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  1. Hi all...I need help. I know that Lori of Wildflowers teaches classes in New York. Who else, besides Nicholas Lodge or Scott, teaches flowers? I ran across someone online, bookmarked that page, and that computer crashed with no way of getting the info back. She is a dark haired lady who teaches. Not elderly, and a professional. Not a hobbyist. She could be in the area around New York, too. Anyone have any clues or names for me to look up? Thanks, Annette
  2. Sebastian, good to see you on this board. Hey, Marmalade....go to www.thechocolatelife.com or www.chocolatealchemy.com. Both have forums and are dedicated to just what you are asking about. As a matter-of-fact, some of the people here at www.egullet.org, also, are members there. What is your interest in making chocolate? Do you want to manufacture your own, too? I do, and love it!!!
  3. For those of you who have gone into business with your chocolates or confections, how did you develop your packaging? What did you take into consideration as you thought about your image? How did you arrive at the choice of your logo and packaging design? Is it something that you developed yourself? Will you be changing your packaging for the different holidays or special occasions held throughout the year? Thanks! Annette http://www.chocolatesandthings.blogspot.com/
  4. Hi Truffle Guy! I, too, have to say "Congratulations!!!" What you have done is not common at all!!! But, I do expect it from you. I don't know why, but, you just seem to be that person that will do large things. I have followed your posts, as I see a real person that is learning and evolving and is so honest and down-to-earth. I really want you to be successful, and I know that the others here do too! Annette http://www.chocolatesandthings.blogspot.com/
  5. Believe me, I am the cleanest person in there ever! I make sure to lick everything!
  6. French Nougat Place the whites of six eggs in a pan and beat until stiff and frothy. Now, place in another kettle, two pounds granulated white sugar, one and a half pounds corn syrup and one pint of water. Place on stove and dissolve well by stirring. Boil to about 252 degrees and pour half of the syrup over the egg whites, while someone stirs them vigorously. Boil the other half of the syrup up to 260 degrees and pour over the eggs as you did the first, then place kettle on box and beat or cream vigorously, add almonds and flavor with vanilla. Pour batch out in wafer lined trays and allow to set overnight. You can also work in two ounces of candied cherries, quart pound of walnuts, candied or glaced pineapple. The following is from Ragsdale's Candy Manufacturing out of East Orange, New Jersey. Mr. Ragsdale taught tons of people in the early 1900's the trade of candymaking. My distant relatives are among them. I don't think that the caramel recipes will be much help. They have a few things that will have to be substituted, since we don't use the same things now. Here are several "caramels" recipes. French Caramels Place two pounds white sugar, two pounds corn syrup, one and one half pints of fresh light cream and one pint condensed milk in a clean kettle. Place on stove and stir constantly to prevent scorching. Cook up to the "stiff ball" degree and your thermometer should register about the 246 degrees. Remove kettle from fire and add two ounces of finely shaved paraffine substitute. Flavor with two teaspoonfuls of vanilla. Stir well and then pour the hot candy out on a cold greased slab between steel bars. When entirely cold, cut up in desired sizes. Superfine Caramels Place two pounds sugar, one and three-quarters pound corn syrup, one-half pint fresh dairy cream, one-half pint evaporated mild and one ounce confectioners hard nut butter (Naco #90) in a clean kettle. Stir constantly and boil to 236 degrees, then add four ounces best butter and cook to 244 degrees or the "stiff ball" stage. Remove from fire, flavor with one tablespoonful vanilla and pour on cold greased slab between steel bars. When cool, cut in usual way, wrap in waxed paper. ----------- Great care should be exercised in boiling syrup for caramels as you do not want them to be too hard. When properly made, caramels will be soft and have a nice "chew". When they are very hard and brittle, it is an indication that the syrup has been boiled too long. The batch should be stirred constantly to prevent scorching. Always use the best sweet cream. You can start the boiling on a good brisk fire, but you should slow it down as the batch gets done. Chocolate Caramels may be made by adding six to eight ounces of grated bitter chocolate after the batch is off the fire. Nut Caramels are made by adding chopped walnuts, almonds or pecans. Add nuts by stirring in after removing kettle from fire. Flavor with vanilla to taste.
  7. Hi Badiane I tried emailing you. I will look tonight and get the nougat recipes, and the French Nougat recipes and post them here for you. I can also post the caramel. I have the original formulas from my family's business and will gladly share them with you. None of us are going to pursue the confections business the way our grandparents and uncles and aunts did. We have just moved to Arizona, and I got distracted with "stuff". I will get on this tonight! Annette www.chocolatesandthings.blogspot.com
  8. This is very interesting. I need to know. Next to chocolate, I adore sourdough bread. Very high on my list. My mother had her own restaurant and could bake anything. But, she was very reluctant to even "go there" with sourdough. She totally believed that a new location would mean a different taste and loss of the taste that she adored in San Francisco. I hate to admit it, but for all that she dared to do with her life, she always dissuaded us from even trying to make sourdough bread! That is a real shame. However, perhaps this, too, will be something I won't wait for the new year to get started on. Any input from those of you that are bread makers would be greatly appreciated!
  9. This Christmas, I am daring to hand out to my relatives, who were chocolatiers and confectioners during the depression, a copy of the formulas rebound and the most loved recipes from the collection made perfectly according to the original instructions. Sigh, the older ones in the family have their noses in the air. Nothing can compete to theirs, after all, they used "fresh" creams right from the Deaett Dairy. Well, I think that they have a surprise coming. And, I love the fudge with peach brandy added to it, the fruits in it, and the heavy whipping cream that goes into it. I think I am still wearing several pounds of this fudge on my butt from last year...it's just too good to leave alone. Shame on me. Relishes are also going to be added. Special butters. And, sis can make the bread! I am also going to be teaching the "family" recipes to my son and his friends, and hope that I can get some more folks to join them, as this has become a fun tradition within our family.
  10. This is perhaps one of the most enjoyable reasons why I work with chocolate. I learned how to make molds quite awhile ago. Knowing how and liking the process, has allowed me to make different mold from others, and that has kept my items unique to me. I recently bought a Valentine mold that Barton's used. You can see it on my blog, www.chocolatesandthings.blogspot.com. If you scroll down, you can see the items that will be duplicated and put into the vacu-former for production at Valentine's. There are original sculptures that Steven Geising made for me that are not up yet. I have cast them in chocolate, and no one wanted to eat them. They can be too nice, and that thwarts your idea of a great looking chocolate that you want someone to enjoy eating! Because of the Hydroshrink and the Hydrospan products on the market, I am taking puffy heart charms and casting them, enlarging them many, many times, and using them for the Valentine's crunch as well. I think my favorite molds will always be my own, cause I can also make them the size I need for the chocolate I have planned. I hate them being too small. I hope to post the process of developing molds for chocolate making in the next few months.
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