[Leftover caramels...]

If you ever have the problem of your caramel getting too stiff, try a little evaporated milk, rather than cream. That way, you won't change the ratios of fat to sweet. To firm it up, did you try cooking it a little more or was it too far gone?

[water ganache]

Does anyone have experience with water ganache?  My friend brought me one from the candy show in Philly  (I couldn't go because of Rosh HaShanah.) There had been a session on it. It was wonderful. Does anyone have any helpful hints. I would like to try to play with it. 

 

[Tahitian vanilla from Papua New Guinea]

I get mine from Chef Rubber. They used to be very affordable, but the last half pound was $206. I don't know what they are now. They are moist. They are smaller than the other beans I've used, but they work for me. 

 

[Anyone use Marshmallow in Molded Chocolates?]

I have not molded a bonbon with marshmallow, but I do mold it and then dip it. Don't know if that is any help. I just play with the syrup temperature and the

amount of time I whip it to adjust the consistency. 

[Online ordering from Chef's Warehouse]

I have been picking up the phone and ordering from them for years.  Now I am supposed to order on line. No problem, usually. I can't figure out how to check out. I have contacted customer service both on lone and by phone. No one has gotten back to me. No one has taken my order or enabled me to order. Does anyone have experience with them? Can anyone help me? Thank you in advance.

[Caramel separated....what happened?]

On 7/8/2016 at 11:10 AM, Chocolot said:

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. 

At the Philly Candy Show, I attended a workshop on caramel. They did just this repeatedly And it seemed to work well. We have been making our fruit caramel this way.

[Banana Caramel Candies?]

We made the Banana Caramel Truffle recipe from the Andrew Garrison Shotts book, "Making Artisan Chocolates".  It took hours. We threw it away. We will never try it again. Sorry. 

[Perfect Equipment Tempering & Enrobing Question]

Have you called the company. They were helpful over the phone. 

[Spraying Chocolate: Equipment, Materials, and Techniques]

After tempering your chocolate, have you tried raising the temperature slightly? 

[Help! My enrober belt has broken. What would be the quickest way to get it working?]

I finally got someone at Perfect who could help me. I ordered two feet of belt, figuring  that more breaks are coming. I will probably get someone more technically astute to do the actual repair. Thank you for commenting.

[Help! My enrober belt has broken. What would be the quickest way to get it working?]

A kind member told me how to post a picture of the belt. Has anyone else dealt with this type of break? If this had to happen, it couldn't happen in July?

[Help! My enrober belt has broken. What would be the quickest way to get it working?]

Thanks for trying to help. I should have included a picture of the belt and I will when I figure out how.. It is made of little metal wires with interlocking hooks.

[Help! My enrober belt has broken. What would be the quickest way to get it working?]

I have a small Perfect enrobing line. Today  a link in the belt broke, and suddenly the belt gave out in several spots. Do you have any suggestions for getting it online quickly. We are hand (fork) dipping everything but the enrober made it so much quicker. Help, please.

[Everything you wanted to know about invert sugar]

We had some crystals form in the last little bit of the bucket. That was a first.  What would cause that? There wasn't much left.

[Creating Ginger Caramels]

I think Mina has a good solution. Just be careful to keep your at ratio pretty constant after you strain off the ginger.

[Favorite Matzo/Matzah]

I live in a smallish Southern city; I have to be happy with anything I can get. Or drive North to the DC area. Be glad you can even think about choosing.

[Mousse Ganache]

Me too, please.

[Polycarbonate Molds: Sources, Selection, Use, Care]

A few costly mistakes some employees made:

-Using a knife to get a stubborn praline to unmold.

-Using a scratchy sponge to wash out a mold.

--Putting molds in the dish washing machine.

Fortunately they have been pretty sturdy. I find if we work clean and wash them rarely, they seem to give a nicer finish. Always dry them with a dish towel. Good luck and welcome.

[Professional mold – life size shoe and handbag]

Tomric is the only source I know of for a commercial shoe mold. As for a handbag, you can have one made if you need it.

As far as making perfectly round truffles, why? If you are making a handmade product, why have it look too perfect?

[Chocolate Tempering Machines]

I use a ladle sometimes. I fill and empty it a couple of times to be sure it is the right temperature before I fill the molds. I have been using a plastic funnel and stopper lately. I like it. It has been neater than a ladle.

[Coconut oil 76 degrees]

Thank you both for your responses. I did not know it could be used for soap. Or that I could find it at Walmart. Live and learn. Thanks.

[Coconut oil 76 degrees]

Does anyone know where I might find 76 degree coconut oil? I have a client who would like to carry a meltaway Burke carries it in large quantities, but I don't want to invest unless I know I can please her. Oh, and it will have to use some of her olive oil as well. Thanks in advance. someone always seems to be able to help.

[Tamarind]

I have found it at Hispanic stores as well,

[Inexpensive Chocolate Sources?]

What do you buy and how much at a time?

[Bonbons and Demon Summer Humidity]

Thank you for responding. Unfortunately the demisting feature in my cases always gives off an unpleasant smell. I am going to try the dessicant. Thank you. And thank you for the link. I think this is going to be the best solution. Thank you both for your help.