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Post by dmason on Aug 1, 2006 10:17:13 GMT -5
Has anyone ever been to Mexico and visited the Molinos (mills) where they grind the chocolate while you wait? I have heard that it is a bit gritty in texture. I searched online and it seems rather simple and maybe a run through the melanger would get the texture right. I wonder what typer of mill they use?
Any thoughts?
David
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Post by Howard on Aug 1, 2006 16:21:00 GMT -5
In Oaxaca they have storefronts where you can specify how much cocoa, almond, sugar and cinnamon and they grind it up for you right there. It is kind of gritty, it'd be like putting it through the champion and not the santha. It's great to snack on but it's really designed to make a chocolate drink. In fact I made some that was similar using a recipe I got on this forum. This turned out pretty well. I was thinking of using some of the stuff a friend of mine just brought me back and running through the santha to smooth it out, then trying to temper it.
Howard
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Post by dmason on Aug 2, 2006 16:24:00 GMT -5
Howard,
Thanks for the info. You wouldn't happen to have that recipe around would you? What type of cacao they use?
Thanks, David Mason
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Post by Howard on Aug 12, 2006 18:44:50 GMT -5
Sorry it took so long to get back to you. We just got back from Alaska What a great trip. No good chocolate experiences though Here's a link to the recipe that chocoluvah had published: chocolatetalk.proboards56.com/index.cgi?board=formulations&action=display&thread=1139187638It had a little too much cinnamon for my taste but that's just me. It was otherwise delicious. No need to temper it either if you're just going to cook with it or turn it into a beverage. In fact, I think I made this without a Santha since the grainy texture is pretty authentic too. Howard
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