The worst advice you can be given about Chocolate in the kitchen is that it is too hard to Continue reading “The Worst Chocolate Advice You’ll Hear!”
Maybe it’s time to give white chocolate a chance? Or you not a fan? This week at Dello Mano we’ll celebrate White Chocolate in everything from Hot White Chocolate to Pancakes with White chocolate Mousse and fresh raspberries.
White chocolate looks different and doesn’t taste like regular chocolate. It doesn’t have the bittersweet taste that makes regular chocolates addictive. That’s because it isn’t really chocolate after all. But it does have a few selling points.
We’ve talked before about tempering chocolates so, a process necessary in order to achieve a smooth, glossy finish for your chocolates and chocolate dips. But even when chocolate is in temper, blooming can still occur. Bloom is that greyish or white coating on the chocolate that usually occurs when chocolate is not stored correctly.
We all have that one friend who will always have that special spot in our heart. They’re our best supporter and at the same time, our honest critic. They are someone who laughs and cries with us, and stays by our side through thick and thin.
If it isn’t dark, it isn’t chocolate! You may beg to disagree. But for dark chocolate fanatics, this is basically the rule of thumb.
Chocolates come in different types, and among the most popular are the sweet, semi-sweet, milk and dark chocolates. They differ mostly in the content of cocoa. Dark chocolates have the bitter sweet flavour, but some brands have really intense chocolate taste (70% to 99% cocoa percentage). These chocolates are mostly used for baking since sugar and other sweeteners and flavours are added to the recipe.
Working with chocolate can be both fun and frustrating, especially for home bakers. Chocolate is without a doubt one of the greatest culinary inventions. Despite the increasing number of flavours available now, chocolate remains a timeless classic. And really, it’s hard to imagine life without chocolates. Cakes, brownies and pastries would surely be not as enjoyable as they are now without this magic ingredient.
5. Knipschildt’s La Madeline au Truffle ($250) Forbes Magazine recognized Knipschildt’s La Madeline au Truffle as one of the priciest chocolates in the world. This decadence is made from a rare French Perigord truffle (which is worth $1,000 a pound) and a rich chocolate ganace (of heavy cream, Italian truffle oil, sugar and 71% single-bean Valrhona dark chocolate) and very fine cocoa powder. The packaging is equally … Continue reading Feast Your Eyes On 5 Of The Most Expensive Chocolates In The World
Over the past few weeks we’ve had the pleasure of Elizabeth visiting our store and sharing some stories about her family history. Since we love a food history story here at Dello Mano, we thought we’d share it with you. Elizabeth is the grand-daughter of William Love, a Scottish Chocolatier who settled in and around Woolongong NSW. He was friends with Edwin “Ted” Street (of … Continue reading Brownie Love for Chocolate
Chocolate Sculptor Extraordinaire No chocolate lover’s trip including our Dello Mano expedition to Paris would be complete without a visit to one of Patrick Roger’s signature stores. And what a wonderful experience it was to visit this winner of the Meilleur Ouvrier de France(2000). The store is filled with amazing displays of chocolates, the most gorgeous packaging colour and a constantly updated chocolate sculpture. … Continue reading Chocolate Sculptor Extraordinaire
If you are in the vicinity of the Musee D’Orsay you must pop by to this amazing artisan pastry store. Located in a beautiful angular corner position on the very grand Boulevard St. Germain in the 7th is Gosselin Phillipe. Gosselin are Patissier/Boulagere par excellence. They are also listed as a Traiteur which in the local parlance can mean a few things such as eating … Continue reading One more chocolate cake reason to visit Bvd. St. Germain 7th