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Emgee
  • Arlington, MA
  • United States
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Valrhona Tanariva Milk Chocolate

Started this discussion. Last reply by Emgee Jan 6, 2013. 2 Replies

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

Tags: valrhona, chocolate, milk, Tanavira

 

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Aug 29, 2013
Emgee replied to Brian Begun's discussion BUBBLES! Need some help dealing with bubbles in the group Startup Central
"I cannot help you with the bubbles, having been often plagued by them myself, but I can offer some small consolation. In Chantal Coady's book The Chocolate Companion, a "showcase of the world's best chocolates," there are…"
Aug 29, 2013
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Kitchen Confectionery

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Jun 12, 2013
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Feb 16, 2013
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Marshmallows

"They look lovely! Did you make the cookies yourself?"
Jan 16, 2013
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…"
Jan 6, 2013
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…"
Jan 6, 2013
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Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More
Jan 5, 2013
Emgee posted a discussion

Valrhona 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
Jan 5, 2013
Emgee posted photos
Jan 3, 2013
Emgee updated their profile
Jan 3, 2013
Emgee is now a member of The Chocolate Life
Jan 3, 2013

Profile Information

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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