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Denise Brennan
- Port Angeles, WA
- United States
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Baking Chocolate
Started this discussion. Last reply by Brad Churchill Dec 31, 2011. 2 Replies 0 Likes
I'm interested in hearing whether or not chocolate makers who sell at fairs and festivals have had any success selling unsweetened baking chocolate. I love using my bean-to-bar chocolate in baking,…Continue
Denise Brennan's Page
Latest Activity
Denise Brennan replied to Sue Casey's discussion Looking for Single Origin Ecuador chocolate in the group Classifieds - For Sale or Wanted"Sue - what is the quantity of chocolate you're looking for?"
Denise Brennan joined Clay Gordon's group
Classifieds - For Sale or Wanted
This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members.B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
Dolores I. Alvarado R. left a comment for Denise Brennan"Doña Bertha broked her arm walking in her garden two or three days before we shot the video. She is fine now.
Cacao - chocolate is a hard work but for all the chocolate women (mujeres de chocolate) it is something they do since they can…"
Denise Brennan commented on Dolores I. Alvarado R.'s video
Mujeres de Chocolate
"What a sweet video! I'll have to get a friend to translate, though, since I don't speak or understand Spanish.
"
Brad Churchill replied to Denise Brennan's discussion Baking Chocolate"The trick to using liquor instead of cocoa powder is to understand that liquor by weight is +/- 50% fat. You can't use liquor and not adjust the other fats that the recipe calls for (butter, vegetable oil, etc).
For example if your…"
Tom replied to Denise Brennan's discussion Baking Chocolate"Willie Harcourt-Cooze first book had recipes only using cocoa liqour, his Uk company runs a line of premium cacao liquors of various origins. I too use my bean to bar liquor in my baking, you cant beat it for flavour control, though i find i have to…"
Denise Brennan posted a discussionBaking Chocolate
I'm interested in hearing whether or not chocolate makers who sell at fairs and festivals have had any success selling unsweetened baking chocolate. I love using my bean-to-bar chocolate in baking, of course, but would like to hear if vendors at these kinds of events have tried it. My thought is packaging it as four 2-oz bars with about four recipes included......basics like brownies, cookies, cake, etc.See More
Denise Brennan replied to antonino allegra's discussion Cocoa Beans Shells, What can you do with it?"I have a friend who does pit-fire pottery. She uses cacao husk from my bean-to-bar chocolate making in the fire pit to color various kinds of bowls, vessels, etc and it gives a beautiful look to whatever is fired. Husk is good…"
Denise Brennan left a comment for Tina McDonald"Tina - I can make unsweetened milk chocolate for you with cacao beans from Tanzania, Venezuela or Ecuador. What is the quantity you're interested in?"
Denise Brennan replied to Melanie Boudar's discussion Cacao Pods Picture"In Michael & Sophie Coe's book "The True History of Chocolate" (second edition) there is a fabulous photo of pods of different colors on page 89."
Denise Brennan commented on Clay Gordon's group Hawaii Cacao"I just checked the website for the Original Hawaiian Chocolate Factory. No mention that they're producing cocoa butter on site, and it's not listed in their products for sale. Would be interesting to know if they're pressing it there.…"
Denise Brennan joined Clay Gordon's group
HomeBrew Chocolate
This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- A warm August night in 2006, when I turned out my first batch of bean-to-bar chocolate. Felt like I had found the secret to the universe.
- My favorite chocolate is:
- Ecuador Don Homero
Coco Maya Chocolate
Since 2006 I have been working with mostly organic cacao to make bean-to bar chocolate. I buy the fermented beans, roast them - do the winnowing, conching/refining, all in my own facility to create the purest possible chocolate. I do not use any soy lecithin, preservatives or emulsifiers in my chocolate - and no nuts ever come in contact with my refining equipment.
Origins that I'm currently working with are, Ecuador Don Homero, Dominican Republic, and Peru. I absolutely LOVE making chocolate, and have a serious local cadre of customers. At present, given how long it takes to make, I don't take my chocolate past the bar stage. I don't do truffles, or other fancy confections - just fabulous chocolate molded into bars - refined liquor for baking, and bars of various origins and blends for eating. I also do private label chocolate for corporate or personal gifts.
I
Comment Wall (2 comments)
- At 9:05pm on January 14, 2012, Dolores I. Alvarado R. said…
Doña Bertha broked her arm walking in her garden two or three days before we shot the video. She is fine now.
Cacao - chocolate is a hard work but for all the chocolate women (mujeres de chocolate) it is something they do since they can remember. It is not harder than cooking a special curry for a party. And they love to do that the same way you love it.
:)
- At 1:28am on May 25, 2010,
Melanie Boudar said… - Glad to see you working with Hawaii beans!
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