pastrygirl

To start, a city business license and a food handlers permit. You’ll need to find a commissary kitchen for food prep and storage, plus have the truck itself inspected. What state are you in? Here in WA, food business licensing & inspection is handled by each county.

I’ve frozen the whole mold, but not vacuum sealed, just wrapped in plastic. Works fine.

I haven't worked with it, but i tasted the Supremo 62% at a demo recently and thought it was good enough that I'd use it if demand was there. The brochure says 40.3% cacao fat, which ought to be plenty fluid for molding but I wouldn't be surprised if the lack of sugar affected ganache texture. Please let us know how it works for you, I do always feel a little bad having nothing sugar-free to offer.

What temp were your room and molds? How do you test your temper? I'd guess everything was on the warm side ... did the color come off into the white chocolate when you dumped it?

Yesterday’s special order tiramisu for a graduation party.

Yes, a few hours in a melanger works for all the dry things I've tried so far (nuts, freeze dried fruit, kale chips, oats, caramelized sugar). Also, oil based flavors such as food grade essential oils are concentrated enough that you only need a teaspoon or two per kg of chocolate, I use orange and peppermint at christmas https://www.lorannoils.com/1-dram-size Changing the formulation of the chocolate isn't that big a deal because there is so much variation in chocolate anyway. If you wanted to infuse cocoa butter and add it, just use a chocolate that's lower CB to begin with, not a 35% CB couverture. I've been working with a company who wants to produce an herbal supplement bar, they bring me their dry mix and I grind it into chocolate. My instinct was to add a lot more CB because I was worried about the dry matter making it too thick, but since I'm using a very fluid, high fat Felchlin chocolate already, I really don't need to add much. In contrast, another chocolatier I've worked for was using a couple formulas of Guittard that were just super thick, I added CB liberally to make the chocolate more flowing for molding and closer to the couverture I'm used to.

Wouldn't the salt and sugar draw water out of the onions and dilute the brine? Have you noticed an increase in liquid? I guess if you're keeping it refrigerated, not too much should grow but maybe heat the brine to a boil for a few minutes to pasteurize just in case.

Totally. But it sounds like the recall is not due to the poison itself but a need to change the packaging to suggest a smaller serving size. You can have a little poison, just don't eat the whole bag of poison ... But if you're calling it a dose rather than a serving, should this even be in the snack aisle?

Garlic: kills vampires, and the taste of Brussels Sprouts 😂

Why heat directly from frozen? If you’re serving 100 of these assorted frozen meals per day, wouldn’t it be easier to keep say 10 of each thawed but refrigerated for faster, more even heating?

Porcelain isn't non-stick, the cups would need to be oiled, or perhaps oiled & floured. I don't think a regular round paper liner would conform to the shape well enough to maintain the waviness, and if the batter sticks, prying the cake out of each concavity is going to be a pain. They're cute and might work for pot de creme or an individual fruit crisp served in the dish, but for muffins & cupcakes I'd save $100 and just get a regular muffin pan and paper cups.

If it's a buttery crust, try heating the bottom of the pan to melt the film of butter gluing the crust to the pan. Otherwise, I'd suggest a round of parchment under the crust before baking. Cardboard might be too thick and interfere with heat transfer while baking.

The drop from 35 to 30 is where the magic happens, but remember, tempering is not only about temperature, it's about crystallization. Just because it's at 30C doesn't mean stable crystals have formed, you may need to stir/agitate it more and/or drop the temp another degree. Taking the pan of chocolate out of the melter can help it cool more quickly.

Welcome to eGullet. I have more questions than answers 🙃 Is your seasoning sugar-based and it needs the extra heat to melt it? Can you add it to stove-top popcorn in the cooking pot? Will it work on microwave popcorn? I'd be more interested in a savory seasoning than a sweet one. I think the extra step could be a barrier for some people, and focusing only on air-popped popcorn is really limiting. Think of what else would this seasoning be good on - toast, pasta, fruit, vegetables, steak? What happens if you put it on something wet? Also, microwaves and bowls of popcorn vary. 1 minute for a small batch might get burned - how can you fool-proof it? i.e. microwave in 30 second increments, stirring each time until X happens. In terms of trying to sell a product, something you put only on air-popped popcorn once a month is a tiny niche. You want people to put it on more stuff, use it faster, and buy more!

chef rubber has a glucose powder, you could inquire about DE https://shop.chefrubber.com/item/501214S/Glucose-Powder/

That stinks. But you've used the tape successfully before? Masking tape can be hard to get off of things after several days, maybe sitting overnight was the problem and the adhesive cured or hardened.

It's ok, at least it's fresh ... and my EZ Temper will never be empty again!

My supplier decided that cocoa butter is now special order so I had to buy a case. And now I have an excessive amount of cocoa butter, anyone need any? Cacao Barry cocoa butter pistoles with a best by date of April 2021 $66 for the 3 kg tub or $22 per kg plus shipping.

Buy the yakisoba for the flavor packets and save the noodles for household repairs

I do as @curls does. Heck, even if I'm just pausing and doing something else for an hour I turn the melter up a few degrees to prevent excessive crystallization. You can't expect to temper once a week or even once a day and just keep the chocolate warm & ready, it takes constant maintenance.

I think of syrup as sticky and sugar based, do you really just need chili oil?

Sounds like the same concept of freeze dried fruit blended into cocoa butter, but this must be more liquid if they're recommending it for decoration rather than molding.

Assuming the firmer brick type, it's pretty melty so how about a fondue or rarebit? Bump up the seasonings since mozz is milder than gruyere or cheddar and/or add a small amount of something extra strong like Parmesan or blue. Cold smoke some for variety if you're crafty that way. Dog treats?

I think finding the antique machines might be the hardest part. This guy has several and makes nice videos. I suppose the key is cooling the candy just the right amount.

I don't know. It would have to be pretty intense to get flavor from a thin layer of decoration. On one hand, freeze dried fruit can pack a punch, on the other, they can't be adding so much that the product is too thick. They're selling it as cocoa butter, not couverture so I'd expect it to be very fluid. The PCB Creations site also shows it mixed with I'm guessing white chocolate in various dosages. Here is their brochure https://www.calameo.com/books/005802807fd1cdaab6c9b