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SweetandSnappyJen

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  1. SweetandSnappyJen

    Nut fats and milk fats in ganache

    Thanks, Jim. The fact that the fat will separate to the top is a good visual indicator..
  2. SweetandSnappyJen

    Nut fats and milk fats in ganache

    Thanks, Jim, that makes sense. For a praline ganache, would one use equal parts hazelnut paste and cream? I think my source of confusion is how to get the right amount of water/moisture if using both cream and nut paste, without also adding too much fat.
  3. SweetandSnappyJen

    Nut fats and milk fats in ganache

    Hi folks: I'm trying to wrap my head around ganache formulation and the difference between using nut fats(paste or praline) and milk fats. Can anyone point me to a thread on this site or elsewhere? Thanks!
  4. SweetandSnappyJen

    Storing filled chocolates in the freezer

    @jimd- I missed the part about supplying the buyer with the chocolates still in the bags. Thanks for the info!
  5. SweetandSnappyJen

    Storing filled chocolates in the freezer

    Thanks, @jimd! Are the bags that you use re-usable?
  6. SweetandSnappyJen

    Storing filled chocolates in the freezer

    Hi folks - I can't believe my luck with this group of chocolatier-ing experts! What an amazing community of knowledge. And speaking of knowledge, I'm going to toss out another inquiry. I've looked through the threads, and found this one to be very useful. I was wondering if anyone has any more recent experience with freezing their goods. My filled chocolates are generally being sold by the box, and it's the very early stages of my business, so the sales are not yet consistent. I was thinking that it would work to freeze by the box (mainly boxes of 5), putting some filler in the box to compensate for the extra room, then wrapping each box in a Ziploc, sucking the air out of the Ziploc (the old fashioned way, not with a vacuum sealer) and then putting each of those boxes in 2 gallon Ziplocs so that i can just pull one out as needed. I'm trying to avoid the vacuum sealer, and I'd like to figure out a way to do this so that I don't have to pull a whole container out of the freezer just to retrieve a few chocolates. Thanks in advance for the advice!
  7. SweetandSnappyJen

    Callebaut bittersweet chocolate viscosity

    I do have cocoa butter on hand, I'll give that a whirl this afternoon. Thanks! And @Madsandersen- I'll look into 2815, thanks!
  8. SweetandSnappyJen

    Callebaut bittersweet chocolate viscosity

    Oh, and sorry for the HUGE attachments:)
  9. SweetandSnappyJen

    Callebaut bittersweet chocolate viscosity

    Thanks, everyone! There was no information regarding the formulation, just 'bittersweet'. The update, a couple of hours later is that they set with some streaks and other bloom-like discoloration (I tested the temper before molding, and it seemed to be in temper) I wonder if it was overseeded in the machine, or something. I'm still trying to decide if I prefer the old fashioned way of tempering But it's hard to tell if this is a machine issue or a chocolate issue. The odd thing, is that that the chocolate that I swiped out with my finger appears to be in temper (the attachment '3.jpg'. @pastrygirl- if I were to thin it down with cocoa butter in the machine, I'd melt the cocoa butter first, correct?
  10. SweetandSnappyJen

    Callebaut bittersweet chocolate viscosity

    Hi folks - I often buy a blocks of Callebaut Bittersweet or Semi-sweet from our local grocery store that I use for my shells. The chocolate has been fine in the past, but I just brought out my Chocovision Rev2b for some tempering, and the chocolate was SO viscous, to the point that I had to take my finger and swish the chocolate out of the cavities. I know Callebaut makes a few varieties of dark, these were simply labeled "Bittersweet". Has this happened to anyone? Thanks.
  11. @pastrygirl - yea, that's all I've been able to find, but I'll give Renee at Chocolat Chocolat a ring and see if she has some ideas. Thanks!
  12. Hey Chocolate folks - I buy most of my molds from Tomric, but I'm having trouble tracking down polycarbonate Hanukkah molds. Does anyone have any suggestions on where to look? Thanks so much! Jen
  13. SweetandSnappyJen

    Chocolates with that backroom finish

    Thanks for the replies! They mostly dropped out, I did have to tap them a bit. I have a sneaking suspicion it was the temperature, that I tried to unmould them to soon. After those came out ruined, I tried my next mould of milk chocolate, and the two that came out, were also duds. But then I put them back in the fridge for a few hours and they came out perfectly. It *couldve* been the white chocolate, because my other mould of white, which did not have colored cocoa butter but did have a thin layer of brushed cocoa butter, also came out dull.
  14. SweetandSnappyJen

    Chocolates with that backroom finish

    Hi folks: Would anyone be able to help me diagnose the following (see pictures, empty mold, and turned out chocolates) I sprayed the molds CB, they sat around for a good couple of days before I added tempered white chocolate. Filled them, capped them and you can see by the pictures, most of the cocoa butter stayed in the mold. I warmed the CB in the microwave, shook like mad, warmed some more, and then popped it into the sprayer. Any ideas? Thanks!
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