"Hi Sebastian,
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…"
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Jonathan Walpole's Discussions
ABV in chocolate confections
Started this discussion. Last reply by Jonathan Walpole Aug 24, 2012. 2 Replies 1 Like
Nibs
Started this discussion. Last reply by Tom Nov 8, 2009. 3 Replies 0 Likes
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Sebastian replied to Jonathan Walpole's discussion ABV in chocolate confections"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…"
Jonathan Walpole posted a discussionABV in chocolate confections
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
Jonathan Walpole replied to Bill Tice's discussion What is a "Traditional Chocolate Truffle"?"I have always understood a truffle to be a ganache of chocolate, fat and flavor. If it has glucose syrup or other stabilizers is it still considered a truffle?"
Bruce Toy (Coppeneur) replied to Jonathan Walpole's discussion Nibs"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…"
Robert Shea replied to Jonathan Walpole's discussion Nibs"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…"
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- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- 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.
Comment Wall (1 comment)
- At 2:51pm on April 14, 2008,
Clay Gordon said… - Jonathan:
Welcome to The Chocolate Life. "Like Eating Chocolate Laced With Air" - very nice turn of phrase. Looking to hear more! :: Clay
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