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Chocoguyin Pemby

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  1. Chocoguyin Pemby

    Confections! What did we make? (2017 – )

    That bark sounds delicious - I wish I had thought about making something for my examiner today - I have to drive 2 hours on my motorbike for a 15 minute skills test so I can get my learners license - 50 yrs old and I still get nervous - afterwards I am going to the Gourmet Warehouse for some therapy - What brand is the lavender oil? I might find it there and pick it up - and the lemon oil. And some molds. and some olive oil and........:)
  2. Chocoguyin Pemby

    funnel dispenser

    Thanks for the info - I think I'm going to get one of those - FYI the link in your signature does not go to your website - I had to manually input it - what a drag - to find your real website and your selection looks delicious.
  3. Chocoguyin Pemby

    funnel dispenser

    Hi I have a couple of question - what size cavities are in that mold? How do you unmold the caramels? the silicone ones i use sometimes deform the caramel when unmolding. I think I want to get one of those molds.
  4. Chocoguyin Pemby

    funnel dispenser

    Uhhh your molds are on a whole different level than mine lol - I'm not going to show you mine..... you are playing in the NHL and I am playing senior mens rec league - I'm canadian eh so you figure that out. No seriously I love those molds but we are leagues apart and i will stick to my pot to pour and forget about it..... the funnel I mean...now I want those molds....damn you and your helpfulness...
  5. Chocoguyin Pemby

    Confections! What did we make? (2017 – )

    wow i love the concept - it gives a whole new way to interpret a bonbonbon bada boom!!! Not for everyone or every occasion but i could see myself incorperating this in a number of different ways? I don't have a shop and i can't see a long shelf life for this type of product but it has a unique place. Thanks for sharing.
  6. Chocoguyin Pemby

    funnel dispenser

    Hi I am wondering if it will dispense caramel - i usually take the caramel to 245-245F and pour into silicone molds from the All-clad pot it is made in - this is very heavy to do 1 handed and I am just looking for an alternative. the molds have 24 cavities each and a batch fills 2 molds and I always end up with a little trail between cavities - just trying to work faster and cleaner. same for filling bonbons - not a big fan of piping - maybe i just need to do more to get better and improve my technique - I just love my gadgets though!! I think i don't really need this - I pour piping hot caramel into molds like 250F hot - thanks for your advice - i think i should just keep doing what I am doing and deal with it - it's not like i am doing huge batches - getting ready to make a batch of stout caramels
  7. Chocoguyin Pemby

    funnel dispenser

    Hi all - I am thinking of getting a funnel dispenser - I came across one made by Fat Daddio's - does anyone have any experience with using one of these either plastic or stainless steel? I want to use for portioning caramel and perhaps chocolate Looking for any input TIA
  8. Chocoguyin Pemby

    Confections! What did we make? (2017 – )

    So I got some LorAnn Orange oil and made these bars with it. Good thing I still had some syringes from when my dog was sick as that really helped me with the dosing of the chocolate. I found that .55ml flavoured 1 kg of chocolate.
  9. Chocoguyin Pemby

    Best Liqueurs for Flavoring Chocolates

    This is not fruit based but Sortiliege is a maple whiskey I have used flovoring ganaches - it is amazing imho - it is from Quebec so you may have a hard time finding it.
  10. Chocoguyin Pemby

    Confections! What did we make? (2017 – )

    Thank you all - I love how everyone is so sharing of information - I am looking for something similar to you know I am not even sure now you are making me think to hard - my original thought was similar to a cadburys orange bar but I love the inclusions - I want to dip into the cbd market and I think I should keep it simple? I have learned that the addition needs to be oil based so thank you for that. I think it's going to be a trial and error process - who is the user and what are they looking for? Thanks all!!
  11. Chocoguyin Pemby

    Confections! What did we make? (2017 – )

    Hi all - I love orange flavoured chocolate bars and would like to make some - what does everyone recommend to use as an additive for the orange flavour - Amoretti? LorAnn? Nielsen Massey? TIA David
  12. Chocoguyin Pemby

    Confections! What did we make? (2017 – )

    How do you keep your molds so clean - i need help with this
  13. Chocoguyin Pemby

    Confections! What did we make? (2017 – )

    What size molds does everyone like to use? I have bought various molds and have found my personal preference is a mold that is 11g -15g - I find smaller amounts you can't get a good amount of ganache or filling to savour - just my 2 cents.
  14. Chocoguyin Pemby

    Confections! What did we make? (2017 – )

    Your turtle shells look great - nice shine on them and your photo is a good close up! I bet they taste great - so turtle filling how? pecans crumbled into caramel?
  15. Chocoguyin Pemby

    Confections! What did we make? (2017 – )

    I used equal parts sugar and hazelnuts - 300 g in this case. roast the hazelnuts first until done - if they still have the skins on you can put them in a dish towel and rub vigoursouly to get rid of the skin - much easier when they are hot. meanwhile caramalize the sugar using dry or wet method until the colour you want to work with. I have seen 2 different ways for the next step - 1} pour the caramel sugar over the warm nuts and stir to mix them together and set aside to cool. When cooled break up into small pieces and put in the food processor. 2} pour the caramel only on a silpat and let cool - break up into small pieces and to food processor and add the roasted hazelnuts as well. Blitz until you get the texture you are looking for - crumble, powder or paste - I took mine to a paste - it's amazing how liquidy it ends up when the oils are released from the hazelnuts. to make the ganache 500g cream 600g praline 300g milk chocolate 100g dark chocolate The recipe actually calls for 100g glucose which I subed with praline - add praline to chocolate callettes - bring cream to a simmer and pour over chocolate and allow to melt and stir to incorporate I found at first I could still taste tiny granuals of the sugar but it disappears over time. hope this helps Now how do you make the meltaway layer? That sounds delicious - I love peanut butter - one of my favorite bonbon fillings is peanut butter raspberry jam and salted caramel.
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