Originally broadcast live on Sept 10, 2011
Mad about Milk Chocolate
Why is it stuck in dark chocolate’s shadow?
Milk chocolate is still the most popular flavor of chocolate across the globe. As a modern, informed and passionate chocolate lover, you probably tend to like your chocolate dark. But are you missing a lot of great chocolate flavor by automatically bypassing milk chocolate? We say a resounding YES! Especially when you consider the milk chocolates being produced by the fine chocolate industry makers and manufacturers.
In this discussion on modern milk chocolate, we will bring chocolate makers together to discuss the different types of milk chocolate and how they are made. They will discuss the challenges that chocolate makers face in producing and convincing their fans to try a great milk chocolate - decisions ranging from which beans to source to determining the ratio of cocoa to sugar to milk powder.
We'll end the session with a list of our favorite milk chocolates and challenge you to source them and give them a try. They will educate your tastebuds and just might expand your chocolate horizons!
Chocolate Maker: Art Pollard, Amano Chocolate
Chocolate Maker: Bryan Graham, Fruition Chocolate Works
Moderator: Lauren Adler, Chocolopolis
Producer: Robert Ouimet, Big Snit Media
About our Moderator:
Lauren Adler, Chocolopolis
A chocolate epiphany sent Lauren on a quest to educate herself on chocolate flavor and as a result she found her calling. She founded Chocolopolis, her shop that specializes in over 200 bars of chocolate from 20 different countries. A big part of what Lauren does is to educate her customers on the finer points of bean-to-bar artisan chocolate and the chocolate makers who make fine chocolates.
About our Panelists:
Art Pollard, Amano Chocolate
Amano Chocolate is a multi-award winning artisan chocolate maker. Art believes in making chocolate using a hand’s on approach. He visits the plantations, buys directly from the growers, and when necessary works with them to improve their skill in properly growing, fermenting and drying the cacao beans to meet his standards.
Bryan Graham, Fruition Chocolate Works
Bryan is a trained pastry chef who developed an interest in the science, technique and craft of handmade chocolate. That interest led to the founding of Fruition Chocolate Works where he selects different cocoa beans for their flavor and quality then slowly roasts and stone grinds them to accentuate their inherent flavor.
Here are some milk chocolate suggestions:
Amano - Jembrana 30%
Duffy’s - Ocumare 55%
Fruition - Brown Butter Milk Chocolate 43%
Guittard - Orinoco 38%
Michel Cluizel Maralumi 47%
Scharffen Berger - Extra Rich 41%
Valrhona - Bahibe 46%
Vintage Plantations - 38%
Негізгі бет Chocolate Masters Hangout #11: Mad About Milk Chocolate
Пікірлер: 1