Desiderio

COuld it be that the recipe has too much water compare glucose? I have notice that caramel that uses water have more the tendecy to crystallies etc.Maybe too much water and not enough glucose.I would reduce the water to the same amount of the glucose or bring them both to the same quantity ,something like that.

I am courious to know how you got it soo fast? I will get my copy soon probably next week or so ( I preordered while ago ) and I am very very eger to put my hands on it . Is the siphon the one you use for whipping cream?Interesting , because I am working on Easter eggs as well with some mix and match stuff

Hello Andrew , yes it helps a lot!! Thank you so much

Thank you Duckduck, it does make sense, since is for a pate de fruit /ganache usage.

I was wondering about the pectin g and if it would be suitable for regular work that require pectin. I mean if it works for jelly fruit that need to be molded or for anyother work for confection etc. Thank you

Very interesting .When I moved here form Italy I thought american butter was made differently ( it might be ) because all my recipes react differently with american butter , I always had the feeling that wouldnt melt or soften as the european one used to.Anyway right now the only butter I use is the salted one even when recipes call for unsalted ( I find it silly if there is salt in the recipe anyway , just have to keep that in mind ). Let's see what the experts says

IF the question was for me , yes I use a badger cyclon II ( I think ) and its prefect , I dont have to worry about moisture trap and stuff .

I usually work form my basement and its below 60 , so I am sure youll get the hang of it , some things that you will figure out soon, was the first time so I think it went pretty well anyway.For the burner , make sure , if you get an extra one , that is sommercial type ( I think they will be picky about having any non commercial stuff around ),anyway, I was looking for extra pans and pot as well, You can get a bigger pan for the caramel , not as big as the one they use in there. You will get better idea as you go .I know the time is not much, and I am already feeling tired and I havent start yet, but with a family a baby and a full time job , starting your own business even if small, its pretty challenging ( we are in the same situation ),but hang in there eventually the business will get so good that you will do that full time instead of you actual job ( at least thats what I hope for myself ). Keep us update and good luck

I use the badger as well ( you mean the little cheaper one right , with external jar for suction ?) Anyway , I dont do any particular things around it, its my work horse actually I am pretty mean to it as well .When I am done using it and between colors I just use some paper towles to clean up the jar and when I am done I just take it apart and wash it with warm to hot water ( but not always ) I use a needle to clean up the hole in case it gets clogged with cocoa butter ,but it doesnt happen too often. Also if you plan on using the air propellent that it came with it , be aware that isnt food safe .

Yes , Luis I think you cant complain about those prices

I think you got quite lucky , because churches around here dont have "licensed"Commercial kitchen.Some of them might have a commercial grade but not licensed.

I was just today reading more about labeling ( colorado ) and as Christopher said if you sell the chocolates by the piece you dont need to put the ingredient label, but you need to have a list of ingredients available upon request.Also at least here is you sell them where you manifactured and pack them you dont need to put other info other than list ingredients.( if you produce less than 10.000 units per year you dont need nutrition info also ). I think I have seen assorted chocolates boxes with a bounch of ingredients listed of everything the might put in it even if maybe they are not , like Tammy said .

I found only one for now and is 25 per hour , someone told me in Denver can be up to 45 an hour , now thats a lot. 14 an hour is a price I would go with it , I wish I could fine it here.

I once ordered from this canadian site as well http://dr.ca/ The ttal price for molds and shipping , ended up to be a cheaper price per mold anyay ( 22 $ per mold compare the average 24 25 $ ).Not much selection though. I think I am going to be order from Chocolat-chocolat soon though.

Michigan differentiates between different kinds of establishments. I am a retail food establishment (which lets me sell both wholesale and retail), but not a retail food *service* establishment. I'm guessing that the food handling license you describe probably refers to service establishments. Call whoever the licensing agency is in CO, they should be able to help you figure out what you need to do. Also, there's probably some sort of local small business agency that can answer questions. To the best of my knowledge, I have now met all my state and county requirements. ← Thank you much Tammy, I will definatelly call the department and ask for this specific case .

COngratulations Tammy!!! Its nice to know wastn that bad at all , but I know you were ready for it, did your homeworks One question I still have is , did you had to file tha food handling business license for that as well, I mean I know the inspector gives you the livcense after the inspection , but on the package I downloaded from the web ( for COlorado ) has a lot of stuff that doesnt apply to my case , its more for someone that is moving to a kitchen full time and owns a restaurant type .DId you still have to file those as well? Thank you and Good luck with your first day as business owner

Ehh , Amarone is the one that a friend of mine suggested to be paired with dark chocolate ( she is studying degustation ? at school , to be a somelier ).

I never seen other type of heavy cream around here ( colorado ) but I use a local cream and its the thickest I have ever seen around , plus hormons free and has 40% fat .I like it a lot expecially because is local and I really think ios the best around here.

Thank you Kerry so much

Beautifull works from everyone !! I adore the little frogs in two sizes, Where did you ordered from?I know Chocolat-chocolat has them but I dont think in two sizes. Some apricot jelly ( gelatine di albiccoca) today and I had my hand on some peanut butter crunch , a friend of mine brought me some from a store near her , while she doestn like their chocolates much , she likes their peanut butter crunch.I just serch online for the recipe as is not in my knowledge and I think is a tipical american confection. Will see how it turns, the recipe calls for 1 cup of sugar 1 cup of corn syrup 1 cup of peanut butter and 6 cups of rice crispies.I used some nutty ceareal I bought at whole foods awhile a go, instead. Good work everyone

I use local Honey , but for selling purpose I use Local ( lots of local productions here in COlorado ) that is been pasturized ( umm not sure is the right word ) anyway is the one you can buy in a store , usually at health stores , but the fact that we have many producers around here makes it easy to find it.I have one lady that produce honey as well an sells it , but I use it only for us .

Wonderfull , I use local honey as well in my confections. You could try adding cocoa butter to your formula to improve firminess.

I didnt make much yet but one thing I did today was trying PH chocolate puff pastry ( I am used to make regular puff pastry ).It turned very very well , I am happy with the flakiness and its very easy to handle, the flavor is very strong with cocoa , definately a keeper ( I did few cream cheese raspberry /jalapeno jam fans ).

The price is actually good , is the shipping costs that are challenging

They might be custome made ( the molds I mean ) I think I recall one of the italian vendors having praline bar molds , I need to chek it out .