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Emgee
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Valrhona Tanariva Milk Chocolate
Started this discussion. Last reply by Emgee Jan 6. 2 Replies 0 Likes
I've got a nearly full 3Kg bag of Valhrona Tanariva -- but I'm not liking the Tanariva as much as I thought I would -- it's overly caramelly and cloyingly sweet. Any suggestions on what I can use it…Continue
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Emgee replied to Emgee's discussion Valrhona Tanariva Milk Chocolate"Thanks for the ideas, Clay -- I just might try the sunflower seeds and smoked salt. I did consider blending the Tanariva with a darker chocolate. Alas, I am out of Guanaja but I guess I could try blending it with E. Guittard's…"
Clay Gordon replied to Emgee's discussion Valrhona Tanariva Milk Chocolate"Emgee:
I know what you mean about the sweetness of Tanariva and I think that using it as a base for something with a salty/nutty inclusion is a fabulous idea. Try something weird, maybe a roasted/salted sunflower seed butter studded with roasted…"
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Emgee posted a discussionValrhona Tanariva Milk Chocolate
I've got a nearly full 3Kg bag of Valhrona Tanariva -- but I'm not liking the Tanariva as much as I thought I would -- it's overly caramelly and cloyingly sweet. Any suggestions on what I can use it for? It's has too prominent a flavor to work as a couverture for any but the most neutral or saltiest of fillings. I'm thinking salty nut clusters or bark with salty inclusions. Please advise. Thanks!See More
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- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- One of Delphin Gomes's chocolate workshops at the Cambridge School of Culinary Arts in Cambridge, MA. (Messy boucoup!)
- My favorite chocolate is:
- Valrhona Jivara
Please visit my chocolate-centric blog at www.kitchenkvetch.com!
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