A project journal.
We make bean-to-bar chocolate in our kitchen and I’m often trying out different ideas to improve our process. The Chocovibe CV100 is a vibration table for molding tempered chocolate. Tempered chocolate has distinctive shine and appealing texture. A temper is achieved by heating and cooling the chocolate to precise points where certain crystal structures form and …
Chocolate making is messy business. One of the steps in nib-to-bar chocolate making is to extract the liquor from the nibs. We use a Champion Juicer. Inevitably, when you add nibs to the chute … a lot of them fly back up the chute and land all over the kitchen. So I built this hopper …
Continue reading “Hopper for Cocoa Nibs / Liquor Extraction”
So what does one do with these flavor spheres? Are they strictly novelty? I sure hope not because they’re pretty cool. From my first encounter, I knew I wanted to do something with Spherification, but I wanted it to be useful. My first idea was to make an ice cream with alcohol. Here’s the idea: Normally, …
Spherification is a “Molecular Gastronomy” technique for making small edible spheres out of just about anything. Since my first flavor sphere experience I’ve wanted to learn more and make my own. I had the Willpowder kit for basic spherification. The instructions sound straightforward: Stir a quantity of Sodium Alginate into the target mixture for your spheres. Fill a …