Chocoguyin Pemby

Yes it is - there are a number but the one I was referring to is called All Things Bonbons Truffles, Chocolate Confections, and more - there are a couple of questions to answer to join the group. Hope to see you there!!

Hi Jim - would it be ok to share this information in another group I am in on FB? I thought I should check first as I don't want to do so if it is not appropriate. THX

OOOOhh yuzu ginger!!! that sounds yummy! I have never thought to reduce the water content. How did you add the ginger? fresh - powder -steep some in the cream? Thanks for the tips

that makes sense - I don't want to thaw a 1 kg block of puree to chip out 50 g to make a ganache - its a first world problem.

So I had some left over caramel sauce from a meal and thought I would make some turtles with some pecans I had left over as well. I reduced the caramel sauce to make it thicker 236F, roasted the pecans and arranged them in 3's on some parchment paper. I poured the caramel over the pecan clusters and let it set. While I was dipping a batch of caramels in chocolate the 2 trays of turtles were supposed to set up - they did not as the caramel was a tad soft - I ended up scraping the cluster off the parchment and forming a log out of the mass - a sticky log. after the first attempt I rinsed my fingers and put the second tray in the fridge. finished dipping the first tray and was able to slide and scrape with a spatula to get the rest off and dipped - the weren't as bad as the first batch but not what i had in mind. I let the chocolate set up and packaged 1/2 the caramels for a delivery and added 2 turtle 'turds' as I called them. As I walked out I had a taste test of one of them and it was amazing - so much better than any turtle you can buy. One of the best things I have ever made - by fluke kind of the sure don't look pretty but taste amazing. And I write all this and try and attatch the photo taken with my iphone and it is in the wrong format!!! Sorry y'all no photo!! eerrrrgggghhhhh! What the heck is HEIC format and why is my phone doing that?? Anyways 5 minutes after delivering the caramels plus the turds, the customer texted me and ordered 25 turtle turds he loved them so much - now I have to figure out how to replicate them.

I love YUZU!!! Is it just my frozen yuzu puree - it's like a block of ice and super hard to chip off. not like my other purees at all. Is this normal for yuzu? TIA

You can get tonka beans here - https://gourmetwarehouse.ca/tonka-beans-dry-60g/ Hope that helps - not cheap though.

Hi Jim - Thanks for that!!! I will not worry if they last 3 weeks anymore!! That is about the longest they last around here. I am selling them at a local market so it's good to know I am not going to harm someone.

Hi - I have just had my caramels tested for AW and the result came back at 0.38 - what does this mean - they just supplied the results no interpretation. I am also having shelf life test done but have to wait for those results. If anyone can share some info it would be much appreciated.

I made some passion fruit mango caramels for the first time tonight. They taste great but are softer than I expected. I make a lot of caramel and cooked this the same way i always do and cooked it too 255F. I used frozen puree - should I reduce the purees before adding to the caramel - I added it with the cream by subbing the purees for half the cream of the same weight. I really like the flavour profile just want them to be a little firmer. Should I just cook the caramel to a higher temp ? It was also a very different consistency when I poured it into the silicone molds - much more fluid than the caramel I normally make but it set up a lot firmer than I expected just not as firm as I wanted. I didn't use a recipe - made my own using sugar, corn syrup, cream, purees, butter, vanilla and salt. Any trouble shooting or suggestions appreciated. The picture is of the caramels waiting to be dipped in dark chocolate tomorrow.

Ahh - the last time I made rosemary caramel I steeped the rosemary in the cream and then strained it before adding it to the sugar. It's a great combo I think - Now that I think about it I might try an Earl Grey tea caramel - I made an earl grey ganache a while ago and really liked it.

Those look great - How did you infuse the rosemary? did you use an oil extract? I love making caramel.

Did using different chocolate help?

Any help in this link - ?

Finally have time to post pics of my Christmas bonbons. Flavours are Blue Green - Dark shell - ameretto marzipan Heart - Dark shell - Baileys Ganache Gold ball - Dark shell - Sortilege Ganache Copper dome - Dark Shell - Peanut butter salted caramel Stripe - Cointreau Ganache Red splatter - Peppermint Vodka Ganache Black one - Sambuca Ganache All capped with milk chocolate - some issues there but they will be cleaned up for next round.

Hi Louise - where did you source the containers from? Being a newbie i went and bought bottles that will hold 8 oz - wtf was I thinking? I just bought 12 bottles or roxy & rich colours so i should be good for a while but I am going through alot of red green and yellow right now.

That looks like a professional chocolatier made a box of chocolates - oh that YOU!! well done. Jump into it with the business - I am trying to do the same but not ready to move out of my house yet. I have a name, logo and website just not ready to fully launch yet.

Those look amazing - I really like the third and second last photos - and the hedgehogs are cute - now I need to get a couple of those molds:)

I attempted something in my mind that I wanted to look eyeballish and it didn't quite work out the way I envisioned - at all. i used my air compressor and a nozzle that just blows air - I had way to much air pressure when blowing and difficulties directing the air flow the way I wanted the cb to spread when I dripped drops. More of a halloween time decoration I think. The other two came out as planed nearly.

Hi Kerry - thanks for your insight - I don't think it is the chocolate as I have been using the same 811 callebaut for years - I am making another batch tomorrow and will try not tempering it - i think that is what has firmed the ganache up - I have some left over in piping bags and they are all pretty solid - in the past I could pipe them and not need to warm them - i compared the percentages in the recipe to grewling's and they are close - always fun to experiment with chocolate - only making chocolates for special occasions i don't have the routine down pat yet

Hi all - I have used a chocolate ganache recipe in the past and is has always been soft and melt in your mouth - 1 kg chocolate 500 g cream 200 g butter is the recipe. The last time i made it i tempered the chocolate before adding the warm cream and melted butter at 90F. When I piped this into the bonbon shells and it set up it was much firmer in texture. Is that because of the tempered chocolate used for the ganache? Any insights would be appreciated.

What is Tacky cocoa butter?

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.

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?

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