The Chocolate Thread - Valrhona Gourmet Chocolates

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Valrhona is a renowned gourmet chocolate company with cocoa plantations in Madagascar, Trinidad, and Venezuela, and it offers a school for chefs to learn chocolate incorporation in recipes. The discussion highlights a growing preference for dark chocolate among participants, with many sharing personal cocoa percentage preferences and experiences with various chocolate types. Some members mention unique chocolate products like Scho·Ka·Kola and express a fondness for dark chocolate-covered coffee beans. The conversation also touches on the enjoyment of chocolate pairings, such as salty chocolate and the iconic Toblerone shape. Overall, the thread celebrates the diverse world of chocolate and its appeal to enthusiasts.
  • #31
Moonbear said:
Mmmmm...salty chocolate! (Chocolate-covered pretzels.)

Y'know, when you go to a movie theatre in Britain, you can choose between popcorn that has salt on it and popcorn that has sugar sprinkled on it? (I think I've seen some places in the U.S. doing that in the last decade too.)

But not to derail this essential discussion of chocolate. Speaking of the U.K. I must say I highly approve of the things done over there with texture in chocolate, like the Aero bars or those flaky Cadbury thingies. Clearly the Brits are at the forefront of the cutting edge of chocolate technology.
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  • #32
CaptainQuasar said:
Y'know, when you go to a movie theatre in Britain, you can choose between popcorn that has salt on it and popcorn that has sugar sprinkled on it? (I think I've seen some places in the U.S. doing that in the last decade too.)

But not to derail this essential discussion of chocolate. Speaking of the U.K. I must say I highly approve of the things done over there with texture in chocolate, like the Aero bars or those flaky Cadbury thingies. Clearly the Brits are at the forefront of the cutting edge of chocolate technology.
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Ah Quasar, you reminded me I actually have a few in the cupboard...

flake%20two%20break.jpg
 
  • #33
_Mayday_ said:
Ah Quasar, you reminded me I actually have a few in the cupboard...

flake%20two%20break.jpg
AAARGGHH! What are those things?
 
  • #34
❊Drowns in drool❊

Those, Evo darling, are voluptuously curved chocolate manifolds produced within the High Energy Chocolate Accelerator facility in Cadbury's secret underwater North Sea base.
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  • #35
Flake Chocolate, basically its like a chocolate bare but as it says it "flakes" it has lots of layers and crumbles really easily. It has to be one of the best big name brittish chocolates.
 
  • #36
CaptainQuasar said:
❊Drowns in drool❊

Those, Evo darling, are voluptuously curved chocolate manifolds produced within the High Energy Chocolate Accelerator facility in Cadbury's secret underwater North Sea base.
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That is a better description actually. Do you have to put the question mark in your name EVERYTIME!
 
  • #37
_Mayday_ said:
Do you have to put the question mark in your name EVERYTIME!

That's just my signature, [post=1620569]see here[/post] for explanation.
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  • #38
I love chocolate!
These are the best Chocolate things to try (if you haven't tried them, you are missing out, so go try them!) : Chocolate Covered Biscotti, Chocolate covered Strawberries, Chocolate Covered Pretzels, Chocolate Ben and Jerry's Icecream, Dark Chocolate and Milk Chocolate in general, and Chocolate Covered Raisans!
 
  • #40
Here is a recipe for a dense dark chocolate torte that I make.

Picture of torte from the magazine I cut the recipe out of.

fudgetorteus4.jpg


Hersheys Fudgey Chocolate Torte Ingredients

3/4 c Butter
6 Tbsp Hershey'sCocoa
1 cup sugar, divided
2/3 cup ground blanched almonds
2 Tbsp flour
3 eggs, separated
2 Tbps water
Chocolate Glaze (recipe to follow)


Instructions for Hersheys Fudgey Chocolate Torte

Melt butter in medium saucepan over low heat. Stir in cocoa and 3/4 cup sugar; blend until smooth. Remove from heat; cool 5 min. Blend in almonds and flour. Beat in egg yolks, one at a time. Stir in water. In medium bowl, beat egg whites until foamy. Gradually add remaining sugar, beating just until soft peaks form. Gently fold chocolate mixture into egg whites, blending thoroughly. Pour into greased and floured 9" layer pan. Bake at 350 for 30 min. or until tester comes out clean. Cool 10 min. ( Cake will settle slightly.) Remove from pan onto wire rack. Cool completely. Invert cake onto serving plate. Spread top and sides with chocolate glaze. Garnish as desired, Makes 8-10 servings.

Chocolate glaze: Melt 2 Tbs butter in small saucepan over low heat. Add 2 Tbs cocoa and 2 Tbs water; stir constantly until mixture thickens. Do not boil. Remove from heat, add 1/2 tsp vanilla extract. Gradually add 1 cup 10 X sugar, beating with whisk until smooth.
 
  • #41
Hehee think I'll just make the glaze part. and pour it over everything in my kitchen!
 
  • #42
Chocolate torte in raspberry glaze/sauce is one of my favorite desserts.
 
  • #43
My doctor put me on prescription chocolate for my crankiness:

http://www.healthbychocolate.com
 
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  • #44
I was going to say in something else that chocolate could be considered a mood stabiliser and thus had the potential to be prescribed. Isn't that a lovely thought.
 
  • #45
Math Is Hard said:
My doctor put me on prescription chocolate for my crankiness:

http://www.healthbychocolate.com

it's been my substitute for smoking. I'm a dopamine junkie I guess.
 
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  • #46
Why does sometimes someone like chocolates then sometimes not ?
 
  • #47
belliott4488 said:
My deepest sympathies! I've known people with severe allergies to chocolate, but their reaction was head-splitting migraine headaches. I knew a guy who would still endure such headaches once in a while, just to be able to enjoy a little taste.

Might I have an allergy to chocolate? I don't experience any discomfort besides sneezing. There is no rash or swelling or nausea. It's more akin to the experience of smelling pepper and sneezing as a result. Can cocoa cause this?

I'm not the only person that has this reaction.
I enlisted Owen to help make these so you probably won’t want to come share them considering they got coughed on at least 3 times and scooping the cocoa powder into the bowl implemented a sneezing attack from the boy, in the direction of all the ingredients…yum.
http://thicketquicket.com/blog/?cat=16

...i tend to find that the more % cocoa, the more prone to sneezing I am.

Am I maybe somewhat allergic to cocoa? Or is this a common effect of cocoa / dark chocolate? Can anyone shed some light on this terrible situation?
http://www.absolutepunk.net/showthread.php?t=296810
 
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  • #48
Jekertee said:
Why does sometimes someone like chocolates then sometimes not ?

A friend of mine made a New Year's resolution to not eat chocolate for a year. After the year was up she didn't particularly care for it any more. I can't imagine staying away from it would make me not like it any more, but I also can't imagine having the self-discipline to not eat chocolate for a year.
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  • #49
I'm awaiting Evo's fudge recipe now. :biggrin:
 
  • #50
When I was a kid, I used to nibble on unsweetened baker's chocolate. I like semi-sweet dark chocolate now - even the cheap Hershey stuff, over pricey boutique chocolate. Most chocolate is just too sweet for me.
 
  • #51
Moonbear said:
I'm awaiting Evo's fudge recipe now. :biggrin:
This is the one I made growing up. This will give you a grainy fudge with the crystals that I love.

Hershey's Cocoa Fudge
Ingredients:
3 cups sugar
2/3 cup HERSHEY'S Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract

Directions:
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.
 
  • #52
Whoa! That sounds like the same recipe that my mother used, and if so, it is seriously sweet and rich. I still used to steal her semi-sweet chocolate, though.:smile:
 
  • #53
turbo-1 said:
Whoa! That sounds like the same recipe that my mother used, and if so, it is seriously sweet and rich. I still used to steal her semi-sweet chocolate, though.:smile:
Yep, this used to be printed on the back of every Hershey's Cocoa can. I add extra cocoa powder because I like a stronger chocolate flavor.
 
  • #54
Evo said:
Yep, this used to be printed on the back of every Hershey's Cocoa can. I add extra cocoa powder because I like a stronger chocolate flavor.
That is a rather dry, firm, and potent fudge, and yeah, my mother added extra cocoa too. The cocoa came in rectangular curved tins with curved sides, and dark brown paper labels. The lids had such small lips that you had to open them with a sturdy butter knife, or similar.

Though I preferred semi-sweet chocolate, I'd still chip in when fudge was in the offing. We always had a gas range, and temperature control was important when boiling the fudge. We never used a thermometer, but dropping some molten fudge into a glass of cold water told the story pretty well.
 
  • #55
BTW, if you help make the fudge, siblings can't b!tch if you get to clean the pan that it was boiled in.:-p

Amazing! You can't get a word past the forum censors that is uttered over and over again during the Westminster Dog Show on national TV...:confused:
 
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  • #56
I'll have to try making fudge because I love it and have never tried before. Thanks Evo :smile:
 
  • #57
Kurdt said:
I'll have to try making fudge because I love it and have never tried before. Thanks Evo :smile:
This is really good.
 
  • #58
Evo said:
This is really good.

I was waiting in live chat for a taste, but you never came back :frown:.
 
  • #59
Kurdt said:
I was waiting in live chat for a taste, but you never came back :frown:.
You could have swung over for a Molson Golden, but I guess Canadian beers don't make the grade.
 
  • #60
turbo-1 said:
You could have swung over for a Molson Golden, but I guess Canadian beers don't make the grade.

Oh I'll try any beer at least once. :smile:
 

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