All this talk about cocoa solids has set me thinking... for those of you who know me, you may know that I work on a five rev system, if I can't solve all the major problems with an idea in five revs, I move on to the next idea.
Chocolate is essentially cocoa particles and sugar crystals suspended within a cocoa butter lattice. (If you ever get bored, try suspending cocoa and cocoa butter particles within a sugar lattice, it is still chocolate by every definition, but completely different.)
1. What if... what if... we could, suspend cocoa and sugar particles within an amorphous cocoa butter structure? Interesting start... but still brown.
The problem is, cocoa powder isn't clear. Yeah this looks a little different, more depth, but not even approaching clear. The solution is to either make the cocoa powder clear, or remove it. Since I have no clue how to make cocoa powder clear...
2. What if we could use a trick or two to transfer the flavor of the cocoa to a solvent and then remove the pigment? We could then cook the sugar in this solvent to transfer the flavor and now we've got chocolate flavored sugar suspended in an amorphous cocoa butter structure. Damn, still not clear, now more of a quartz look and the flavor has become flat.
Ok, multiple solvents are required to capture the depth of flavor in the cocoa powder (such a waste of Los Ancones, but I can't be bothered to keep track of multiple products). Also, the sugar is still in crystal form, and diffuse too much light.
I, unfortunately have to do a little more research at this point... I believe that isomalt would be a good replacement for sugar due to its non bitter, albeit reduced, sweetness and its superior optical properties when compared the sucrose.
I think that a lipid solvent would be a good idea as well, but I am unsure if I am better to extract the cocoa flavors in parallel or sequentially... and if sequentially... well yeah gots to read more. So rev three should be done in a few days hopefully.
I'd love any thoughts until then.