mrose

It's not too many if your pockets can handle it at one time. I wish I could do that.

Could you post the recipe?

There are several recipes in the Greweling book.

As I understand this, framboise eau de vie is a natural flavored alcohol. While say Chambord has some artificial flavoring in it. Thanks for nthe help in understanding. I agree about using artificial flavors. Is there an easy way to tell from labels on liquors what you are getting besides eau de vie. I guess I just have to spen time reading labels. I bought some Mathilde Framboise & it states natural on label.

i totally dont buy that theory !!!!!!!!!!!!!!!!! concerning the pear, why dont you use eau de vie williams... we make liquid filled truffles now, and they are just great. its a recipe from chef morato, you put the oversaturated liquer/syrup right into the truffle shells, let encrust for 24h and close them (we enrobe them afterwards) they taste great!!! we make framboise, pear, jack daniels, and rose liquer... hicks ;-P t. ← What is the difference in eau de vie verus the normal liquor besides the color. I know eau de vie is clear but is there a differnce in taste? or just ethetics?

When I try to open link all I get is the rapidshare home page. "Free users have to enter some letters before the downloads start in order to have the permission to use the infrastructure of RapidShare for free" do I need these? File is in red. From link checker: Here you can add a list of RapidShare-URLs of your choice and we will check if all files exist on our servers. If the file does not exist, the link will be shown in red. If the file exists but the server is down, the file will be shown in yellow. Does he use the standard gamut of sugars: corn syrup, inverted sugar, sobitol? Thanks

Chris Consider that most people don't have cocoa butter and it always isn't easy to find. They are more likely have a selection of chocolates. Everyone isn't in it as committed as you have become.

It was in powder form.

Chris, the apple compote is basically just unsweetened applesauce boiled down to act as a source of pectin. You could substitute one of Shott's recipes with the G pectin if you don't have any apple pectin. ← Thanks, Kerry. The recipe calls for both the compote and pectin, so now I'm really confused... I think I will just pick up some pectin, but how much do I reduce the applesauce to result in "compote"? ← Just make the sauce nice and thick, probably so if you run a spoon through it the sauce doesn't flow back into the groove (if that makes sense). Indeed you use both the compote and the apple pectin for his recipes. It's not that easy to get apple pectin, but I think l'epicerie carries it. ← I found apple pectin in a market similar to Whole Foods in with the vitamins.

Which thread is this recipe in?

I have a recipe that calls for custard powder, does anyone know of a substitute? Also How much powder would I need for a 1/2 sheet of gelatin?

The almond butter is used instead of peanut butter. I put the nibs in the caramel & made a bar out of these two.

I have always made the nougat from the Kendrick Candymaking book for snickers & a almond nougat over caramel w/cocoa nibs. It works well. 1 egg white 1c corn syrup 1/2 c water 1.5 c sugar 3/4 c peanut butter 1/2 tsp vanilla Beat egg white to till stiff Combine water, corn syrup, & sugar. High heat until comes to a boil while stirring. Wash down sides if needed. Cook to 246f(120c) With mixer on high slowly pour syrup over egg white. Beat 2 mins until well mixed but still thin. Add peanut butter & vanilla and stir in with wooden spoon until well blended. Spread over caramel. chill 3 hours or until firm.

Much to my horror, just after I got there, the cameraman picked up one of my big bunnies with his bare hands and moved it. I nearly spit. The show went well though, I felt like a tart with all the makeup on, but the camera was relatively kind. No major screwups, one bunny with it's ears lopped off but that's all. Hopefully it will fill all my classes and sell a few DVD's. Time will tell. ← When you get a copy, why don't you post it somewhere so we can see it.

Andrew Shotts just fills the mold & just outs stuff on the top.

Thanks, John. Is hand-painting with plain chocolate the way to go, or is it possible/desirable to make a standard shell as Anna describes? When you're painting it in, are you just doing a single thin layer of chocolate, or building up a couple of layers? ← I have made both chocolate coffee beans & bars by 1st making a shell as for molded chocolates. Then put in ground coffee & filled the mold. The one thing you have to watch for is that the mold is deep enough so the inclusions are covered in order to get a smooth bottom when finishing.

I am going to be moving to Providence by summer. I would like to start my chocolate business up again after getting settled. One of the issues I will have is that Garrison Chocolates (Andrew Shotts) is based in Providence. Has anyone started a business or have a business where there is someone of this calibur in the area? If so, what were yor experiences? Any pitfalls or any advice?

You don't have to worry about tempering if you add the oil based coloring to the white chocolate after it is tempered. I have done this many times & it works fine. Powdered colors are usually available at ckae decorating stores.

I make a chocolate with a caramel center, soft but not runny. I put it in the frig just long enough for the caramel to firm up so the molds can be capped.

When I have made chocolate clay. I used a bit more corn syrup approx 3/4 - 1 cup (can't find recipe at the moment) for 24 oz; ratio changes when made with white chocolate. I then wrapped it and let it sit overnight on the counter to cure (?). I'm not surprized that it is hard to work straight out of frig, thickens corn syrup right up. You also have to keep the piece not working with covered to prevent drying. This is what I had to do when taking pieces off inorder to make roses. Dries out fairly fast when done.

Tammy When I sell truffles in bulk, I just put hem in candy cups & deliver them in those aluminum cake trays with covers. I also will use some better containers if I know this will be an ongoing customer & they returned with the next delivery

I am a member of the Chamber of Commerce. I joined because you could put a table displaying you"re products before each meeting. I can't attribute any sales from this effort, didn't even sell chocolates 2 days before Valentines Day. But then again I live in Battle Creek. People want prime rib for the cost of a burger on the $ menu. The Think Local First sounds like it could have promise. I would access the cost in terms of how much sales it would have to generate to cover the cost of joining. Another option is to check out BNI, it costs $325 a year plus $100 registration fee first year. It also requires a weekly meeting from 7 - 8:30. You can go to a meeting & see how they work. I belong to BNI, I have sold enough chocolate to cost the yearly fee. I also found that I also have to wholesale at ~65% of the retail price in order to make some $ for my time & efforts. I can offer better pricing if they want truffles delivered in bulk on a tray; with pricing getting better as quantity increases. I also set a treshhold of the number required to sell in this fashion vs. by the box. I learned that putting chocolates out & getting paid for what sells ("on consignment") is not a good idea. You are taking all the risk and if the seller wants to keystone less profit than they are.

The recipes by Greweling are the only one that I have seen that give batch weights & dimensions for slabbed ganache. Most other recipes are like the ones by Wybauw which just say pour into a frame; what size? When you try to makes these it is just a guess. After looking at many of the recipes in Greweling it seems that a batch weight of ~25 - 26 oz will work in a frame that is 12 x 12 x 1/4. Has anyone tried using this or another correlation with ganache recipes?

Try choclat - chocolat, I ve seen them there before.