Adding melted chocolate to tempered chocolate
Posted in: Tasting Notes
Thank Brad
Which machine do you find the best?
Thank Brad
Which machine do you find the best?
Brad
What machine do you use?
Louise.
I am in the process of buying a new tempering machine.
I got a quote from Selmi of 700 euros extra to order the Selmi plus in Single phase rather than 3 phase in January.
Does anyone have experience with enrobing dried fruit on a selmi enrober or similar enrober, I am in the process of buying a selmi machine with enrober, and would like to enrobe dried fruit, I have no experience of doing this. I see that a lot of dried fruit has an outside hard achieved by panning I suppose, what is the advantage or disadvantage of panning or enrobing on a belt system? All help will be greatly appreciated.
Louise
Clay
Can you send me a list price for FBM by email. I am based in Ireland.
Louise O' Brien.
l
Olivier
The web site link to the steamer is a great help. I have tried to find out the solution to this issue for a while.
Thanks
Louise
Oliver
I know you were asking about cold chocolate drinks but I am interested to know about your hot chocolate drink.
I make my hot drinking chocolate also with chocolate a ratio of 2.75 milk to 1 chocolate. I boil the milk and add the callets of chocolate.
This is fine when I re heat it using the wand in my cafe on the coffee machine you get a nice fraught top like a cappachino.
I have a chocolate dispenser but i'm not mad on it, the drink is served flat and also the cocoa butter start to float to the top after a time.
The problem is I know intend to serve the hot chocolate at markets and can oly use the chocolate dispenser or a soup pot.
How do your serve your hot chocolate?
Louise
Hi Brad
I tried the drinking chocolate yesterday its wonderful so chocolaty.
I made it by mixing the corn starch with the powdered sugar first, then I added the ground cocoa paste 96% cs, I boiled the milk and whisked in the dry mix brought back to boil and let simmer for 2 minutes to thicken.
I did it this way as I intend to supply the mix in a bag for sale.
Do you think this is an ok way to make it. It tasted fantastic and I could not taste the corn starch in it.
(Also whats called corn flour in Ireland and the UK , is actually maize starch, I checked the back of the pack)
Louise.
Brad
Thank you for pointing out that corn starch is a different thing to corn flour, I never knew this, I have to get my hand on cor starch now, I live in Ireland and it is difficult to find some ingredients, As soon as I try it out I will let you know, it may be a few weeks before I can source corn starch.
Thanks
Louise
Brad
I haven't tried it yet, but im delighted with the formula, I buy chocolate coverture not liquor, I sell hot chocolate pack basically flaked chocolate and spices etc, they sell really well for me. I am going to try to come up with a recipe to sell the chocolate flakes with the cornflour included so the result is a thickened drink. Have you any recommendation of how I might achieve this, maybe if I add a small amount of powdered sugar with the cornflour mixed in as per you recommendations and ratio, do you think this would work?
Louise
Hi Andy
Thank you for some great recipes, they both sound great.
Louise
Andy
This sound really interested also. The cream in the ganache would help thicken the hot chocolate I presume. Do you sell hot chocolate packs for your customer to bring home? Is it a truffle mixture you use?
Louise
Brad
I really appreciate that you shared this recipe with me, I have been trying to replicate the hot chocolate we get on our holidays in Italy and Croatia and have failed, I;m going to give it a go for sure to your recipe, I am looking forward to going weak at the knees, thats what I love about chocolate...
Louise
Brad
How much cornstarch do you add to your hot chocolate to thicker it. I have experimented and have fouund that the cornstarch taste come through the hot chocolate. Louise