|By House on Friday, November 19, 1999 - 10:32 am: Edit|
In many of the cookbooks I've been looking through, there are recipes that call for a good quality chocolate - many times it's Dutch-process. Can someone please give me some brand names for the "good quality" chocolates and where I could purchase them? I am baking from home so I currently do not have access to a baking supply company.....
|By panini on Friday, November 19, 1999 - 11:47 am: Edit|
although i am adamantly opposed to someone serving the public from an unlicensed kitchen!!!!
just get a tax number and buy from bakery supply.
i've used cocoa barry.schokanog spelling?low end.
a bakery importer will usually have many brands to choose from. they should even give you samples.
first you must determine what type of choco you need fat &cocoa %.
|By Mike on Friday, November 19, 1999 - 12:31 pm: Edit|
Dutch-process is a reference to a type of cocoa, and not a type of chocolate. Dutch-process cocoa has been treated with an alkali and you will usually see it in recipes that call for baking powder, since both baking soda and the alkalized cocoa together create a bitter product. You can buy both alkalized and non-alkalized cocoa through baking suppliers or in your local supermarket. Check the label for words like 'treated with alkali' to determine if it is alkalized. You can also tell by looking at and tasting the cocoa -- dutch process is darker, less bitter, and has a more mellow flavor than regular cocoa.
|By house on Friday, November 19, 1999 - 04:17 pm: Edit|
Thanks for the help...I'm not baking without a license though. The baking I've done up until now is for family and friends as gifts. I'm considering taking classes and opening a small business since I enjoy it so much, but every bit of advice I can get from the pros before then will help!!
|By Ramodeo (Ramodeo) on Friday, November 19, 1999 - 04:37 pm: Edit|
If it is cocoa you are looking for, I purchase very good quality cocoas, natural and dutched, from Penzeys (www.penzeys.com). They are mainly a spice house, everything they sell is absolutely top notch and you can learn lots just by reading their catalog.
|By Panini (Panini) on Friday, November 19, 1999 - 05:03 pm: Edit|
If you do consider opening a small business please don't hesitate to call.www.paninicakes.com
or email@example.com. I will be glad to chat with you.
ps. alot of international perveyors of food in my area have opened little showrooms or their warehouse to the public.Check these out to.
|By judymontreal on Friday, November 19, 1999 - 06:58 pm: Edit|
May I throw in my 2 cents? (Since it's in Canadian currency you may not even want it but, what the heck!) I have a plain rustic cocoa-cake that I have been making for years. Just a butter cake but customers really love it. I made it once with Cacoa Barry Extra Brute and was so very disappointed. The flavor was flat. I went back to good old Fry's cocoa for this particular cake and have never strayed. I use the Barry when I need to dust pastries or sprinkle a plate. You can't beat it for color. But am I the only one who likes Fry's?
I have taken note of the other cocoas mentioned and will check them out.
|By Mikeh (Mikeh) on Saturday, November 20, 1999 - 02:36 am: Edit|
As a displaced Calgarian, I've never seen Fry's cocoa in the US. I agree with you regarding their quality -- I brought a big container back with me the last time I was in Canada.
|By Panini (Panini) on Saturday, November 20, 1999 - 08:58 am: Edit|
i suggested cocoa barry to house, i thought she was looking for block chocolate to bake with, i agree the cocoa,s available to me in the south US are usually below standard. I have used Fry's up north and likeed it. Can you post an address and their percentages. i have a great local imported that will probably get it for me. Thanks for your thoughts, if you don't want to post please e-mail Paninicakes.com
|By Gord (Gord) on Saturday, November 20, 1999 - 09:26 pm: Edit|
The number listed on the package is 1-800-270-9905 (might not work outside Canada). The closest thing to an address is Cadbury Beverages Canada Inc., Mott's Division, Mississauga, Ontario L4W 4X1.
|By Mikeh (Mikeh) on Saturday, November 20, 1999 - 09:54 pm: Edit|
While we're on the subject of cocoa, does anyone know the shelf-life of regular or dutched cocoa?
|By Panini (Panini) on Saturday, November 20, 1999 - 10:10 pm: Edit|
most people will probably tell you cool dry ie storeroom. I went from air tight container in my storeroom to a lexan tub in the finishing area where it is air conditioned and a little humid and it seems to stay rich. corse i'm in the south,US.we use a lot for our red vel., mex. choco, and coca cola cakes.i've keep regular around for quit a while.