Taste To Bar: Tailor-Made chocolates with Wet Grinder Twin Stones
When a cook or a pastry chef buys the Twin Stones, he obtains a priceless freedom
The ability to decide at all points of the process of their elaboration. So, whether it’s a mustard, a honey, a praliné or a chocolate formula, you can choose on all the variables to get exactly what you want.
That freedom of creation makes the Twin Stones one of our favorite machines: small, robust, resistant and useful in any type of project, due to its great versatility. To demonstrate this great potential that the Twin Stones has for us, in our 100%Lab (the gastronomic R+D space of 100%Chef and 100%Barman), we have developed different recipes for Taste-to-Bar chocolates: formulations of white, milk and dark chocolates to which we add ingredients to incorporate flavor, substitute some products for others or modify their components (roasting, fermenting, infusing, drying,…).
After sharing some of our elaborations on our social media, we have received a flood of messages and e-mails asking us for the recipes of these chocolates. Given this great interest in formulations and methods, we have decided to publish in this article the recipes of three Taste-to-bar chocolates that started from different objectives: the elaboration of a vegan product; the production of a colorful and intense fruity chocolate; and the search for caramelized flavor.
This project began with the aim of producing a quality vegan product. In this case, we combined this objective with an idea: to prepare a gray chocolate to make chocolates in our Chokolate Forms Barcelona mold and obtain a piece that had the exact same appearance as a Panot: the iconic cement tile of Barcelona. Therefore, the first decision is to replace powdered milk (the common one for a white chocolate formula) with coconut milk powder. Mixing coconut milk powder, cocoa butter and sugar, we get a white chocolate.
The second decision: replace a part of the white chocolate butter with pure black sesame paste, and obtain this gray color reminiscent of cement. Below, we detail the process.
- Elaboration of pure black sesame paste
400 gr raw black sesame
Distribute the black sesame in baking trays (lined with Silpats) and toast the black sesame in the preheated oven at 140ºC in the oven for 20 minutes with minimal ventilation, stirring every 5 minutes to obtain a uniform roast.
Incorporate the black sesame immediately into the drum of the Twin Stones gradually (the more staggered this process, the faster the refining of the seeds). Process with the Wet Grinder for 1 hour, or until a perfectly smooth and homogeneous mixture is obtained.
Proceed to the preparation of the chocolate immediately, or vacuum pack and keep in a cool and dry place.
- Elaboration of the black same vegan white chocolate
400 gr pure black sesame paste (previous preparation)660 gr cocoa butter
400 gr sugar
200 gr coconut sugar
6 gr salt
340 gr coconut milk powder
Add the sugars and salt to the pure black sesame paste and process for 30 minutes or until they begin to refine.
Fold in the cocoa butter melted at 60ºC and process for 3 hours.
Mix in the coconut milk powder and refine for 4 more hours or until the desired texture is obtained.
* the temperature should never exceed 60ºC.
- Tempering
Pour most of the chocolate on a clean, dry and disinfected surface and temper to 27ºC. Recover, emulsify and ensure a final temperature of 29ºC. - Finishing
Clean the molds thoroughly with paper and alcohol, fill them with the chocolate and let crystallize. Keep at 12ºC until served.
RASPBERRY WHITE CHOCOLATE
In this case, the objective was to obtain a white chocolate of an intense fruity color, flavor and aroma. To do this, we freeze-dry fresh (ripe) raspberry that we then turn into powder. The proportion of the lyo raspberry is high because that was precisely the intention, but it can be made with less quantity to meet your taste.
1. Elaboration of raspberry white chocolate
300 gr whole lyophilized raspberry
600 gr white sugar
440 gr milk powder
660 gr cocoa butter
Crush the raspberry in a perfectly dry food processor or spice grinder to obtain a fine powder. Sift the powder to remove the raspberry seeds and keep in an airtight container until use.
Melt the cocoa butter at 60ºC and set aside.
Pour the sugar into the drum of the Twin Stones and incorporate half of the butter to obtain a paste. Refine slightly and mix in the rest. Process to refine for 1 hour.
Add the milk powder gradually and refine for 2 hours to obtain a smooth mixture. Add the freeze-dried raspberry powder and process for 4 more hours or until the desired texture is obtained.
2. Tempering
Pour most of the chocolate on a clean, dry and disinfected surface and temper to 27ºC. Recover, emulsify and ensure a final temperature of 29ºC.
3. Finishing
Clean the molds thoroughly with paper and alcohol, fill them with the chocolate and let crystallize. Keep at 12ºC until served.
CARAMEL WHITE CHOCOLATE
In this case, the objective was to make a white chocolate with marked notes of tofee and caramel aroma. To do this, the powdered milk involved in a classic formulation of white chocolate is roasted in the oven at low temperature to caramelize. To compensate for the final texture (when roasting the powdered milk gives us some astringency), we have slightly increased the proportion of cocoa butter; And to compensate for the sweetness and reinforce the toasted notes, the white sugar has been replaced by coconut sugar and a point of salt has been added.
- Elaboration of white caramel chocolate
300 gr milk powder390 gr cocoa butter
330 gr coconut sugar
3 gr salt
Toast the powdered milk in the preheated oven at 130ºC for 30′, stirring every 10 to get a homogeneous toasting. Remove from the oven and move with a rod to break up any lumps. Allow to cool.
Melt the cocoa butter at 60ºC and pour half into the shell. Add the sugar along with the salt gradually and refine slightly to obtain a homogeneous paste. Add the remaining butter to the Twin Stones, and process for 1 hour.
Add the milk powder gradually and let refine for 3 hours, or until the desired texture is obtained.
- Tempering
Pour most of the chocolate on a clean, dry and disinfected surface and temper to 27ºC. Recover, emulsify and ensure a final temperature of 29ºC. - Finishing
Clean the molds thoroughly with paper and alcohol, fill them with the chocolate and let crystallize. Keep at 12ºC until served.
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