peter rabbit

Recently received some "sample" Chocovic, Tobago, couverture chocolate chips. I googled the topic and found only information regarding the working temp at 86 degrees. Has anyone worked and tempered this chocolate? What melt, cooling, and re-heating temp did you use and any comments on how it was to work with once in temper? Thanks!

Thanks Kerry...as always, appreciate your advice.

Hi, I am making a chocolate bark and want to add a mocha flavor. I have a ganache recipe that adds coffee powder but I want to add to a bark recipe and not sure when to add the coffee powder in the tempering process and what the portion should be (i.e. amount of coffee powder to pound of chocolate) Any ideas or recipes would be appreciated. Thanks.

Final question for the day.....I am going to make a chocolate bark with apricots. I do have some apricot powder (100% freeze dried apricots) Would this powder be good to dust the apricot bark top? It tasted kind of bitter to me. Thoughts?

Hi again, Have a few bark receipes using sea salt. Would I use grocery store Morton Natural Sea Salt, Chef Rubber sea salt (i.e. Smoked Alderwood Sea Salt) or pick up som Fleur De Sel at the gourmet cooking shop? I like to use quality products in my bark confections but is there a distinct difference in the sea salts used for chocolate confections? I'd like some direction on this decision and difference between the sea salt products. Thanks!

I have a great list of new types of bark I am going to try. During my research, I did see Expresso Beans covered in chocolate. So I'd like to make a bitter sweet chocolate bark using Expresso Beans. Couldn't find a receipe but did see retail stores selling the product: http://www.vermontcountrystore.com So in the product is described as using Arabica whole bean roasted etc. I did find illy whole bean coffee (medium roast for any preparation)described as 100% Arabica roasted coffee beans. Can I use this product "as is" in the bark or do shops do something else with the bean before adding it to a bark recipe? I think people will like this but can't wrap my head around putting a coffee bean used to prepare coffee in a chocolate confection. I know how to brew a coffee bean but can't imagine eating one....even if it has chocolate on on. Help me figure this one out....THANKS!

RobertM....thank you for the early morning laugh! Hop sounds like more fun than walk, etc. I will be watching for the next event and plan to attend. In the meantime, I will look forward to the comments on the outcome of this workshop. Safe travels.

I have the cocoa nibs but have not worked with the coffee beans. How do you do this and what portions of each do you use for say a pound of chocolate? Do you use a bittersweet or semisweet chocolate? The raspberry sounds good too...where do you purchase freeze dried fruit that's recommended.

Kerry, I will be sure to try to attend the next event. How often is an event like this organized?

Thanks again...I am on my way to research!

Okay, this makes sense to me. Does anyone have a "stiff" caramel receipe I can make that might hold up to the task? Otherwise, I can do the traditional form. Thanks for all the input!!

Hey - thanks for the feedback!! I can work on these options as well as build some new ideas too. Appreciate all responses -

This trip sounds like it is going to be a great weekend and good followship. I grew up in Western NY and am aware of all the places you refer to in the Western NY area. Unfortunate for me I no longer live there to participate in this event. I wish something like this would be happening in the NC area!! Sounds wonderful!

Thanks! I will check these two out. Appreciate it!!

I have noticed learning opportunites in the locations of: Canada, (USA)Northeast, West Coast, Mid West, and Florida area. But I have not seen anything in the Charlotte NC area focusing on Chocolate. There are a few universities that offer culinary programs but nothing outside of the degree programs for short classes etc. Pre Jel is also in the area but focus is on the "chef" and programs are directed especially towards the professional chef community. Trying to find my niche without spending tons on travel and tuitions. I would like some interaction with people intersted in chocolate confections rather than always depending on the written word. Not sure how to make this happen....

Hey, can someone recommend a confection cookbook that has a focus on chocolate confections....candies? I won't be baking but am interested in the candy side of chocolate. I have Making Artisan Chocolates Andrew Garrison Shotts, which is perfect. But I would like more ideas along this same subject. This book is not overwhelming for the beginner and has some other options besides TRUFFLES. Everything seems centered on truffles and I'd like to know other options for chocolate confections. (Nothing against truffles but it seems like that is all anyone wants to write about.) Suggestions for chocolate confection books not focusing on truffles. Ideas?

Hi again, I am working a farmer's market and chocolate bark sells well for this venue. It's easy to carry and prepackages well for the outside market. I'd like to be more creative with my bark receipes instead of nuts and more nuts. Also, several customers can't eat coconut - which eliminates this as an ingredient for almond coconut bark. Anyone have an especially creative combination for bark receipes? Thanks!

Morning, I tried making a "turtle" bark. I had a bottom layer of roasted peacans, then layered "Peter's" block caramel, and had a final layer of semi sweet tempered chocolate. It had a great taste and I was able to cut the confection into one inch squares. But the following day the squares lost their shape. Although the taste was still great. I don't want to make the traditional "turtle" but wanted to try and make a bark with the same ingredients then cut it into smaller bite size squares. Question: anyone have a bark receipe with this ingredients OR have an idea how to keep the shape of the squares once they are cut? Maybe I had to heavy of a hand with the caramel? Ideas?

Thanks! I am going to check this option out and see how it works. Appreciate your response!

I will be selling my homemade chocolate confections at an outdoor Farmer's Market beginning May 1st and I am making a wood and glass display case for the chocolate that will sit on a table top. Problem: How do I keep it cool without the risk of moisture/water? I thought of putting a false bottom on the display and placing some sort of frozen ice under it. Or set up a small fan to push cool air through the display case and out small holes on the other side. Sounds awful complicated and I would appreciate any thoughts or similar challengers others have experienced with selling chocolate in an outdoor venue. Any positive feedback would be appreciated!! Thanks.