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So im taking these classes on baking...
anyhow today we taste tested various chocolates
many of them really sucked...
but some of them were absolutely to die for!
Carmaduja for example is a chocolate that is very nutty in flavor and is a really rich creamy type chocolate (to me its texture is a lot like a mousse)
white modeling chocolate tastes a lot like almond paste & chocolate
note, dark modeling chocolate tastes much much worse than white - very versatile art chocolate
couverture chocolate blanc and dark tasted very nicely chocolatey
Prima coating chocolate - nice choc taste, texturally a mixture of couverture and normal coating chocolate (not too stiff, not too soft - a good artwork chocolate)
Pate a glacer - the dark one tastes deliciously nutty, the white one is awful; melts in your mouth very quickly; similar to the carmaduja but a different nut taste - this is a coating chocolate
milk chocolate is a very different chocolate flavor, definate easter taste
Note: couverture is a style of chocolate that uses cocoa butter as the main fat; the chocolate should be rather stiff and snap rather than bend; there are many brands of this chocolate - the one that tasted the best was chocolate de couverture noire pistoles and chocolate couverture blanc en pistoles. I think theyre made by the same company as the boxes had similar designs on them. you have to temper this type of chocolate
second note:
Coating chocolate is made with vegetable oil - it has a distinctly different flavor from couverture chocolate and it will bend before it breaks. You dont have to temper this type of chocolate.
third note:
i cant for the life of me find any of them on the net...ill ask the teacher next week where he gets it from.
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