10/10/2021
Amadea70
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Amadea70
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Gianduja dark - at its best
There are so many different chocolates. My favorite are small Callebaut Callets dark and block chocolate. Heavenly the smell when you dissolve the chocolate over a bed of water. How many chocolates I've made, how many times I've added to chocolate mousse, parfait or ice cream, in pasta doughs and also bread and pastries. The smell is always a delight. And how it then rolls over the tongue. A highlight was always to let the chocolate finally run into an ice cream, so beautiful to watch how it hardens in the ice cream and the certainty how awesome it tastes when it is ready. And the crunch of breaking up chocolate bars layered on top of each other and filled with cream or ice cream.
Many chefs who think they're really good like to pass off the chocolate work to the patissier. Let him get sticky hands. And many at the time saw that as a demotion - I loved that job. Somewhere there is always the smell of caramel, vanilla, fruit, alcohol, spices, roasted nuts. All those beautiful ornaments that you squirt out of little cones and then, when cooled, decorate the dessert plate as a crowning touch. Or in the winter time - dates filled with marzipan and dipped in dark chocolate coating. And if you usually work pretty much to a recipe, you can be creative with chocolate. A little rosemary here, a dash of Grand Manier there. Kubebepfeffer or a touch of juniper in dark chocolate is a dream.
meltmyheart was a generous sample in one of my first swap packs or even a purchase - too long ago. I was immediately intrigued by the opening - Gianduja, dark dark chocolate with a dash of Grand Manier I thought at the time. So the chocolate is really dark and I really feel like there's a shot of the liqueur in there too. You can also smell the oud, a fine and not stale oud. Sage I don't really detect that way, it's like the note belongs more to the chocolate. Ginger adds a kick. Then comes the floral phase, subtle florals join in. Then it's floral chocolate. In combination with iris butter meltmyheart is really great cinema.
The other day I tried Chocolatl from Euphorium Brooklyn. I also find the really good
Many chefs who think they're really good like to pass off the chocolate work to the patissier. Let him get sticky hands. And many at the time saw that as a demotion - I loved that job. Somewhere there is always the smell of caramel, vanilla, fruit, alcohol, spices, roasted nuts. All those beautiful ornaments that you squirt out of little cones and then, when cooled, decorate the dessert plate as a crowning touch. Or in the winter time - dates filled with marzipan and dipped in dark chocolate coating. And if you usually work pretty much to a recipe, you can be creative with chocolate. A little rosemary here, a dash of Grand Manier there. Kubebepfeffer or a touch of juniper in dark chocolate is a dream.
meltmyheart was a generous sample in one of my first swap packs or even a purchase - too long ago. I was immediately intrigued by the opening - Gianduja, dark dark chocolate with a dash of Grand Manier I thought at the time. So the chocolate is really dark and I really feel like there's a shot of the liqueur in there too. You can also smell the oud, a fine and not stale oud. Sage I don't really detect that way, it's like the note belongs more to the chocolate. Ginger adds a kick. Then comes the floral phase, subtle florals join in. Then it's floral chocolate. In combination with iris butter meltmyheart is really great cinema.
The other day I tried Chocolatl from Euphorium Brooklyn. I also find the really good
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