I'm currently planning a cardamom milk bar swirled with orange white (hopefully next week when temperatures here dip!). Still trying to decide how to add the orange to the white though, I know the easier option would be orange oil but I think the flavour might be better if I use freeze dried orange?
that sounds so delicious! I tried using freezedried orange powder once, but the flavor said "tart"more than it said "orange." The color also didn't say orange (it was more white than orange). Maybe a combination: infusing the cocoa butter with orange peels (if the cb is heated enough--not too high though--the moisture of the peels sizzles out. Heat the cb then add the peels), plus orange powder or oil. I'm not 100% opposed to oil! Or, candied orange peels diced into snippets and stirred into the orange white.
I’ve just found a company here in NZ that makes honey powder so I’ve got an idea for a fig and honey white chocolate. I think this will be a build and tweak as I go as really unsure of what ratios I’ll need! Also hoping these 2 powders goes ok in the melanger...!
honey powder! I love your idea to pair it with figs. You said "2 powders"...is the fig component a powder too, or will you add dried figs? can't wait to hear how this comes together!
....experimenting with an "ode to grenada" batch to memorialize my attendance at the chocolate festival. layering white with dark with some rum, nutmeg and candied grenada nibs; discovering best layering method to allow each component to shine; questioning whether plant-based or milk would be better for this recipe. indeed, no shortcuts and no substitutes for "the doing" as scary and frustrating as that can be. it's what sets us up for when it all comes together deliciously : )
I'm currently planning a cardamom milk bar swirled with orange white (hopefully next week when temperatures here dip!). Still trying to decide how to add the orange to the white though, I know the easier option would be orange oil but I think the flavour might be better if I use freeze dried orange?
that sounds so delicious! I tried using freezedried orange powder once, but the flavor said "tart"more than it said "orange." The color also didn't say orange (it was more white than orange). Maybe a combination: infusing the cocoa butter with orange peels (if the cb is heated enough--not too high though--the moisture of the peels sizzles out. Heat the cb then add the peels), plus orange powder or oil. I'm not 100% opposed to oil! Or, candied orange peels diced into snippets and stirred into the orange white.
I like the idea of layering the orange! I'll experiment with some powder and then candied peel
I’ve just found a company here in NZ that makes honey powder so I’ve got an idea for a fig and honey white chocolate. I think this will be a build and tweak as I go as really unsure of what ratios I’ll need! Also hoping these 2 powders goes ok in the melanger...!
honey powder! I love your idea to pair it with figs. You said "2 powders"...is the fig component a powder too, or will you add dried figs? can't wait to hear how this comes together!
It’s fig powder. I’ve had it sitting in my cupboard for a while and not been sure how to use it. Although maybe it needs some dried figs too! 🤔
I think however you craft it I want to eat it :)
....experimenting with an "ode to grenada" batch to memorialize my attendance at the chocolate festival. layering white with dark with some rum, nutmeg and candied grenada nibs; discovering best layering method to allow each component to shine; questioning whether plant-based or milk would be better for this recipe. indeed, no shortcuts and no substitutes for "the doing" as scary and frustrating as that can be. it's what sets us up for when it all comes together deliciously : )