|Any confectioners out there? What chocolate do you use?||Kristin|
Aug 26, 2003 1:16 PM
|I'm getting more into confectioning (is that a word?) and am becoming pickier about my ingredients as I take on more delicate projects. I've always been curious. I hear that the brand of chocolate you use doesn't matter as long as it only contains cocoa butter and no other oils, but I find that difficult to believe.|
|Time to 'fess up guys. Who's the sensitive confectioner here?||PdxMark|
Aug 26, 2003 1:26 PM
Aug 26, 2003 1:35 PM
|There's a world-reknown pastry chef who has a shop down the street from where I work. His name is Pascal Janvier. I've had his stuff and it is marvelous. Here's an excerpt from an article on him:
"Talk about ingredients. Janvier won't cook with chocolate with less than 70 percent chocolate liquor. Any less makes confections ``taste like sand,'' he says. Real estate prices in Los Gatos overwhelm him. But ask him about the cost of the 1,800 pounds of chocolate that he regularly imports from (where else?) Paris. It runs him $3.50 a pound -- vs. $1.20 for domestic chocolate -- but he says he won't compromise on quality."
|depends on the task.||dr hoo|
Aug 26, 2003 1:49 PM
|But for making serious stuff, I use bittersweet scharffen-berger. I usually buy it 3 kg at a time.
It's the real deal.
Aug 26, 2003 4:58 PM
|6 pounds is alotta chocolate, but through this link, I found a distributor in my area that I can mail order smaller amounts from. This is very helpful. I had no clue where to purchase good chocolate.|
|It's not that much.||dr hoo|
Aug 28, 2003 3:55 AM
|the 1.5k is only a touch over 3lbs, which is a little over 4-12 oz bags of chips. It's a lot cheaper in bulk compared to buying the 3oz bars locally, even with shipping.
You can pretty much get good chocolate all over the place. Stores, internet, mail order, etc. Finding prices that aren't insane requires getting larger amounts. Besides, I have never heard anyone complain about having TOO MUCH great chocolate.