JenBunk

Hi Kerry, I know this post is a year old, but I thought you might be able to help. You mentioned that you had some Organic Callebaut. Can you tell me about that producr. I looked on Callebaut's website and could not find any info on organic chocolate. I know it's out there, so I am a bit confused. My options are a bit limited up here in AK, but a local wholesaler here is willing to special order anything from Callebaut. I just need to figure out what to tell them to order:) Thanks!

While I am no expert, I was in your position just a few days ago. The recipe I used was similar minus the changes you made. I simply cooked the caramel to a lower temp. I cooked it to 230, and It worked perfectly! I still got the good caramel flavor because you caramelize the sugar separately like the recipe you are using. It forms a nice skin so you can still cap them. Hope this helps:) Jenny

Thank you for responding. I think I am overly cautious:) I was thinking of using some rubber stamps and using a stencil dauber or roller as the applicator and wanted some opinions on food grade before I started. Thanks again!

Thanks Robert! The first is a blood Orange, 2nd is a Jalapeno, and 3rd is Irish cream.

Thanks Kerry! Really enjoying eG. Love the sharing of knowledge. Jenny

Hi, I was wondering if I could get some opinions on the safety of tools (paintbrushes/rollers) used for making your own transfer sheets and painting molds. I am always hesitant to use them as they are not food grade. What is your opinion on this? Am I overly cautious? Thanks! Jenny

I have never posted before, but I really enjoy seeing pictures of everyone's chocolates so I thought I would share mine.