pastrygirl

Yeah, if you're making bars or bark, nothing is going to actually grow & you can pasteurize any liquid ingredients going into ganaches. Might be another case of the powers that be not really understanding chocolates.

Yeah, WA used to be the same, though they've changed it recently. Pretty self-explanatory - chocolate work doesn't happen above 165F so it's not hot enough to kill pathogens. "Moderately hazardous" according to my dept of Ag.

Interesting. Was there a heat source between the layers? Maybe there's a different term for the brazier style ...

By special request, Seattle Kraken bonbons for the Stanley Cup - turquoise/red Kraken eyes w/ raspberry, black/blue salty caramel tentacles, vanilla bean silver skate blades (or the Cup if they win). A little rushed (& sloppy), but entertaining.

It was a joke. Ask any woman in your life. 😉 Still, talent and expertise do not equal telegenic. I respect his work but didn't find this an engaging presentation.

Well, the bun looks better ... but why is the meat green and what are they trying to pass off as bacon? 😜

The top looks like it's been dipped in caramel. But other than that, I don't get what makes it a monstrosity. Looks like your typical $19 gastro-pub burger (house pickles, egg, check, check ✅ ✅) Though the bun would be either brioche or charcoal. And it needs a flavored mayo/aioli but maybe that's the 'homemmade sauce' 🤷‍♀️

Too bad April Fools day is over, you could sell them as the world's smallest avocados. 🤪

Failed how? What happened when you 'tried to combine' the butter & sugar?

Old Bay biscuits eggs Benedict

looks like the smokiness is a big part of the fish spread, so see what other smoked meats you can find, or use chicken breast and add liquid smoke

New York and California are proposing bans on a few food additives including Red 3 and Titanium dioxide https://www.nytimes.com/2023/04/13/well/eat/food-additive-ban.html?unlocked_article_code=K_O61xWVrWaL-JZIwnalyj8D08p3JGFXUcFSsRNoaTu7MvToM7FUIY_GJWPZ9lAOI2OYcz-ZaGHW4BbhRkXABB8GU8SH_Uw65xlV4rMivmiWbGYKYlKZRA_KB2o-YzBa4i5MnEyl977wJmofZxkndLOOUBXDm6BsBmsEsPlDMyjpNwOs9FtdQFwCJ__81nJQB9sxzp5JBNU4IuErdl_wOnk9hQfFMV5mzcc8x04ULlkald6-1-0YluRWUsXdC8RIkRWcZG1_NrsZjiJpI2EQHHNnVRWinvs089hhYTmAIFIBKnrjUDtEit422nEfRIN1L1GNNuqPem7TFMi0&giftCopy=3_Independent&smid=url-share Looking at the colors I use, red 3 is only in fuchsia tourmaline (a favorite 😳) and purple amethyst, but jewel colors might all have titanium dioxide - E171 is listed in the 'mica based pearlescent pigment' . Oh well, we have a couple of years at minimum.

What were their favorite shrimp or lobster dishes? If it's all about the garlic butter, lobster mushrooms would work great. Sea vegetables like nori, sea beans (glasswort) or kombu could help add sea flavor. What's notable about the fish spread? Is it smoky, tangy, spicy? I've seen plant-based tuna at grocery outlet, could be worth experimenting with that.

It's frustrating. We're in a niche that the inspectors don't understand any more than we do. I recently had my WA dept of Ag inspection, I wasn't making ganache that day and she didn't ask about it. Later I emailed to ask if they had info on aW, response was 'I googled and found this' - yeah, thanks, I have google too 😆 I think you need to look at bonbons as another shelf stable product, which you intend them to be. Then aW is a quality issue first. You don't want moldy bonbons for your own sake. Inspectors seem more concerned about cross-contamination of allergens and general cleanliness.

Like Kerry, I often melt chocolate in the microwave, in glass/pyrex. My microwave is not particularly powerful (900w?) so 60% power is usually safe but you might need to go down to 50 or 40% with higher wattage. Length of time proportional to amount of chocolate. White chocolates and Valrhona's fruit inspirations thicken and scorch much more easily than dark or milk so I'm extra-careful with those. Strawberry inspiration is the weirdest, I guess I blame the product and user error over the heat source 🤷‍♀️ But I'm usually melting chocolate to be mixed into ganache & used immediately, if you need to keep it in temper for a while, a melter/warmer and a heat gun or hair dryer will be really helpful. I hope that works better for you!

Would you like help with that, or did you just want to vent?

Welcome! But that's ridiculous, by that rule cheese would not exist. No restaurant or bakery is throwing away all their unused butter at the end of the week. What types of products are you currently making, and what agency are you licensed/inspected by? aW values will help you determine how to handle your product but I'd be surprised if anyone asked for them.

Kinda nasty. Definitely an opportunity for cross-contamination of allergens, and do you really want to add a few drops of sanitizer to your food every time? Rick is looking sharp, though.

That's exactly why I got a Selmi ... But even with the continuous tempering machine, I don't think I've made more than 30 molds in a day. (working alone and doing the whole paint-shell-fill-cap process in the same day) I've managed the melter by warming the chocolate with a hair dryer, increasing the heat between batches, and/or having a second melter with warmer, untempered chocolate to replenish the supply as needed. Are you doing 100 molds a week? A month?

@Jim D. right, I’ll use the one size fits all list unless I hear differently from the FDA. My assortments usually include the whole rainbow, I did do a couple of single-flavor boxes for Easter, in that case I’d only list the few colors used.

Following up, my WSDA inspector did approve listing all the colors combined as one ingredient. 👍 So that'll add a few lines to some labels but not a total nightmare.

Well, there are only so many pigments approved for food use, here's Chef Rubber's info, looks like they don't use red #3. G3/E143 is a green.

Sure, but 23 colors of CB are made up of the same 10 ingredients. For example, Webstaurant store has spec sheets for a bunch of Roxy & Rich colors. I found 11 colors that I currently use: red ruby: CB, mica based pearlescent pigment (mbpp), red #40 orange garnet: CB, mbpp, yellow #6 yellow chrysoberyl: CB, mbpp, yellow #5 gold: CB, mbpp, yellow #5, yellow #6, red #40, blue #2 green sphene: CB, mbpp, yellow #5, blue #1 turquoise: CB, mbpp, blue #1, yellow #5 aquamarine: CB, mbpp, blue #1 blue sapphire: CB, mbpp, blue #2 purple amethyst: CB, mbpp, red #3, blue #2, red #40, rice protein pirate black: CB, blue #2, red #40, yellow #6, blue #1, yellow #5 white zircon: CB, mbpp, titanium dioxide but if I don't have to list each color separately, I could just say colored cocoa butters (CB, mbpp, red #40, yellow #6, yellow #5, blue #2, blue #1, red #3, titanium dioxide, rice protein) I'll check with the inspector if that's ok

you can also add more fat to the Alunga to make it more fluid, or mix Alunga & Bahibe to suit your price point.

Are you taking the pan out of the melter to cool? I put mine on my marble slab or even in the fridge if I'm in a hurry.