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  1. Sorry when I meant using local I meant using my local Rowan berries as opposed to anything local that goes with it. Everyone seems to make jelly with it so that's why I was seeing if any other innovative uses๐Ÿ˜Š Might try the rowan with heather honey in a Callebaut Ruby chocolate.
  2. Apart from loads of apples we also have a ton of Rowan berries. It is very sharp and bitter and most people make rowan jelly. Has anyone ever made a chocolate filling or anything in a, sweet/Confection using rowans? Wanting to use all local produce in new and interesting ways ๐Ÿ˜‚ Ill be infusing my local heather to go with my local Talisker whisky (yes, no e in our whisky) ๐Ÿ˜
  3. The ganache, once it's made is in a sealed piping bag and stored in the fridge till needed. This is the first time in years I've had this issue im fairly sure it was how they were stored in the shop during hot weather. But I'm now adding 0.1% potassium sorbate to my ganache and tablet and will see how it goes.
  4. Thanks all, Scottish tablet is sugar. Sugar and more sugar! Fudge is half cream. My Scottish tablet is butter, cup milk, 1kg sugar, tin of condensed milk. Beat it, pour in pan, eat! Looked back in the threads and found it had been used in the past as an anti microbial agent.
  5. Here in the UK this summer we had a particularly hot couple of weeks (over 32c since days). It has created havoc with some of my chocolates, tablet and fudge. I have chocolate lollys filled with a caramel ganache go mouldy inside 2 weeks. My tablet and fudge had a dark mould starting after a month. In the past my shelf life of 3 months has been fine. I am considering adding some microbial control to my products, I've been suggested adding 0.4% of potassium sorbate, used in many other products already, aka E202. Does anyone have any experience in using product to control microbial growth or using this as a preservative?
  6. Aircon, you need a steady max temperature for chocolate making, hot summer has hampered me here in the UK this year.
  7. 2.5kg bags available online here in the UK. Got a bag, not done much with it yet but its been a hot summer so not so much production ongoing.
  8. I found this tape on amazon, works well worth dome moulds
  9. Found some of this 3m vinyl tape 471+ on UK amazon for trying to make stripes and shapes. I don't currently use a spray gun, it's coloured cocoa butter and a gloved finger lol. Flavour is a Honeybush Pumpkin Chai tea ganache (looks like it's available elsewhere apart from UK)
  10. For bubbles, you can use a vibrating table to knock out the bubbles. Forget about buying an expensive chocolate one, I bought a dentists one (used for fillings) for about ยฃ30 on ebay. Smaller but does the same job.
  11. Thanks all for your suggestions. It looks like a small paper icing bag is the way ahead. I'm using the same chocolate I use for the bars, Callebaut. Yes, I'm having to write it back to front, handwriting style, as said it's just going to have to take practise. Or get the wife to do it lol.
  12. Customer wanting me to produce handwritten "I love Jamie Fraser" (some Outlander nonsense lol) on chocolate bars. Apart from my handwriting being terrible I'm struggling to write it on without making a mess. I've put chocolate in a oipi g bag and cut a small hole, but it is inconsistent in coming out. Any tips or tools to be able to write more consistently? In UK.
  13. I run a hairdryer over the mould before capping. Then once the capping chocolate is poured, place a acetate sheet over the mould and use the scraper to scrape out excess chocolate from under the sheet and leave to set. I have no issues with my home made Isle of Skye Sea Salt salted caramel.Apart from when I overfill lol
  14. Cut strips of orange peel and infuse in cream to get the orange flavour in. Make ganache with white chocolate infused cream and champagne. Use ganache to roll into balls, can dip in white chocolate or decorate
  15. Well I'm up on Skye :) have you ever been down to Cocoa Black in Peebles? I've done 2 courses there with Ruth Hinks.
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