Forum Activity for @lailalauren

mitch:

You may be interested in Clay's post:

https://www.thechocolatelife.com/clay/group_discuss/662/20kg-diy-chocolate-melter-for-about-200

Brad Churchill:

Try this recipe:

1 oz pure liquor / unsweetened chocolate (the best you can buy)

3 oz regular granulated sugar

8 oz homogonized milk

2 tsp cornstarch

Mix the cornstarch with the sugar.

shave the liquor

bring the milk to a boil

Remove the milk from the heat and add the sugar and liquor and whisk until thick and creamy.

If you want it sweeter, add more sugar. If you want it darker add more liquor. If you want it thinner use less cornstarch, and if you want it thicker, add just a wee bit more.

Let me know how that works for you.

Then you can experiment with various combinationsof the following:

1/2 tsp cinnamon

3/4 tsp chinese 5 spice powder

1/8 tsp cloves

1/2 tsp allspice and cayenne pepper

3/4 tsp garam masala & 1 tsp vanilla (awesome earthy woodsy flavour)

Hope that helps. Let me know how that works for you.

Brad.

Oh... and Iprefer milk chocolate over dark chocolate too! But, shhhhhh! Don't tell anyone!

mitch:

You may be interested in Clay's post:

https://www.thechocolatelife.com/clay/group_discuss/662/20kg-diy-chocolate-melter-for-about-200

Andrea B: I was holding out hope for the Organic Nectars white chocolate. I may be more sensitive to very sweet things now being vegan, but I thought the white chocolate was very sweet. I only tried one bite - maybe I should try it again . Their milk isn't what I was looking for at all. Their price is too high as well to use in any bulk capacity.The other thing to bear in mind is that these vegan white and milk chocolates won't be "real" chocolate so they may not temper like you expect if they temper at all.If you ever find something worthwhile let me know ans I will do likewise.Andrea

Daniela Vasquez:

I just did a salted caramel chocolate with a 70% dark chocolate shell and a cream caramel with sea salt. It's great, but I was wondering if anyone has any "research" on caramels. Sugar crystallization, effects on chocolate, etc

Duncan Ellinwood:

Hello everyone,

I recently started an instructional food blog, with lots of pictures and recipes. Lots of the content is chocolate related and there will soon be a page added that is chocolate specific as I start learning the art of bean to bar chocolate making. Just wanted to share, and get any feedback folks would like to share.

Here is the link: http://flourfatandsugar.blogspot.com

Cheers

-Duncan

Daniela Vasquez:

I just did a salted caramel chocolate with a 70% dark chocolate shell and a cream caramel with sea salt. It's great, but I was wondering if anyone has any "research" on caramels. Sugar crystallization, effects on chocolate, etc

Casey: The tomato, basil, and mint truffle by B. T. McElrath has been one my top experiences as far as filled chocolates. I also was recently given a sample of a bar from L'Artigiano that was salted milk chocolate with a hint of olive oil, that I would really want to try again and review for The Chocolate Note. I already reviewed McElrath, read it here . I am about to review an interesting sheep's milk dark chocolate from Choco-Lina.Otherwise I've had and enjoyed some of the usual unusuals -- balsamic, curried coconut, habanero, etc.

Casey:

Here is a list of bean to bar makers. It is not a list of ethical companies or artisan chocolate makers. It simply means that these companies all make their chocolate all the way from raw cacao beans to the molded bar. This list is the result of an ongoing project conducted at 70%, where members maintain a discussion and make attempts to verify that each company on this list actually makes chocolate from raw beans. The reason for verification is that sometimes companies wish to sound hip and trendy and so they claim to be bean bar. The idea is to have some type of definitive list going of who actually makes chocolate from the bean for RETAIL (not solely commercial, industrial, sale).

Africa
Madecasse (Madagascar)
Claudio Corallo (So Tom)
Divine Chocolate

Australia
Haigh's Chocolates
Tava (factory is currently not operational)

Zokoko

Europe
Austria
Zotter

Belgium
Barry Callebaut
Pierre Marcolini

Denmark
Carletti
TOMS Gruppen

France
Bernachon
Bonnat
Michel Cluizel
Pralus
Valrhona
Weiss

Germany
Euromar
Hachez
Herza
Ludwig
Ludwig Weinrich
Storck

Italy
Amedei

Antica Dolceria Bonajuto

Casa Don Puglisi

Cioccolato Peyrano
DeBondt
Domori
Ferrero
ICAM
Majani

Venchi

Spain
Chocovic (now owned by Barry Callebaut)
Natra

Sweden
Malm Chokladfabrik

Swizerland
Confiserie Berner
Felchlin

United Kingdom
Cadbury-Schweppes
Red Star
Sir Hans Sloane
Willie's Cacao

North America
Canada
Soma Chocolatemaker

United States
Amano
Askinosie

Bittersweet Origins

Black Mountain Chocolate
Cacao Atlanta
Cacao Prieto
DeVries
Escazu

Fresco Chocolate

Guittard

Jacques Torres (no longer in production)
Kraft
Lindt (not a US company)
Mars
Mast Brothers

Mindo Chocolate Maker
Nestle (technically not a US company)

Oakland Chocolate Company

Original Hawaiian Chocolate Factory
Patric Chocolate

Potomac Chocolate

Rogue Chocolatier
Scharffen Berger

Snake and Butterfly

Taza
TCHO
Theo

Latin America/ Caribbean
AMMA (Brazil)
Chocolates Condor (Bolivia)
Chocolates Para Ti (Bolivia)
Cooperativa Naranjillo (Peru)
Cotton Tree Chocolate (Belize)
Danta Chocolate (Guatemala)
El Castillo del Cacao (Nicaragua)
El Ceibo (Bolivia)
El Rey (Venezuela)
Fenix (Argentina)
Grenada Chocolate Company (Grenada)
Hacienda Bukare (Venezuela)
Kallari (Ecuador)
Momotombo Chocolate Factory (Nicaragua)
Pacari (Ecuador)
Rain Republic Chocolate (Guatemala)
Santander (Colombia)

Ilana: I have some information onthis on my site- under history, with sources used at the end. More about the morano/crypto jews but may be of interest to you. There is an author called Mordehai Arbell who specializes in this era.

ClassicRecap:

 

1 Cup / All Purpose Flour

2 tsp / Baking Powder

1/2 cup / Brown Sugar , packed

1 1/4 / Salt

1 1/2 tsp / Vanilla Extract

Dairy

1/3 cup / Unsalted Butter

1/2 cup / Milk

Frozen

1 scoop / Vanilla Ice Cream

Liquids

1 1/4 cup / Hot water

For more recipes go to http://mycocoatree.com/cocoa-recipes/

Himali:

Sweets, cakes or pastries and normal food items are so common in any festival or party. One should definitely try to do something new and different from the others. There are various recipes available that can be tried so as to entertain guests and family members with something new. Almond rocks chocolate recipe is one of them!!! It is very easy to make without any extra sweat and is very tasty too.

Excited to surprise your family with this recipe then get ready and collect all the ingredients mentioned below. Ready!!! Get set go!!!

Ingredients

• cups of almonds chopped into big cubes
• cup cooking chocolate, plain
• milk cooking chocolate, chopped

Preparation time 5 min

Cooking time 3 min

Steps to be followed

The steps mentioned for the recipe are again very simple to be followed.

Step 1: spread the slices of almonds in a plate and fry or microwave them until they are light pink to see. Keep them aside to cool down.

Step 2: take the chocolate in a bowl and keep it in the microwave or gas as per the availability until it melts, stirring a bit in between.

Step 3: remove the chocolate and stir it on a continuous basis until it cools down.

Step 4: now add almonds to it and mix it well.

Step 5: take those almonds coated in chocolate and place them on a tray having aluminum foil on it.

Step 6: keep it in the refrigerator to set for at least 2 hours.

Step 7: wrap those almond rocks in colorful wrapping paper and keep them in the refrigerator.

Almond rocks are ready to be eaten. Give them to your children when they come from school. They would definitely enjoy them a lot!!!