White Chocolate WITHOUT vanilla

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Permalink Reply by cheebs on November 11, 2012 at 1:32pm

I can make you a 7-lb batch if you want.  Send me a private message if you're interested.

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Permalink Reply by Brad Churchill on November 11, 2012 at 10:22pm

Good luck with that.  Other than getting someone on here to make it for you (such as good 'ol Cheebs), you won't find it.  Several of my recipes need a white chocolate with no vanilla, and I couldn't find any, so I ended up breaking down an buying a refiner specifically to make my own.

 

Now that I can make my own white chocolate with or without vanilla, that REALLY sets our confections apart from our peers.  No local chocolatier can do a Pomegranate white chocolate center like we can!

 

Cheers.

Brad

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Permalink Reply by Paul John Kearins on November 12, 2012 at 8:14am

sounds Great! yeah I was looking at making my own too but that's a lot of expense.

Mine's a Rhubarb Ganache BTW 

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Permalink Reply by Felipe Jaramillo F. on March 15, 2013 at 9:08am

Brad, 

Quick question: Any special reason you needed a separate refiner for white chocolate?

Do you find that once you use a refiner for white/milk chocolate it leaves notable traces when doing dark batches?

Felipe

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Permalink Reply by Paul John Kearins on March 15, 2013 at 9:29am

I had a sample from Cacao Atlanta .... no vanilla but very grainy . 

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Permalink Reply by Paul John Kearins on November 16, 2012 at 2:06pm

Thanks for this Duncan! Much appreciated

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Permalink Reply by Duncan Ellinwood on November 17, 2012 at 2:36am

Yea! Hope its useful. Let me know how the rhubarb ganache goes. It sounds tasty.

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Permalink Reply by Lana on November 17, 2012 at 10:59am

Actually, Icoa has vanilla.  Too bad...

http://worldwidechocolate.com/shop_elrey_white_block.html

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Permalink Reply by Paul John Kearins on November 17, 2012 at 11:06am

Thanks Lana ! 

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Permalink Reply by Duncan Ellinwood on November 17, 2012 at 5:16pm

O really shoot. Thanks for the correction.

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Permalink Reply by Paul John Kearins on November 17, 2012 at 11:05am

I made it a lot in the past and with Callebaut HW2 and it was good but reminded me of rhubarb and custard ... i don't use Cream , just fruit puree and i want unadulterated Tartness. I've recently acquired abottle of rhubarb bitters which i'm eager to try out 

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Permalink Reply by Michael Arnovitz on November 17, 2012 at 5:38pm

The Askinosie Davao white chocolate bar has no vanilla. But I don't know if it's available in professional weights such as multi-kilo bars. Then again they're not a huge outfit, so if you need enough they would probably hook you up.

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