Life by Chocolate

Chocolate, white, milk, dark, in all its forms forms life. Chocolate truffles, caramels, and other confections are at the core of enjoyment. This is life by chocolate because death by chocolate is the wrong attitude.

Monday, November 12, 2012

Our New Tamarind Honey Look




We have a new look for both the Tamarind Honey and the Vegan Tamarind Agave.



We just love these new shapes and we hope you will too.

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4 Comments:

Blogger Julie said...

Hi,
I'm a newbie and would love to talk to you about how you temper your chocolates made with agave and or honey. I am on a diet that only allows honey as a sweetener. My chocolates usually don't have that snap to them and are a little more grainy. Just wondering if I invested in a temper machine, would this help...or would I be wasting my money, because you can't really temper chocolates made from honey. I would love your advice!
Julie

January 21, 2013 at 8:45 PM  
Blogger Mark by Chocolate said...

First of all, my organic chocolate has organic sugar in it. We use a high grade chocolate, meaning that it has a lot of cocoa butter in it. It's 74% dark chocolate. The 74% is the amount of cocoa solid and cocoa butter. Our chocolate has a very high percentage of cocoa butter, which give it the snap.

If your chocolate is grainy, it's not tempered properly. We don't mix the honey or the agave or the tamarind into the chocolate. What we do is create a shell of chocolate and fill the inside of it with tamarind.

If you don't want to have organic sugar or as they call it, dried organic cane juice, you can buy 100% cacao chocolate and make 100% cacao shells and then fill the center with honey.

You need to learn how to temper chocolate. There are several ways to do that. I think I did a post on hand tempering. Or you can buy a machine to do it for you but they cost.

Enjoy and thanks for the comment.

January 22, 2013 at 4:13 PM  
Blogger Julie said...

Thank you for your reply! I'm using 1/2 cacao butter, 1/2 cacao powder, a little honey, vanilla and salt. Do my butter and powder proportions sound right? Or should I go up with the butter? How do I figure out my %? Would I get the % by just adding the amount of cacao butter and powder? I think I should invest in a temping machine. Do you have a recommendations? I was thinking of the Rev X or ACME. And have you ever tried Mycryo for tempering? I was thinking of giving it a try. Thanks again!!
Julie

January 22, 2013 at 4:42 PM  
Blogger Mark by Chocolate said...

That is not chocolate. You will not be able to temper that at all. You could make that a filling. Buy 100% cacao chocolate with a high cocoa butter and use that stuff you have as a filling. Or better would be to dip it in chocolate. Good luck. The only amount of tempering you can do with that combination is to make a ganache. You'll need some fat in it besides cacao butter, like coconut.

January 22, 2013 at 6:31 PM  

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