Here at JM Pastries and Chocolates we use different styles of chocolate to achieve perfect flavor combinations. Dark chocolate normally ranges in 64% to 70% Cacao mass, with brands such as Tobago from ChocoVic, Spain, to Cacao Barry’s Guayquil and Fleur de Cao. The milk chocolate is a 41%, which is high for a milk chocolate, but gives all that delicious caramel aspects that you will find in European style milk chocolates. I use Zephyr White Chocolate made by Cacao Barry, which I find has a sweet cream flavor and not such a sugary white chocolate taste that we are more familiar with.
Here are some examples of my work:
Milk Chocolate candies with olive oil gananche.
Champagne and Blueberries chocolate
Spring Barrel Collection
PnJ Peanut Butter Gianduja with red wine caramel.