Chocolates

[Dirka Skene]

Beer and chocolate? Matched in Heaven!

[Drac]

Well the testing went well. Both flavors made the cut for this year.

Also got the syrah done and I know it will work. I cooked 750 ml down to 1/4 c. That's about a 88% reduction. The flavor turned out great. A strong berry (cherry to me) with some of the other wine overtones without the rawness I get from using straight wine.

The final list is setup. This is just the boxes I mail out, about 2lbs. The final list is:

black & tan
brandy
chai tea
Champagne
cookie dough
Corona & lime
creamsicle
dark chocolate
dipped caramel
dipped toffee
french kiss
Grand Marnier
green tea
habanero/mango/rum
Kahlua
milk chocolate truffle
milk chocolate/hazelnut
mudslide
peanut butter
raspberry
rum
vanilla
white chocolate truffle
wine (syrah)

I also normally make a bunch of fudges, including a surprising favorite of chipotle/pecan milk chocolate.

Thanks for you help,
Jim

[Dirka Skene]

Oh God, I would eat myself sick.

[piperdbh]

Gracious mercy, that list looks good. Feel free to send me some of them. Any of them vegan-friendly?

[Drac]

Very few but I do normally make a lactose free one for my wife's co-worker. It took a while to find the proper ingredient to mix with a milk free chocolate. I believe it would probably be vegan-friendly.

Jim

[lethearen]

Looks like quite the menu! I'm very impressed, sir. Can't say that beer and chocolate are my favourite together, but I have had a couple of pairings that work well. As for wine and choc? Heck yeah I'm sure your recipients will love them!

[Ozman1944]

Hello!!! It's Chocolate!!! Of course I'd try it!

[starbkjrus]

I would certainly try them, but I'm having a hard time imagining the flavor combo of beer and chocolate. To me they just don't go together, UNLESS you picked very specific combinations, like maybe a heavy porter with dark chocolate.

Thanks for the feedback.

Part of the challenge is to pair the right beer with the right chocolate. The Black & Tan has the Guinness paired with a 74% bittersweet chocolate to complement the nature of a stout. The Bass and Corona are each paired with white chocolate to use the fats to enhance the more subtle flavors of the lighter beers.

Keep it coming.

Jim

Ooooo yes, yes YES!

Well the testing went well. Both flavors made the cut for this year.

Also got the syrah done and I know it will work. I cooked 750 ml down to 1/4 c. That's about a 88% reduction. The flavor turned out great. A strong berry (cherry to me) with some of the other wine overtones without the rawness I get from using straight wine.

The final list is setup. This is just the boxes I mail out, about 2lbs. The final list is:

black & tan
brandy
chai tea
Champagne
cookie dough
Corona & lime
creamsicle
dark chocolate
dipped caramel
dipped toffee
french kiss
Grand Marnier
green tea
habanero/mango/rum
Kahlua
milk chocolate truffle
milk chocolate/hazelnut
mudslide
peanut butter
raspberry
rum
vanilla
white chocolate truffle
wine (syrah)

I also normally make a bunch of fudges, including a surprising favorite of chipotle/pecan milk chocolate.

Thanks for you help,
Jim

Shipped them where? Where?! WHERE?!?!?

MUST FIND THEM