Kerry Beal

Interesting - we are kinda all over the place. I'd better retest my 2:1

Also sponge toffee is a great insulator and if you don’t pop it in the fridge for a few minutes after dipping to carry off the latent heat of crystallization the chocolate will throw itself out of temper. Another really good insulator is Rice Krispie squares!

I do my best work with a coarse serrated steak knife. I've got all sorts of lames that I bought and don't find they work as well for me.

I considered testing Miracle Whip - but thought that might cause even more of a divide.

Eggbites! Those suckers freeze well.

I just had a good old read through the earlier thread - I was a bit more loquacious the last time around wasn't I! But quiche was still in there.

Quiche?

I keep mine in the fridge as well - it had warmed to room temperature by the time I tested it

My bottle has been open for a while and it was ‘well aged’ before I opened it - so perhaps not the best example. But I’d be willing to bet that European Heintz is lower in sugars

I’m surprised - when I did similar comparisons with ganaches in the past the numbers were pretty similar

So here's what I got - I didn't calibrate today - I had done so not that long ago. Half as much water as chocolate - Aw 0.88 - Pro-Choc's estimate 0.96 one quarter as much water as chocolate - Aw 0.78 - Pro-Choc's estimate 0.87 Heintz Ketchup - 0.83 Invert (trimoline) - 0.68

here’s the one he’s picking up

Funny I was thinking exactly the same thing - shall send hubby out to get a Lindt 70% Excellence when he gets a chance.

yup - but it is interfering with work! not accustomed to working from home

Mine might just be the regular garden variety belcolade. Of course we could do it with a Hershey bar or something except I think the Canadian ones are still made in Canada so might not be exactly the same.

I have Belcolade and 36% cream! But nothing says we can't use water cause then the fat content isn't going to be an issue. Just trying to think what other chocolate there might be downstairs. I'm a bit challenged right now to get into my chocolate room and do things because I broke my ankle on the 4th and I'm not supposed to weight bear upon it.

Thanks

Sorry - forgot to include that - yes room temperature. It does seem a little high doesn't it. K

Could you and I do some experiments with you and your Rotronic and me and my pAwkit? Making the same thing and each testing it? Did the Rotronic come with standards?

For the life of me - no matter how I edit in iPhoto then drag them in - they still are on their side! I started with 100 grams of Callebaut 811 and 100 grams of cream - then just reduced the cream a few grams at a time to get these numbers. Starting with 100 grams of 811 and 20 grams of water - I got 0.94. Changing to a lemon juice with a pH less than 3 brought it down to 0.92 however the lemon juice has 5% solids in it so I'm not sure it it is that or the pH that resulted in the reduction.

Not sure - I know the ingredient part does include pH for purées etc. I can see if I do water vs lemon juice and see if the Aw changes. I’m uncertain about those cheap meters - someone needs to buy one and have it delivered to me and I’ll run it against my pAwkit and see how it compares - send back if crap - forward on if not.

I’m sure I can but I’ll have to run a bunch of examples to generate the Aw numbers to get the suggested shelf life. Shall try to find time later today

Those numbers differ quite significantly from what ProChoc gives for 0.85 as well. 0.93 was 8 days on something I tested this morning.

Are you willing to share the recipe you are using and we can trouble shoot - we'll get @Chocolot involved as she is a caramel expert!

What is the issue with your caramels? Are they crystallizing?