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Posted by: Cookie Guy | 05-31-2009 | 11:05 AM
Posted in: Uncategorized | Comments (0)
Several years ago when we created our recipe for our Signature Chocolate Chip cookie we tested every vanilla we could find and quickly concluded that Madagascar Bourbon Vanilla (MBV) was and remains simply the best. The full bodied vanilla is layered with several layers of flavor and fragrance that soothes the soul and pleases the palate. Back then, very few people had ever heard of MBV, but now we see more and more people specifically asking us about it. For those of you that bake at home there is no excuse for using an imitation vanilla, you can really taste the difference.
Bourbon? Madagascar is an island off the east coast of Africa and the term Bourbon applies to beans grown on the Bourbon Islands. There is no connection with the liquor produced in Kentucky in the US. MBV is described as having a creamy, sweet, smooth mellow flavor - www.nielsenmassey.com
Why is MBV so expensive? Reason #1: These long fragrant beans come from an orchid that only blooms one day a year and must be hand polinated. Each flower will produce several beans, ripening at different times. In Madagascar this is done on small family owned plantations.
Reason #2: Storms! In March of 2004 cyclone Garfilo struck Madagascar with 146 mph winds, went out to sea, doubled back and struck again! This was called the worst cyclone in 20 years by the government. As a direct result the price of MBV went from $98 to over $450 a gallon. At Best Regards we were determined to outlast the storm and kept on using it. That was a very long year!
In the end, there are no shortcuts to wonderful sweet treats other than to use the best ingredients you can afford and find. You can buy a bottle of imitation vanilla for $3 that you will have for 3 years or you can invest in a bottle of MBV for $20 that will reward you with wonderful cookies, cakes and ice cream for the next 3 years. You pick.
Posted by: Cookie Guy | 05-29-2009 | 10:05 AM
Posted in: Bakery ingredients | Comments (0)
What makes European Cocoa so special? The short answer is follow the money - cocoa butter. To best understand this you need to have a basic understanding of how chocolate is made. This is overly simplified, but still makes the point. Manufacturers take cacao beans that grow inside cacao pods, sun dry them, roast and then grind them into a fine paste that is called chocolate liqueur. This is too bitter for most of us to eat as there is no added sugar or milk.
At this point a very heavy press can be applied so that the liquid is released (cocoa butter) and what is left is called cocoa powder. The real money is in the cocoa butter as it is used in confections, pharmaceuticals and cosmetics. Conglomo Chocolate has a european style cocoa that is marketed with about 12% cocoa butter still included. The Cocoa Powder that Best Regards uses has 24% cocoa butter and has a wonderful mouth-feel and flavor. This is a number to look for if you are baking at home. The percentage listed on chocolate bars is another matter that I will discuss later.
Posted by: Cookie Guy | 05-19-2009 | 01:05 PM
Posted in: Bakery ingredients | Chocolates | Comments (0)
Full credit or blame, depending on how you look at it goes to Cherrie & Faith, my wife and daughter. It all started with their birthday’s back in March. Cherrie made a batch of cupcakes for Faith’s birthday party and thinks kind of took off from there. We did a lot of taste testings to get these just right, but even we were surprised how these turned out. We have 3 different cakes and 4 different frostings, all made from scatch using our trademark world class ingredients.
If you want to read more about the ingredients and flavor profiles go to: http://www.makethemsmile.com/Cupcakes.htm If you like tender crumbly cupcakes, these are not for you. These are dense, moist and full of layers of flavors that you will not believe. If you bake at home I strongly suggest using the absolute best ingredients you can afford. Stop by and taste for yourself what a difference it can make.
Posted by: Cookie Guy | 05-11-2009 | 01:05 PM
Posted in: New Products | Comments (1)