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Type of Chocolate

post #1 of 4
8/7/06 at 7:09pm
Thread Starter 
Howdy,

I was pointed here http://www.chefrubber.com/Shopping/s...26+Couvertures to purchase chocolate & it is much cheaper than the $10 lb I've found locally (E. Guittard) in Portland, Oregon @ Sur La Table.

I'm making 4 flavors of ice cream (Vanilla..maybe cinnamon vanilla, chocolate, strawberry & pistachio) to dip into my chocolate. This is my frist run at making them...not the ice cream, but the bonbons & I'm very new to chocolate.

I have 2 lbs of 72% cocao Guittard and 2 lbs of the white 31% cocoa on hand & plan on using them this weekend when I work on my technique. I'm not going to end up tempering & WAY to new to try that, but am wondering what thoughts there are on my choices here (the above site) for what I have planned as I'd like to order & know I have what I need enroute.

I am going to use my 60 scoop as my 70 is annoying me at the moment & am shooting for 8 batches of ice cream, 2 of each flavor, in my 1.5 quart Cuisinart ICE-50. There may be some formula on the amount of chocolate I would want to cover them, but I wouldn't know it.

It wouldn't hurt my feelings to have some extra on hand as this isn't a one shot deal...using chocolate that is & the holidays are approaching...FAST!

Thanks for your time & efforts...I swear I'm looking for chocolate/baking(desert focus) classes to take in the area, however out of the two culinary schools (Western Culinary Institute & Oregon Culinary Institute) here only one (OCI) offers classes to anyone that isn't a pro...as far as I have found.
Science Driven maker of Ice Cream & Deserts for friends & family
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post #2 of 4
8/8/06 at 12:03pm
http://www.chocosphere.com/
Another source for chocolate and since it's local, you can save shipping costs by picking it up yourself. Don't underestimate the classes at In Good Taste and Sur La Table especially for baking. I've taken some great bread classes with Tim Healea. Emily Luchetti just got done doing an ice cream class at IGT. And check in with Sarah at Alma Chocolates. She would have some advice on who to learn chocolate from.
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post #3 of 4
8/10/06 at 7:22am
Thread Starter 
Howdy,

I've taken a class at Sur La Table & would have taken the Ice Cream class at In Good Taste this past week if I could have fit it in my schedule.

One of my obsticals, at the moment, is actually finding local places to purchase things like this, so the fact you clued me in on a few is fantastic!!! I have to admit that is one reason I listed where I live as I was hoping someone else that used this board was also in the area.

I figured there had to be places around to purchase things as I know our entire resturant base isn't shopping in Seattle & while IGT and SLT have some basic stuff and I like the stores they don't have things I need...want? No, need!

Thanks again!
Science Driven maker of Ice Cream & Deserts for friends & family
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post #4 of 4
8/10/06 at 9:42am
portlandfood.org has a shopping section and sometimes it can be helpful to ask there where to find things locally. There's good round table discussion there that went on with the local chocolate folks too. Might want to check that out.
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