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a_pinch_of

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Everything posted by a_pinch_of

  1. Thanks so much @pastrygirl
  2. Hello wonderful people. Can anyone help with this mold?
  3. I make a blood orange and cardamom caramel and use pure juice that is reduced down until it's about honey consistency. It gives an intense and delicious blood orange flavour.
  4. Yep, just edited my comment as I saw it was black garlic - should have guessed as it's what I'm working with at the moment
  5. blueberry? edited: oh just kept reading and saw it was black garlic - awesome. I am experimenting with black garlic ganache at the moment and next will be doing a black garlic caramel. Hadn't thought of adding rum.
  6. @keychris thanks for the suggestions. If either is the case then it looks like an accident rather than deliberate that they have a matt finish. I'm still going to have a try to recreate because even if this was not her intent I still quite like the muted look. I'll let you know if I get anything even remotely worth showing anyone
  7. Thanks @Bentley. I'll have a try and see what effect I get. I'm not sure that I actually want this effect on my normal bonbons but it might be nice to try it out on a few to see if people like it.
  8. OK, I'll play. I am such a newbie that I don't know how to do much of anything yet . I am getting the hang of the nice shiny, bright and vibrant bonbons (slowly) but I came across these on Instagram by Tara Zhang and I'm very taken with the subtle, muted colours almost like watercolour. Does anyone have any ideas on technique (perhaps finger painted) and the type of colours that may have been used - cocoa butter or other. Here's the link
  9. I love coffee and chocolate too. One of my best sellers is a dark chocolate with espresso and strawberry which sounds like a strange combination but it works
  10. I hunted for Sosa products in Australia and found some but no freeze dried caramel. So I sent a batch of my caramel off to my supplier of freeze dried fruit and they are going to freeze dry it for me as a test. Fingers crossed that it works. If so I will have a constant supply. And the best part is it only cost $4.50AUD per kilo for the freeze drying so it will be quite cheap for me. I already have lots of ideas how to use it. Thanks for the inspiration @Kerry Beal
  11. No longer my problem @Kerry Beal. She has decided to just buy my chocolate bars in plain cello bags and pack them herself - with her own branding. This is a win for me because I get the sales without the extra headache of worrying about paper and packaging. And if it doesn't work it wont reflect badly on me or my brand. I have passed on the advice given to me here and she's taking it all into consideration. Thanks again everyone for your help.
  12. Thank you Kerry. Again I really appreciate the help.
  13. Of course. Thank you for that. I'm glad I came here because you are all full of wonderful ideas and suggestions.
  14. Thank you everyone. We are close to a compromise I think. She is considering the option of keeping the cello and then wrapping in greaseproof paper - thanks very much for that suggestion @Kerry Beal. I hadn't even thought of that . Still looking for that black greaseproof paper though so if anyone in Australia has any suggested possible suppliers I'd love to hear them. p.s. this is my first wholesale sale so I'm super excited p.p.s. now I've been brave enough to make my first post, you'll see me here again!
  15. I suggested that but she WANTS black greaseproof paper. We are in discussion now about keeping in cello and then wrapping in paper. I'll see how that goes. Thanks for your help
  16. Thanks for that feedback. I have Googled for black greaseproof paper here in Australia and it doesn't seem to exist. If we do go ahead I may have to order from the US and charge her a little bit extra to cover costs.
  17. Unfortunately Kerry I'm in Australia so it's a bit far to travel. And thanks for your suggestion. I don't think she'll go for it though because she's anti plastic of any kind.
  18. Hi all This is my first post. I will admit to stalking you all for a long time while getting up the nerve to actually post something. You are all so amazing, talented and knowledgable and I'm such a newbie at chocolate. Anyway I need some serious advice. I have been approached by a lady who does gift baskets for Real Estate Agents to give to new home buyers. Her baskets are very upmarket and she wants to put some of my chocolate bars in them. This is great but she's being super picky (pedantic) about the packaging and doesn't want them in the food grade cello that I normally package my bars in. She wants them wrapped in black greaseproof paper (don't even know where to get that for a start!). But my question is what would that do to the shelf/storage life. I am using 70% dark Callebaut with freeze dried fruits, nuts and spices in a simple bar. I appreciate any advice you could give me on this as I have to get back to her with an answer in the next couple of days.
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