Bean-to-Bar Chocolate by Megan Giller

Author:Megan Giller
Language: eng
Format: epub
Tags: chocolate tasting;chocolate recipes;couverture;how to melt chocolate;how to temper chocolate;chocolate bonbons;chocolate truffles;making chocolate from scratch;chocolatiers;chocolate makers;harvesting chocolate;cacao flowers;how do cocoa beans become chocolate;cacao vs. cocoa;drinking chocolate
Publisher: Storey Publishing
Published: 2017-07-25T14:01:18+00:00

“It’s about harnessing the flavor of the raw beans,” Nate said. “We want to transport people.” Other makers roast the beans to remove unwanted acids and off-flavors, but Raaka has to temper and work with those tastes directly. Think vibrant berries and tropical fruits as well as mushroom and smoke, depending on the beans. Raaka pairs those strong flavors with interesting inclusions and natural sugars, resulting in bars with flavors like Bourbon Cask Aged (which won a Good Food Award), Maple and Nibs, Yacón (an alternative sugar), Coconut Milk, and Smoked Chai. Some in the chocolate world look down on inclusions, but the reality is that folks love them. In my opinion, inclusions, like blends, are an art form. Consider, for example, the pairing of earthy Bolivian beans with smoked tea to arrive at a unique flavor profile for that Smoked Chai bar, and the marriage of berry-tasting cocoa beans from the Oko-Caribe co-op in the Dominican Republic with coconut milk to get a creamy, bright flavor for Raaka’s Coconut Milk bar.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.