Purdy’s Chocolates Head Chocolatier, Gary Mitchell, invites us to the Purdy’s Chocolate Test Kitchen and demonstrates the proper technique for tempering chocolate
Posts Tagged ‘dark chocolate’
Purdy’s Chocolates Head Chocolatier, Gary Mitchell, takes us in the Purdy’s Chocolate Test Kitchen and shows us how to make his recipe, English Toffee Cheesecake
13
May
Dark Chocolate
Can you turn whipped chocolate frosting chocolate frosting by adding cocoa?
I have two containers of chocolate frosting whipped, because I could not find dark chocolate frosting. Can you change it for the chocolate frosting by adding cocoa?
Just use what you have. Do not be psycho.
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Nestle Toll House Dark Chocolate Mint Morsels Chips baking 10 oz Limited edition $7.49 |
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Lindt Lindor Dark Chocolate Truffles 5.1 0z (144g.) $5.50 |
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5 lbs – New Crop (2011) High Quality Nonpareil Almonds -5 lbs in 8 oz bags $33.00 |
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Trader Joe’s Dark Chocolate filled with Speculoos cookie spread (1.58 oz) $2.00 |
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4 Trader Joe’s Dark Chocolate filled with Speculoos cookie spread (1.58 oz) $8.00 |
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Russian Porous Chocolate (White, Dark, Milk) 3 Bars BRAND NEW $11.99 |
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Hershey’s Chocolate Cookie Baking Chips 1 Bag $4.20 |
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Look Candy Dark Chocolate Vanilla Nougat 24 Bars $23.50 |
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Mars Three Musketeers Milk ~ Dark Chocolate Candy 24 Bars $23.50 |
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Mars Three Musketeers Milk ~ Dark Chocolate Candy 24 Bars $23.50 |
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M & M Milk ~ Dark Chocolate Candy 24 Packs $23.50 |
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M & M Milk ~ Dark Chocolate Candy 24 Packs $23.50 |
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Hershey’s Milk ~ Dark ~ White Chocolate 24 Candy Bars $23.50 |
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Hershey’s Milk ~ Dark ~ White Chocolate 24 Candy Bars $23.50 |
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Hershey’s Milk ~ Dark ~ White Chocolate 24 Candy Bars $23.50 |
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Hershey’s Milk ~ Dark ~ White Chocolate 24 Candy Bars $23.50 |
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M & M Milk ~ Dark Chocolate Candy 24 Packs $23.50 |
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M & M Milk ~ Dark Chocolate Candy 24 Packs $23.50 |
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M & M Milk ~ Dark Chocolate Candy 24 Packs $23.50 |
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M & M Milk ~ Dark Chocolate Candy 24 Packs $23.50 |
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Lindt Lindor Chocolate Truffles Candy 1 Bag $6.10 |
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Keurig K-cups Cafe Escapes DARK Chocolate Hot Cocoa, 12 loose cups $4.49 |
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Cold Stone Creamery Smooth Cravings Dark Chocolate Hot Chocolate Mix 8 Ct. $5.50 |
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Cold Stone Creamery Smooth Cravings Dark Chocolate Hot Chocolate Mix 8 Ct. $5.50 |
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Cold Stone Creamery Smooth Cravings Dark Chocolate Hot Chocolate Mix 8 Ct. $5.50 |
We couldn’t get enough of Hotel Chocolats Chocolate Dipping Adventure here at Daily Grommet. It’s a chic, delicious treat for gourmet chocolate lovers. bit.ly
Well no, chocolate does not bloom, as in flower bloom. But, chocolate has an condition that is called bloom and it is caused by by two different things. Both are common to chocolate and are tell tell signs of mis-handling.
The first is Fat Bloom. Fat Bloom results from inadequate tempering or temperature abuse of well-tempered chocolate, producing a visible dull white film surface to severe whitening of the surface, with soft or crumbling textures on the interior.
Sugar Bloom is a hard white surface film resulting from exposure to moisture. It is formed by the dissolution and subsequent crystallization of sugar on the chocolate’s surface. It is not necessary to store chocolate in the refrigerator as any cool dark, orderless place is good. Chocolate keeps for a long time – well over a year. But if you insist on keeping it in the fridge take it out about one to one and a half hours before serving.
While Fat Bloom and Sugar Bloom have a negative effect on appearance, the product remains perfectly safe to eat. Or you can use this as an excellent excuse to go buy more dark chocolate.
Chocolatiers arrive at their art from a variety of origins. Some are “born” into a family business and learn the trade from their predecessors. Others arrive from other artistic endeavors such as chef, painter or sculptor. Still others make a step change in their career path as a nurse, attorney, or other non-food profession. Each Chocolatier brings with her/him all of their past experiences, professional and personal, which in some way color their choices as a Chocolatier. Regardless their starting points, however, Chocolatiers all share a passion for the chocolate arts.
Training is vital to the Chocolatier and encompasses not only the basics of chocolate tempering, recipe development and artistic design, but also of safe food handling, packaging and business acumen. As with any vital area, new concepts are constantly emerging in the chocolate arts, and the Chocolatier must stay abreast of these developments.
The constant companion to training is experience; it is not enough to have only “book knowledge” in the chocolate arts. The Chocolatier must invest hours upon hours of practice, experimentation, trial-and-error, and refinement in order to consistently produce fine chocolate confections.
This combination of passion, training and experience enable the Chocolatier to make the proper technical and artistic decisions that produce fine chocolate. How well has the Chocolatier selected her core chocolates and non-chocolate ingredients? How well has the Chocolatier blended his chocolates and ingredients into a finished product? As you bring the chocolate to your nose do you detect a pleasant aroma? When you close your eyes and savor the first bite does the chocolate meet your expectations of what its description and presentation promised? That moment of exquisite pleasure that chocolate lovers experience begins with the Chocolatier.
ARTISTRY AND PRESENTATION
Fine chocolate products such as bonbons, pralines and bars benefit from their presentation, from the shape and finish of the chocolate, to the packaging that contains the chocolate. Molds may be used with fine hand detail work to present pieces that are like small pieces of sculpture. Hand-crafted chocolates with irregular surfaces and a more rustic look also meet the presentation requirement of fine chocolate, especially if such products elicit childhood memories or reflect back to simpler time and place.
Go Ahead...Indulge
