
Sebastian
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Everything posted by Sebastian
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They're exactly the same product. It's all atomized mica made by one of 2 folks w ho make it - most everyone who sells it, much like chocolate, is then a reseller.
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well, sharffenberger's closed, and none of those guys make their own cocoa powder anyway 8-)
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something to keep in mind is that there are HUNDREDS of different types of cocoa powders - literally! Only a few folks in the world make cocoa powder, but there are many who sell it - so if you're in a position to be able to contact the major processors directly and discuss with them what it is you're looking to do and the flavor profile you're after, your odds of finding something you like go up quite a bit. if you're going to the store and buying what's on the shelf, quite frankly you're likely to see a large degree of variability as many retialers will purchase whatever's the most cost effective at the time. Basis what you included in your original post, you're probably going to be happiest with a 10/12 medium high alkalized cocoa powder.
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it's a fairly standard dairy product in industry. Typically it's a spray dried milk that is co-sprayed with extra milk fat. Standard fat %'s are 40 and 70, although there are obviously others available. Because it has such a high % of milk fat, it most definitely DOES have a shelf life. It can be used to make very delightful prices. You may need to keep in mind that, also because of it's high milk fat, it can be very sensitive to supply and market situations pricewise.
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Actually, if you are pretty confident in your technical abilities at this point, i'd not seek further instruction via confections - i'd go to industries that have similarities with whatever it is you're trying to do - if it's airbrushing, i'd go seek out art classes. if it's panning, i'd seek out cement work. if it's roasting, i'd go speak with someone who makes coffee. etc. at some point you really are an expert in your field - that point differs for everyone - however once you get there, you're going to be disappointed by further continuing education efforts in that field. i think there's a LOT to learn from areas outside your immediate application that have similarities to what you're trying to gain, however...
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Tammy - from what i can gather via the boards over the years, you've got a pretty firm handle on working with chocolate. It seems like you and Chris are looking more for training in techniques - not a chocolate 101 but more a design 401 type course. While i'm very familiar with the course you linked above (i've been technical director for two large chocolate companies, including callebaut), i'm not sure you'll find what you're looking for in that particular course. Great course, but based on what i know of you, you're probably at that level already...
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alcohol does something else that's unique - it's called an azeotrope, which means that as it boils off, it'll take with it 5% additional water (hence the reason you very rarely see 100% pure ethanol).
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Yes, flavor houses do it all the time 8-) Actually what I am interested in knowing is whether you can use maltodextrin to make a powder with a non fat liquid? ←
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i'd imagine it's dissolve straightaway with a little heat and a little agitation, depending on the soluabliity of what's plated on it
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Kerry - yes, they can be used. Tyipcally the ones i've worked with are plated on maltodextrin as a carrier, but they work just fine.
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not sure i follow you scott - lots of people make water ganaches (don't use any cream). Since there's lots of fat in chocolate, and lots of water in wine, i don't see any reason why it'd not emulsify (in fact, i've done it). Problem is that you need to add so much wine to your chocolate to get proper texture that flavors now out of whack, in my opinion.
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lots of options, from crystallized to blended with sugar to liquid extract to entire bean
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Very timely - i'm making my own frame set right now. i ordered 6 1/4"x14"x14" plates off of ebay for $2.25. I started cutting the frame out with the cutting disk of a dremel last night, and learned that the smell of melting acrylic is terrible. the dremel is working, but it's taking SO long. I'm going to try to find another way to do it, but if all else fails, back to the dremel.
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Thanks tammy - appreciate you getting some and sharing your t houghts! one thing that's caught my attention is the top of the chocolate appears to be almost something that's 'affixed' to the top of the candy, vs an entire piece that's been dipped/enrobed. I can't quite see your pics in that level of detail - have you noticed them in person if there's anything atypical about the top? i've got a catalog here with 3 shots of extreme closeups, and they're all leading me to believe it's not simply a dipped product - the top (cutaway pictures) appear almost to have a convex surface to them, with crack lines along the edges - not sure if i'm explaining clearly or not.. either way, at the end of the day, as with so many things, i'm simply going to have to use this as an excuse to make a few batches and try it 8-) great thing is that even the disasters will likely taste great. i love candy making 8-)
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I tried to find an ingredient listing for them to see if they had any unique ingredients in it, but wasn't successful.
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http://www.vosgeschocolate.com/product/car.../caramel_toffee How do you think they manage to get what appears to be a VERY soft caramel atop a marshmallow, cut it, and get it to maintain it's shape long enough to enrobe that baby? It looks fantastically delicious, wanna try making it 8-)
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You should be able to airbrush them just fine - i do it to roses we make all the time
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actually, the cheapest ccb goes to pharma - cocoa butter prices are more a reflection on demand, and the ratio of cocoa butter:cocoa powder inventories...of course it's a lot more complicated than that (isn't everything?) - ie futures, the fact that ivorian elections are scheduled for the end of november, shipping prices are up due to availability of ships and increased fuel costs, etc etc etc Don't forget about milk prices as well. ugh.
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I think the issue isn't that they can't be found, but that they can't be afforded (is that even a word?).
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The simplest way i make it is to boil a sealed can of sweetened condensed milk by placing it in boiling water (covering the can) and keep it in there for 3 hours. remove after 3 hours, and let sit (still closed) overnight - it'll continue to cook. i've experienced the graininess when i open the can prematurely and let excess water evaporate, causing the (saturated) sugars to crystallize. Perhaps i've been lucky, but have never had a problem with it this way. Of course, it's a fresh dulce meant to be eaten relatively quickly, as it's high Aw doesn't lend itself to long term shelf stability... Adding a little bit of something with phosporous during cooking can help you create deeper flavors/colors more quickly if the 3 hour boil step doesn't work for you.
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Those look fantastic Ruth!
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that's bunk. according to the Code of Federal Regulations (CFR), the legislation that documents how we handle, amongst other things, food labeling, your state lady is, how do i say it, full of crap. If the color being used in your cocoa butter meets the federal definitions of 'natural color' (your supplier can tell you if it does or doesn't), then you label it according to those legal definitions (ie natural color or artificial color). If it's white, it'll be artificial color, as TiO2 is the only FDA approved white colorant, and it's going to be considered artificial. All of the others will depend on what they're made from. She is correct, however, if you've got an ingredient present, no matter how small, you need to label it. Unless it's considered a processing aid, but that's a whole 'nother ball of wax, very complicated, and won't work for colored cocoa butter at the end of the day, so i'll stay away from it...
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yes they arrived, however i've taken vacation for two weeks and prolly won't get to them. they came in a variety of designs - the crispness of the printing is fantastic, and has very good color blending. they also sent a number of finished pieces, it looks really pretty good on a white piece. the milk piece you can see it, but it's less visually striking. when compared to a conventional transfer sheet, the 'ink' is much t thinner (ie if you run your finger across a transfer sheet you can feel the 'ridges' of ink - on this the ink is a much thinner layer). While i've not used it yet, i'd think it'd be a good way for small shoppes to customize their pieces, but would probably focus on white pieces...
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ah, crystallization is another topic entirely 8-) a good technical reference for that is written by rich hartel (U Wisc) : http://www.amazon.com/Crystallization-Food...l/dp/0834216345 it'll be pretty technical. xtallization has more to do with how a product is cooled, agitated, and seeded than how it's heated. there are also interference ingredients you can add to minimize xtallization