Posts Tagged ‘Callebaut 811’

On my last chocolate run to Chefs’ Warehouse, I picked up some Callebaut Pailleté Feuilletine.

These fine shards of wheat wafer give a delicious crunch to chocolate, although they can’t be added to milk or water-based ingredients as they’ll turn to mush.

I tempered up a batch of our milk chocolate blend (47% cacao), using the following formula:

  • 400g Callebaut 823 milk chocolate (33.6%)
  • 100g Callebaut Cocoa Mass (100%)

I then added 100g of the feuilletine wafers to the chocolate and very gently stirred it in.  It was a little tricky to get the stiff mixture into moulds…

Big Boy describes the finished bars as “a really classy Kit Kat”.

The French horns are his, whereas Small Man gets the trumpets – I still can’t believe I found a mould with the two instruments my sons play!  The chocolate was well tempered, but the added feuilletine gave them a slightly mottled appearance…

. . . . .

I was also happy to discover that Chefs’ Warehouse can now order in Callebaut Fairtrade chocolate on request.

At the moment the Fairtrade versions of the 811 (54% dark), 823 (33.6% milk) and the 70% dark are only available in 10kg sacks, but hopefully they’ll bring them out in a smaller format soon.

The Fairtrade 811 costs 25% more than the regular version, but I’m happy to pay the premium.  My friend Gillian of Chocolate Here uses Callebaut Fairtrade for her artisan chocolate business – do visit her market stalls if you’re ever in County Clare, Ireland!

. . . . .

Chefs’ Warehouse
111-115 Albion St
Surry Hills NSW 2010
(02) 9211 4555

Read Full Post »

As you know, I do love a culinary challenge!

This one came about when I discovered that my friends at Paesanella are now stocking Amedei chocolate.  Ever since I read Mort Rosenblum’s Chocolate, I’ve been keen to try this brand.

Amedei came about after brother and sister Alessio and Cecilia Tessieri, Italian sellers of baking ingredients, approached Valrhona seeking to distribute their products.   Story has it that Valrhona rejected their request, telling them that Italy wasn’t “capable of appreciating fine French chocolate”.

Furiously insulted, the Tessieris formed Amedei, which almost immediately started producing amazing chocolate.  Their true moment of triumph though, came when Alessio managed to secure exclusive access to the renowned Chuao cacao plantations, locking Valrhona out of their premium source of beans.  It’s a fabulous story – you can read more about it here and here.

Amedei are acknowledged as one of the leading chocolate houses in the world, as well as possibly the most expensive.  At $10 per 50g ($200/kg), it’s definitely a rare indulgence.  But after such a wonderful tale of passion and sustained Italian rage, how could I resist bringing home a couple of blocks to try?

The Toscano Brown, Amedei’s milk chocolate blend, was very nice.

The Toscano Black was sublime.  Big Boy and I particularly enjoyed it, but Pete said, “you know, this reminds me a little of the chocolate you make”.

The gauntlet had been thrown down.

Could I make a chocolate bar which we enjoyed as much as the Toscano Black?  The Amedei bar was a blend, so I thought it might be fun to play around and see what we could come up with.

After a few experiments, I finally arrived at something that we’re all happy with.  Pete and I personally prefer it to the Toscano Black, although Big Boy still prefers the Amedei, as does Dredgey (neighbours who pop in usually get roped into tastings).

The Toscano Black is a serious, sophisticated dark chocolate. In wine terms, it reminds me of old Bordeauxs with their distinctive cigar box and tobacco notes.  It has sweet fruit tones and just enough acidity to add complexity and depth.  It also has an amazing finish – this is a chocolate to be savoured in small pieces, with a taste that lingers in the mouth for many minutes afterwards.

Our home blend has a creamy mouthfeel, good balancing acid, and a strong cocoa flavour with hints of raisin and citrus.  The Tanzanie component contributes robust, slightly woody notes. To me, the blend lacks some of the complexity of the Toscano Black, but I enjoy the flavour profile a little more.  Like the Amedei, it also has a very long finish.

For my friend Gillian (who also reviewed the Toscano Black here) and others who are playing around with chocolate making, our final mix was:

  • 40% Callebaut 811 (54% cacao)
  • 40% Cacao Barry Tanzanie origin chocolate (75% cacao)
  • 20% Callebaut Cocoa Mass (100% cacao)

If my math is correct,  the resultant blend is a dark 72% cacao. Our bars (photo below) work out at $20/kg – definitely more affordable for every day consumption!

If you get a chance to try Amedei chocolate, I’d really recommend you do so.  Too expensive to eat on a regular basis, but perfect as a special occasion treat and conversation starter!

Read Full Post »

%d bloggers like this: