methinks there's going to be some very lucky students in a CF training class in the very near future : )
----- Original Message -----
From: Adam Churvis
To: CF-Community
Sent: Monday, December 15, 2003 1:46 PM
Subject: Re: Lindt chocolate
The 85% Lindt (which I also keep in stock) is mainly for raw baking
ingredient and for sharp chocolate accents on top of food (thin shavings,
curls, etc.) where the essence of chocolate acts in a sharp contrast to the
food. A good example of this is a coconut custard with a dollop of
chantilly cream on top, finished by a few thin curls of 85% cocoa chocolate.
If you used a sweet chocolate for the curls rather than a sharp bittersweet
then it would get "lost" on your tongue.
Lindt also makes a 70% (71%?) cocoa content dark, but I don't use it. I
keep the 85% in stock as a raw ingredient, then add sugar content as needed
to bring it up to spec for whatever I'm making. It's better to have the
control yourself. The only exception would be if you're not comfortable
tempering your own mixture.
I would suggest that you start with the 51% cocoa content "Excellence" dark
bar. It's in a white wrapper with silver writing. You can eat it straight
if you like a sharp bittersweet, and it's also fine for making a mousse if
you use a really good quality (low moisture) unsalted butter.
It's funny that this subject came up now, because I'm going to be making
batches of my handmade Grand Marnier, Chambord, Amaretto, and Cassis
truffles very soon, so this is all very much on my mind.
If you want to talk in person about this then please feel free to call me at
770-446-8866.
Respectfully,
Adam Phillip Churvis
Member of Team Macromedia
Advanced Intensive ColdFusion MX Training
ColdFusion MX Master Class:
January 12 - 16, 2004
http://www.ColdFusionTraining.com
Download CommerceBlocks V2.1 and LoRCAT from
http://www.ProductivityEnhancement.com
The ColdFusion MX Bible is in bookstores now!
----- Original Message -----
From: "Kevin Graeme" <[EMAIL PROTECTED]>
To: "CF-Community" <[EMAIL PROTECTED]>
Sent: Monday, December 15, 2003 1:27 PM
Subject: Lindt chocolate
> I bought some Lindt dark chocolate and I'm wondering if I got the wrong
> stuff. It says 85% cocoa on the wrapper and the ingredients list sugar,
but
> it tastes like bakers chocolate not eating chocolate. It's downright
nasty.
>
> I've had Lindt chocolate before and it was great, but I'm not sure what
that
> was compared to what I bought now.
>
> Adam, what say you?
>
> -Kevin
>
>
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