Thoughts on chocolate
Posted By Noah on February 16, 2010
For Valentine’s Day this year I made truffles and filled chocolates for Nora. This involved working with white and dark Callebaut chocolate, and Valrhona dark chocolate. In the past I’d done any chocolate work with either tollhouse chocolate chips or something comparable (professional chocolatiers can cringe away now). I can unequivocally say that there is no comparison. The Callebaut and Valrhona both melt very smoothly and evenly, and they both temper nicely. The tollhouse chocolate chips seemed prone to seizing and do not melt evenly. I did however find that Ghirardelli chocolate chips did not fall prey to those problems and were OK to work with. The Valrhona is definitely wonderful, but unless you have an extremely sensitive palate then it seems like the Callebaut gets you the most bang for the buck. It lacks the bite that the Valrhona has, so if you crave that then you’re on the hook for the more expensive stuff. If you don’t mind a less bitter chocolate then it’s well worth it.
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