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Emily440

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  1. @David Ross I think I saw someone on here recommend candylandcrafts.com for the kind of molds I think you mean. I bought the molds from an in person place, but the kind of molds I use are mentioned here:
  2. @jedovaty Your original recipe's proportions were fairly similar to the proportions of the recipe I was referencing from Medrich's book. She used 65g of potato starch in her recipe.
  3. @jedovaty Thanks for the summary and the photos. Great descriptions and experiment. If you have more time at some point, do me a favor and try it with oats/xantham gum/potato starch just for yourself, please. I think the cookies are great even if you do eat gluten, so you can share them with another friend. Buckwheat is good, but it has a pronounced and sometimes overwhelming flavor, whereas the oat is a little more delicate. Also, buckwheat, especially if you grind it yourself, will be grittier than a factory-processed oat flour. FYI, when you use buckwheat, you want to mix
  4. @jedovaty Ok, I read through everything again and have some thoughts for you. Seems like reducing the amount of coconut oil helped a bit with the oily sheen, correct? So the problem now is that they spread a little too much, is that right? I referenced the GF cookbook I use and one of my personal all-time favorite cookbooks ever for help, Flavor Flours by Alice Medrich. Definitely buy it. Anyway here is what I suggest for you: - I can't speak to the mayo suggestion because I haven't done it, but maybe leave off doing that one so as to to affect the results of this test.
  5. @jedovaty It does sound like your proportion of fat is too high in comparison to the starch - the fat absorbs all of the starch and wants to absorb more but there isn't any left. If you don't want to reduce the fat content, have you tried letting the dough age in the fridge for a day or two? That always dries out any dough for me because the flour gets absorbed more. Also, I would definitely try adding or subbing in a wee bit of coconut flour. That stuff sucks up moisture like crazy. I doubt it would take much. I've done a lot of GF baking. FYI on xantham gum - once you add i
  6. Has anyone used these color brix in tempered white chocolate before? Curious what your experience was like, if so. Seems like it could save a step of spraying a mold color by coloring the white chocolate used to mold the chocolate instead. https://chefrubber.com/brix/
  7. I'm not sure I can be of much help as others here, but if I were you, I would try to pinpoint when the problem happens first. Do you taste test at every stage: after it's set up, after enrobing, after storage, after transport to the store, just before shipping to customers? I would start implementing that level of quality control and documenting it in a checklist or spreadsheet (people can initial beside a stage and a date). What if it's fine when you ship it, but something is happening in transport? Would be an odd coincidence since it sounds like more than one customer has reported a pro
  8. Haha, thanks, @Jim D. I left a message with AUI Friday.
  9. Has anyone tried Cordillera chocolate? My distributor is recommending it, which I take with a grain of salt...
  10. Addictive, right, @Rajala? Have you tried TCHO 70%? Also a great dark chocolate.
  11. @Kerry Beal you're right. She has a pretty focused line based around chewy caramels with different flavor variations. Thank you for the inspection tips, @Jim D. And yes, I'd love to take you up on the offer of me buying chocolates from you. Thank you in advance for the trouble! I'm going to have to check out this Felchlin chocolate. Sorry to hear that you've had to pause the chocolate business for a bit. I'm in Fairfax County too - love to connect if you're open to it, @curls
  12. Thanks again, @pastrygirl Hey @Jim D. Yes, I went on to your website to try and get some chocolates, but Staunton would be too long of a drive, alas! I am making it in my kitchen, but I only got the home occupation permit for VA so far. I'm going to apply for the same license you have, but I try to get all of my ducks in a row (products, costing, packaging, etc.) before I start paying the licensing fees. Actually, maybe you can help me, if you don't mind, please. I've been looking at all of the VA rules and I understand I have to submit the items and recipes. Wha
  13. Thank you again, @pastrygirl I really appreciate all of your wisdom. I live in a VA suburb near DC, but I just moved out of DC about a year ago. When I was in DC, I started a cottage food business to sell chocolates (crazily enough, 1st one ever in DC!), but the DC law was such that I could only sell in farmer's markets or public events (we since worked to change it). Anyway, I quickly learned how idiotic it was to sell anything chocolate in a farmer's market and then started moving to other products such as granola. Then I learned all about the pain of packaging too, haha. Weighing, s
  14. Thank you, Kerry, I really appreciate it. Thanks, @pastrygirl The chocolates I'm using right now are TCHO and Cacao Barry and tend to lean towards deeper undertones, with caramel notes (probably because that's what I love eating). However, I'm looking at doing fruitier inclusions, so I am looking at chocolates with fruit undertones, such as TCHO 68% Fruity or Cacao Barry Madirofolo. I welcome any thoughts you have.
  15. Hello all - I'm new to the Forum, so thank you in advance for taking time to read this. I tried to find an answer to this on the Forum, but couldn't find it, so sorry if I missed it! I've been working with chocolate for a few years, but wanted to get people's thoughts on chocolate bars with inclusions / flavor infusions. If you are looking to make and possibly sell chocolate bars with infusions such as nuts/fruit, etc., is it bad form to use a single origin / nicer brand of chocolate for the base? Or should you only be doing that if you are making (roasting/conching, etc.) your
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