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pringle007

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Everything posted by pringle007

  1. I am looking to incorporate banana into several of my molded chocolates. Do most of you use a banana puree? I tried using a few fresh bananas and some confectionary sugar to make a puree, then mixing that into my ganache. I found the shelf life to be very short though..only about two weeks. Any help or tips?
  2. The laws for making confections out of a home/commercial kitchen vary from state to state. In Ohio, you can produce things like cookies, baked goods and breads, chocolates, and canned goods like jams and jellies out of your home without the need to rent a kitchen. Each state is different though, and I know some states have regulations changes from county to county. Call the health dept. for your county and they will be able to tell you exactly what you can sell from your home, if anything at all. I know in Ohio, its called a Cottage Food License.
  3. Hi all, Long time reader, one of my first times posting! Whenever I use my Badger to spray cocoa butter into the molds, they come out very marbled. Some of the color stays in the mold, and some transfers onto the choclates, so I am left wt chocolates with patche of plain chocolate and then patches of the colors. Not very attractive! I have tried increasng set time before adding the chocolate and increased time before unmolding, and yet nothing seems to be working. Any hints? The CCB I use is Chef Rubber, I have several colors, and I use the pro quality clear molds.
  4. I have used rubber stamps I picked up at Micheals with good success. I use colored cocoa butter and stamp the design onto artist acetate. After it dries, I use it like a transfer sheet. I have found that your chocolate will need to be at the high end of the temp. range in order for the transfers to work well.
  5. What exactly is a "dry" caramel?
  6. I am trying to thicken a jelly/jam I make to use in a molded chocolate. Any ideas on how I can do this?
  7. I have tried, thrice now, to make a strawberry pate de fruit from Andrew Shotts' new book. The recipe: 5 oz. Strawberry puree (I made it according to the directions in his book as well) 4.5 oz (.5 cup) granulated sugar 2 Tbls. g pectin Cook puree and half sugar until boiling. Add rest of sugar and the pectin (pre-mixed). Cook until boiling, then cook an additional 2 minutes. Pour into pan and allow to cool overnight. I followed the recipe to a tee, and the fruit never set. I then tried again and came out with the same results. I tried a third time, this time adding 1 Tbls. Lemon Juice before the final 2 minutes of cooking. That time, I got closer to getting the fruit to set, but not quite. I assume that my problem lies in the pectin. I have no idea what "g" pectin is, but I found it for sale online and it was very pricey. Any help on this issue or on a substitute for "g" pectin?
  8. There is no reason why I want to lower the temp, I just wondered how low it could go. Its just one of the things I have always wanted to know about chocolate, as I have heard that you can let it cool down so far that it nearly hardens, then reheat it and you will still be in temper as long as you don't heat the chocolate to a temp that is higher than 90. That sounded a little fishy to me when I heard it, so I thought I'd come here and ask!
  9. Hello everyone. I am a long time reader, first time poster. When using chocolate, I have always kept my chocolate warm at about 88 degrees. But how low can your temperature fall before your chocolate, say milk chocolate, falls out of temper?
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