Deep Insights Needed: Hot Chocolate
Posted in: Recipes
Hi, Brad. Thanks so much for your feedback. Going through your thoughts in order
- I agree it could sound pretentious, but its not as evil as it at first looks. My first impulse with the recipe was just take a pre-established blend like Cluizels 72% and sweeten it with a little milk chocolate. But just using even that one pre-blended bar, Id already have South American, African and Javan single origins, as well as vanilla, in the mix. My final product is basically the exact same idea 3 single origins and a little vanilla but with two other single origins in very small proportions to the others, to help round out some of the tones. That said, the Porcelana is in the greatest supply, so its pretty obvious. I just didnt want to go the pure single origin route, as thats where I think the Parisian chefs I referenced seemed to stop.But Ill see if I can rebalance things enough that I can lop off the Chuao, which is what I use in the smallest supply.
- Im using bars, as Im doing it European/French/Parisian style. Sugar is already incorporated into the tablettes used + the recipe can be more easily sourced and duplicated by purchasing the same bars. If only people would follow any recipe I put out, I would just start with raw cacao and hand-mill it like the Mayans ;)
- Ive considered the use of cornstarch, but Im trying to stick to the French style and not use it. Going full-on authentic with the ancient recipe, I think wed have to use cornmeal. But Im not entirely opposed to extracting the starch from fresh corn, via more modern methods. Perhaps.
Thanks again for your thoughts. - Adam