mrose

Spoke with Chocolat - Chocolat, they don't expect book to be in till Feb 8.

I have never had problems with refrigerating ganche overnight. I have also read that it is better to let the ganche sit for 24 hours to help improve shelf life. I believe this is a personal preference just like the discussion from his book about using tempered chocolate for making ganache.

Mark, How many did you sell over the holiday? ← This year I only sold 8, in previous years I have sold 15 - 20. Have a few with an eggnog ganache which I probably give away since that is a very seasonal taste. Some of those were the 12" long bars. The most popular flavor has always been a turtle bar, layer of chocolate ganache, layer of pecans, layer of home made caramel sauce, and another layer of chocolate ganache.

This is a picture of different truffle logs made during holiday season. I like these because you can layer flavors. They are a turtle log, an passion fruit/absinthe(green faeire), rum/eggnog, passion fruit/eggnog and a kahlua/cream.

Chris They definately can be reused. If they are not too messy, you can just shake them to remove any excess chocolates. If not, I have rinsed them under hot water & patted them dry. You can also cut them into small peices & use them as you would use pieces of transfer sheets on hand dipped chocolates.

This might help. There was a recipe from the 2005 World Chocolate Master competion for a sechuan pepper caramel. It had a very interesting taste. 150 g sugar 150 g cream 50 g passion fruit puree 30 g butter 75 g glucose 3 g ground sechuan pepper 50 g chocolate (I didn't use the chocolate) make a any caramel, let cool down & add chocolate Greweling does not give a cook to temp, I have found when making a caramel for filling molds 230F is a good temp.

In Michigan you need to work out of a commerical kitchen, unless you want to take the chance. You also need a food handler's license from the State. You also need correct lableing listing product, weight, ingrediants and a contact address. Internet sales might sound good but the main drawback is the shipping cost during the warm months. It will cost more than the chocolates. Read the thread that Tammy started, she talks about issues that she encountered. She lives in Ann Arbor

You have to work the best deal you can get. The stocking & payment time schedule is reasonable. Selling on consignment, you are taking all the risky. If it doesn't sell in the lifespan of the chocolates, you are shouldering all financial responsibility. For me, 45% seems a bit steep since she is actually only renting you shelf space. Also, she is probably making more profit on the chocolates than you are. That's why I rarely do this anymore, at anymore than ~33%. The other consideration; if you are an unknown chocolatier, is not making much profit worth the exposure you get. Another avenue to get your name out is looking into a BNI group in your area. It is a significant outlay upfront but you have sort of extended salesforce. I have done this & I can sell enough to BNI members & referrals to cover the yearly cost. Also look into talking to some of the groups in your area such as the Red Hat ladies, or American Business Women. They are usually want people to come speak at their meeting. I have done this several and it is an enjoyable experince. I have talked about the history of chocolate, discussed how I got into the business or how I develop flavors. You will should give out samples (everyone loves chocolate & it will help with sales). I always state upfront that one of the conditions is that I am allowed to bring chocolates to sell. It is not a big money maker (you will make at least enough to cover the cost of samples) but a fun time. The women who I have talked to have had a goodtime & so have I. You usually will be offered to eat with them. I was called to see if I would talk to ones of these groups again this year. They were excited that I would come again. Also when you go these types of groups be aware of their economics (?). A good part of these women live on a limited income so bring the smaller lower priced boxes. I have sold a significant amount at these meeting at barely over cost.

I wasn't clear. The double hearts were molded in milk chocolate, try using dark chocolate to mold them

Very nice selection. You can use a bittersweet dark chocolate with the caramel filling. It will help cut down the overall sweetness.

You could keep it in the frig, it would last quite a while. I have done this with a garlic/chili oil (almost 1 qt) & it was fine till used up.

The recipe requires so little, that 1/4c of infused oil would last for 16 batches. Unless you are selling alot to them thatt should last for a while.

Chris I have made both of them, spacing out on recipes & source. Wasn't impressed with Habanero from Greweling. Might have to let cream steep for a longer time. The South of the Border, I have made with both hot chili oil & habanero oil that I made. I believe that color of the oil will change with the source of the infused ingrediant. The habanero oil i made is just a bit darker than the olive oil used (been sitting for a couple of months now). The hardest part of making the truffle is chopping the pinneapple small enough. Not sure if bite at end comes from habanero oil or the chili powder used to decorate (would change with different types of chili powder available. I like the taste very much & would consider using them in truffles that I sell. Had a problem getting a sharp focus.

I have made these using a hot chili oil. I also have infusec olive oil with cut up habaneros. They both worked fine. Might have to add a couple extra drops to get a good bite. BTW wasn't the recipe from Greweling.

Chocolat - Chocolat also carries these molds.

The more I think about it, I'm not sure if I used this recipe. I probably used another one from that book which I like & does stick to your teeth. I might have used that one & just added 3 oz of chocolate. If you want that one PM me, I probably shouldn't post a recipe from a book.

Thanks, but I don't have the book, nor do I have easy access to it, so I'm limited to what I can find online. Any comments about the recipes I linked to? Are they at all similar to the one to which you refer? ← 2 cups whipping cream, divided 1.5 c corn syrup 2c sugar 1/4 tsp salt 3 oz unsweetened chocolate (I think I used 70%) 1/2c butter butter 9" square baking pan In 4q saucepot combine 1c cream, corn syrup, sugar, salt Over medium heat, stir occasionally till until comes to a boil Wash down crystals if present Clip on thermometer Stir occasionally till temp reaches 220F Add chocolate & butter, stir constantly for rest of cooking time Without letting boil to stop, slowly pour in last 1cup cream Cook to 240F Without scrapping pour into prepared pan Allow to stand at room temp overnight

I have made the chocolate caramels from the Candymaking book by Kendrick. They were pretty good. For Lior: I have added 3 ozs of 70% dark chocolate to the recipe I use for caramel filling. I think I added it at the end with the butter. It turns out quite tasty.

Is 'Chocolat - l'envers du decor offered in English?

if you only have one mold, i don't think the figures will be able to be stuck together unless they have the reverse included in the mold. if the shape is a sphere or egg, it works because the shape is the same. with the squirrels, you'll need a 'negative' to stick to itself...make sense? otherwise, i think these weren't made to be 3D and just meant to be backed flat. ← Lior Can you post a picture of the mold? Do all the squirrels point in the same direction? Mark

Why not use rubber bands?

Sure, the idea kind of makes me chuckle.

Caramel for molding 400 gm sugar 100 gm corn syrup 500 gm cream 125 gm butter 1.5 tsp vanillia warm cream caramelize sugar & corn syrup till you get the color you desire add cream , will bubble up cook to 230F remove from heat add butter & vanillia

The trick with using a stick blender is always keep the head immersed in the chocolate, put it in underneath before you start. That way you don't force any air into the ganache.

Ah, yes, mediants - just goes to show there's been too much work and too little chocolate And thank you for the kind words! The dulce de leche coffee truffles are very, very good!! Creamy, caramelly with a very distinct coffee flavour - I can highly recommend them. ← Mette Did you make these in a molded chocolate or did you have truffle shells?