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DayGameCandy

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  1. https://www.ksdk.com/mobile/article/news/local/tractor-trailer-carrying-chocolate-causes-traffic-snarl/63-59315f56-d7d0-46e2-93bb-b8feb19dfec1. In my home town no less. Gfron1 have you heard any details? Jon
  2. https://www.pnas.org/content/pnas/116/21/10303.full.pdf?fbclid=IwAR3eXmSTXoK5bRvsxidF1VbJsLc5_9vZGMBFDzpGd1CPGZtgg_Rn9prj5Rc
  3. Hi, I had such fun last year, I'm looking into it. Do you think they have a hot table? -Jon
  4. I may be able to help Rob. Let me know. Jon
  5. Just a simple chocolate ganache. (baby steps...)
  6. After the workshop I was inspired to try making some bon bons from everything I learned. My first try making shells turned out surprisingly well, but I sure made a mess of the kitchen. 😂 Thanks again for sharing your expertise. Jon
  7. Riboflavin, or Vitamin B2, is one of the few natural compounds with fluorescent properties. If you use enough of it and hit it with a black light it will fluoresce. I've done it with hard candies before. Jon
  8. Not bad for the first try...
  9. Sure! I use a pretty standard recipe: 4 cups sugar, 1 cup water, 2/3 cup corn syrup (or glucose). Bring to 310 (hard crack). This is a hot/dry recipe. You can use more acid for decorations and such if it is to be used quickly, but you may get cold flow if you store it. That recipe is 5 cups sugar, 1cup +2tbs water, and 3tbs vinegar, 1/2 cup corn syrup. Very similar to this...
  10. Not really, I only used them once or twice and sprayed a little canola oil on them ahead of time to get them out. I also tried to use a heat gun on the back to warm them a bit. That works for some clear toy candy molds. I wanted to try some chocolate in them which was there intended use I imagine. I was really asking how they fair vs a modern polycarbonate mold and is there any special considerations to use them. They have various degrees of tin coverage due to the age. Jon
  11. Hi all, I acquired these over time to try with hard candies. Works ok if I heat the mold to release and/or coat with oil beforehand. I’m wondering if they can still be used with chocolate or if I need any special treatment to mold in them and get a clean release. Thanks! Jon
  12. Big thanks to all for allowing this hard candy guy into your world of chocolate! I had an amazing time and everyone was so gracious!
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