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Chocoguyin Pemby

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  1. Thanks again for the info - I knew there was a reason behind your comment - much cheaper than buying the putty - It will be my first time trying.
  2. Hi Kerry thanks for responding - Why white chocolate vs a food grade putty? just wondering? Is a golf tee upside down a good idea for a way to hold it and be able to use as a stamp?
  3. OK so I am even later to this party - can someone share what material to use to make a blank of the mold ? I tried silicone and that was a disaster. TIA
  4. They suggest a $5 price point - I agree $10 is a better price point - I will do both - I will be selling bonbons as well for $10 and $20. Thanks for your input:)
  5. I am going to be selling some confections at a local xmas market and am looking for some packaging suggestions - I was looking at the celo bags on chocolat-chocolat and wondering what size people have had success with in the past. I am looking at selling chocolate bark, mixed nut brittle and english toffee in a bag for $5 price point - any suggestions appreciated. The sizes I am looking at are roughly 4"x8" or 5"x10" or 5"x12". TIA
  6. Thanks for the tip - they have lots of good stuff
  7. Tiffany thanks for asking this question - Is there a Canadian source for boxes anyone can recommend?? I found a US source but would prefer to find a Canadian one. Here is what I have found - https://www.aspecialtybox.com/
  8. Those look delicious Kerry - I have a recipe for them but I had trouble finding the wafers - now you have inspired me and I am going to try these again - I am going to Vancouver and have located a source for them. I recognized the right away. They look pretty labour intensive.
  9. I am late to the party but I have used a pizza wheel in the past with pretty good success - I usually heat it briefly and you need to wipe it every pass or two. It works if doing a low level of production.
  10. Hi pastrygirl - thx for weighing in - they are a 1" round dome - hopefully I make as many as planned and I sell out but if not, I do have a back up plan to sell any left overs.
  11. Hi all - I have a question - I am making some caramels that I want to dip in chocolate and I am wondering how much chocolate per caramel I should be budgeting for - I haven't paid close enough attention in the past when dipping caramels to know. I think the last time I did a batch I tempered 1kg of chocolate to dip 140 caramels and had 300 g left over (saved to use for ganache) I am asking as I am aiming to make 1800 pieces for an event and wonder if I have enough chocolate of if I should get some more. (that was for a super bowl party I attended by 20 people and there were no caramels left by the end of the game - I was shocked - I only had 2) I think that works out to about 5 g of chocolate per caramel, or 9 kg total - I have on hand between bitter, dark and milk chocolate Anyone here with more experience dipping chocolates who can give me an idea of how much chocolate per piece would be much appreciated. TIA
  12. I'm late to the party but I made a delicious Earl Grey milk chocolate ganache with some tea my brother brought from Harrods in London - so good!! I used 3 tea bags in 3/4 cup of cream and steeped it for a while - the tea flavour was great. I might try it with the white chocolate now.
  13. Hi understandingcocoa - I layer it and yes I cook the caramel after I add the cream - the consistency depends on what temperature you cook the caramel to after adding the cream - I haven't made a runny caramel to fill bonbons - yet. I cook mine to 230F for this application. First I pipe the peanut butter in - I use Adams crunchy - and then pipe the caramel, let cool and then cap. Another variation I tried is what I call - PBJC first layer a small amount or raspberry jam i make, then PB then Caramel. The acidity of the jam works really well I think.
  14. I use the same recipe as pastrygirl and 2 thermometers - a glass candy one and a digital probe one - after adding the cream salt and vanilla I cook it to 230F for a softer sauce thickness - if that is thicker than you want try 225F - I find the final temp is the most important factor. I make a lot of caramels for dipping that I take up to 245 and then pour into silicone molds to set. Get a good thermometer and make sure it is calibrated properly - boil some water and see what the thermometer reads - it should be 212F - if not note the temperature and increase or decrease your final temp as needed. ps one of my favorite bonbons I have made is a caramel and peanut butter one.
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