"We don't do anything from a mix but we every few days create a new 'batch' up so that it's on hand and ready. If you're doing something cold you're going to need to make it from a heat source and then chill it.…"
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Olivier L
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Drink: Cold chocolate for a hot summer
Started this discussion. Last reply by Andy Ciordia May 6. 10 Replies 0 Likes
Hi Everyone,I am offering chocolate drinks and I am struggling with the cold versions so I wanted to know if some of you have some good learnings to share.For all my drinks I work from chocolate, not…Continue
Hot chocolate transfer tool
Started this discussion. Last reply by Olivier L Feb 13. 5 Replies 0 Likes
Hi everyone,I am making hot/cold chocolate out of a large pot (bain marie) and I am looking for a creative way to transfer the milk/hot chocolate from the pot to the cup. Using a ladle is not so…Continue
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Jason Banico replied to Olivier L's discussion Drink: Cold chocolate for a hot summer"Yes and yes. We have inherited it through the Spaniards who brought it to the Philippines pre-20th century.
Unfortunately yes there's some of that. It floats to the surface and is scooped off. Not an ideal way to have it. That's…"
Olivier L replied to Olivier L's discussion Drink: Cold chocolate for a hot summer"Hi Jason,
That sounds similar to what is done in Latin America ( at least Peru and Mexico). Probably a something the Philippines have inheritaded.
When you cool it down you don't have a separation from the cocoa butter and the…"
Jason Banico replied to Olivier L's discussion Drink: Cold chocolate for a hot summer"In the Philippines, the traditional cacao drink is made from pure cocoa mass (in tablet form) and cooked in boiling water. One can replicate this with less effort with a Thermomix to heat / blend the mixture first, and then cool later."
louise o' brien replied to Olivier L's discussion Drink: Cold chocolate for a hot summer"Olivier
The web site link to the steamer is a great help. I have tried to find out the solution to this issue for a while.
Thanks
Louise
"
Brad Churchill replied to Olivier L's discussion Drink: Cold chocolate for a hot summer"Didn't matter what suspension medium I used. Cold cocoa butter is waxy and yucky. ("yucky" being a highly technical scientific term of course!)"
Olivier L replied to Olivier L's discussion Drink: Cold chocolate for a hot summer"Have you tried using only frozen milk, no water? I guess the more you can emulsify it the better as well. "
Brad Churchill replied to Olivier L's discussion Drink: Cold chocolate for a hot summer"I've struggled for quite some time trying to figure out how to make a cold drink without using cocoa powder. The challenge is regardless of how I do it, the cold cocoa butter from the chocolate always imparts a waxy texture that I…"
Olivier L replied to Olivier L's discussion Drink: Cold chocolate for a hot summer"Hi Louise,
I use different chocolates for my hot chocolates and so the ratio varies. In my case I don't premix so my customer can choose any type of milk (full, skim,...) and then the chocolate they want. I then use a steam wand as you do in…"
louise o' brien replied to Olivier L's discussion Drink: Cold chocolate for a hot summer"Oliver
I know you were asking about cold chocolate drinks but I am interested to know about your hot chocolate drink.
I make my hot drinking chocolate also with chocolate a ratio of 2.75 milk to 1 chocolate. I boil the milk and add the callets of…"
Olivier L posted a discussionDrink: Cold chocolate for a hot summer
Hi Everyone,I am offering chocolate drinks and I am struggling with the cold versions so I wanted to know if some of you have some good learnings to share.For all my drinks I work from chocolate, not from cocoa powder (I want to keep that great cocoa butter). Now, to make a hot chocolate I have found a great way to do it (fast and sublime texture) but the cold chocolate is a bit trickier as chocolate doesn't melt at low temperature :-). RIght now I am melting my chocolate in a bit of hot milk…See More
Olivier L replied to Kalibri Anne's discussion Single Origin Chocolate - Standards?"Hi Anne,
I can only agree with the previous comments, single origin is a marketing tool. I doubt any chocolate maker will go through a genetic testing session before using this "single origin" term to scientifically validate the…"
Olivier L replied to Olivier L's discussion Hot chocolate transfer tool"Hi Brad, hi Clay,
Yes indeed I wanted something different that would add a little "chemistry touch" or so to the process of making hot chocolate. However finding that with sufficient volume capacity turns out to be way more complicated…"
Clay Gordon replied to Olivier L's discussion Hot chocolate transfer tool"Brad:
I read the OP to say they wanted to try something new and different (i.e., not a ladle - which I also interpreted to mean not a measuring cup) to transfer the chocolate from an existing bain marie (not in buying a new machine). I also read…"
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