""TCHO makes obsessively good dark chocolate from pod to palate in our San Francisco factory."
This implies that they also ferment and dry the cacao in their facility in SF. I think that we can quite safely assume that this is not true.
"I don't know what the word is for that flappy sound she made with her lips, raspberry(?), but, well, that! ;-)
Yes, I found myself getting angry just reading the topic title. Perhaps a better strategy would be a campaign of public service…"
"Unfortunatelty it was made clear to us that any mention of cocoa content or origin was far too esoteric for the average TV main stream viewers. They would go only as far as milk/dark/white/cheap/premium. Needless to say it was somewhat frustrating…"
"Well, I have to say that if you're starting with solid couverture that is already in temper (I understand, Tom, that you are not), it's unnecessary to cool the chocolate and then reheat. Simply use the seed method, which is documented,…"
"Ok. I don't have as much time as I'd like to reply but here's the quick version.
First of all, you don't absolutely have to have a temperer but that depends on the quantities you intend to make. Why not start out with a good…"
"Since you posted in the "Micro-Batch "Homebrew" Chocolate" forum, I assume you're talking about making chocolate from bean to bar; however, you then talk about making a ganache so now I'm leaning toward thinking that…"
When I was 8 years old, I went on a family vacation to Europe. I tasted a whiskey ganache molded in a bittersweet shell that was amazing. Must have been good if I still remember it more than 40 years later...