Forum Activity for @Ramon Recalde

The perfect paring: Chocolate with _____?

Posted in: Tasting Notes

Dear Clay,

As usual, when I read your posts, I keep on thinking "man, this guy's passion is waybeyondmy pay grade." Justamazedat the level of preparation you go to entertain your guests: A HOST to the fullest meaning of the word!.

Your choice of chocolate is simple and superb at the same time. If I have it my way, I also choose a 75% dark from Ecuador with my all time favorite wine which will always be a well cantered Opus One. On yourdiscerningchoice of bresaola over prociutto which I also find fatty (still delicious), have you tried Jamon de Jabubo? Guaranteed you will be hooked for life!

By the way, the other day, I was feeling "peckish" and fooling around with some dark chocolate and a little saffron (goes a long way).Quite interesting and looking for that third "ingrdient" to take me to the next level... and maybe an invite to one of your parties. I'll let you know when I find it.

Thank you for sharing your experiences and yourknowledge.

Regards,

Ramon

The perfect paring: Chocolate with _____?

Posted in: Tasting Notes

As we go through life's various sensory taste stages, I am trying to learn from other people's experiences. On average, a child's taste and flavor perceptions are not as mature as an adult. Although, my five year old son, who actually eats almost everything we put in front of him, as most kids, will naturally gear towards sweets and basic flavors such as chocolate, apple juice, chicken, etc. As we grow older, the sense of smell and vision help our taste buds become more developed and adventurous.

We are all different and like many different things. What I might consider spectacular and unique, my wife and children may dismiss as detestable! I have had the good fortune of sampling and experiencing many flavorful foods which yielded a broad spectrum of satisfaction levels. I consider and brag myself of being a chocolate purist. A simple single origin dark chocolate will always be my primary source for happiness fuel. But every now and then, more often then than now I like to find the perfect compliment to great chocolate. I have come to appreciate parings with red wine, peanuts, raspberries, chilly, mint, sea salt, etc. In my case, these are examples of matching two foods that compliment each other superbly. Among all things tried, nothing excites and revolts my taste and senses like the mix of chocolate and passion fruit!

Which brings me to my query in The Chocolate Life: What pairing with chocolate gives you that ultimate taste HIGH?

updated by @Ramon Recalde: 04/19/15 10:28:02PM

Manually Enrobing

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

Colin,

As you know now, strawberries and raspberries...Two completely different animals!

They both will break apart, at different stages due to the water content. Raspberries are made of many little "capsules" holding juices. that is why you had better luck with strawberries (moremeaty). Have you tried dehydrating the fruits a little (not all the way), then working with them. I believe the more water you draw out of the fruit, the more stable and manageble they will become...

Good luck,

Cocoa mass

Posted in: Chocolate Education

ramon@arribanoir.com

Cocoa mass

Posted in: Chocolate Education

It took me over two years, back and forth trips to Ecuador, to develop my "bean to bar" process... I wanted constant quality of Arriba cacao for my chocolate, with the least possibleinterferenceof other ingredients. But it was vital to secure the source.

In my youth I did a summer/fallinternshipwith a coffee and cacao major trader in NY. There I learned how to taste anddifferentiatequalities. This became very important in what now is my passion. Coincidence or not, I have a preference for Ecuador Arriba. Have tried many other, but keep on going back to Arriba beans... Maybe it is in my DNA but also my romantic childhood memories of Ecuador.

Cocoa mass

Posted in: Chocolate Education

Akbar,We only use Fino Arriba cacao... But your question should rather come after you decide what origin chocolate youprefer?

I would try an taste a variety from different origins, with the least "other ingredients" possible. Your cacao mass is like the grapes off the vines before wine making... chocolate in its rawest form. Let your taste buds decide. Then you can pursue cacao mass suppliers from what ever origin(s). Good luck on a great search...

What is a "Traditional Chocolate Truffle"?

Posted in: Opinion

FYI for those playing trivia pursuit: 'truffle' derives from the Latin wordtuber, meaning "swelling" or "lump."

There is nothing sweeter thantheinnocence andquick-smarts of a child: I was making some truffles from left over ganache, and my five year old son said: " Wow Daddy, those are some nice looking "lumps" of chocolate...."

Chocolatiers = Re-melters?

Posted in: Opinion

Mindy,

I agree with many of the posts thatsuggestyoudon'ttake offense to the term "re-melter." Actually a true chocolatier should wear the badge with pride as long as he/she is using the best and purest possible chocolate available to them. For all we know, that person that "belittled" the term uses toll house chocolate chips! Just do what you do best, with passion and love for the trade!... everything else will come to you due to your hard work!

Andremember, not everyone can roast cacao on a dime! or for that matter, do it right!