el rey chocolate, can we talk?

Discussion in 'Professional Pastry Chefs' started by m brown, Jan 17, 2001.

  1. m brown

    m brown

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    I did not like this chocolate at first, BUT,
    once I got used to using it and finding the rich flavor of the milk chocolate and the beyond bittersweet of the extra bitter, I must say I really like the stuff. Not for all uses but great for flourless chocolate cake and the milk for mousse. the white has a true cocobutter bent to it.
    Any thoughts?
    This stuff has big flavor.

    ------------------
    bake first, ask questions later
     
  2. momoreg

    momoreg

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    I tried it 5 years ago, when it first started becoming popular, and it didn't taste all that special. As I recall, it had a very sharp, acidic aftertaste. I tasted it next to the Callebaut that I usually use.

    I would be willing to try it again. Sometimes my tastes change. After all, I like Scharffenberger, and that is not a mellow flavor at all.

    I'll try to get a block, and do another taste test. I'd like to check out the white too. I don't like the Callebaut white very much.
     
  3. shroomgirl

    shroomgirl

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    I did an assortment with ElRey, Callebaut, Scharrfen berger, and nestle....

    Normally I use Valharona, but I really am into ElRey and Sharfff right now...I didn't have to get used to it...

    Lindt is the white chocolate I use. alittle toooo sweet but better than other's I've had.
     
  4. m brown

    m brown

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    mur,
    love the el rey white, very rich, round and full flavored. not like the sweet overly white white chocolates often seen on the market.
    [​IMG]
     
  5. richardl

    richardl

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    ElRey have a special chocolate called San Joaquin Private Reserve
    .
    Price is much higher then anyother of their chocolates.
    I wondered how does it taste like?
    Said to be made from the famous Ocumare Criollo bean.
    What's specialty of this bean?