Forum Activity for @maudlofq

I am looking at Ramon Morato's recipe for caramel in his excellent book on Chocolate. It is on page 316. I would actually like to adjust it so it will not be likely to crystallize. In the originial recipe it lists 700 grams of sugar and 150 grams of glucose. I would make the glucose and sugar content equal. So the recipe would be as follows:

750 grams heavy cream

700 grams sugar

700 grams glucose

200 grams fresh butter

2 g sodium bicarbonate

salt/or vanilla to taste

Some people have problems with caramels crystallizing. Some people do not. This recipe is intended for those who have issues with it.

Greetings Fellow Chocophiles,

I have recently begun the process of purchasing a Spectra 40 Stone Melanger - http://www.santhausa.com/Spectra%2040%20Melanger%20Speed%20Controller.htm

Is there anybody out there on the Chocolate Life who has experience using this equipment, or who knows anyone who has?

I am receiving an extremely low level of customer service, and the warranty is very limited on the product, as well as there being no facility in the United States (where I am) to service the melangeur in the event of mechanical problems. On top of this, I have been told I will have to wait several months for the Spectra 40 to ship directly from the manufacturer in India.

With an investment of this nature, my business simply cannot afford for this type of equipment to be anything other than top-notch for many years to come, if not decades. Any advice or information regarding the Spectra 40 Melanger specifically, or Santha in general, is greatly appreciated.

.:SiriuS:.

Around 1500 AD, a Spanish soldier who was part of the conquest of Mexico and who had observed the emperor of the Aztecs, Moctezuma II, stated that he took no other beverage than chocolate, served in a golden goblet and flavoured with spices like vanilla; his chocolate beverage was whipped into a froth that dissolved into the mouth. Sounds yummy doesn’t it? That was the first introduction of cocoa to the Europeans and became a very popular beverage by the mid 17^thcentury; the rest is history as we say. Cocoa comes from the Theobroma cacao tree which is native to Central and South America, grows the fruit and inside the fruit; there are about 20 to 50 beans.