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Chocolot

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Everything posted by Chocolot

  1. Probably a better term would be stirring. You don't have to stir fast, just consistently. It doesn't take too long. Be sure to use a wooden spoon or one with a thick handle. If you leave the cooled syrup for a few hours, it will start to crystalize on the bottom. Better to cool and stir sooner rather than later.
  2. 1. Not really sure about shelf life, but mostly a quality issue, I think. 2. Water on the surface helps the solution cool faster and if any crystals have started to form, it will dissolve them. You can watch the steam rise as you sprinkle the water. 3. if you are talking about remelting the fondant, the temperature can cause a lot of problems. It gets to a point that adding more liquid causes more problems. You want to melt it to just the right temp and no more. Yes, water works to a point. Not sure on the alcohol. A small amount is probably ok. 4. Yes. You want it to all cool to the same temp, or if it is thick and you put on ice, the bottom will cool faster. Pour as thin as possible to cool faster. 5. The warmer the solution is when you start to beat, the coarser the sugar crystals will be. The cooler, the finer. It takes longer the cooler it is. The crystals forming will give off heat and warm the mass. 6. It somehow was agitated, or didn't cool fast enough. Only solution is to recook it. it will be a darker color as the sugars will start to caramelize. 7. Rather than heat, kneading would be preferable. You might be able to add a bit of alcohol and warm slightly. 8. Using cream or cream and milk in place of water is done all the time. It is a cream fondant. it takes longer to "set-up", but isn't as likely to get grainy. The fat in the fondant helps to keep it pliable. i would cool cream fondant to around 100F, before beating. Remember, the cooler it is the finer the grain. A question for you. Are you beating my hand or in a machine? Machine will beat too fast, generating heat which will make your fondant grainy.
  3. I have the table TFC sells. I like it just fine. It has wheels and I can get it out of the way when not using.
  4. First part: the mixture is too warm to go in shells. The meltways can be piped. You don't even need to close them.
  5. Sote23, I have tempered as much as 40# at a time. The only issue is guessing how much chocolate I have in my machine. I will put silk in small bowl and add chocolate to mix well before adding to large batch. It works well for me.
  6. All my cream ganaches are in that range. You just have to balance your formulas. I don't even test caramels or toffees.
  7. There might be a cheaper way to find the aW. As Jim D stated, I have a Pawkit and love it. (Kerry found it for me for $500:) Our land grant university, Utah State, offers testing in the Food Science department. The charge varies, but it was about $10 per sample when I used them. My guess is that other Land Grant colleges would offer this service, too. There is a Land Grant college in every state. In Utah, I can't sell a chocolate that has an aW of .85 or higher. The rationale is that at that level any microorganism present could potentially kill you. Below that level, they would only make you sick:). I like to keep my ganaches in the .6-.70 levels.
  8. Are your floors level? You can level legs, not casters.
  9. Yes. My local distributor has samples to try.
  10. It is finally cooling off a little bit and I got back into the chocolate kitchen today. Caramel apple caramel Chai Spice Key Lime Next up are Halloween eyeballs:)
  11. Congratulations on a beautiful book. Thanks for the mention, but not sure I what I contributed:)
  12. In Vegas, Lotus of Siam is wonderful.
  13. Hells backbone grill in Boulder Utah is a definite must.
  14. I have never had any go bad and I've had some colors for years.
  15. I am a novice, but I just followed the directions and it worked. 50 minutes did the trick. I think it probably could have had a little less and still been ok. I have only made 2 cheesecakes in the IP, but I like a creamy mouth feel, and I think a little less time works too.
  16. Today I made Peanut Butter Cheesecake, recipe courtesy of http://www.pressurecookingtoday.com/pressure-cooker-peanut-butter-cup-cheesecake/ I am a new Prime Day IP owner:)
  17. Today I made a Peanut Butter Cheesecake, recipe courtesy of http://www.pressurecookingtoday.com/pressure-cooker-peanut-butter-cup-cheesecake/
  18. That would work. You want to have as small amount of liquid as possible when you add it. You need the liquid at first to dissolve the sugars, but at the end, not so much.
  19. Why don't you cook the caramel near the final temp, then add the pineapple. This will reduce the temp with the addition of liquid. It won't take long for it to cook back to final temp and you won't have to worry about cooking out the flavor or scorching.
  20. I have a long ruler like tool that i got at Harbor Freight. My contractor watched me one day and told me it was like working with cement. the more you mess with it, the more bubbles you get. Also, he told me to zig zag across the ganache and that keeps it from dragging along, like cement. I zig and zag about 4 inches and close together.
  21. With a reading that high, you can't legally sell it. (At least in Utah). It would mold very quickly. I guess if you were going to consume within a few days, it wouldn't be a problem.
  22. I'm guessing you want to eat at Hell's Backbone Grill in Boulder, Ut. Fantastic food and great scenery. hell's backbone grill Not really near Moab, but in the middle of nowhere southern Utah. Worth the visit!!
  23. We had a drawing for donated items. Here are some of our happy recipients. Matt got the chicken that we all wanted! A huge thank you to our sponsors: Cocotransfers, Chef Rubber, Design Realization, Chocolat-chocolat, Fuji, Cocoa Barry. Kerry, who did I miss?
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