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#61 MTgrayling

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Posted 08 August 2007 - 03:14 PM

Thanks for the tip TrainerAZ, I found a local health food shop that carries most of the lineup. Good stuff.
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#62 dantodd

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Posted 12 September 2007 - 12:18 PM

Chocolatiers consider white chocolate to be chocolate as much as milk chocolate is considered chocolate. Both have added milk solids and (often) milk fat. The current US regulations say that no other fats can be used in chocolates that are marketed as chocolate. Some (read Hersheys, Mars etc.) industry heavyweights want to be allowed to use other vegetable fats in their confections and still call them chocolate.

As for my favorites. I like El Rey's white chocolate because they don't remove the cacao scent so it still smells like chocolate and has more flavor than most others. I use it in my Key Lime truffles.

I also like El Rey's Gran Saman and Guittard's 72% and much of Valrhona's offerings.

As for confections, of course my own but also Recchiuti's and Pierre Marcolini. See's is also a surprisingly good, affordable American confection.
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#63 Brian Robinson

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Posted 12 September 2007 - 01:01 PM

Chocolatiers consider white chocolate to be chocolate as much as milk chocolate is considered chocolate.

All the chocolatiers I know (about a dozen) would beg to differ. Chocolate isn't chocolate without chocolate liquor and cocoa solids. They treat it equally as a confection, but there is a definite distinction.
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#64 MMarking

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Posted 12 September 2007 - 06:11 PM

Mmmmmmmmmm, chocolate. :wub:
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#65 Wrayalien

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Posted 12 September 2007 - 06:52 PM

:drunk:
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#66 Bluescat

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Posted 11 September 2008 - 05:29 PM

This sounds fantastic:
http://www.epicuriou...?mbid=rss_epinr
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#67 Brian Robinson

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Posted 11 September 2008 - 05:35 PM

Oh dear...
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#68 OMG_Bill

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Posted 12 September 2008 - 03:32 AM

:dribble:
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#69 Absomphe

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Posted 12 September 2008 - 05:49 AM

:dribble: :dribble:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#70 Selmac

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Posted 12 September 2008 - 07:30 AM

Bookmarked.

I've made this simple cake a number of times and it's really good:

Flourless chocolate cake (French)

I tend to use a darker chocolate than they recommend, closer to 70%.
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#71 LeRoy

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Posted 13 September 2008 - 07:34 PM

I made a chocolate-glazed chocolate tart tonight. :dribble:
Damn tasty and goes good with a verte.

Thanks for the link, Bluescat.

I'll have to give Selmac's link a try next time.

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#72 OMG_Bill

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Posted 14 September 2008 - 06:15 AM

Both recipes look delidious.

I dearly love dark chocolate and absinthe. Kinda makes me twitch. :twitchsmile:
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#73 Absomphe

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Posted 14 September 2008 - 08:19 AM

Both recipes look delidious.

I dearly love dark chocolate and absinthe. Kinda makes me twitch. :twitchsmile:


Delidious?

I disagree, I think they look yummy, but that's just me. :tongue:

And, yes, absinthe and dark chocolate make a smashing pair!

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#74 OMG_Bill

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Posted 14 September 2008 - 01:32 PM

I was stuck between the r and the c. I split the difference. :devil:
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.


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