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.
  • #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.
 
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  • #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:
 
  • #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.
 
  • #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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