I wasn't sure if a simple calculation of percentage by weight would work. I am making these using a "water ganache" where the only liquid is the wine with only enough butter (about 10%) to hold it together. The…"
"well, sure.... your vintner should be able to tell you the alcohol content of the wine they want you to use - let's say it's 12%.
Put together an excel spreadsheet, and list your ingredients for your truffle. Weigh your centers both…"
I have been asked by a local winery to develop chocolates with some of their wines. I have developed some recipes I like using a ganache of chocolate, butter and wine (unreduced), however the Liquor Commision has told me the finished product has to have an alcohol by volume of less than 6%. Is there a way to determine what ABV is without sending the chocolates off for analytical testing?ThanksSee More
"Coppeneur produces organic nibs from Plantation Menavava in Madagascar (Trinitario Beans) and organic nibs from Plantation Hacienda Iara in Ecuador (Nacional Arriba Beans). The flavour characteristics of the Menavava nibs and Hacienda Iara nibs are…"
"Cluizel's nibs are single plantation, from Los Ancones on Santo Domingo,,, however they do not offer nibs from other plantations, so the origin of them seems more incidental than part of a larger nib origin plan.
I do believe that Askinosie is…"
Visiting Mrs. Herbst, a Viennese pastry shop on 2nd Avenue and 80 something in New York. She had a chocolate mousse ball that was an ethereal experience, like eating chocolate laced air, anchored to earth with the perfect balance of heavy cream. She has been closed for more than 30 years, so my memory may be tinged with just a hint of nostalgia, but that was my introduction to an obsession with chocolate.
My favorite chocolate is:
Valrhona's Manjari - complex layers and a long finish, this is a chocolate that should never be sullied by adding other flavors.
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