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Permalink Reply by Terri Voltz on April 11, 2010 at 8:29pm

We use Ghirardelli dark chocolate sauce and Monin Sugar-Free Dark Chocolate sauce.

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Permalink Reply by Marek on April 11, 2010 at 9:06pm

Ghirardelli and I have a secret to share. We use the large bottles with pumps, as anybody who uses this knows it is very thick... so when you think it is empty... there is actually enough chocolate in there for ten drinks.

I watched the staff beat on it, slam it... shake it... tap it fifty times into a new bottle.

When you are ready for a new bottle... switch pumps to the new one... put the lid back on the old one...

Now wait a day... tomorrow when the new bottle has room in it... take the top off the old one, put it in the microwave for between 10-15 seconds... 15 seconds is really the max...

Now... the chocolate will run like water and you can pour it into bottle you cracked yesterday and top it right up again... otherwise you would have just chucked it instead of banging the crap out of it. :)

Cheers


Marek

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Permalink Reply by Bryan Wray on April 11, 2010 at 9:21pm

Marek said:

Ghirardelli and I have a secret to share. We use the large bottles with pumps, as anybody who uses this knows it is very thick... so when you think it is empty... there is actually enough chocolate in there for ten drinks.

I watched the staff beat on it, slam it... shake it... tap it fifty times into a new bottle.

When you are ready for a new bottle... switch pumps to the new one... put the lid back on the old one...

Now wait a day... tomorrow when the new bottle has room in it... take the top off the old one, put it in the microwave for between 10-15 seconds... 15 seconds is really the max...

Now... the chocolate will run like water and you can pour it into bottle you cracked yesterday and top it right up again... otherwise you would have just chucked it instead of banging the crap out of it. :)

Cheers


Marek

This is a secret?

Just so you know... if you warm up honey it flows quicker too. ;)

Just teasin'

-bry

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Permalink Reply by Mike McGinness on April 11, 2010 at 9:40pm

Want to take it to the ultimate limit? While I'm testing various cocoa powders like Scharffen Berger and Bernard Callebaut on the way, since a friend who's a long time home roaster and espresso fiend also happens to be what chocolate is to chocolate as Sweet Maria's is to home roasting investigating going the ultimate step. John is founder of chocolatealchemy.com which specializes in sourcing top quality cacao for home roasting and teaches the process through to chocolate. Looking at starting with testing 3 different varietal nibs based on Johns recommendation of me wanting a dark and fruited chocolate sauce. (nibs being the roasted, winnowed and broken up cacao bean) and making each into chocolate liqueur, then each chocolate sauce, then experimenting with blends before deciding on the raw cacao to order. THEN we will be not only roasting our own coffees but roasting our own personally selected cacao and taking it to chocolate sauce. Pretty sure one will be the FTO Forestario cacao varietal from Gana which is from the same cacao farmer co-op which co-owns the Devine chocolate factory, Devine chocolate bars what I already carry. John suggested trying two others as character blenders with the deep dark Gana, one (don't remember it's varietal) with Kenya like character and another more like an Ethiopia DP in coffee vernacular. Yeah, we'll be taking our chocolate sauce to whole 'nother level.

Then in the future pairing different cacao processed to chocolate with different coffees making our own chocolate covered coffee beans. You want over the top quality we be going there! Imagine a 90+ Ethiopia DP paired with just the right cacao! Or Kenya with whatever cacao varietal Alchemist John was talking about. Or WP Yirg with just the right citrussy floral cacao. It could be taste bogglingly decadent.

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Permalink Reply by Marek on April 12, 2010 at 12:38am

Ja mon... the honey goes on top of the espresso machine... :)

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Permalink Reply by Ali Hojeij on April 12, 2010 at 4:54am

Hi Dear.

i advice you to use \Kingsmill company in canada.they have all what you are looking for. Also you can use cadbury chocolate powder and i can help you with the recipe to do drinks.

Ali hojeij

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Permalink Reply by alissa mendonça on April 12, 2010 at 5:33am

i couldn't agree more mike! we started out with ghiradelli and couldn't figure out what was wrong with our mochas! ghiradelli always has that metallicy acrid aftertaste!

miKe mcKoffee aka Mike McGinness said:

As Bry will confirm I've been working on re-formulating my chocolate sauce to raise it quality to match my coffees. For quite some time I've noticed a bit of a metallic medicinal twangy after taste. Thought it was the dark chocolate melties but they taste good just munching them. While testing different combinations of various cocoa powders and Ghirardelli Sweetened Chocolate Power with Cocoa as the base that metallic tang just wouldn't go away to varying degrees. Then like an IDIOT it hit me. I mean how DUMB can I be. I mean I'm a fairly advanced chef and rather decent at blending coffees. One thing I always tell someone is know your individual ingredients! And yet I've been using the Ghirardelli as my sauce base and doctoring it soley on it's reputation. DUMB ME!!!!~! FINALLY made a sample batch of choco sauce straight Ghir, IT'S TERRIBLE! Have had multiple customers taste the various sauces I've got blended and every time the straight Ghirardelli is the looser. I'll be taking 10 or 20lb I have left of the crap the a shelter. Seriously.

Bryan Wray said:

Make our own using a combo of dark chocolate chips (melted down), Ghirardelli powder, vanilla and almond extracts and some powdered sugar.

-bry

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Permalink Reply by Cedric on April 12, 2010 at 8:48am

I've tried Ghana chocolate....and it's A-MAZING!!!

Terika said:

Omanhene single origin chocolate sauce from Ghana - phenomenal!

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Permalink Reply by Mike McGinness on April 12, 2010 at 3:35pm

Of course, saying chocolate from Ghana cacao is amazing is very much like saying coffee from Guatemala (pick your Country of origin) is amazing. Sometimes yes, sometimes no. Many things in the cycle can go wrong to screw it up just like coffee! But I've been very satisfied with Divine Chocolates for many years, which gets all it's cacoa from the Kuapa Kokoo co-op in Ghana, which also co-owns Divine Chocolate, the first farmer co-op to co-own a chocolate company.

Cedric said:

I've tried Ghana chocolate....and it's A-MAZING!!!

Terika said:

Omanhene single origin chocolate sauce from Ghana - phenomenal!

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Permalink Reply by JannaDiderich on June 3, 2011 at 9:50am

I like to make my own out of Guittard high fat cocoa powder. Easy, cheaper and delicious!

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Permalink Reply by Alexander Stephen Root on June 3, 2011 at 2:48pm

Ron, how do you get Fontana syrups? I thought they were only available through Starbucks' foodservice programs..

Ron Ingber said:

I use Fontana.

Ron, the Country Guy

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Permalink Reply by Alexander Stephen Root on June 3, 2011 at 2:50pm

Where do you get your syrups? I thought Fontana was a brand only available through Starbucks?

 

Also, Mont Blanc makes great sauces. I'd also reccomend Monin. Out of the main names I've tried, those two are my absolute favorites. Good luck!

Ron Ingber said:

I use Fontana.

Ron, the Country Guy

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