Posted by Gerard on November 09, 1998 at 03:36:36:
In Reply to: Re: Chocolate ?'s posted by Matt on November 08, 1998 at 23:10:39:
: Do you know of any difference?>>
Yeh , price / quality.
On the flip side I wouldn't use Peters for truffles, it didn't,wouldn't, couldn't temper the last time I tried and that was in a tempering machine.
So we made choc mousse with it. It seemed like there was either water contamination or they used some other fat(hard coconut fats?) and once melted it didn't want to go back.
In fact I just put 5lbs of Peters in the tempering machine last night, I'm going to try again.
I just couldn't bring myself to put good couverture in the oven.
Customers oooh and aah about the choc croiss,'where do you get your choc'?
If I could find cheaper choc I would but I'm only paying $1.65 for coco barry chunks.
(isn't callebaut 46%)
Cheers, Gerard