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Post by vivachoco on Oct 21, 2006 0:32:52 GMT -5
have you tried john's Dominican Republic - Natural cocoa butter? i had been using a processed / de-odorized basic cocoa butter that i get from a nearby restaurant supply place. my thought being that i would want to add minimum amount of that stuff - if any.
but john's product puts a whole new spin on things. it adds so much dimension to chocolate without being overpowering.
any thoughts on cocoa butter natural / de-odorized? what kind do you like to use?
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Post by sugaralchemy on Oct 25, 2006 20:26:00 GMT -5
I have many types of cocoa butter, ranging from a few pounds to 25 kg bricks. There is substantial variation. The milder the chocolate, the more notable the taste of cocoa butter tends to be. The line between deodorized and natural cocoa butter can be a bit fuzzy, as some natural is very mild and some deodorized has a bit of aroma.
I would suggest trying natural cocoa butter in some recipes, like you would use shortening. The aroma can really add some interesting twists to your food. It is usually paired up with sweet things, but it can even enhance certain mildly savory items.
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Post by vivachoco on Oct 27, 2006 2:06:09 GMT -5
the natural cocoa butter interests me, as i am in that part of learning cycle / curve, where i have tried little bit of this and that and now come back a circle where i like to try to perfect the roasting and not add too much to the bean. i think i have found my favorite bean (of the moment) and ALMOST the best way to roast it (to my taste and with my limited abilities / my errant oven). i like to use minimum amount of sugar (the sugar substitutes were not very satisfying)... i have found my favorite vanillas (although have not tried them all) and the amounts that makes me happy... and now... i hope that that last bit of control / variation / rounding / enhancing the flavor can come from the cocoa butter. i REALLY like what john's dominican republic natural cocoa butter does to the taste - but i would love to try other different types as well if you think it is a worthy quest?
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Post by bob1520 on Nov 20, 2006 23:19:04 GMT -5
I'm making my first batch of white chocolate with the natural COB from the DR as I write this. It has been in the Santha for 10 hours, and is starting to get a very nice texture, but still has a very tiny amount of sensible grit. A few more hours and ....
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