eating chocolates.
So now you've got me thinking of things to cook with it. Which would you
recommend for a soufflé?
-Kevin
----- Original Message -----
From: "Adam Churvis" <[EMAIL PROTECTED]>
To: "CF-Community" <[EMAIL PROTECTED]>
Sent: Monday, December 15, 2003 2:46 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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