The broken ganache

Singapore

thebrokenganache — Sun, 18 Mar 2012 14:01:18 +0000

Singapore

Filed under: travel

Seim Reap

thebrokenganache — Sun, 18 Mar 2012 13:56:27 +0000

Angkor wat

angkor thom

riding an elephant at Ta Prohm with Sue

Angkor

Filed under: travel

Ho Chi Min

thebrokenganache — Sun, 18 Mar 2012 13:51:08 +0000

Ho Chi Min

Filed under: travel

Nha Trang

thebrokenganache — Sun, 18 Mar 2012 13:48:34 +0000

Nha Trang

Filed under: travel

Hong Kong

thebrokenganache — Sun, 18 Mar 2012 13:37:03 +0000

Hong Kong

: Hong Kong

Hong Kong

Filed under: travel

Shanghai

thebrokenganache — Sun, 18 Mar 2012 13:33:20 +0000

At The Port of Shanghai

Shanghai

Lunch in Shanghai

Filed under: travel

Nagasaki cold and wet

thebrokenganache — Sun, 18 Mar 2012 13:27:31 +0000

Nagasaki

Filed under: travel

Busan Korea

thebrokenganache — Sun, 18 Mar 2012 13:23:23 +0000

Port of Busan

Yonggungsa Temple in Busan

Fish Market

Street Market

Filed under: travel

Beijing

thebrokenganache — Sun, 18 Mar 2012 13:14:13 +0000

Flight over

Double Happiness Hotel

Tiananmen Square

At The Forbidden City

Forbidden City

Beijing Zoo

At the Great Wall

Cable car at the Great Wall

At the Ming Tombs

Temple of Heaven

At the Temple of Heaven

YongHeGong Lama Temple

Eating Snake At the night Market

Trying Starfish at The Night Market

Filed under: travel

Bean 2 bar contiuned

thebrokenganache — Sun, 17 Jul 2011 23:49:49 +0000

It’s been awhile since I have posted, I have been busy making chocolate from bean to bar. I’ve made 4 different batches of chocolate so far, two batches of 56% dark chocolate (my first batch didn’t come out as expected so I did it again), a 67% dark chocolate, a 70% dark chocolate and just last weekend a Vanilla bean white chocolate. All the dark Chocolate was made with the “La Red” beans from the Dominican Republic, which has lovely dark fruity undertones. All the dark chocolate I have made so far is completely vegan and gluten free. I used is organic cane sugar, organic cocoa butter and organic cocoa beans no fillers or lecithin. I’m not a big fan of white chocolate but my best friend Sara is. I think it came out rather nice, very creamy, not to sweet with a wonderful vanilla flavor. I ordered 3 new organic beans that came in this week: Venezuelan “Mantuano” which are Criollo beans, Madagascar “Sambriano Valley” which are Trinatario beans and some beans from Costa Rica “Upala” . I can’t wait to try them out. But first I plan on making a dark milk chocolate with the last bit of the “La Red” .

Homemade 56% Dark Chocolate

Homemade 67% dark chocolate 4 oz bars

Homemade 70% dark chocolate 1 oz bars

white Chocolate with Tahitian Vanilla Bean

Filed under: bean to bar, chocolates Tagged: bean to bar, chocolates, homemade chocolate