob
• 2 months ago
• comments: 0
Posted a response to
"Raw Cacao Beans vs 100% Dark Chocolate"
"@joe-john, I'd like to weigh in on this. First, some of the nutritional info you post there is reasonable, some is not -- and that's not unusual...."
@tet-kay
• 6 months ago
• comments: 0
Created a new forum topic:
Tempering Machine can I keep adding chocolate chips?
Tempering Machine can I keep adding chocolate chips?
@chocolatelover123
• 5 years ago
• comments: 0
Created a new forum topic:
New Chocolate Brand - "Palette"
New Chocolate Brand - "Palette"