Chef at Home

The folks over at Cooking Issues have re-sparked our interest in wet grinders. Over
at the Quenelle, Francisco mentioned using a wet grinder, actually a melangeur, to make and bring back caramelized
white chocolate to its pre-caramelized smoothness. I was hooked and eager to get one at the time. Unfortunately
chocolate making was not high on our list of things to do and we were in the
midst of book writing.

Dave's recent piece mentioned making ketchup chocolate and shared his
recipe here. I read this article just after we finished our brown butter
workshop. Ideas connected. Ibet a wet grinder would do wonders on brown butter solids.
And since we have continued using finely ground and flavored milk solids as the
basis of a number of preparations from a cleaner gingerbread soup to toasted
argan oil solids I felt it might be a good time to take the plunge into the wet
grinder world. The wet grinder is designed for making small particles of
legumes and pulses as well as breaking down cocoa into chocolate. Think about
using the wet grinder to pulverize dry spices and then blend them with
aromatics from herbs to spices to dried fruits, vegetables or meats. The finer
the grind with the least amount of heat will produce incredible flavors and
textures.

Now I just need to see if Santa can fit one on his sleigh.

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