Forum Activity for @Grant Wills

Liquid chocolate to hot chocolate

Posted in: Tech Help, Tips, Tricks, & Techniques

Oh and one thing I forgot to add is I am from South Africa. I actually have "Discover Chocolate" next time me and have dealt with Nino above in RSA.

Liquid chocolate to hot chocolate

Posted in: Tech Help, Tips, Tricks, & Techniques

Brad/Clay

Thanks again for the advice. My background is organic superfoods so I tend to focus too much on taking care of a niche. I'll instead focus on making the best hot chocolate possible.

I'll start with the recipe Brad suggested and adjust from there. I didnt quite get how to take it from kitchen to mobile vehicle to hot chocolate in customers hands?

Liquid chocolate to hot chocolate

Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks Clay and Brad. As per subject I was planning on pre preparing, a liquid choc, to cut down the time it would take to make it on site. Definitely no melting of chocolate.

I like the water ganache/syrup suggestion and that it would give me vegan/vegetarian options. Warm/hot milk could always get added to this to make it richer.

Ive been reading that water ganache tends to bring out the chocolaty notes better than standard ganache. Is this true?

Two weeks back I made a beautiful chocolat Chaud with chocolate and cream. This is the reason I was looking at butter to make it fattier/richer/thicker and equivalent to cream when I mixed the ganache/syrup with full cream milk.

I'm reluctant to use cornstarch but may consider it in the premixed water phase with sugar.

What can I do to increase the solubility of the cacao/cocoa?

So the suggestions is to use the best quality liquor which is basically ground nibs? I want to keep the costs down so would prefer not to use any components that are too expensive.

Liquid chocolate to hot chocolate

Posted in: Tech Help, Tips, Tricks, & Techniques

From my travels I came across Chocolat Chaud (hot chocolate) and noticed how much better it was than the rubbish we get local (watery). I wanted to recreate this product and offer it to people via a mobile coffee shop.

Typically local products are powders that get mixed with water/milk. I wanted to make a liquid (at fridge and room temp) chocolate sauce that could become a hot chocolate with cappuccino milk as the water/milk.

I was thinking of using Dutch cocoa powder, butter(milk) and sugar. Using milk butter as it is softer at room temp than cocoa butter.

Any tips on how I could make this liquid chocolate from scratch? Or any other thoughts?

Thanks in advance for your help

I thought I knew chocolate and cacao but after visiting your website...

Posted in: Allow Me to Introduce Myself

... I have figured out that I don't know much at all. I read and heard their were three varieties namely Criollo, Forastero and Trinatario. Just today have read a paper on new classification that names 10 genetic varieties. I look forward to reading through the forum threads and growing my knowledge of this fascinating bean its history and its apparent nutritional benefits.The world has a view of chocolate (commercial sweet) which they directly relate to high % cacao chocolate and cacao products. I believe this is wrong and through this forum and research I want to find the truth and teach people this truth.So please help me find the truth about this fascinating bean
updated by @Grant Wills: 04/17/15 05:56:00AM