The Chocolate Thread - Valrhona Gourmet Chocolates

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SUMMARY

The forum discussion centers on Valrhona, a renowned gourmet chocolate manufacturer known for its high-quality products and educational initiatives. Valrhona operates three cocoa plantations located in Madagascar, Trinidad, and Venezuela, and offers a specialized school for chefs to learn chocolate incorporation techniques. Participants share personal preferences for dark chocolate, with many expressing a preference for cocoa percentages between 60% and 70%. The conversation also touches on various chocolate products, including Scho·Ka·Kola and Toblerone, highlighting the evolving tastes and experiences of chocolate enthusiasts.

PREREQUISITES
  • Understanding of gourmet chocolate varieties and their flavor profiles
  • Familiarity with cocoa percentage and its impact on taste
  • Knowledge of chocolate manufacturing processes
  • Awareness of chocolate tasting techniques and terminology
NEXT STEPS
  • Explore Valrhona's educational programs for chefs and chocolate enthusiasts
  • Research the impact of cocoa percentage on chocolate flavor and texture
  • Learn about the chocolate production process from bean to bar
  • Investigate the health benefits and culinary uses of dark chocolate
USEFUL FOR

Chocolate lovers, culinary professionals, and anyone interested in gourmet chocolate production and tasting experiences will benefit from this discussion.

  • #61
Kurdt said:
I was waiting in live chat for a taste, but you never came back :frown:.
I came back, but you were gone. :frown:

Chat went on for an hour longer than usual.
 
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  • #62
Kurdt said:
Oh I'll try any beer at least once. :smile:
It's not real good, but it's better than US beers and the price pressure keeps it affordable.
 
  • #63
Evo said:
I came back, but you were gone. :frown:

Chat went on for an hour longer than usual.

Aww! I did leave earlier than usual to go to the pub.

Turbo-1 said:
It's not real good, but it's better than US beers and the price pressure keeps it affordable.

Well I'll keep an eye out for it and I look forward to trying your awful beer :wink:
 
  • #64
Be sure to add chopped pecans into the fudge, the pecans add a wonderful flavor.
 
  • #65
My mother used crushed walnuts. They are pungent and more astringent than pecans. Mmmmm!
 
  • #66
Evo said:
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.
I'm stuck on step 3. Do not stir - but then beat it? I guess I need to watch the expert do it. :biggrin:

IIRC (but probably not because it was about 45 years ago), my mom used a similar recipe but she folded in Rice Bubbles (what Aussies call Rice Krispies) and made something like cupcakes in which the Rice Bubbles were bound in nearly solid chocolate (but it was not quite the consistency of chocolate). I remember that it was a wonderful treat. :-p
 
  • #67
Can any of our American members explain Hershey's chocolate? I work for a very large American company and sometimes visitors over from the 'States bring it with them. It tastes vaguely like cheap chocolate except if has a vomit tinge to it. I've also noticed that our guests typically love the chocolate sold here once they've tried it...
 
  • #68
daveg360 said:
Can any of our American members explain Hershey's chocolate? I work for a very large American company and sometimes visitors over from the 'States bring it with them. It tastes vaguely like cheap chocolate except if has a vomit tinge to it. I've also noticed that our guests typically love the chocolate sold here once they've tried it...
Here is the the history. He was a great philanthroper and a very decent man. Worth reading, although if you kind find the documentary on him, it's better.

http://www.hersheys.com/discover/history/company.asp

For the farm boy who never had much chance at education himself, providing that opportunity for others was always an important priority. As early as 1909, Hershey and his wife Catherine established the Hershey Industrial School, a school for orphan boys. Today named the Milton Hershey School, it has since opened its doors to girls as well. He also made sure that the town of Hershey had the finest elementary and secondary schools possible. There were even plans for a junior college. In 1918 and with no fanfare, Hershey transferred the bulk of his considerable wealth, including his ownership in the Hershey Chocolate Company and other enterprises, to the Hershey Trust to be held for the Hershey Industrial School.

http://www.hersheys.com/discover/milton/milton.asp

The chocolate itself is an American icon. I don't particulary like milk chocolate, but don't mess with my Reese's cups or peanut M&M's.
 
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  • #69
Wonder what it is about chocolate - the most iconic chocolate in the U.K is probably Cadburys. http://en.wikipedia.org/wiki/John_Cadbury"

I'm not sure that I can forgive Mr Hershey despite his fine acts - his crimes against chocolate may be too great:wink:
 
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  • #70
The local discount store has scored some good stuff recently. First up is "Purely American" brand chocolate covered roasted peanuts. They are expensive, though they are covered in American-style milk chocolate, but they are worth it. Addictive.

They are also carrying stick-like bars of dark chocolate made by Rausch Privat-Confiserie in Germany. Each bar contains cacao from one plantation. Amacado is 60% cacao from the Amacado plantation in Peru. El Cuador contains 70% cacao from the El Cuador plantation in Equador. Tembadoro contains 80% cacao from the Tembadoro plantation in Trinidad. Each foil-wrapped 1.41 oz bar costs 25 cents - one hell of a steal. We are giving a lot of these chocolates away for Christmas, but I've got one more bar of the super-dark Tembadoro tucked away. Yum!
 
  • #71
Last night I received some chocolate-covered potato chips. Damn things are good!

I think my mother is trying to kill me.
 
  • #72
Ivan Seeking said:
Last night I received some chocolate-covered potato chips. Damn things are good!

I think my mother is trying to kill me.
Salty, deep-fried, and covered with chocolate... Hmm, what's not to like? Your cardiologist will thank you when it's time for your quadruple bypass. The kids need shoes.
 
  • #73
turbo-1 said:
Salty, deep-fried, and covered with chocolate... Hmm, what's not to like? Your cardiologist will thank you when it's time for your quadruple bypass. The kids need shoes.

Tsu bought me another wheel of Tillamook brand, 3+ year aged, XXSharp cheddar. They are all trying to kill me!
 
  • #74
Ivan Seeking said:
Tsu bought me another wheel of Tillamook brand, 3+ year aged, XXSharp cheddar. They are all trying to kill me!
Perfect! Cut it up into cubes, melt some nice dark chocolate, and have a chocolate fondue. Fats, salt, sharp flavor, with a rich chocolate coating... Highly recommended by cardiologists everywhere!
 

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