CLSNA' LamontCentral Forum

Drac · Senior Member

'Tis the season for chocolate

Knockdow · Guru

I would suggest that you try two different styles of single malts whiskys and an Irish Whiskey

maybe Talsiker and a Oban, vastly different contrasting flavors and maybe Jameson. That would give you an excellent range of taste plus some good hootch left over when I come to visit wink

Luckey · Michigan State Commissioner - CLSNA

Might also want to try a single malt finished in a sherry cask. The slightest hint of sweetness could be nice. I have a bottle of Aberlour that is quite amazing...but then most whisky is. biggrin

Wood Badger · Senior Member

I'm sorry guys,

chocolate is something to be savored, just like a fine wine or that perfect single malt. To mix the two, in my opinion, would disgrace either of the flavors.
When it comes to chocolate, my thought is this..."stay away from the chocolate, and nobody gets hurt!!" wink

Chocoholics anonymous didn't work out for me biggrin

Skye Clarsair · Senior Member

Jim, let me know if you need anyone to help sample the chocolate. wink

I attended a Dallas chocolatier's function back in August (I think it was) and there are places that mix all kinds of different things into their chocolate -- even tobacco -- and it can still be savored and enjoyed, Wood Badger. (The tobacco doesn't appeal to me at all, however!)

I am, just within the last few years, discovering the difference between real chocolate and American not-so-real (as in Nestle's, Hershey's, etc.) chocolate. But it's all good -- in moderation, of course! biggrin

Knockdow · Guru

what is this word moderation? hmmm must try that sometime confuse

Drac · Senior Member

Skye Clarsair wrote:

Jim, let me know if you need anyone to help sample the chocolate.

I attended a Dallas chocolatier's function back in August (I think it was) and there are places that mix all kinds of different things into their chocolate -- even tobacco -- and it can still be savored and enjoyed, Wood Badger. (The tobacco doesn't appeal to me at all, however!)

I am, just within the last few years, discovering the difference between real chocolate and American not-so-real (as in Nestle's, Hershey's, etc.) chocolate. But it's all good -- in moderation, of course!

Hershey's and Nestle's (aka Peters) have their place. Depending on the flavor profile I use them for fillings. Granted I do use coverture for most of my work.

Knockdow wrote:

what is this word moderation?

That would be the only thing I don't endulge in biggrin

Well after doing the editing of the flavor list it doesn't look like there will be room for the whiskey line this year. The other line that was on the list is the "latte" line starting with white chocolate cappuccino. It seemed to do well in the early testing. Unfortunately it doesn't leave enough room to do the whiskey right.

Jim

Luckey · Michigan State Commissioner - CLSNA

Knockdow wrote:

what is this word moderation? hmmm must try that sometime

Don't do it my friend, that's a slippery slope!

Wood Badger · Senior Member

George their is no moderation with chocolate...you see it...you want it...you eat it.
Just like my diet, I see food I eat food. aww

Drac · Senior Member

Offense content removed

Jim

-- Edited by Drac on Thursday 9th of December 2010 09:11:13 AM

Ranger_42 · Member

Chocolate should only be mixed with three things and they are as follows:

1) Peanut butter

2) Cookie dough

3) MORE chocolate.

Knockdow · Guru

Drac I miss the pretty pictures of the chocolates.... bring em back Pleeez

Luckey · Michigan State Commissioner - CLSNA

What happened? Got so warm down there that even the pictures of the chocolates melted? Tell you what, send the pics AND the sugary goodness up here where it's a little cooler. Right now it's 5 above.

Don't know if you have time, but I have some friends coming for dinner tomorrow night and they are professional caterers/bakers. Wanted to show them the different types of chocolate you create. Good stuff dude!

Drac · Senior Member

Hopefully doesn't bring up more problems -

Flavor guide -

1 – Dark chocolate truffle
2 – Kahlua truffle
3 – White chocolate truffle
4 – Love potion truffle (****tail)
5 – Vanilla truffle
6 – Peanut butter truffle
7 – Rum truffle
8 – Raspberry truffle
9 – Mimosa truffle
10 – French Kiss truffle (****tail)
11 – Milk chocolate truffle
12 – Mudslide truffle (****tail)
13 – Surah truffle (wine)
14 – Amaretto cappuccino truffle (coffeehouse)
15 – Creamsicle (****tail)
16 – Habanero, mango, rum truffle
17 – Hazelnut truffle
18 – Dipped caramel
19 – Brandy truffle
20 – White chocolate cappuccino (coffeehouse)
21 – Cookie dough truffle
22 - Grand Marnier truffle
23 – Champagne truffle
24 – Dipped toffee

The ones labeled ****tail are based on the drinks of the same name and the coffeehouse ones are an experiment making different coffee flavored ones using Kahlua and other alcohols to give a kicked up latte.

And here they are ready to go out -

The seal (really ticked off Amy, the Grammer Police, that they did a possessive for the plural) -

Thanks for putting up with it,
Jim

Knockdow · Guru

Drac amazing stuff - I can barely stir the soup pot at my house. I can overlook the spelling issues and would have never noticed... the drool was covering my screen.

thanks for sharing your talents

Luckey · Michigan State Commissioner - CLSNA

Thanks Drac,
I'll show the chefs tonight and let you know what they say. Also, do you have a resource for your candy molds? If not, I can ask them if they have a place they deal with.

David · President - CLSNA

Drac,

I never asked but do you have a shop or something that can be ordered from? I'm about to post about Old Pulteney. Could be an interesting Scotch to try with chocolate.

Drac · Senior Member

Sorry David, just do them for fun. I sell off the extras but I tried that taking order thing a bunch of years ago and lost a lot of money.

Jim, I've gotten them from http://www.bakedeco.com/ and http://www.jbprince.com/

Against people who like to play in the kitchen (or eat) my stuff looks good but against your professional friends they won't make the grade.

Jim

Luckey · Michigan State Commissioner - CLSNA

Actually, they did make the grade. They really admired your creativity with the various ingredients, especially since you do this in a home kitchen as a hobby and not in a commercial setting for money. One of their comments was that they wished they had the time to be more creative like you. Overall, pretty good comments from these guys.