prashamk

I've finally decided to go with Stick Waffle for its ease of operation and quick production. Since its on stick it doesn't require any cutlery and people can consume it while standing too. Also each machine can produce 4 pcs at a time so I can serve 4 people in each go. I visited a nearby city and found couple of people making them. They have 2 kinds of waffle base i.e. Vanilla & Chocolate and on top of that they put Maple Syrup, Milk Chocolate or White Chocolate with some garnishings like dry fruits or chocolate chips, small cake crumbs and other colourful things (usually used in Cup Cakes) . They keep it really simple and I feel for a someone like me who is just stepping into world of waffle, it may be ideal. These are simple observations / assumptions. I request experts to suggest any alteration, addition to the above. Image Source: https://pancake-world.com/product/bamboo-waffle-sticks-28cm-box-of-500/

Can I semi-cook it and keep it in a warmer and then do a quick final heating before I serve to the customer? Or can I fully cook it and then store it in a OTG on warm setting? This query is for weekend traffic management.

I am thinking of trying today in an Air Conditioned room where temperature will be between 22-24 degrees. I have following queries 1) What is ideal room temperature to make Bon Bons? 2) What is the ideal temperature to start working with Coloured Cocoa Butter? 3) What is the ideal temperature of chocolate to pour on the coloured cocoa butter? 4) Considering the slightly higher room temperature, Should I put the mould in freezer after I have applied the cocoa butter? 5) The chocolates that I made yesterday didn't have good shine like what I had seen the pics here on egullet. What to do about that? Sorry for so many questions but I want to trouble shoot the process to get good result.

I can manage to make the chocolates in an Airconditioned room with temperature around 22-24 Degrees but how do I manage transportation as it wouldn't be cool then ? A small chunk of cocoa butter doesn't melt if kept at room temperature but then why is the cocoa butter colour that I applied on chocolate melting at room temperature!!! Room temperature in both case is same at around 30 Degrees.

Hot Fruit Compotes is definitely a new addition to my list, thanks. I'll dig deeper into it. Waffle Buffet is a good idea too.

Dear Experts, In initial phase I will get ready to use batter as I am no expert. In this thread I am looking for options to garnish the waffles. Regards

Sir room temperature is around 30 Degrees. I had to put the cocoa butter bottles in 50 Degrees to melt it. Should I put the bottle in refrigerator and start the process again? Update: I tried using Silicon Mould and the cocoa butter stick properly to chocolate. But problem of colour liquidation still persists. Please Check the image.

I've just received a trial pack of coloured cocoa butter from Indonesia. I tried swirling the colour by finger tip in batch one but when I demoulded some colour stick in the mould. I read one of the articles here on eG and found that I had not tempered cocoa butter. I tempered it by shaking for a while and then tried again but result is same. Another problem is that I had left chocolates of 1st batch outside of refrigerator. After a while the cocoa butter liquidated making it even more messy. What to do?

My bad... Didn't realise butter may also contain water. So ultimately there is no caramel that's devoid of water. But then how do companies sell chocolates/toffees filled with caramel? Wouldn't water content reduce shelf life?

Just came across a recipe here on egullet itself that probably used butter instead of water.

Hi, There are no Waffle Joints in my city & hence I am willing to start it. Since I am not much experienced in this business, I want to keep it simple. I will be starting in winter months so it makes sense to offer only hot waffles and hot brownie. I may add cold waffle icecreams (icecream sandwiched between two waffles), ice creams and other things later on as business picks up. There are vendors that supply ready mix for vanilla, chocolate & red velvet waffles but I want to know what are the different varieties of waffles, in terms of garnishing. Regards

I am thinking of using Hershey's Caramel Sauce in place of the liquid shown in above pic. So from top it will be chocolate layer then caramel sauce then almond praline and chocolate to seal it off. How long would a Hershey's Caramel last in such enclosure? Or is there another way to keep flavoured chocolate in liquid form inside the chocolate? Also can one make a caramel sauce devoid of water (to increase shelf life of chocolates) ?

Have you tried this? Dry Ice is way cooler than the Ice water I used to cool down the pan. I fear that the chocolate will set instantly if I use Dry Ice

As far as using cold nuts is concerned, I believe that since Panning is a long process, I may have to transfer the product many times from pan to refrigerator and vice versa. Local climatic condition will add fuel to the fire So its not suitable for me. Regarding the modification of drill motors, I feel you did a great job in reduction of the pan speed.

Guy thanks for the suggestions. I think I've sorted out the praline taste issue but I am still not clear on what's the liquid in the below image?

Glad to see this thread. I run a small engineering factory in addition to my interest in chocolates. I was interested to try out Panning and was thinking and reading about it from whatever came across. After a while I decided to build a panning machine myself and for trial I just tied a pan on one of my Lathe machine using some metallic wires and rotated it with help of the lathe motor. To cool down the chocolate instead of using a blower I used my coolant pump to pour ice chilled water on to the pan. This proved to be a disaster. It cooled won so quickly that the chocolate stuck to the pan instead of almonds that I was trying to coat. Then I used a hair drier to warm it up and again started the process but it didn't look promising due to below factors: 1) Lack of cooling. I needed a blow cool air over the product being coated. 2) Lack of obstacles in the pan. Some small rods or other stuff are placed i the pan which keeps the product tumbling instead of sliding. It also helps avoid sticking of products. I am tied up with a few things now and hence unable to make above modifications to try again but will definitely try it in December when weather is cold and it will be easier. PS I did watch the video on youtube where a guy proposed using a drill or dremel to rotate the pan. If i remember correctly the guy in the comment section said that the drill motor soon gave up and hence its not a proper solution for a panning machine.

Finally as per the suggestions from experts I managed to make the praline paste. I grounded the powder a bit more and the oils started releasing but fearing that more grounding may make the caramel taste more burnt, I finally added a few drops of sunflower oil (I use it in my cakes) to make it appear like a paste. I have following queries now: 1) I was inspired to make praline by seeing Cadbury's Praline (as in the picture). I had not thought this through. I understood that the liquid on top is praline and completely ignored that actual praline is the paste below the liquid. Now the question arises, what's the top liquid? Is it caramel? 2) The Praline I made doesn't have very (almond) nutty flavour to it. What to do?

As told in morning I tried making some Almond Praline in afternoon. I am facing 2 issues as below: 1) I grounded the mixture for a while (scrapping the side ocassionally) but all I've got is fine powder instead of gooey liquid. 2) When I tasted it its got after taste of slightly burnt sugar. What to do?

I am glad that I asked this question. I've already sent some "Praline" (maybe Pralinish ) Chocolates to few friends. I just asked to put the chocolates in refrigerator and consume them quickly. I will make some REAL Praline today. Lets see how it turns out.

The process that I saw on youtube was that first sugar was caramalized. Then it was poured over some nuts and was cooled till it solidified. Then the mixture was grounded till it became gooey like peanut butter (it appeared so in the video ). Since it felt more time consuming, I simply grounded some nuts and then started pouring ready to use caramel till the mixture become gooey like peanut butter. Since I have never tasted praline before I don't know if what I made was actually praline, as I followed different procedure.

From what I've read on internet and seen on Youtube, I understand that Praline is result of a long process to mix nut/dry fruit and caramel. Can I simply grind some nuts and add caramel to it till it reaches the required form or will it be different than what's done traditionally?

Lets assume that I keep the chocolates in open in the refrigerator. What would happen if I take out some chocolates and put it in a zip lock bag or an air tight container for a couple of hours (or even longer) to bring the chocolates to room temperature? Will it still generate "Sweat" or not? Also considering that there will not be much air in the zip lock bag or a container, even if the "Sweat" is generated, will it be lower than if placed in open? Please pardon me if I haven't explained my thoughts correctly. English isn't my first language and hence the trouble.

What if I put it in a refrigerator and not freezer? Will it have same problem of "sweating"?

Vacuuming seems to be a big task What if one puts the chocolates in Refrigerator in simple dishes? Does it decrease the shelf life or are there other problems? Asking because I just store it outside in plastic containers or in dishes in a refrigerator. I've observed "Sweating due to Humidity" but that usually lasts for few hours only as here the weather is pretty dry.

Does the compound slabs that doesn't contain cocoa butter require tempering?