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Post by caridade on Mar 3, 2006 14:58:48 GMT -5
I'm new to chocolate making and have just ordered my first few pounds of nibs. Has anyone used chili in addition to vanilla in formulations? I recently tried some of the chocolate that is hand made in colonial williamsburg. I would love to find out their formulation, but I know there was a slight burn from chili and it was wonderful! if so, what form of chili? I'm thinking I would try adding a small piece of dried chili at the same time as the vanilla bean?
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Post by Alchemist on Mar 3, 2006 16:28:03 GMT -5
I have done a Chipotle chocolate and it was rather nice. Not too much of a burn, and the smoke flavor complimented it nicely.
I ground it in a whirly blade grinder and added about 1 T to a pound of 78% chocolate while it was in the Santha.
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Post by Sebastian on Mar 3, 2006 16:49:46 GMT -5
You can get powdered chili's of almost any type. I prefer to use habanero's, but you've got to be careful The key is to get a dehydrated one - if you simply chop up a fresh pepper and toss it in, the moisture content is going to give you terrible viscosity issues. Note of advice: please, please, please don't rub your eyes while making this. Especially if you're a contact wearer. Not that I would ever do such a thing...
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Post by krzysiastevens on Mar 5, 2006 13:02:12 GMT -5
I make some really nice tequila and chili truffles that have a great kick to them and I only use dried powdered chili, nothing fancy at all and they are some of the best chocolates I make.
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Post by Alan on Mar 13, 2006 11:41:26 GMT -5
Well,
I love chilis, and I love chocolate. But, I didn't think that I would like them together. However, I found a bar of Dagoba 74% "xocolatl," which has both cocoa nibs and chilis in it. I didn't know what I thought at first, but by the time I finished it, I really liked the idea. Chances are I'll be making something like this soon.
Alan
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Post by chocoloco on Apr 10, 2006 9:53:03 GMT -5
i can not immage how will it taste when chocolate and chili are combined ? do you think people will love it?
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Post by FeralOne on Mar 9, 2008 8:23:16 GMT -5
Here in Germany, they have many brands that do chili chocolate. Lindt has an 80% cocoa chili chocolate that does very well here. I don't know if it is sold in the States, I had never seen it until we moved over here. I don't like it though. I would assume it's a geographic seller, it does well in Germany, but have never seen it in Luxembourg, for example. They have some interesting chocolate mixes I've seen since we moved here. Lime chocolate, cherry chocolate (I actually like this one, I think they use candied cherries and mix it in like you would nuts), strawberry and vanilla yogurt centers, lots of hazelnut (that seems to be the nut of choice in the European chocolates opposed to the Americans using almonds and peanuts). I never paid too much attention to the variety until I started looking into making my own, I just went to one of the grocery stores and was amazed at the unique varieties they have. They are willing to try and sell all types of mixes, just to see what people might buy. If I see any more 'off the wall' mixes I will post them. Andrea
* I was just reminded about a curry chocolate I saw, not sure who makes it. I was on another post and someone said something about it. I never tried it, but I may just to see how it tastes, I would think it is yellow curry.
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gap
Apprentice
Posts: 390
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Post by gap on Mar 11, 2008 21:52:54 GMT -5
Speaking of mixes and keeping with the thread, I recently had instruction in making a chilli ganache, topped with a tequila sugar crusted liqueur and then dipped in 70% Sao Thome. I didn't think it would be something I'd go for (and I probably wouldn't have bought it in a store) but I really enjoyed it and would definately buy a chilli chocolate in future.
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