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DJ Silverchild

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  1. Thank you Teo. I have a refractomoeter so I'll check the sugar/pectin content of the fruit before i cook now!.
  2. Dark chocolate truffles with a white chocolate and passion-fruit or strawberry Inspirations ganache with 10MG of THC.
  3. My recipe is based on someone else's award winning caramel sauce for ice cream and it's so easy to fill the truffles. The filling needs o set up before you cap them. If you use clarified butter the consistency will be more velvety and they set up within a half hour. My ratios are 5 parts sugar to 3 parts cream to 3 parts (clarified) butter. I cook the sugar over 300 degrees before adding the butter then I take it off the burner and add the cream. You want the caramel dark brown but not black before you add the butter. If it smells like it's burning it is and creates a most wonderful taste. I don't even use a thermometer any more. I go by look and smell.
  4. Kerry: I use the Boiron PDF as a template. teonzo: Blackberries are my problem. In previous years someone foraged them for me and the berries were much smaller. This year I reached out to a local farm and they're huge! About half of the blackberries were at least an inch tall and I'm not exaggerating. I'll add some more pectin. Thank you.
  5. Good Afternoon fellow bakers, confectioners, and chocolatiers! While there is no shortage of companies that can provide basic candy packaging, I am struggling to find companies that can also handle more modern looking packaging and counter displays. Can anyone recommend a company that they have worked with that can help me with something more than a bar sleeve, foil, and a corrugated box?
  6. The refractometer helped us set the recipe temperatures. Apparently our blackberry and raspberry jellies need to get to 80 brix, which we hit at 227, and even then they're a little soft and weepy but at least can be sold. We are doing 85% berries and 15% pears which has helped but we can't seem to match our blueberry, strawberry and peach. I've been thinking of trying extra pectin.
  7. I purchased a large number of molds directly from Chocolat Form in Italy and saved a ridiculous amount of money. Including shipping, and accounting for the exchange rate, I paid $14.69 per mold. Miraculously the molds got past customs and were delivered to Maine in 3 days. If that's not an option Chocolat-Chocolat is cheaper than Tomric, even after shipping.
  8. I did get one. We haven't needed to use it until lately. Thank you!
  9. This years berries are juicier than last years. The blackberries are at least twice the size. Because I use fresh local fruit from several different farms up here, the water content I'm starting out with is inconsistent and some of my jellies, raspberry and blackberry, are coming out too soft. I've tried adding 10-15% pear and that's helping a little but not enough. I currently add 25 grams of pectin to my pate de fruit and cook them to 225 degrees. What would be more effective: adding an extra gram of pectin or cooking the jellies to 126 degrees?
  10. For whatever reason, my suppliers are only able to get Callebaut Milk C823 and not 823. I know the 823 is more fluid. I don't care why the distributors are only carrying C823 right now because i need to get bars out a.s.a.p. Will the C823 be ok or should i call my client and put off my order until the regular 823 becomes available?
  11. The old recipe with more glucose works much better.
  12. Fascinating. I did recently rework my ganache formula to get a better shelf life and it worked in that I got an AW value under 7 but now I have these problems. I lowered the glucose from 8.81% to 5.8% of the total recipe. For the entire recipe, free water changed from 20.45% water and 29.05% sugar to 21.73% water 26.48% sugar. I just made a batch using the old formula and it came together much much better. I'll try it in shells next week. Should glucose be 50% of the free water? Thank you Kerry!
  13. Whoa so isn't that another version of the Valrhona Inspiration line? Also I would much much rather use a natural color additive over titanium dioxide. Inn fact, titanium oxide is why I don't use colored cocoa butter.
  14. I am definitely referring to Gianduja. Their dark gianduja is too firm to cut with a guitar.
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