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  1. Yeah, it just depends on what the final use is for. Since they are going into baked goods, they don't need to be perfect. You could get them very smooth with a panning unit, but be sure you know what your getting yourself into haha. I've been down this road, unless you happen to be extremely handy with tools, it's probably best to purchase an attachment that is made for a stand mixer. Search for panning here on the forum, there's alot there.
  2. That's true, sugar is hygroscopic, but the sugar on the nuts would be crystallized. Crystallized sugar won't absorb moisture the same way non-crystallized sugar would. Fudge (crystallized) left in the open air will dry out, while hard candy (non-crystallized) will become a sticky mess. Personally, I think it would be fine to leave them out, but that's part of what works well in your environment. It's probably not as big of a deal, but generally I wouldn't use a non stick pan for anything sugar related. Like it's doable in both, just like the video you linked to above, but I'd s
  3. When you make these your not having to bring the sugar up to 300f, you can get the sugar to crystalize at a much lower temp. In the video he boils the second and third portions of sugar to 255f. In Chocolates and Confections, Grewelings formula for dragees is only cooked to 230, so extreme heat isnt really needed, its the constant agitation that will crystallize the sugar. There still is a small portion of water in there, even though the sugar is crystallized, and he dries them in an oven, but personally I kind of feel like a better result is gained from air drying over a few days.
  4. Hey, I just wanted to ask a question here instead of making a new topic, since its close enough. Generally I keep a bag of Callebaut 811 for my wife to much on. She'll have a handful of the chips every now and then to satisfy her sweet tooth. Recently she went to Restaurant Depot for some stuff, she mean to pick up a bag of 811 for her personal stash, but they were out. Instead she picked up Callebaut Fountain Chocolate. What piqued my interest is when I googled "CHD-N811FOUNUS-U76" which was found on the back of the bag, and I saw this fluidity chart from Callebaut. I
  5. Like @pastrygirl, I think 75 is about where I stop. When I was new to chocolate and having fun, I would do chocolate during the hot summer days in my little hot apartment, but after a few years I realized it just wasn't worth it. Sometimes I would temp the slab with the IR thermometer and it would be 85f...and I would still try to temper chocolate...I don't know what I was thinking.
  6. Thats a cool picture. Whats your setup like for photos?
  7. Thank you very much! 🙂
  8. Here some bread from the previous months. When I got back into sourdough, I thought I'd be more into sprouted grains, but I'm having fun with inclusions in the basic tartine loaf. 1. Salt Cured Olive 2. Fig and Anise 3. Focaccia 4. Caramelized Shallot and Rosemary 5. Jalapeno and Smoked Cheddar 6. Raisin and Walnut 7. Marble Rye 8. Sesame 9. Chocolate (of course) 10 and 11. Baguette I've definitely learned a few thing along the way. For example, the walnut raisin loaf was very dense, it didn't occur to me later that the raisins wou
  9. I've made them for sure, and I do know what you mean about adding the chocolate in the beginning of cooking, seems weird since the mixture will be boiling. Really, it'll be fine, it comes out nicely. You end up with a nice dark looking caramel. Theres very little in Grewelings book that I'd have a different opinion about, the chocolate caramels come out fine.
  10. I've made Grewelings condensed milk version of caramels a lot, you shouldn't have any concerns about shelf life, I know I've had those caramels for at least 6 weeks. In general, if wherever they are stored is warmer, they will crystalize faster, but realistically its been very very few times that I've had caramels crystalize on me. One time in particular comes to mind when I made a snickers type bar. The nougat was intentionally crystallized, it had confectioners sugar added to it so after a few days it would not be so chewy. I did notice that the caramel that was on top of the nougat started
  11. Reading this thread made me realize that I hate cutting caramels by hand, I'll probably join the rest of you with the silicone molds. The ones mentioned by @Tina C. Sweet and Cute may be on the larger side for me personally. I've always like the Silikomart Micro molds, that have nice shapes that are small enough for gummies and such. I'll likely pick up the Micro Rectangle mold, its not a bad mold, $13 for 56 cavities. Silikomart Micro Rectangle
  12. Oh ok that makes more sense. I'm sorry for not asking specifically before, but I think the comparison to Haribo just made me assume you were making gelatin gummies. In that case I wouldnt do anything with wax, I would coat the exterior with sugar. I also understand now when you asked about the sugar melting on the exterior. Agar sets up very easily, its fool proof, but its also easy to have too much liquid in there and not realize it until its too late, since the whole mixture is quite fluid. If you want a vegan product, look also into pectin jellies or pate de fruit. Just a side note, you men
  13. I used to remove the gummies the next day and put on a rack to dry, but just sort of got into a habit of leaving them in the molds, it's just something I started to do. I think either way you'll be fine, but that extra drying time really benefits the gummies. I don't out anything in the mold, no oil or starch, I just deposit the gummy right in. Do you mind if I ask how many batches you've made so far?
  14. I'd say for the quantity that your doing, just stick with the oil, but I don't want to discourage you from trying the waxing process. When the gummies get coated in granulated sugar, they wont melt. Have you had that experience? I think starch molding is great for very large quantities, I used to do it myself, but just got tired of the mess. I use silicone molds now, they take a little more time having to unmold each piece, but they give a clean shape and just more convenient then a starch tray. I have found that after depositing the gummies, I'll leave them in the mold on covered
  15. What would your batch size be? Is this just for personal consumption, or something much larger? Also, are you molding in starch, or silicone molds? I do around 2.5kg batches. Just my opinion, I wouldn't mess with wax on gummies, I think It'll end up being more problematic then its worth if this is just something your messing around with yourself. However if your producing much larger batches for packaging, the wax coating will benefit the product. In Chocolates and Confections, Greweling lists vegetable oil for coating. The oils @Kerry Beal mentioned are ideal, they leave no flavor, and keep i
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