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Post by doclogic77 on May 19, 2010 9:56:42 GMT -5
I just tried an artisan chocolate with padillo peppers, cayenne pepper and cinnamon. Wow...was it terrific. Anyone have any recipes similar? I would have no idea how much of those to add.
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Post by doclogic77 on Jun 1, 2010 13:04:44 GMT -5
No ideas? Add cinnamon, cayenne with in the melanger?
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Post by Brad on Jun 1, 2010 17:32:45 GMT -5
I briefly played around with cayenne, but didn't add it while refining, as I didn't want it to contaminate our refiners (they only see beans, cocoa butter, sugar, and vanilla). I found that the cayenne pepper in our chocolate left it grainy.
With your Santha's however that's another story, 'cause you can wash them easily.
I would suggest for a dark chocolate approximately 1tsp of fresh cayenne for each pound you are making.
Worst case scenario: If it's too spicy, just add more chocolate!
Hope this helps.
Cheers. Brad
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Post by doclogic77 on Jun 5, 2010 14:24:36 GMT -5
Thanks Brad...I appreciate it.
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