Chocolate

Last week was all about chocolate in the Chocolate and Sugar class at the Community College. As with sugar, we ran into some problems, but the results were delicious none the less. We did chocolate tastings of chocolates that ranged from 40 - 100%. The percentage refers to the amount of cocoa butter and cocoa liquor in the chocolate. The rest is made up of milk solids or sugar usually. Some of my favorites of what we tasted were the 85% Vivani, the 74% Dagoba with chili (that was the only flavored one we tasted) and the 91% Theo. The 91% is a little too dark for regular eating, but the flavor was intensely chocolate and still edible.

We failed in all our attempts at tempering chocolate, so we put the blame on the chocolate deliverers for the chocolate getting out of temper on its way to the college. Tempered chocolate creates the glossy, crisp coating of candies. But we still made chocolate coated truffles in various flavors and peanut butter cups. Everyone made a different truffle flavor. Mine were honey almond. Other exceptional flavors included saffron, black walnut, mint-tarragon and cinnamon. Pictured are a truffle and candy assortment including pecan brittle from the week before.

Fortunately we had company both Friday and Saturday nights to help eat everything, and the neighbors got some too!

In other food news, we had a delightful dinner at Bin 351 where highlights were duck pate with roasted garlic and pickled onion relish, a flavorful stewed lamb, and an apple pastry. The restaurant is small, located in an old adobe building decorated inside with the colors of Provence. They have an excellent wine selection as well.