Chocolate maker Kenwood Chokko Latte CL 438

I visit the bagel in normal stores, but the Red October factory is not. She was transferred to the Babaevskaya factory and not all workshops work and not every day.

Girls recently bought a gold label, I do not remember where .. at the crossroads chtoli ?? but he is, that's for sure!

I buy cocoa in Platypus .. but at the crossroads, no matter how much I looked, I never saw it ... maybe there is more in Auchan ...

We have both a silver and a gold label in Ukraine - I personally bought it in supermarkets. in general, on ordinary cocoa (golden label) it turns out very tasty, only sugar must be added. but I also have bags for hot chocolate, I use them and add regular cocoa, so the main thing is tastier, like in that joke "don't spare the tea leaves" and by the way I do it - you can't spoil the porridge as they say with butter, so I throw it more in total
in general, an experiment is a noble cause! and in our culinary field it (well, in the sense of the case) is also very tasty !!!!

Platypus doesn't just have Golden Label cocoa. There are all types of Nesquik. Itself before the New Year tried to buy simple cocoa without sugar through the Platypus. Did not have. And even more so labels ...

it was ... I do not remember exactly what it was called ... it seems to be unpacked ... maybe they will bring more ..

[cocoa begging 100%.]

IN dixie this week I bought this package of cocoa:



Structure: cocoa begging 100%.Not worse than a "shortcut". Yesterday I baked a "chocolate on boiling water" cake with him, very tasty and VERY CHOCOLATE!

Yes, in the store I stood not next to the "nesviks", but separately, on another shelf.

[Cubic]

Cubic , I just bought this yesterday to try. I was tormented by everything: good or not, thanks for the feedback - I will use it with peace of mind.

In the near future we won't have chocolate makers, so I went and bought a silicone whisk, a French press and decided to cook hot chocolate in a non-stick scoop with a spout and whip it slightly with a French press.
Made with cream (pre-heated in the microwave), cocoa, sugar, vanilla, a little butter, stirring all the time with a whisk.
In the end, it seemed that something was missing in the taste, and remembering Fugaska, I decided to add another packet of hot chocolate "Petrovskaya Sloboda" and the chocolate began to play.

The only thing that overdid it was that I beat it with a French press, I got it, it turns out that we didn't drink hot chocolate, but ate
Next time I'll limit myself to a couple of movements
And of course I will try other recipes - with yolks, chocolate bars, spices

As a result, I came to the conclusion that, in principle, I could do without a chocolate maker, the time was short and the process itself brought a lot of pleasure, the whisk, ladle and press are washed out easily and quickly and do not take up much space.

French press

What kind of animal is this?
And, if possible, indicate your geographic location.

[Hairpin]

Hairpin, I have exactly the same, one to one:




In this particular model, I liked that there are no legs and plastic handles, a well-protected and comfortable glass.

They are, if I'm not mistaken, from 250 ml to 1 liter (all models were listed on the box).
The larger the size, the more you need to pour for whipping, because the press must walk within the liquid without jumping out over it.
That is, if you pour 1 glass into a liter, then nothing will beat up (since the liquid level is almost
the level of the circular sieve, you don't need to try for a tiny cappuccino).
But of course, it will perform the functions of filtering coffee or brewing for 1 glass

In Pirex presses (much more expensive, almost twice), there the circle at the bottom of the piston was framed in silicone in a circle and the holes were larger, and it walked tight.
The seller said that if liquid was poured, he would hardly move at all.

There are also completely metal ones, without glass and plastic, that is, in them you can still coffee and cook, but then the state of overrun is not visible.

In short, after whipping cocoa, my volume doubled, so I got carried away
And I had not to drink 2 cups of cocoa, but all 4
More than one did not fit into me, his third son was already barely finishing his drink, it's good that she just turned out to be the most liquid.
For Hairpin - I'm from Dnepropetrovsk

[For Hairpin - I'm from Dnepropetrovsk

And for other members of the forum?

And what is the difference between a French press and those kettles that are in every household? Or are they French press too?

And for other members of the forum?

And what is the difference between a French press and those kettles that are in every household? Or are they French press too?

Yeah

That is, when I had it, I needed this press up and down many times? And then what is whipped in this way? Coffee?
Once again I feel that I'm alone in the tank ...

That is, when I had it, I needed this press up and down many times? And then what is whipped in this way? Coffee?
Once again I feel that I'm alone in the tank ...

Well, it's actually not originally intended for whipping, but for squeezing and filtering coffee / tea before pouring into cups.

I apologize for the stupid question, I am completely confused:
Is it possible to get delicious hot chocolate without buying chocolates, only on cocoa powder, or is it much tastier on chocolates?

"The composition of real chocolate must necessarily include (and be indicated on the package) 4 main components: cocoa butter, cocoa mass, powdered sugar, lecithin (an emulsifier, quite a worthy addition to expensive cocoa butter, is made from soy or sunflower oil).

How is it faked?

The first method is to use (including without indicating on the wrapper) cheap hydrofats, and then such a product has a characteristic greasy taste, it does not melt, but crumbles or gets stuck in the teeth. Such chocolate is stored worse, and therefore cheap hydro-fats, as a rule, are accompanied by preservatives - derivatives of the benzoic series, long-term use of which (in large quantities), according to experts, is fraught with the most terrible ailments, including blood cancer.

The second type of counterfeiting is the addition of cocoa powder. You will see it in the composition of the product, know that this is not chocolate, but something of a low grade, since cocoa powder is made from cake (remains after pressing the butter from the cocoa beans).

Some imported chocolates say "cocoa vella", which literally translates as "cake").

The third way is to add soy and various protein products. You can recognize them by the lighter and matte surface of the "chocolate" (the real one looks like it is polished), sticking to the teeth and a dull sound when breaking.

White or black?

Chocolate is a confection made from cocoa butter. It is the butter, not the cocoa powder as most people think, that gives the chocolate its aroma and flavor. By the way, that is why the so-called "white chocolate" has a chocolate taste, although its appearance is not chocolate at all. "

That is, the main difference between chocolate and cocoa is in the presence of cocoa butter. Therefore, cocoa powder can produce cocoa, but not hot chocolate.

We are already starting a little off topic, probably better with links

Here is about whipping with a sim device:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=137.255

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3384.15

Different types of coffee with milk can be delicious, I actually took it more for the sake of coffee with milk.

In simple terms, this is the same teapot, but not an ordinary one, but with a piston with a circular sieve at the bottom - to get a drink without pieces of coffee or tea leaves.
Even the sellers themselves did not know that they can be whipped, and I once did not know who would have thought that elementary saturation with air through a sieve foams a hundred times better than conventional mixers / blenders

[vi_kon]

Thank you vi_kon, put everything in its place.
That is why, until I added a pack of hot chocolate, I didn’t like the taste of what I was getting, it seemed that there was enough cocoa and I threw butter on top of the cream, but there was very little chocolate taste.

There is only one conclusion - just cocoa powder is indispensable.

But I know where you can buy cocoa butter ... I just don't know if it is ...
🔗
🔗
150 rubles - 100 grams
But grated cocoa ...

Quoting from the top links with Aromarty:

Additionally: In the beginning, only a chocolate drink was made from cocoa beans.
Bar chocolate is new by historical standards. The base of the chocolate bar, which makes it hold its shape, is cocoa butter, which is white. We add milk powder and powdered sugar to it and we get chocolate white in color, while cocoa butter gives the chocolate flavor. Dark chocolate is also cocoa butter plus cocoa liquor, which gives the bar its dark color.
Chocolates range from bitter to creamy, milk and white. The category of chocolate is determined by the percentage of cocoa in it. The higher the percentage, the better the chocolate is considered, the "bitter" it is.
Classic dessert chocolate contains cocoa liquor - 55%
All cocoa products are also believed to protect teeth from the harmful effects of sugar.

A hairpin in Ikea is still selling a milk frother, a cool thing that runs on batteries costs only 69 rubles, whips coffee and cocoa well and, most importantly, takes up little space.

It’s just with the foaming agents I haven’t figured out yet! Thank you!

But I know where you can buy cocoa butter ... I just don't know if it is ...
🔗
🔗

So it turns out that I have a similar cocoa butter, it is solid, I bought it and shea butter for cosmetic purposes, but I do not know if it is suitable for food, and for some reason I don’t remember that it smells like cocoa, maybe it should not smell anything.
Today I will come home and smell it and taste it

A hairpin in Ikea is still selling a milk frother, a cool thing that runs on batteries costs only 69 rubles, whips coffee and cocoa well and, most importantly, takes up little space.

Which company? Does it have a thin long sting and a spring or some other kind at the end?

Which company? Does it have a thin long sting and a spring or some other kind at the end?

julifera, I don’t know the firm, but there is exactly such a long sting and a spring at the end. Foam beats well.

julifera, I don’t know the firm, but there is exactly such a long sting and a spring at the end. Foam beats well.

Yesterday I saw just such one - from Electrolux, I thought for a long time whether to take or not, because it will be more comfortable than a French press and whips well.

But it turned out a few but - at a price it was far from 69 Russian rubles, but 10 times more expensive and plus to this I read somewhere that such models quickly break down and the battery quickly runs out.

I don't know, maybe I didn't buy it in vain, it's perfect for small cups, but damn the price ...

julifera this was bought in Ikea and the Brand seems to me not written on it, but today I will look, but definitely not Electrolux, for 69 rubles. even if it breaks, it's not a pity to throw it out, my children immediately took 3 pieces and said let it be. In use for 3 months already.

[julifera]

julifera , you open my eyes and new horizons for creativity with this contraption!
Someone here wrote about "in the tank", and so before today I was there too!

I decided to sing a little ode to the chocolate girl. Or give her the title of anti-crisis. We used to buy chocolates (30-40 rubles) and my daughter would eat them like nuts. I could eat a whole one at a time. And now she has bought various chocolates from the joint venture, including a kilogram can of milk for 560 rubles. My daughter rejected all kinds except for this can. She needs 1-1.5 tablespoons per cup.So it turns out, if you count milk + about 30 grams of chocolate for a serving of chocolate, this can will be enough for 33 cups. Moreover, you can't grab it, you need to get a chocolate maker, chocolate, cook, and, most importantly, wash the chocolate maker! Now she will think ten times before boiling, and she will certainly not make a second cup if she has already washed the chocolate bar. So it turns out that the child is not deprived of sweet, but will not grab anything too much! It turned out just great !!! Taram-pam-pam !!!!!
That would be another unit that would also make chips! I made a small bag, and then wipe off the fat for half an hour! We would eat less chips !!!

By the way, those chocolates for 499 rubles are no longer in Eldorado. The husband also appreciated it and three weeks after the purchase decided to stock up on March 8 for his employees. I decided that for this unit five hundred rubles is a penny. Traveled all the surrounding El Dorado, but did not find it anywhere. I was taken aback when I realized that I had grabbed what was on sale for several days (he took it about a week before NG, and in Eldorado they said that they had been taken apart before NG). He still looks at her in bewilderment. He did not understand that she was used. If he sees in 2000, he will think that they have risen in price four times in a month!

On the weekend I saw a chocolate fountain in our Metro like this, it's cool, but for some reason I didn't light up:



🔗

julifera and did the right thing. My friend to my niece for the New Year gave such a fountain only Tefalevsky and was upset because I thought that I had put the chocolate and he would do everything himself, but it turned out that the chocolate must first be melted on the stove, and then pour into this fountain (pour you need to quickly so that the chocolate does not cool down) and only then will it function.

Odessans, if anyone is interested - yesterday I saw a chocolate maker (Kenwood 638) at Foxmart at the school, 579 UAH. given the current course - very inexpensive

For those who have access to METRO, look in the tea-coffee department, there is an excellent HOREKA cocoa powder. Packing for hotels / restaurants / cafes, that is, 1 kg each, but the quality is significantly higher compared to the Golden Label. Packing with a sealed fastener. In the department lies on the lowest shelf in the corner, you will not immediately find it. Very fine grinding, after cooking in a chocolate maker there is almost no sediment. There are two options: for cakes and cocoa + sugar. I put in 2 times less stuff for cakes in chocolate creams and cakes than in the recipe.

I also fit into the ranks of the lucky owners of the Chocolate Girl. I have a Kenwood CL-630 model. I bought without a box, instructions and cleaning brushes. By the way, what does this brush look like and is it needed at all? And can anyone share the instructions. Otherwise, I don’t know which side to approach the device. I'm afraid to do something wrong.

[Instruction.]

Instruction.
1. Fill in what you need and turn on the button on the left (without heating)
2. After a minute, set the heating timer (right)
3. The nose has three positions. Before experimenting, understand in which position it is closed, in which it is open.
4. Throw chocolates in small pieces, and even better in an already warm / hot liquid, otherwise it will hit the walls.
5. Do not throw anything like nuts. Can get clogged.
Look like that's it...

Hairpin, thanks a lot. Only it looks like this for me:

The timer is clear. Inclusion too. And what do the circles mean ??

Oh, I thought they were all the same, only they differ in size ... I have 438.

Maybe someone has 630 here ... 438 is, 436 is, 638 is, but 630 ...
In the worst case, the instruction will cost you 100 rubles ... In Russian ...

I have one too! The upper button "with steam" - for heating, the middle one with arrows - frothing foam, it is turned on by pressing after stopping the device - after a beep, to form foam when pouring into a cup, the lower one is the stand by button itself, it shows that the device is turned on for stops during heating or whipping. On the side, this is for setting the time / cups during cooking - on the very bowl of the division - see how much product you have there, set as many numbers on the side handle. Everything seems to be! Good luck with learning! The device is very good!

Aha! I see ... Thank you. And also "heating" to turn it on when everything is ready and just cooled down?

in principle, yes, if not everything was poured into cups at once, then you can turn on the heating and foam

Most recently I bought a chocolate maker 638, it started leaking the next day - the company said that they forget to put the gaskets on Kenwood ... Managers in stores say that this is very common in the current 638 batch ...

[Shurshun]

Shurshun, I think your case is the first on the forum. Nobody has complained so far. Personally, I have no complaints about my Shokoladnitsa. It is a pity that you are out of luck. I can't even imagine my morning without a latte.

About how upset we are - you can't convey, we are all kakavniki horror. Bought 4 kilos of cocoa, drank it and enjoyed it. I took it two weeks ago, returned it, chose the time for myself on Friday, searched all the shops in the neighborhood - I was looking for a multicooker for a girl and a chocolate maker for myself - there are no chocolate girls anywhere at an affordable price. And I didn't want to take for 2800, and besides, many managers told me that they did not order. since there is a lot of marriage ... So with a heavy heart we remember 1 day in the life of a cocoa-high ...

It seems to me that Shurshun poured 80-100% of the bowl volume, and Natalka - for a couple of portions? So?

There were only two times when I poured a full bowl, and so, mostly, of course, for a couple of servings. But in those two times, no deviations were noticed.

There should be absolutely no smudges! We often make mulled wine and at the same time we get an almost full jug - nothing leaks.

Remember, in Eldorado there was a discharge of chocolates 438 for 500 rubles each? As far as I understood, they were returned. And most often with traces of chocolate at the bottom. Here I have such a return. In principle, everything is fine. But when I used it to make ice cream, the whole jug was filled in, and I ran it for two full circles. Smudges appeared at the bottom. From which I concluded that when using 2-3 cups of chocolate, everything is tip-top, but a whole jug ...

We did not more than half of the volume. In addition, immediately, after 1 time, they saw smudges, used the day, and they became more and more. The next day, I warned the manager that the marriage was found, then I got sick and could not come, though I did it in 14 days - the law is law and there is less hemorrhoids when you have time in 14 days. It is good that others do not have such a marriage. I wrote not to cry, but to warn that it is possible that current batches may have this defect. If someone will buy one of these days and everything will be tip-top - please write down the store where you bought. I will go there and hope for the best.

And somebody tried to make mulled wine in Shokoladnitsa. On the site with recipes I read that you can use spices for Santa Maria mulled wine. And doubts torment me, there are also large particles. And if they get stuck in the tap?

Santa Maria Mulled wine is wildly allergenic to me. I did it even before the chocolate maker ... so when I read the recipe, I immediately gave up on it.