pastrygirl

Oh yeah, you had mentioned that in your intro post. Also check out Caputo's and Worldwide Chocolate, they have pretty decent prices for retail and even re-pack some items into one pound bags. https://caputos.com/chocolate/ https://worldwidechocolate.com/

They had been carrying a wide variety of Felchlin then had a clearance sale & now have a much more limited selection. I'd gotten some Sao Palme 60% & 43% plus some Edelweiss at way better prices than AUI, now those aren't listed. Sorry, not sorry for buying it all Worldwide Chocolate also carries Felchlin and will break cases but prices aren't great, even wholesale is higher than AUI. @MECO are you starting a business or are you sticking to small volumes for friends/family?

I have a commercial kitchen with an exhaust hood, but I'm also using a 0.7mm grex with 2 gal/1hp compressor and spraying each cavity individually rather than blasting the whole mold in a few passes. I have a Sagola mini spray gun (0.9 mm?) and a larger compressor that I got last year but it seems like overkill for tiny bonbons so I haven't made the switch.

Yeah, I splatter ALL THE TIME. I splattered yesterday, might splatter again today. All I do is turn down the psi on the compressor 🤷‍♀️

Actually, sounds like you do/did. Confit is cooked slowly in fat until the fat permeates the meat and is a common treatment for duck legs.

Are they confit-ed? Maybe you could add the spices then re-sv at a lower temp to infuse the flavor?

Another one? Ugh! Thanks for the warning.

Sorry for your loss. What were your valentine's traditions? Would it bring you comfort to still do those things in remembrance on your own, or is it more about a group share? It seems a little too niche as a business idea.

I haven't had the candy in question, but the linked recipe isn't a ganache, more of a gianduja or meltaway, there's no liquid or cream. I'm not sure whipping it will get you anywhere. Also might be a bit firm for a cake filling.

I believe the original/viral bar is pretty runny - it's all about the filling oozing out when you break it. There might not be any chocolate in the filling. However, I think they'd show fat bloom fairly quickly from the oil migrating so adding chocolate should help stabilize/slow that.

You could go fancy with bresaola or more pedestrian with beef jerky (ideally a sugar-free version) or make your own.

Pretty!

I caramelize the sugar then add hot cream. Adjust the ratio to your desired viscosity.

Huh, here cases are 15 dozen, 6 flats of 30 eggs 🤷‍♀️ A dozen was $3.49 at Trader Joe's last week, that's the lowest I've seen lately.

You can stir a dry caramel. If you're using the wet method, don't stir while it's in the syrup stage - that's when it crystallizes. Wait til it starts to color then swirl the pan.