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Cooking with "Chocolates and Confections" by Peter Greweling (Part 2)


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#181 Matthew Hayday

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Posted 28 January 2012 - 01:38 PM

I made the PBJs this weekend.

I had a bit of trouble with the jelly layer because for some reason the temperature rose rather erratically (up to 214, then down to 204, then up and down for over 10 minutes) and then it very rapidly rose to 223, catching me by surprise. I'm much more comfortable with chocolate work than candy, and issues like this are the reason. As a result, the jelly layer is a little bit firmer than might be ideal, but it's still quite acceptable, and it made the centres very easy to dip.

The peanut butter gianduja was a delight, and set up nice and firm. I used one of the natural ones (Kraft makes a 100% peanuts version) on the advice of my partner, who cautioned that the stabilizers in a number of the commercial brands might be a problem. Had anyone tried to use the ones with additives, and did it make a difference?

I also attempted using texture sheets for the first time on a number of the chocolates, and I'm pleased with the overall results, although some of the sheets seem to have trapped some tiny air bubbles.

The final product is delicious!

PBJ closeup.jpg
Close-up of the finished chocolates (Photo credit: mkayahara)
PBJs arrayed.jpg
An array of PBJs (Photo credit: mkayahara)
PBJ better cross-section.jpg
In cross-section (My less skilled photography)

#182 Chocolot

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Posted 28 January 2012 - 01:42 PM

Very nice work.

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#183 Kerry Beal

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Posted 28 January 2012 - 02:26 PM

Matt - you do lovely work. Glad you've started posting!

#184 Chris Hennes

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Posted 28 January 2012 - 02:47 PM

The peanut butter gianduja was a delight, and set up nice and firm. I used one of the natural ones (Kraft makes a 100% peanuts version) on the advice of my partner, who cautioned that the stabilizers in a number of the commercial brands might be a problem. Had anyone tried to use the ones with additives, and did it make a difference?

As shown in this post, I just used regular Jif when I made them: it's not a problem at all, though Jif's ingredient list is none too exotic.

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#185 Matthew Hayday

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Posted 28 January 2012 - 02:53 PM


The peanut butter gianduja was a delight, and set up nice and firm. I used one of the natural ones (Kraft makes a 100% peanuts version) on the advice of my partner, who cautioned that the stabilizers in a number of the commercial brands might be a problem. Had anyone tried to use the ones with additives, and did it make a difference?

As shown in this post, I just used regular Jif when I made them: it's not a problem at all, though Jif's ingredient list is none too exotic.


Thanks Chris. I was reading over your great series of PBJ posts yesterday night - after my slab had started setting up - and saw the picture. I just wasn't sure if Jif made an all-natural brand (especially as we don't get Jif in Canada, as far as I can tell). I normally use a regular Kraft brand, which has the benefit of not needing to be refridgerated once open, and I'd prefer to go that route in the future.

#186 Prabha

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Posted 28 January 2012 - 04:03 PM

I have made the peanut gianduja using a regular peanut butter too (Skippy, I think) and it turned out fine. Flavor might be better with a natural peanut butter though.

#187 Chris Hennes

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Posted 28 January 2012 - 04:15 PM

Thanks Chris. I was reading over your great series of PBJ posts yesterday night - after my slab had started setting up - and saw the picture. I just wasn't sure if Jif made an all-natural brand (especially as we don't get Jif in Canada, as far as I can tell). I normally use a regular Kraft brand, which has the benefit of not needing to be refridgerated once open, and I'd prefer to go that route in the future.

Jif's ingredients are:

Ingredients:
MADE FROM ROASTED PEANUTS AND SUGAR, CONTAINS 2% OR LESS OF: MOLASSES, FULLY HYDROGENATED VEGETABLE OILS (RAPESEED AND SOYBEAN), MONO AND DIGLYCERIDES, SALT.

Probably similar to what you've got available to you. I've never been that thrilled with the flavor of "natural" peanut butters, to be honest, but obviously use what tastes good to you...

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#188 Matthew Hayday

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Posted 11 February 2012 - 03:41 PM

Today I made moulded bonbons, using Greweling's hazelnut gianduja recipe for the filling. We used the Vitamix to grind the heck out of the hazelnuts and incorporate the icing sugar and milk chocolate. The result was a wonderfully smooth texture, and it tempered nicely on the slab. The Vitamix really heats up as it goes though, so this is something to keep an eye on.
Hazelnut Gianduja - Closeup.jpg
Close-up of a finished bonbon.

This was my first use of a new set of moulds (from Chocolate World) that I got for Christmas, and which are eventually destined for cherry cordial use. They are really big, though, which is great for being able to fit a full cherry and fondant, but less good in terms of how much chocolate is needed to fill the moulds, and how much filling is then needed. I did up a partial batch of gianduja (about 650g total finished weight) and needed every last gram of it to fill 24 moulds.
Hazelnut Gianduja - Row.jpg
A row of finished chocolates.

I'm really happy with the end result, but given the size, I think these are more in the category of dessert for a day, rather than snack-size treats.
Neko and Bonbon.jpg
Neko, our Japanese good-luck cat, serving as an indicator as the chocolate size, and also indicating a desire for a slightly larger chocolate!

#189 Quesmoy

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Posted 15 February 2012 - 04:21 PM

I just recently got this book and can't wait to try more than a few of the recipes. I want to try to make the mint meltaways, and I have some questions about the Coconut oil. I was reading the there is one that has a melting point of about 92°F and one that has a melting point of about 72°F, which one is better for this recipe?

#190 cmflick

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Posted 16 February 2012 - 05:48 AM

I use coconut oil that is labeled that it melts at 76F and it works fine. I've made both mint and peanut butter meltaways with it.

#191 Quesmoy

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Posted 16 February 2012 - 03:33 PM

Thank you, I will have to pick that up at the store this weekend.

#192 minas6907

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Posted 30 March 2012 - 04:59 PM

Hey Everyone

Just saw the cover of the 2nd edition of C&C on Amazon, looks like it will be available in October. From a quick comparison, based on the 2 descriptions, the new edition will have 20 new formulas and 128 more pages. Not too much available about it, but I heard about this book a while back, neat to see the cover of the 2nd edition.

http://www.amazon.co...r/dp/0470424419

#193 Kerry Beal

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Posted 05 June 2012 - 06:32 PM

Straight from the horses mouth - the new book will likely be out in December rather than October as told to him by the publisher. Nothing removed but lots of new material including a chapter on laminated centres.

#194 minas6907

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Posted 05 June 2012 - 07:56 PM

And with the amazon link, I just noticed a few days ago the preorder price came down $5

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#195 gap

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Posted 05 June 2012 - 08:05 PM

Straight from the horses mouth - the new book will likely be out in December rather than October as told to him by the publisher. Nothing removed but lots of new material including a chapter on laminated centres.


What's a laminated centre? Or do i need to buy the book? :biggrin:

#196 minas6907

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Posted 05 June 2012 - 08:59 PM

Isn't a laminated center mean something gets folded in, like leaf croquant? Where did you hear that Kerry? In the amazon description it says it has a new section in American style layered candy bars, is that what your referring to? I'd also be interested in what the new formulas are, apparently were getting 30% more formulas, hopefully that darn Turkish delight recipe is modified to not have the modified cornstarch ;-)

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#197 Chocolot

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Posted 06 June 2012 - 02:19 AM

I think Kerry meant layered bars not laminated. Peter said new book will have 100 more pages. He is a really nice guy.

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#198 Kerry Beal

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Posted 06 June 2012 - 02:37 PM

Isn't a laminated center mean something gets folded in, like leaf croquant? Where did you hear that Kerry? In the amazon description it says it has a new section in American style layered candy bars, is that what your referring to? I'd also be interested in what the new formulas are, apparently were getting 30% more formulas, hopefully that darn Turkish delight recipe is modified to not have the modified cornstarch ;-)

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Indeed it is layered - my bad.

I don't think think the turkish delight will change - we will ask at dinner - but I know his Chocolates and Confections at home has a recipe that uses standard cornstarch.

#199 minas6907

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Posted 06 June 2012 - 05:46 PM

Your having dinner with him? Wow, that's cool. It was just wishful thinking for the Turkish delight, I wouldn't expect it to change. I've tried the recipe from the at home book and was not too thrilled with the final texture, it really was just OK, but lacked alot when compared to the delights I've gotton from the Arab market and abroad. Even here, I've gotton so many different brands, some are awful, others are fantastic. I've also tried many recipes online, but actually the one from the at home book came out much better then those, but you posted a recipe from a book who's authers last name I think is Leone, the delights in that text came out with an absolute perfect texture, but the texture degrades after about a week and a half.

Anyways, like I said, just wishful thinking, but it would be interesting to see if there will be any additional formulas to the crystalline and non crystalline chapters. I usually stick to items in that part of the book rather then and ganaches or items that have to be dipped.

Well, enjoy dinner, and do report back!

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Edited by minas6907, 06 June 2012 - 05:49 PM.


#200 Kerry Beal

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Posted 06 June 2012 - 07:31 PM

Your having dinner with him? Wow, that's cool. It was just wishful thinking for the Turkish delight, I wouldn't expect it to change. I've tried the recipe from the at home book and was not too thrilled with the final texture, it really was just OK, but lacked alot when compared to the delights I've gotton from the Arab market and abroad. Even here, I've gotton so many different brands, some are awful, others are fantastic. I've also tried many recipes online, but actually the one from the at home book came out much better then those, but you posted a recipe from a book who's authers last name I think is Leone, the delights in that text came out with an absolute perfect texture, but the texture degrades after about a week and a half.

Anyways, like I said, just wishful thinking, but it would be interesting to see if there will be any additional formulas to the crystalline and non crystalline chapters. I usually stick to items in that part of the book rather then and ganaches or items that have to be dipped.

Well, enjoy dinner, and do report back!

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Apparently wishful thinking pays off - there will be a recipe in the new book for turkish delight that uses regular starch - as it's been recognized that thin boiling starch is difficult to obtain in reasonable quantities for folks even in the artisanal confectionary community.

#201 minas6907

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Posted 06 June 2012 - 08:24 PM

Apparently wishful thinking pays off - there will be a recipe in the new book for turkish delight that uses regular starch - as it's been recognized that thin boiling starch is difficult to obtain in reasonable quantities for folks even in the artisanal confectionary community.


Oh wow, no kidding, I actually was not expecting that at all, I'll look forward to it, thanks Kerry

#202 curls

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Posted 07 June 2012 - 07:04 AM

Any plans for a second edition of the Professional Chocolates & Confections book?

Is Greweling covering any asian flavors (like William Curley's book or Kee's Chocolates) in the second edition of the At Home Chocolates & Confections book?

#203 minas6907

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Posted 07 June 2012 - 09:56 AM

That's what were talking about, look at the Amazon link a few posts above

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#204 curls

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Posted 07 June 2012 - 12:13 PM

Sorry about the Professional vs. At Home confusion, the new cover for the 2nd edition of C&C Professional just makes me think its a new edition of the C&C At Home.

The questions that I really meant to ask are:

1. Any plans for a second edition of the At Home Chocolates & Confections book?

2. Is Greweling covering any asian flavors (like William Curley's book or Kee's Chocolates) in the second edition of the Professional Chocolates & Confections book or any other books?

#205 minas6907

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Posted 08 June 2012 - 07:03 AM

1. Any plans for a second edition of the At Home Chocolates & Confections book?


For some reason I'd probably assume no, that's based on the way CIA puts out their books. I don't think I've seen any of the 'at home' books updated, they seem to update just their textbooks every 4 years or so.

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#206 ritz55

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Posted 14 June 2012 - 07:58 PM

Hi All

Have been making marshmallows from "Chocolates and Confections" for some time now.
Marshmallows turn out to be very soft and unable to hold shape.I follow all the instructions from the book-weighing ingredients ,temperature at which it is cooked etc :unsure: .
I dont know where Im going wrong,could somebody please help me????

#207 minas6907

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Posted 14 June 2012 - 10:31 PM

I actually just started making marshmallows from the book as well, I thought the formula was fool proof. Are you sure your thermometer is calibrated correctly? Are you at an elevation where you have to adjust the temperature? I've made them and had no problems at all. I was a bit concerned at first when the book talks about taking a measurement for the specific point of gravity, but I never did that and didnt run into any issues. How large a batch are you making? Are you whipping the mixture enough? When you say youve been making the marshmallows 'for some time now,' how long is that? Has every attempt yielded the same problem?

#208 Kerry Beal

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Posted 15 June 2012 - 04:53 AM

I'd wonder about the calibration of the thermometer too - and wonder about how long you are beating for?

#209 ritz55

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Posted 15 June 2012 - 05:12 AM

I have made it at least 8-10 times with the same result n use 2 different thermometers which are traditional liquid ones.The batch is one whole recipe and beating the mixture as the book says for 6 minutes.

#210 Chocolot

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Posted 15 June 2012 - 06:09 AM

Try beating longer.

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