Author Topic: Belgian Chocolate  (Read 1698 times)

Offline majorvices

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Belgian Chocolate
« on: September 01, 2015, 09:47:04 AM »
I am working up a recipe and I want to be able to say it has "Belgian Chocolate" in the beer. I found this: http://www.callebaut.com/usen/products/cocoa-products/cocoa-powder

I plan on finishing the beer off on cacao nibs but wanted to add some real "Belgian chocolate" to the whirlpool.

Does anyone have any recommendations? I think a powder would be easiest to use.

Offline homoeccentricus

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Re: Belgian Chocolate
« Reply #1 on: September 01, 2015, 10:11:22 AM »
Couldn't you just use Callebaut nibs instead? http://www.callebaut.com/usen/products/cocoa-products/nibs
Frank P.

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Re: Belgian Chocolate
« Reply #2 on: September 01, 2015, 10:29:45 AM »
Couldn't you just use Callebaut nibs instead? http://www.callebaut.com/usen/products/cocoa-products/nibs

Plan is to use the nibs I can get cheaper from BSG. But I wanted to add some Belgian Chocolate to the whirl pool. In the business world we call this a "gimmick". ;)

Offline homoeccentricus

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Re: Belgian Chocolate
« Reply #3 on: September 01, 2015, 10:34:11 AM »
I'll send you a bar of Callebaut. Just wave it into the direction of the beer, and you have your Belgian Chocolate beer.  ;)
Frank P.

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Re: Belgian Chocolate
« Reply #4 on: September 01, 2015, 11:14:32 AM »
Ha! So, is that chocolate pretty good? Is there another one you would recommend that I could secure here in the US?

Offline homoeccentricus

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Re: Belgian Chocolate
« Reply #5 on: September 01, 2015, 11:35:01 AM »
Ha! So, is that chocolate pretty good? Is there another one you would recommend that I could secure here in the US?
Callebaut is by far the best commercial Belgian chocolate. Côte d'Or is also quite good, but not as good als Callebaut. There is better, of course, but then you go into the realm of the "single origin" stuff. Very very expensive and silly to put into beer.
Frank P.

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Offline klickitat jim

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Re: Belgian Chocolate
« Reply #6 on: September 01, 2015, 11:45:52 AM »
Gimmick deserves the most over the top ingredients. Go with one they can google and be blown away with how gimmickly awesome it is.
« Last Edit: September 01, 2015, 11:47:24 AM by klickitat jim »

Offline homoeccentricus

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Re: Belgian Chocolate
« Reply #7 on: September 01, 2015, 12:02:54 PM »
Gimmick deserves the most over the top ingredients. Go with one they can google and be blown away with how gimmickly awesome it is.
Then don't take  Côte d'Or. No American is able to google "Côte d'Or ".
Frank P.

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Re: Belgian Chocolate
« Reply #8 on: September 01, 2015, 12:22:52 PM »
Ha! So, is that chocolate pretty good? Is there another one you would recommend that I could secure here in the US?
Callebaut is by far the best commercial Belgian chocolate. Côte d'Or is also quite good, but not as good als Callebaut. There is better, of course, but then you go into the realm of the "single origin" stuff. Very very expensive and silly to put into beer.

Alright, just what I was looking for. Thanks!

Offline Alewyfe

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Re: Belgian Chocolate
« Reply #9 on: September 01, 2015, 04:19:44 PM »
When I last put chocolate in my boil kettle, it took me an entire day to get my plate chiller clean. Flush, flush and re-flush with hot PBW. Chocolate is greasy and when melted will plate out on the first cold thing it touches. Beware.
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Offline erockrph

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Re: Belgian Chocolate
« Reply #10 on: September 01, 2015, 06:59:10 PM »
I agree that Callebaut is probably the best Belgian chocolate you can get your hands on in the US. Chocosphere is where I get most of my chocolate fix satisfied, and I do think they have some Callebaut cocoa powder:

https://www.chocosphere.com/default/origin/nationality/belgium.html

As an aside, when I had my dark chocolate blog I would consistently get 10 times as many hits when I posted about some mediocre mass-market stuff like Godiva, compared to the really high-end single origin stuff from guys like Pralus and Amedei. You know your audience, so you should consider whether Godiva may be a better choice for name recognition's sake.
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Offline homoeccentricus

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Re: Belgian Chocolate
« Reply #11 on: September 01, 2015, 07:56:55 PM »
TBH, I find cocoa powder an inferior product. I don't understand what people see in it.
Frank P.

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Re: Belgian Chocolate
« Reply #12 on: September 02, 2015, 12:59:24 AM »
TBH, I find cocoa powder an inferior product. I don't understand what people see in it.

I plan on using it only in the BK at flame out and bumping up chocolate flavor with nibs.

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Re: Belgian Chocolate
« Reply #13 on: September 02, 2015, 12:59:57 AM »
When I last put chocolate in my boil kettle, it took me an entire day to get my plate chiller clean. Flush, flush and re-flush with hot PBW. Chocolate is greasy and when melted will plate out on the first cold thing it touches. Beware.

Thanks for that feed back I am now rethinking this!

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Re: Belgian Chocolate
« Reply #14 on: September 02, 2015, 01:02:48 AM »
I agree that Callebaut is probably the best Belgian chocolate you can get your hands on in the US. Chocosphere is where I get most of my chocolate fix satisfied, and I do think they have some Callebaut cocoa powder:

https://www.chocosphere.com/default/origin/nationality/belgium.html

As an aside, when I had my dark chocolate blog I would consistently get 10 times as many hits when I posted about some mediocre mass-market stuff like Godiva, compared to the really high-end single origin stuff from guys like Pralus and Amedei. You know your audience, so you should consider whether Godiva may be a better choice for name recognition's sake.

That is interesting feed back and I appreciate it. I'm not sure I want to go so gimmicky as to use a brand name. Just "Belgian" is enough for me, as long as it is factual. But of course most people are idgits (not a typo, direct from looney tunes) and what you post makes so many damn sense!