Comments on: Homemade Valentine’s Chocolates…

By: elaine

elaine — Thu, 14 May 2009 01:02:27 +0000

how much are strawberries right now in Manila?

By: i'lltaketwoplease

i'lltaketwoplease — Fri, 01 Feb 2008 06:34:14 +0000

A Fedex package arrived last week at our office, and it happened to be chocolate covered strawberries. I’ve had some before but the chocolate was always too thick, were messy to eat, or just not memorable. But these were the most delicious chocolate covered strawberries I’ve ever tasted, and they were beautiful too! The dozen arrived in a styrofoam box with some chocolate dipped cookies. The strawberries were HUGE and came covered in white and/or milk chocolate, some with nuts, coconut or chocolate chips. The layer of chocolate was perfect, not too thick and didn’t fall off when you bit into it and the strawberries were sweet, fragrant and full of flavor. I hope the next corporate gifts we get are these, because they’re too expensive to order for myself! Go to https://www.berries.com/ and check out the yummy pictures. I know Costco has some for Valentine’s but I’m wondering if they’ll be as tasty.

By: artisan chocolatier

artisan chocolatier — Sat, 03 Nov 2007 08:42:29 +0000

3 elements are necessary to temper chocolate.

1. Time
2. Temperature
3. Agitation

By: goodtimer

goodtimer — Sun, 19 Mar 2006 17:41:45 +0000

I read coffee alamid is served in Bag o’Beans in Tagaytay. I only tried the version at Soul Cafe along the highway in Rosario, La Union beside the Shell station before the junction that goes up to Kennon Road. Their version has caramel and is wickedly addicting! I think it’s P85 for an espresso cup.

By: Lani

Lani — Thu, 16 Feb 2006 10:17:58 +0000

Thanks MM.

By: edee

edee — Wed, 15 Feb 2006 10:47:30 +0000

tried this dipped strawberry in choc last night, not that good because the strawberries were huge but tasteless, they just look good and I used 70% choc which is too bitter for this :( ….but my 3yrs old son loved his grapes version :) ….and when he saw the pics in this post he got excited coz it look just like what we made and he love chocolates :) …. and I made some truffles from the leftover melted choco, just mixed in double cream and rolled in cocoa powder, hope they’ll taste nice, we’ll have them for tea this afternoon :) ……

By: Anson

Anson — Tue, 14 Feb 2006 11:43:17 +0000

Thanks about the tip regarding tempering. As for Coffee Alamid, I saw them on sale at this pinoy deli over at Amoranto.

By: Hchie

Hchie — Tue, 14 Feb 2006 08:26:33 +0000

We have our own version of those coffee beans from Indonesia, and are expensive as well. Visit this website http://www.arengga.com. They call it Coffee Alamid and I’ve been really curious as to how it tastes and why the price. Has anyone tried them?

By: Marketman

Marketman — Tue, 14 Feb 2006 03:19:00 +0000

Anson, you are right, some local fruits are good with chocolate as well. As for tempering, it has to do with heating the chocolate to the right temperature and cooling it down while mixing to exure the distribution of oils…or at least that’s how I understand it. If it melts quickly, you haven’t tempered it well or it is just bloody hot outside… Schatz, you can buy Valrhona at Bacchus as the Shargrila Makati. Linda, thanks for visiting so often! Wilson, I haven’t found fresh figs here and they spoil quickly so its hard to bring them in I would imagine. I last hand-carried them from a grocery in Hong Kong…delicious. Wysgal, I always thought I would break my tooth fillings if I crunched down on a chocolate covered coffee bean. Maybe you can use those wickedly pricey coffee beans from Indonesia that are pooped by civets (it has mellowed in the acids in the intestinal tract)! Shoppa and Lani, I hope one of my chef readers chimes in with instructions to temper, I am not a good source for that! Enjoy Valentine’s Day everyone!

By: Lani

Lani — Mon, 13 Feb 2006 23:39:16 +0000

Thanks for sharing, MM. By the way, can you give me some tips on chocolate tempering?