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You'll find most of the consumer brands are pretty secretive about the percentages of cocoa solids and cocoa butter in their products, most of the professional products are very open about that same information, because they know professional confectioners need that information to produce the desired results. (In chocolate school there was considerable discussion about what happens at various levels of cocoa solids and cocoa butter, and we made a couple of similar recipes adjusting the amount of cocoa butter to see for ourselves what happened.)
The exceptions at the retail level appear to be in the dark chocolate products, where 60% vs 72% or whatever cacao is used more as a marketing tool.
One of the big differences between a couverture chocolate and a coating (or compound) chocolate is that the coating/compound ones generally don't need to be tempered before using. (Whether they would temper properly is debatable, since tempering is the process of controlling the formation of the cocoa butter fat states, and if there's not much cocoa butter, there's nothing to temper.)
I find this page helpful, I have the chart taped to a kitchen cabinet door:
We had some of the leftover chicken on some of the leftover keto test rolls, and I had a salad as well.
From the World Wide Chocolates site:
Couverture chocolate is classified as a higher-quality baking chocolate due to it containing a higher percentage of cocoa solids and cocoa butter.
I've seen couverture grade chocolate available in chip form, in callets (essentially larger chips), in chunk form, in small bar form and in large bar form. There are some advantages to each shape, depending on what you're doing with it. If you're melting them, the shape really doesn't matter except that it might speed up the process of melting them.
As far as I can tell, this show is only available on Philo and Sling, neither of which we have.
Haven't heard of it. I will say that I've read far too many articles on kitchen design that were full of terrible advice.
Commercial kitchens and home kitchens seldom share design characteristics for both practical and aesthetic reasons, and I'm trying to remember who the chef was, but he was able to help design the kitchen layout for a newly built restaurant, and he did some things that are seldom done. One of them was he put the area where dirty dishes are taken when bussing tables just inside the door to the kitchen. I've been in my share of commercial kitchens, the dirty dish area is often towards the back of the kitchen, requiring the staff to walk back and forth across the kitchen with each load of dirty dishes.
IMHO one of the worst trends ever in commercial kitchen design was the 'open kitchen' concept, where the 'pass' is little more than a half-wall or counter and you can see and hear what's going on in the kitchen. This is part of what contributes to restaurants being so noisy that people have to shout at each other while sitting across from each other. (And I don't want to hear the staff swearing at each other, either, even if it is in Spanish.)
I did make keto-friendly cheesecake filling last night, 11 custard cups with about 100 grams each (under 5 carbs.)
We had the 2nd half of the lahvosh pizza I made last night, and I also had a salad. The lahvosh reheated easily and was possibly even crisper than last night.
We did a lavosh pizza for the first time in several months, but because lavosh is kind of high in carbs we only ate half of it tonight, which added up to about 37 carbs.
I'm making a batch of baked custard tonight.
We had leftover rotisserie chicken on the small buns/rolls from the keto ingredients test.
The base recipe, which uses vital wheat gluten, was good, it tastes a lot like a wheat bread but with far less carbs. A 25 gram roll is about 4 carbs total. 25 grams of wheat bread would be more like 12 carbs.
There are two eggs in the original recipe, which makes about 24 ounces of dough, but it doesn't taste 'eggy'.
Of the 'extra' ingredients that I tested, I liked the sesame seed and the oat fiber ones best. I wonder if they pair well together?
I couldn't find my pecan meal so I used walnut meal, and the walnut taste is a bit too assertive for a sandwich bread. Might be good in a keto-friendly carrot cake, or maybe with some cream cheese.
I didn't try the almond flour and sunflower flour ones this evening. Diane didn't like the sunflower one much.
The flax one confirmed what I have suspected about keto recipes that use flax, it adds a flavor that I don't think complements the other keto-friendly ingredients. I suspect it's there because it's 'healthy'. The whey protein isolate may also be another 'healthy' ingredient, to be honest I don't know what whey protein isolate is, other than the health food stores have a lot of it on the shelf. Maybe it has a role in baking I'm not aware of that wasn't obvious in this test.
Joan, I'd add deviled eggs and potato salad to your list of perfect cookout foods.
Here's the set of keto ingredient breads.
3 of each in the pan, from top left they are:
Base recipe - Golden Flax
Oat Fiber - Almond Flour
Whey Protein - Sunflower Flour
Sesame Flour - Walnut Flour
The separate silicone cups are the extra dough from 6 of the variants.
I wrote about the results of this test on my cooking post for today:
Attachments:
You must be logged in to view attached files.We're having leftovers tonight, and will try some of the keto test rolls.
We had a beef and broccoli stir fry with cauliflower rice.
I may try to make some kind of keto-friendly carrot cake, but that could be challenging.
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