The Chocolate Life

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Bodum Chocolate Jug

Started this discussion. Last reply by Sera May 19, 2008. 6 Replies


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Teresa was featured
Mar 28, 2009

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Dark, Milk, White?
Most memorable chocolate experience:
Chocolate touring in San Francisco with Megan and literally getting "cut off" by Michael Recchiuti; living with Curt & Lorna; Making Bittersweet my office for a year...
My favorite chocolate is:
Hot, dark, not too sweet

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At 11:52am on February 13, 2008, Lorna said…
Thanks! I'll check that out. I'm trying to think of an entry for Green & Black's organic chocolate contest. I'm thinking something with their Maya Gold and orange blossoms. They were so good on that cake, remember?
At 10:39am on February 2, 2008, Clay Gordon said…

I have a VitaMix, too, but I find that using the stick blender a whole lot more convenient. It might also be better from a shelf life perspective as you have better control over how much air gets mixed into the ganache with the stick blender over the VitaMix.

If you're concerned about power, there are commercial stick blenders that you can probably find at a local restaurant supply store. These come in many different sizes, lengths of wand, and power to fit your exact situation.
At 11:36pm on February 1, 2008, Clay Gordon said…
I read the comment you left for Lorna. Have you ever thought of using an immersion blender (stick blender)? I have one that I use for hot chocolate that I also use for making ganaches. It really makes for good emulsions so I never have a problem with my ganaches breaking.
At 12:18pm on February 1, 2008, Lorna said…
Did you see the Recchiuti vids on here? He's just made our truffle lives so much simpler!
At 7:07pm on January 29, 2008, Clay Gordon said…

Welcome to The Chocolate Life. It seems as if you knew Lorna from before you joined. I look forward to learning more about getting "cut off' by Michael Recchiuti!
At 5:53pm on January 29, 2008, Lorna said…
Yay! Now we can remotely nurture the chocolate part of our relationship. I think Michigan cherry season is going to warrant a new flavor combo in our repertoire. How about Memphis?

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