jdux999

Hello all. I got out of the business 8 years ago so my skills are nearly non-existent. I'm starting to make chocolates again for my own consumption. My question regards the proportion of liquor in formulas. I'm not worried about legal issues, more so how much how much cream should be removed when adding liquor, and any other issues that can be caused by adding liquor. Thanks for the help, John.

Hi Robert. I'm fairly new to the forum but every time I log on, I find it very useful - just need more time to browse the topics! I would be very interested in attending both the Workshop and Master Class. Thanks for arranging this - it's very much appreciated. John

Hello. I've been using Greweling's fudge formulas for a few months now and I'm very happy with them. I also raised his cooking temperatures up by a degree or 2 and got the consistency that I was looking for - a little softer than "normal" fudge. I make all 5 of his recipes and find them as tasty as any fudge I've come across, and with excellent shelf life. I do have a question, if anyone can help: I want to make a much wider variety of fudge flavors but all of the recipes I can find are more "home" recipes that use very little glucose (if any) and none of them use invert sugar. Does anyone know a reliable ratio that I can use to substitute a portion of the sugar with glucose and invert sugar? Thanks, John