Forum Activity for @Vercruysse Geert

What's the best dark chocolate you tasted in 2011?

Posted in: Opinion

Hi Vera,

best chocolate bars, this is quite difficult because the time, meaning and mood are important to taste. This is likelisten to music: in the morning I like Baroque & The Classical period music (such as Bach, Mozart...), in the afternoon I like more the Classical era/Romantic transition (such asSchubert, Beethoven...) and the evening Classical Romantics may do good to me (such as Schumann, List, Chopin...).

So as you see Vera this on mood and time and of course there is taste, if I taste dark, milk or even white chocolate thise is a different sensation and approach of each and may lead us far form your demand of what is the best chocolate you tasted this year?

I can you just say my Bach, Mozart was Felchlins Centenario Crudo 70%, Pacari Raw 70%.

My Schubert, Beethoven was: Grenada Chocolate Company 71%, Original Beans Cru Virunga.

My Schumann, List, Chopin was: Tobago Estate 70%, Esmeralda milk-Fleur de Sel 42% OB, Akesson's Wild Pepper and more of this...

Marañon Chocolate - Cacao Thought to Be Extinct Found in Peru

Posted in: Chocolate Education

Maran in Belgium

Valrhona Equatoriale 55% for molding

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

If you should change your couverture and go for Valrhona, why don't you go for the Satilia Puur 62%, this one is even better than the Equatoriale 55%.Geert

Valrhona Equatoriale 55% for molding

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

Go for it Hilmer, you can not compair these chocolates. Valrhona is much better for taste and shining;-)

Information on Madagascar

Posted in: News & New Product Press

Hello Brian,Did you learn and find some usefull information abou Madagascar? Tsar & Madcasse are both from Sahin, even the same shape and form ! Valrhona - Millet plantation and Cluizel - the Mangaro plantation, tell me about it if you will, looking forward and always glad to learn from members like you.Greetings from Belgium-FlandersGeert Vercruysse

Why is it so difficult to do? (some time ago a question from Joanna Miles)

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


updated by @Vercruysse Geert: 05/04/15 04:17:57AM

"Cocoa and Chocolate Their History from Plantation to Consumer"

Posted in: Chocolate Education

Great and interesting,thanks for sharing,Geert Vercruysse

Guittard/callebaut/Valrhona ?

Posted in: Opinion

These are the chocolates (only Valrhona here) I use for pastry and ganache:1/Blend of Grands Crus:D a r k C h o c o l a t eAbinao 85%Guanaja 70%Andoa Noire 70%Ashanti 67%Carabe 66%Extra Bitter 61%Caraque 56%M i l k C h o c o l a t eGuanaja Lacte 41%Jivara Lacte 40%Bitter Lacte 39%Orizaba Lacte 39%Andoa Lacte 39%2/Pure Origin Grands Crus:Araguani 72% "Pure Venezuela"Nyangbo 68% "Pur Ghana"Alpaco 66% "Pure Ecuador"Manjari 64% "Pure Madagascar"Tanori 64% "Pure Dominican RepublicMaca 62% "Pure Brasil"3/Estate Grown Chocolate:Palmira 68%Gran Couva 68%Some couverture matches better than other for ganache with fruits, it depends there characteristics.100% greetingsGeert

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Satilia Noire:Specifically designed for coating62% min cocoa37% sugar38% fatAttacks with a bitter profile, then subtle aromas of sweet almond give way to long roasted, chocolaty notes.Equatoriale NoireSpecifically designed for coating55% min cocoa43,5% sugar37% fatEquatoriale Noire 55% is renowned for its balanced taste and its ease of use.Equatoriale LacteSpecifically designed for coating35% min cocoa44% sugar20% milk37% fatEquatoriale Lacte 35% is the chocolate of excellence both for the smoothness of its taste and for its colour.Satilia LacteSpecifically designed for coating32% min cocoa43% sugar23% milk35% fatChocolate dominant, slightly sweet and a little biscuit.These are Valrhonas four chocolates used for enrobing, I work now with the Satilia and they are fine!GreetingsGeert

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Hello Xinhong Liu,Sorbitol can be used, but its like maltitol!D-sorbitol also D-glucitol (E420)Sorbitol is a sugar substitute. It may be listed under the inactive ingredients listed for some foods and products. Sorbitol is referred to as a nutritive sweetener because it provides dietary energy: 2.6 kilocalories (11 kilojoules) per gram versus the average 4 kilocalories (17 kilojoules) for carbohydrates. It often is used in diet foods (including diet drinks and ice cream), mints, cough syrups, and sugar-free chewing gum.Sorbitol Side EffectsSorbitol is a sweetener, used instead of sugar. It is important you know about sorbitol side effects before you make extensive use of it.As you can see, you have to be careful with the use of Sorbitol.Geert

Guittard/callebaut/Valrhona ?

Posted in: Opinion

CHOCOLATE GANACHE WITH RASPBERRY PULP The principle is the same as for a classic ganache. The recipe proposed is made with raspberry pulp plus 10% sugar.*To obtain better texture and preservation, make sure when creating your recipes that you add 8-10% of inverted sugar and 10-15% of butter to the raspberrypulp/cream ingredients, or for Guanaja: 500g raspberry pulp, 700g GUANAJA (=70 % cacao), 90g inverted sugar, 165g butter. For ganaches made with milk chocolate 1000g(JIVARA LACTEE (=40% cacao), partially melt the chopped chocolate to help the emulsion to form. For ganaches made with Ivoire chocolate 1400g , melt all the chocolate at 35C.Lots of succes,Geert www.patisserievercruysse.be

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Hello Amber,As chocolatier, and only working with Valrhona I would be glad to give you some of the basics for ganaches to cut with guitar and enrobing.500 g cream 35%8 /10% invert sugar10/15% butter of the best qualitydark chocolate: 640 g Araguani 72% cacaomilk chocolate: 1000 g Jivara 40% cacaowhite chocolate: 1220 g Ivoire 35%This recepie is for one square 34x34 cm, 1 cm hightLots of succes...)Geert Vercruysse

Amedei Distribution

Posted in: News & New Product Press

Hello Walter,About selling Amedei, its great to have these chocolate bars in my shop since thise is the chocolat of the month! The people love it, also the fruit line is amazing good.Greetings from Belgium

The connections between Scandinavia and chocolate - what reference do people have?

Posted in: Opinion

Many thanks for this interested discussion, I just found this.I do sell the wonderfull chocolate of Bertil Akesson's, just tuesday we had a second (one's a mond) chocolate tasting in our shop and number one out of ten? Yes the Akesson's "Wild" pepper!Sweden is the greatest country for the chocolate but they sure now how to impress, thanks a lot Bertil.GreetingsGeertPS thanks for the tips about Sweden chocolatiers

What are your favorite adult beverages to pair with chocolates?

Posted in: Tasting Notes

Hey Wendy, this sound heavenly!If I find some time left ( I have to do some training for a special bikerace in Switserland ), I try do make some beer-chocolate pralines...Its a good idea to sell them at the brewhouse.GreetingsGeert

What are your favorite adult beverages to pair with chocolates?

Posted in: Tasting Notes

Hello pairing with beverages friends,Next week we will (the beerclub) pair some special beers and chocolate, If someone should be interested I share with pleasure the results...)Geert Vercruysse