Return to Chocolate and Sugar
Â Today in the factory, JP and Neil were busy making ice cream in preparation for the St. Patricks day crowds-to-be in the shops. Since they needed some help, and I’m happy for any excuse to procrastinate from paperwork and administration, I went making hot chocolate.
Going through the process yet again, I thought I’d add that if you want to make our hot chocolate, (or the chocolate sauce recipe), make sure you follow the instructions about heating the milk and adding it to the melted chocolate. It really is the only way to get a good emulsion, and your sauce or hot chocolate will be smooth, glossy and professional-looking.
For anyone interested, I learned almost everything I know about chocolate by taking the chocolate course offered by Valrhona (courtesy of our distributor Odaios), and there are many worse ways to spend a few days!
Finally, with the news of the closing of the Mallow sugar plant, it occurs to me that it would be a great business opportunity for someone to buy the plant and make organic sugar. Keep the jobs, keep the farmers happy, and go some way to redressing the huge organic trade deficit in this country. It would be one less thing we would have to import!
This entry was posted on Wednesday, March 15th, 2006 at 8:25 pm and is filed under Ingredients. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.