Jump to content

jcho

participating member
  • Content Count

    71
  • Joined

  • Last visited

Contact Methods

  • Website URL
    http://www.jenschocolates.com

Profile Information

  • Location
    Rhode Island

Recent Profile Visitors

491 profile views
  1. jcho

    Making Chocolate Bars

    "...the little fan in the refrigerator." John, how did you hook that up, please? It sounds like what I need! Jennifer
  2. chefpeon, Thanks--it's a one-room shop, so the after/before is probably the only way I'll get to use it. Maybe I'll use it those nights I stay late to get the floor really clean! Thank you Jen
  3. Mind if I tangent off this subject to ask whether anyone has had success quieting a panning machine? I intended to use mine in my open chocolate-making shop, and once I've got, say, uncoated almonds in there, the noise they make is just way too loud for customers. The manufacturer (Union Confectionery) suggested building a soundproofed case, but that's just too much trouble--I haven't used the thing in over a year and am regretting the purchase. Anyone else been through this? Jen
  4. jcho

    Brik Dough

    How about an egg brik? I've been yearning for one since leaving Tunisia 22 years ago. Seriously, does anyone know where to get one in Rhode Island??? Sorry I'm no help to you, Tim, you sure opened up some memories for me!
  5. Wow! So much information I can't process it all before breakfast, and yet I've learned something already (room temp in 2nd method.) Thank you for writing everything out, with such detail. I know it takes lots of time to be so generous. I'll come back to this thread again and again. Jennifer
  6. I grew up eating See's chocolates, and when I wanted to reproduce for my own shop the chocolate buttercream eggs that were my favorite Easter treat, I turned up a recipe online from either Bernard Callebaut or Barry Callebaut, don't remember which. It calls for 12 ounces milk chocolate to 8 ounces (sweet) butter, temper the chocolate and add the softened butter. To my memory, which may well be faulty (it's been a while), this is what I used to look for every Easter. I've used it just that way, encased in a dark chocolate shell, for about 8 years. I initially labelled them chocolate buttercreams, but as my understanding of 'chocolates' and customers' expectations grew, I relabelled them 'chocolate butter.' After reading the above entries, I'm tempted to try some liqueur additions for some flavoring.
  7. I somewhat vaguely recall a RI Monthly article on CSA's from last summer, comparing produce and experiences and maybe costs. If your library doesn't have a copy I can search over here (S Kingstown.) Jennifer
  8. Thank you all so much! I forgot to mention the bride works for MSLO and wrote the piece on the 'Tiffany's' wedding. I love the cigarettes-in-holders idea, and will definitely propose that. As for what I make, while I am trying to avoid coloring chocolate, the ideas here are so good that I might give in. I'll practice (I have to do some ruby slipper lollipops for another event anyway, might as well dive in) and if I'm not satisfied, will go with one of the wrapping/packaging ideas, around champagne truffles, which would for me be a treat. I've never made them but I imagine one of my excellent book purchases will now be justified... Rock candy to decorate the plates--excellent. I knew I could count on the eGullet/P&B gang: Thank you again! Jennifer
  9. Help! I offered to make the chocolates for my lovely stepdaughter's wedding-shower-brunch, and was asked for Tiffany-blue chocolates. Since I have no experience coloring chocolates and (frankly) would rather not, I'm looking for other ideas to propose. A Tiffany box cake and diamond ring cookies are being made by others. I have the geodesic dome mold that looks like a cut gem, am thinking that could be part of it. Any thoughts, anyone? Am also doing the fruit salad, so any ideas on 'Tiffany-ing' that would be great, too! Thanks so much Jennifer
  10. I reduce the fresh bananas and I add a little 99 Bananas liqueur. I get a good 2 week shelf life.
  11. I do empty it myself, not often enough, once last year (first year in new shop), pledging to every three months this year. It is a nasty job, I do it after closing on Sat night, since we open latest on Sundays. I'm pretty sure mine is a 20-gallon, the one I had in the old shop was the smallest made and it's now sitting in my garage. Be more than happy to give it to anyone within driving distance!
  12. I had to put one in (Rhode Island), and it is inspected periodically by my town. I can look up the cost and size tonight. I do remember that in my area we are allowed to use the manually-emptied kind, whereas in Providence [i was told] the automatic kind, at much greater cost, are required.
  13. jcho

    Milk Chocolate...

    I just want to suggest that you don't underestimate the tasting capabilities of your friends, maybe because I can't imagine anyone not preferring a Lindt or Valrhona milk to a Hershey's milk, when given the chance. You might want to let them taste the solid chocolates first to let them get the idea that there is a difference, then give them the truffles? Just a thought...
  14. jcho

    Nonpareil Chocolates

    I get them for my shop from Nassau Candy, (here) a candy/fine foods maker/distributor in NY which claims to make their own. I initially doubted they could be very good (long story) but I tried theirs against some from other suppliers, and NC's won. My customers agree: At one point a few years ago I had a disagreement with NC and switched all my purchasing elsewhere (most of what I get from outside vendors is bulk gummies and novelty candy.) My regular non-pareil customers told me to get over my disagreement and switch back, because NC's non-pareils were best. Still, I'd love to try making my own, and thanks to stscam, now I can. I never knew where to get the seeds!
  15. jcho

    Pastry Bag/Tip Alternatives

    fooey, I empathize with your quest. I bought a confectionery funnel to fill my chocolate shells, and I don't use it. I found it takes as much time as, and more clean-up than, a pastry bag. I tried using plastic ketchup bottles with tips cut off at various points, and found myself refilling them constantly. I turned to the gal I hired to do some baking in my shop, and it turns out she is a whiz with a pastry bag, filling shells faster than I can fill a pastry bag. Now, if I could only persuade her to use plastic bags, so any unused contents could be preserved as suggested in a previous thread by someone brilliant, I might be perfectly happy. Or perhaps I could follow the suggestions above and practice with the bags myself. Hmmmm...
×