ChocoVision Redux

Final, I hope, installment on the Revolation Delta. I just talked to Rick, the person (engineer and consultant that Mike brought in to ChocoVision) who is replacing Mike. He called to ask me if I wanted the Delta back. I'd told Ian that I'd prefer the Rev X only because I'd had such problems with the Delta and Joe, the chocolatier, was using the Rev X and recommended it.

Rick assured me that the Delta would be, with the three thermister upgrade, as reliable as anything else. He even hinted that the spacers for the bowl might not be as necessary with the upgrade.

You know, I am going to also do an in depth look at Felchlin chocolate. As a quick peek into what is coming, let me say that if you are hand tempering don't use the Maracaibo Clasificado 65%. When I had my Delta, it was my favorite chocolate to use.

I'll keep my fingers crossed. Everyone at ChocoVision has been nice, which is great, but I want a reliable Delta. I'll report back as soon as I have used it for over 4 weeks without overheating. In the meantime, let's talk about chocolate.

--- Later ---

Ian sent me a chute. I think it's a used chute but it looks pretty brand new to me. Now, if only I had my Delta back, I'd be ready to go. Well, I AM ready to go now but it's so much more easy with a tempering machine. I have my melter that I got from Felchlin and that works wonders if I just stir and stir and adjust the heat. It does take a long time to melt the 10Kg but that's why I have a microwave.

Tamarind, Honey, Cherry and Chocolate

What is more fulfilling than tamarind? Tamarind, honey, cherry and chocolate!

That's right, I've created a new chocolate that uses these ingredients. No, it isn't a caramel and it isn't a ganache and it isn't a... Well, basically it's a cross between a fruit pate and a cordial all wrapped into Felchlin's Maracaibo Classificado Grand Cru chocolate. It was named the best couveture in the world. I've been using it extensively. I use Felchlin almost exclusively. I do use a little Guittard and a little Peters'. But about 90% is Felchlin and it's going towards 100%

I love saying Pâtes de Fruit. It's so much better than saying fruit paste! ;-) I'm using tamarind paste and my cherry fondant that I use in the cherry cordials with some special honey. Sssshhhh. It's a secret! ;-)

Order now. And no, it isn't on the list. It's special. I've got to get around to updating the list and perhaps creating that on-line store. Sigh.