[Fruit purée recipes]

Hey everyone I am looking to make my own fruit purées to use in my bonbons. Does anyone make their own? Or have recipes?

thanks 

[Fruit Compounds and Powders in Chocolates]

Anyone have any updated info on this?

[Freeze Dried Fruit Powder]

Has anyone tried to make their own fruit powders?

I am going to attempt to make some from Rhubarb this next spring... any tips would be helpful!

 

[Old School Buttercream Candies]

On 7/18/2018 at 9:39 AM, Chocolot said:

Not exactly sure what you are looking for, but I will assume you want a deep chocolate flavored fondant butter cream you can roll and dip in chocolate for a bon bon.

 

 

Having a good thermometer is most important.  I might cook it about 2 degrees less if adding chocolate. It tends to be a bit drier. I also add some vanilla.

The cooler the fondant is when you start to stir, the smoother it will be. Don't go crazy and wait too long, or it will be miserable to get it to move. You can add more chocolate if you want. Also, adding a bit of coffee tends to boost the chocolate flavor. Use it as part of the cooking liquid. You can also add butter if you want. I usually used 40% cream and figured I had enough butterfat.

Nice! I just sent @Chocolot a message about this! Glad I found it.

thanks for sharing.

[Unflavored fudge base?]

On 9/13/2018 at 12:03 AM, pastrygirl said:

 

Wow, so not everyone cooks up a batch of sugar then works it on a marble table?  I had no idea you could make fudge with bags of powders!

https://www.calicocottage.com/make-kettle-fudge/how-to/how-to-make-fudge

 

Anyway, I'd say the "base" of fudge is sugar   And it usually has some milk and/or butter, did you (OP) mean non-chocolate flavors? 

Shut the front door!!! There is this lady that travels around to local shows selling her homemade fudge! Told me she had a fudge kettle and made each batch from scratch! But she had all these different flavors! I was like “how in the world does she do this??!” 

As I’ve made fudge before.... and it didn’t look anything like her super creamy, smooth and 50 flavors of fudge...

These Egullet Forums are amazing!!! 😁😁

[Where can I find chocolate filling/ganache recipes?]

What?! How did I not know this! I have his Professional book. I did go to college for Culinary Arts but not pastry! I’m going to have to find his At Home book! 

[Cashews in caramel]

On 10/13/2018 at 6:14 PM, heidih said:

It was just3v a thought but should it make a difference let us  know....Taking a research class - variables

 

 

I will have to do that! Try out various nuts and do a shelf life test... just hate to waste the caramel and chocolate! But I’m sure I’ll enjoy the tasting part!😁😁

[Cashews in caramel]

24 minutes ago, heidih said:

I am no confectioner but cashews in general are not very "hard" and can suck liquid. Were they roasted well first?

No I never did roast them... my mistake!!

 

 

[Cashews in caramel]

They were fresh. 

Purchased at my local grocery store.

I never did roasts them. Would that effect it?

 

[Buttercream centers for chocolates]

So has anyone had any success with finding the Buttercream filled choclates? Or a fool proof cream filled chocolate?

 

[Cashews in caramel]

Hello everyone! Haven’t posted in a while.

I used Cashews and Peanuts in my caramel and after a few weeks the caramel didn’t crystallize but it seems to have  had all the moisture sucked out of it! 

The caramels without nuts were fine. 

Is there a way to prevent this or was it the type of nuts I used ?

what I didn’t do before using them?

Thanks for the help !

 

 

[Cream filled Chocolates]

10 hours ago, Kerry Beal said:

So start by getting a copy of Candymaking - by eG's own @Chocolot. It will explain making fondant and how to make basic creams. 

Thanks heading to Amazon right now!!

[Freeze Dried Fruit Powder]

I would have to buy specifically through a online retailer...I live in the middle of nowhere North Dakota!  Thanks for all the help and I will be checking out the sources you all have provided!

[Freeze Dried Fruit Powder]

6 hours ago, ChocoMom said:

I have a few from Nuts.com, and am pleased with the flavor.  The site carries a nice selection over 20 different powders) in small portions. I do suggest sifting some of the powders a bit, as I have come across seeds in the raspberry powder.   

Thanks for the advice!

[Cream filled Chocolates]

Yes

[Freeze Dried Fruit Powder]

Hey everyone! I have searched online for a company that offers freeze dried fruit and powders to use in my chocolates. 

Can you please share with me the online sources or stores you use? 

I don’t need bulk but smaller Quanities. 

 

[Cream filled Chocolates]

Hey everyone! I’m new to the chocolate making! I have a tempering machine and have successfully made beautiful caramels, turtles, toffee, coconut ganache, and lots of different types of chocolate bars.

The one thing my customers keep asking me to do are cream filled chocolates!

I have googled and pintrested recipes but so far I cannot find what I’m looking for.

I need a good base recipe that I can alter and add different flavors too and is somewhat shelf stable for a few weeks...

Thanks in advance for the help!

 

 

[Introduction!]

Hello everyone my name is Esther!

i am excited to be part of this community of foodies and culinary art experts.

I am here to learn more and expand my knowledge! I am starting out in my new adventure, a chocolate business, after catering for five years I discovered my passion lays in chocolate! 

I am looking for anyone that can give me pointers ! Good books to read or online sources that would be great!