Kerry Beal

1325 apparently

Happy I could facilitate!

So not too too far from Chocolot in SLC. There are a lot of bean to bar guys in Provo.

My thought was perhaps you just didn't want to purchase a bunch of liqueurs and we could replace the alcohol with vodka and flavoring. So as others have suggested - you might want to replace the liquid with another liquid to maintain the texture - the Monin type flavorings you add to coffee give the sugar and flavor of a liqueur without the booze. Of course the disulfiram reaction would happen with alcohol based extracts. I warn people taking certain antibiotics to watch for alcohol even in cooking and in mouthwash.

Where in Utah are you located?

@EmmMax - welcome to eG by the way - what is the reason you want to leave out the liqueurs? If for religious reasons is there any objection to adding alcohol based extracts?

Didn’t seem very smoky - says you don’t need hood - but I likely would anyway. My smoke alarm is pretty tetchy!

You can get a refurb even cheaper I noticed.

I have been working the restaurant show for the past 3 days - and take every opportunity to check out the other booths. I happened across this IR grill at the booth sampling Sterling Silver meats. The chef cooking on it said that the year before one of his standard tabletop grills had packed it in at the show and he'd run out to Hudson's Bay and found it and he couldn't be more pleased. A little research led me to Philip's site - here. Does not appear to be inexpensive - but it did a lovely job on those kalbi cut short ribs he was sampling compared to the standard grill you can see behind it. Of course I'll program it in to Canadian Tire to see when it goes on sale - not that I need it mind you!

I recognize that - my mom had that same pot - trying to recall what she made in it - I think it might have been scalloped potatoes.

My thought as well!

Some! It's been quite interesting because there is a woman who is trying to tell me that they offered her the unit they are using for the demos at a price that I would never offer it for and she wants it even cheaper. She's claiming they are saying one thing - meanwhile I'm getting texts telling me what was really said.

He’s texting me q5 minutes

I'd send it back!

Flow wrappers

I have no idea what that says!

I could find something that said 1% - couldn't find the 0.5% amendment.

Not sure - let me fire it up and see. Yup - looks like it does. Send me the proportions for your wine ganache and I'll see if my math was anywhere close. Wine with 13% - 30 grams with 70 grams of 56% chocolate - 3.9% Your recipe works out to 4.1 with 13% ABV

So 1.8 g of alcohol in 100 grams of ganache assuming 20% ABV - so 0.045 grams in the 2.5 but then we have 3.6 grams of the other ganache - so 0.045 grams in 6.1 grams - 0.74% again if my math is right.

If my math is right - and your wine is max 12% abv - then your ganache at 30% wine is 3.6% ABV. What's the amount of Kahlua in 100 grams of ganache?

With so many different textures to package - I don't see a piece of packaging machinery that would do it all. You can get flow wrappers for bars, and baggers of various sorts. Might want to see if you can attend a Pack Expo to see what is available.

Likely a white strip ala Melissa Coppel then a big black dot - then the eye technique?

We painted luster with ETOH into the molds at the Paul Young course in LA - I was not impressed with the effects.

Yeah - I’d use the stronger ethanol - I can’t stand the smell of isopropyl myself.

I think I think it’s for the bigger machines