Chocolot

Kerry's liquid caramel is wonderful and keeps forever.

Yup ← Kerry, do you really put down the foot before pouring the ganache or am I reading this wrong?

I have a sample of Novacart's square cups. They are cute with stripes, but the smallest size is 1 3/8". That is a bit too large for me. They have an adorable boat shaped cup, but it is either too small or too large, nothing in between. I can't remember the pricing, but it seems like it was 3 or 4 times the cost of traditional cups.

I have used dental floss successfully to cut layers evenly. Just line up the floss and when you are satisfied, cross the ends and pull.

After spending the week in chocolate, I have come to the conclusion that cloth towels are the best way to go for me. I bought a BIG bag of them at Costco, washed and bleached them. I grab them all the time while working in chocolate. I used to go through a lot of paper towels. I can use one cloth towel to clean 20 mold trays. I would go through a lot of paper towels to do the same job. I just toss them in the washer with bleach, and don't worry if the stains come out. It also has to be better for the environment than paper.

Make my pecan brittle. RUTH’S PECAN BRITTLE 4 cups pecan pieces ¼ cup whipping cream ¼ cup light corn syrup ¼ cup water 1 cup sugar ¼ cup butter ½ teaspoon salt ½ teaspoon baking soda ½ teaspoon vanilla Butter a half-sheet pan; set aside. Preheat oven to 200*. Place pecans in a 9 x 13 baking pan. Keep warm in oven while candy is cooking. In a heavy 2-quart saucepan, combine cream, corn syrup, water and sugar. Place over medium-high heat and stir with a wooden spoon until mixture comes to a boil If sugar crystals are present, wash down with a wet pastry brush. Cook to 285* Remove from heat. Stir in butter. Continue cooking to 270* Stir in salt, soda and vanilla. Add warm pecans. Stir to coat nuts. Pour onto prepared baking sheet. Using 2 forks, and working quickly, separate brittle into fairly large pieces. Allow to cool completely. Store in airtight containers.

I think that might be the problem. Some of the shells were so thin they broke. I'll try making them a bit thicker. Thanks.

Yesterday, I unmolded 20 trays. Some of them (the ones I really like) just softly plopped out--it was a joy to behold. Then some of the others needed a lot more help. I had to refrigerate and then beat them until I thought the mold police would arrest me for abuse! Does ayone else have this problem? I think the chocolate is in temper-after all, some of them plopped. All of them looked great once they were out. I clean the molds and polish with cotton balls religiously. I never wash them. It didn't seem to matter the design-some plopped and some didn't. I think I treated all of them equally when shelling and filling. Do you ever get to the point that they ALL plop? Someone please give me hope.

Check out the Martha Stewart video with Heston Blumenthal linked above in a previous post... he did it with the dry ice, but it didn't seem like he carbonated the ice cream - Martha and some other guy (maybe the producer?) both said it was really smooth textured, but no once commented on a fizzy feeling... it didn't seem like he added that much - and he didn't add it all at once either - he started the mixer then added a spoonful, the another spoonful, then another until he thought it looked right... Another thing Blumenthal mentions in the recipe attached to the video is that the base should be chilled in the refrigerator before freezing with the dry ice... maybe that would keep it from getting to fizzy??? I'm going to try to do a test this weekend - will post how it goes... ← People around here are always making home made root beer for large gatherings and putting in the dry ice to cool and fizz it. No one ever thought about it not being food grade. Also, there is a commercial ice cream guy that goes around to parties and makes ice cream on the spot with Liq N. He stirs it up and flavors it in front of the guests. I have had it and it is very smooth. Here is his website.http://www.subzeroicecream.com/

Have you checked into Colorado's cottage Food rule? I'm not sure what they call it, but you have one. You can make candy in your home with a home kitchen. You have to be inspected and have all your permits, but you don't need a commercial kitchen. Utah and Colorado are 2 states that I know have it.

I have a home based business also. I just have them come into the chocolate room and start sampling. I don't refrigerate my chocolates, so that isn't an issue. When they choose, I pack them right then or if they are in a hurry, I write it down and pack them later. I keep my chocolates in individual drawers and just open them up and select. I have a few boxes ready to go, but like to keep everything fresh, so usually pack as needed.

Good idea Kerry!! Where do you buy it in syrup?

I remember a while back someone was talking about rinsing crystallized ginger and letting it dry before using. I am wondering why you can't just add it to the heated cream when making a ganache? Wouldn't the sugar wash off into the cream, leaving a nice flavor?

There is no fat in it, so I don't think it can go rancid.

The more cocoa butter, the thinner it is (less viscous). It is good for molds because it can flow into little places. More cocoa butter usually means more expensive. The "c" of Callebaut is an all-purpose viscocity. I prefer a thinner chocolate--"A" or no letter. I have been using E Guittard and really prefer it to Callebaut. It is all personal taste and budget. R

Not to add more confusion, but in the Callebaut 811, you need to know if it is straight 811, or A,B, or C. Actually, the A might be the basic one. Each letter represents less cocoa butter. The Callebaut 823 and white chocolate have the same letters. I think it is about 1-2% less cocoa butter for each letter. No one said this job is easy, but it sure is fun testing:-) Most of the chocolate companies will send you samples to try out. Just call customer service and ask. Good luck. Ruth

My advice--if you use a fan for air circulation, DON'T stand downwind while working with chocolate

I just brought these 3 beauties home. I have them cleaned up and just waiting for some instructions on how to use them. They are Savage tempering melters. Anyone have any experience with them?

Hi, have you asked the couple about the alcohol? I am a Mormon, and it wouldn't be a problem with anyone I know. Unless they are really out there, it shouldn't be a problem. Heaven forbid, I actually cook with wine It isn't like sneaking in pork at a Jewish wedding.

Another question on melters. I have an 80# Hillliard that I have had for almost 30 years and I love it. I need/want another one. I have a chance to buy a used Savage 50# tempering melter for about half the price of a used Hilliard. Does anyone have any experience with a Savage?

I make that recipe all the time and it will set up when the room is cool enough. I sometimes have to put it in the fridge for about 30 minutes. Even though my room is about 70, it still seems to like it cooler. I have piped it into shells when it is really soft, and it always firms up.

I get mine here: van drunen farms

Can you just buy smaller cherries? I can buy them in small, medium or large sizes. I prefer medium for hand dipping, and haven't tried molding them yet.

I just talked with Art. He is out at the Bonneville Salt Flats sending rockets into space. I think he is a bit of a mad scientist!

Very cute, Kerry. How much chocolate did it take?