aguynamedrobert

yeah I'm gonna be a walking zombie too...I gotta be there earlier then the chocolate seminar and I'm coming from east bay...I'll be waking up around 5...I'll bring the pillows haha See ya there, Robert Chocolate Forum

They are located in Germany and have just made their way to North American in Novemeber and they said they introduced their product at the Chocolate Show in New York. I have been trying to ask some people in Europe what they think and I have been getting some good and some bad...let me know if you hear anything and I will let you know what i think of it when I get the samples... Have a good one, Robert Chocolate Forum

Hello Everyone, I was just informed that the Chocolate Company "Coppeneur" has started to sell in North America. I have samples being sent to me but was wondering if anyone has tried their chocolate yet? Any opinions? Have a good one everybody, Robert Chocolate Forum

We could test the theory without the machinery in a more primative way...If we make two batches of truffles and make each one EXACTLY the same way except for the tempering of the chocolate then we could make those two sets and cut open a truffle every two days and check for differences, mold, dryness, taste(untill mold kicks in). It would be a basic way of doing it but it would be able to test the two side by side...If I have the time this week I will try to head into the kitchen and try this one. Very interesting subject so far... Robert Chocolate Forum

I think that would be great to have a team study this...I just searched the internet for research on the subject and nothing, I mean nothing, came up. Hopefully we will see something soon, in the form of research, come out on the subject... Robert Chocolate Forum

Now does the AW level represent water in general or free water? Basically does that amount show the bound water or not? Because the would make a difference in microbial growth. If the aw only messures water as a whole and doesn't distinguish between free or bound then the tempered chocolate might have an effect that can not be seen by the aw meter... I throw this out there with no answer and minimal knowledge. Just an idea...It all depends on how the aw meter works...I'm guessing Sebastian could answer that question... Robert Chocolate Forum

Heavy cream by law has to be at least 36% butterfat....any good heavy cream will have 40% which is standard for GOOD heavy cream. There are things like double cream in Europe that have 48% but we do not have that available here in the USA... The only cream with higher than 40% butterfat is something called "manufacturers cream"....it doesn't have a specific amount (legally) that it has to be but is usually in the low 40%'s...40-45%. Have a good one, Robert Chocolate Forum p.s. - Light cream is 30-35% Butterfat

Some give the reason of giving the chocolate a longer shelf life. This comes because the beta crystals in the tempered chocolate are going to lock tighter than the other crystals that can be present in untempered chocolate. This leads to less water migration and less ways for bacteria to grow....I have heard this one from a chocolatier but haven't seen exact research yet...but it makes sense.... Robert Chocolate Forum

82% is pretty much the standard for butter in the USA...If you want something with a little higher butterfat then you can melt it down and skim off the milk solids or you can buy European butter which has a higher fat content to it if I remember right.... Robert Chocolate Forum

I have to agree...that is a beautiful cake...well done... Robert Chocolate Forum

That's great you are doing your own starter...I haven't done that since school. The one thing interesting about that is that with sour dough your bread will taste different in different spots that you make it due to the bacteria and yeast that is in the area...how long have you been making your own starter for? Robert Chocolate Forum

Man Valentines day is alread approaching? I gotta get on the ball...maybe I should get a girl first lol....either way I hope to make some Raspberry Truffles to give to the Girls that are in my life...always make them feel special... Raspberry Truffles Robert Chocolate Forum

Hey Kerry, Actually I think it is made in all one process just like a normal buttercream. Are you familiar with buttercreams? not many are but I had the chance to make about 6 110 pound batches everyday for a few months when working for a different company. (For anyone who doesn't know)Buttercream is all made together like a fudge but with more butter and cream. You cook it like a fudge to the fudge temp or a little lower temp(just a little lower). You then work in to produce small crystals(like a fudge)... Kerry on this one it wouldn't be Penuche because they want a soft center and small crystals...but similar because of the brown sugar...(at least the way I know Penuche, yours could be different). Fudge, buttercreams, fondant, and penuche are all in the same "species" of candy. They all just have small differences but they are the same in the main procedures. Robert Chocolate Forum

Hey K8memphis, Man those look good...I checked the other forum with the pics and I think my mouth started to water lol.... Robert Chocolate Forum

Yeah funny thing, right after I saw your first message a got a box of see's candy from someone so I tried the Bordeaux again...very good but yes very sweet...but I always have friends asking me to make it for them...I bet the recipe would be fairly simple... I think it is more of a buttercream then a fudge even...more cream and butter...you can taste it more in the flavor... How did yours turn out? Did you let anyone try it that has tried the Bordeaux? Robert Chocolate Forum

Where were those ingredients listed? Just a quick tidbit of info....See's gets all their chocolate from Guittard...their headquarters are about a football field apart in south San Francisco... Either way I will try to make something like that soon if possible.... Robert Chocolate Forum

woops...I probably should have checked that first huh? Do we know for sure that those are the ingredients? the only reason I ask is because it talks about milk chocolate coatings "Milk chocolate coating (sugar, milk, cocoa butter, chocolate, soy lecithin, vanillin)" and it doesn't mention vegetable fats...only cocoa butter..that would make me think that someone made up the recipe since they missed that part.... Just checking... Robert Chocolate Forum

Alright now that Christmas and New Years have past.... What was everyone's favorite Confection, Goodie, Chocolate, or any Sweet Item that they tasted? My aunt made some incredible Russian Tea Cookies!! Robert Chocolate Forum

Hey Kerry, I have come to the same conclusion as you on this one. I had been asked the same question...one thing that might be in there as well is "Maple"...I worked for a Competitor or See's and we copied that one and it had maple in it... If I get a chance I'll try to make up a batch... Robert Chocolate Forum

When and where is the championship being held? and when are they holding the competition for the united states? Robert Chocolate Fourm

Hey Alan, I love your posts on here. I think it is great that people are finally seeing the chocolate is Doable! It doesn't just appear and can't be made...It is great to just eat and enjoy or to even make it yourself...great posts everyone...keep up all the chocolate making efforts! Robert Chocolate Forum

I didn't even know that Andrew Shotts had a book out either. I know most of the books as well...is he on the new side? Either way I think both books look good and I think I will add them to my collection when I get a chance... Let us know if someone gets it! Robert Chocolate Forum

Well I got some fudge done for the holidays...peanut butter and chocolate...here is the recipe and pics... -------------------------------------------------------------------------------- Well I have started my fudge for Christmas Eve...Here is the recipe along with pics... 6 oz. Glucose(corn syrup) 27 oz. Sugar Pinch Salt 3 oz. Butter 9 oz. Evaporated Milk ---------- 4 oz. Unsweetened chocolate (100% caca) 2 oz. 58% Cacao chocolate 1 tsp Vanilla OR 6 oz. peanut butter 1 tsp Vanilla 1)Put in a pot the Glucose, Sugar, Salt and Evaporated Milk. Bring to just before a boil and wash down the sides of the pot with a brush and water to get all the crystals off the sides.... 2)Add the Butter 3)Once mixture reaches a boil Wash down the sides of the pot again... 4)Never stop stiring...cook to 238-240 Degrees F 5)Pull off heat and add the chocolate/peanutbutter and vanilla to it... 7)Stir Gentley till the shine goes away and you see a small grain form..then pour into candy frames(mold) 8)Let cool and cut into pieces... Merry Christmas, Robert Chocolate Forum p.s. - Does anyone know how to put pictures on here?!?!

I am a fan of Nielsen Massey Vanilla's...they make vanilla from a few origins and they have their own technique of cold extraction....very neat and they are highly regarded.... Anybody else use them? Robert Chocolate Forum

The caramels will last in the just normal room temp for a while....they have a lot of sugar in them and not so much water so they are safe to be out for a while...how long do you hope to store them for? Robert Chocolate Forum