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BEAN TO BAR - TASTING BARS
by @stevefarnworth 26 days ago
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Ok, so this time I ground up less cocoa so that my poor little £13 machine didn't conk out on me. It's still nowhere near smooth enough to be anything other than an experiment, but getting better with each attempt.

This is 65% dark, and again, I seeded it with commercial couverture, so it's only 70% my own work. I also added a few white chocolate callets in the grinding process to take the place of extra cocoa butter for a smoother mouth-feel.

Taste is harsh as you'd expect for something that's only been processed for 30 mins rather than 30 hours, but tastes of chocolate nonetheless :)


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1ST BEAN TO BAR ATTEMPT
by @stevefarnworth about 1 month ago
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So, I had my first go at creating chocolate from cocoa beans (cocoa because it was already pre-roasted, as far as I can tell, if they weren't pre-roasted it'd have been cacao).

Cocoa beans + sugar + £13 coffee grinder = something that tastes like chocolate.

Obviously, the end product is *very* gritty. A £13 blade coffee grinder (wouldn't work in a proper coffee burr grinder) will never be as smooth as a £700 melanger, so you can still feel some sugar crystals and cocoa nib pieces.

This is 66% dark.


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STRAWBERRY CREAM FLAVOUR CHOCOLATES
by @stevefarnworth about 1 month ago
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Ok, first attempt at proper flavour chocolates. As ever, using a ganache base (white this time) to carry flavour, and using a concentrated strawberry arome from Infusions4Chefs to give a massive kick. 7 drops of the arome from a pipette and these have a brilliant strawberry flavour.

I'm *really* pleased with these - shells are snappy, the base is attached properly, no blooming, thin chocolate, smooth ganache and good flavour.


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MORE PRALINES
by @stevefarnworth 2 months ago
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So, needed to make a larger batch for a family birthday, whipped up 24 pralines (and 6 prototypes for creme eggs...).

Used the seeding method to temper the chocolate again because of time constraints, but it seems to have worked well. Only major issue was that the empty shells had cooled too much, as so there's a very real failure point around the base when you take a bite. Not usually an issue, but with runny praline inside, it's not ideal. Still, the taste is there, and it's a good lesson.

Need more chocolate now - that's another 1.5kg of dark chocolate alone since the start of January (on top of the 400g of milk and 500g of white already gone)...

More milk for the next load I make, seems that 70% can be quite divisive. Might try and find some 55% to strike a balance.


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I LOVE GT3, BATHURST AND MOTORSPORT
by @stevefarnworth 2 months ago
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Pic from the official Twitter account

If you've been following me on Twitter, you'll know I might have gotten a bit overexcited about the Bathurst 12 hours that finished this morning. The truth is, it was a perfect example of why we love motor racing, and a good reminder early in the season about what the sport is all about.

I watched the first 3/4 hours or so before needing to catch some sleep, but set a 6.30am wake up call to watch the end, and boy was it worth it.

Bathurst is one of the "exotic" tracks which we all know about, but rarely get to see much of in our usual programming (along with, I'd say, Laguna Seca, Tsukuba and others in that style), but seeing GT3 cars hurling their way around the mountain is something we need to see much, much more of.

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PRALINE FILLED CHOCOLATES
by @stevefarnworth 2 months ago
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Right, bit of a special one as it's the first time I've tempered chocolate using the marble slab... and... it seems to have worked!

These have a dark chocolate shell, filled with commercial praline (from the superb Infusions4Chefs). They're pretty glossy, no bloom, the only bad aspect is they crack at the bottom where the base has been applied later, need to work on that.

Still, nice! Now I need to get some exercise...


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CHAMPAGNE AROMA INFUSED CHOCOLATES
by @stevefarnworth 2 months ago
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Right. Something a bit different. This batch of chocolates have a milk chocolate shell, filled with a dark chocolate ganache infused with "Marc de Cava" aroma, to give it a champagne taste.

They certainly taste liqueur-y, will need to try them on other people to ascertain whether they really taste champagne-y, but, it's a good first step in using an aroma-infused ganache, and should work with all sorts of other flavours such as mint, strawberry, almond etc...

Used the seeding method to temper the chocolate again, next batch I do though I'll use my marble slab.


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AUTOCAR DRIVES THE MCLAREN P1
by @stevefarnworth 3 months ago
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Autocar magazine gets a hold of a McLaren P1, and unleashes it on the Bahrain Grand Prix track.

The 903hp machine impresses all round, and takes the hypercar top spot until such a time as Ferrari let journalists have a go in the LaFerrari. Impressively, considering all of that aero awesomeness, the P1 can also do some drifts as well.


CHOCOLATE MAKING: WHITE SHELLS, DARK GANACHE
by @stevefarnworth 3 months ago
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If you've spotted a few of my tweets in recent months referencing my journey into moulded chocolate making, you might be interested in a few action shots as to how it's done.

This set is white chocolate shells, with a dark chocolate ganache (the domes also have ground almonds). The designs on the top are done using chocolate transfer sheets, attached at the end using a thin layer of tempered chocolate spread onto the flat surface.

These white ones have bloomed quite a lot. White chocolate is harder to work with for tempering I've found, and they don't appreciate being put into the fridge. Still, learning.

Enjoy, and drop me a mention if you'd like to ask a question!


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