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About Chocolot

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    Ogden, Ut

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  1. Pistachio Paste

    I just talked to Dana at Fiddyment Farms. She said the only difference is in the amount of refinement. The butter is grainier and thicker than the paste, which is smooth. Flavor is the same, texture is not.
  2. This is Cherry-Pistachio. Flavor isn't exactly what I want, yet, but needed something in white chocolate.
  3. I want both the class and Tomric:)
  4. @Jim D. Yes, I make a Maillard caramel for my cut caramels and a burnt sugar caramel for piping. I too am chicken when it comes to using my guitar to cut:). I use a large diameter roller knife. I really think the texture of the caramel is important to cut with guitar. Also, the exact final cook temp. I guess with practice, changing wires isn't so much of a problem?:). Great that some have figured how to do it without a lot of wire changing.
  5. Troubleshooting Caramels

    On the caramel issue more generally, do you also find that a few degrees makes all the difference in the world? Do you have trouble achieving consistency from batch to batch? I make Maillard caramels and take them to 232F at 5000 ft. French caramels I take to 244F plus. If my ingredients are consistent, so are my caramels.
  6. Troubleshooting Caramels

    That is a French caramel. You cook those to a higher temp than a Maillard. Cook 2F less than at sea level. In caramels, that is a big difference.
  7. Troubleshooting Caramels

    Jim, are you making a french caramel like Jean Maries, or a Maillard caramel? What is your altitude?
  8. Costco membership

    No idea:)
  9. Costco membership

    Another option for you is to use Costco gift cards. You don't have to be a member to use them. If you have friends or family that are members, have them buy gift cards for you. Also, my membership allows me two others to join for free.
  10. Honey in Ganache

    I used to use honey all the time before finding invert. Only objection was too much "honey" flavor and cost.
  11. You can use a propane torch to clean off cocoa butter and chocolate from marble or granite.
  12. Coloured Cocoa Butter

    I like Glarus Gourmet. You get an ounce more for the same price as Chef Rubber. I am a proud owner of an EZ temper and I can tell you it is a game changer. Don't know what I did before I got one.
  13. Didn't say. JMA had his in the spray room and it was HOT!! Thought that was strange.
  14. Atelier Melissa Coppel. Beautiful facility. In the group photo, the arms in the back belong to our own Kerry Beal.
  15. A visit to Jinju Chocolates, then a class with Jin at her kitchen. She is meticulous in her work. #jinju