InfinityCandies

YESSS!!! Exactly what I am referring to. But I have made caramels, and I get it that way, but not with the Cookies N Cream ganache that has white chocolate. I have seen a few fillings that have that translucent, clearer filling. Is it the use of trimoline or glucose in the product? I feel I have seen some orange cream, or strawberry cream ganaches that use white chocolate but they also have that translucent filling. Sorry in previous post-- i didn't mean opaque.

Can anyone help me with this? I'm somewhat new to this site, but so I'm having a hard time locating my answer if it is already out here. I've made bon bons for several years now, after being inspired by Norman Love's shop on Ft. Myers, Florida around 2017. I'm originally self-taught from the book from Andrew Shotts' book "Making Artisan Chocolates," which was fatefully added to the box of the used tempering machine I bought from a lady off eBay 4 years ago. She though she'd just toss it in my way and even added a little note wishing me good luck in whatever I attempted to do. Had some great success with his recipes, and then just changed my candy recipes to following J.P Wybauw and better understanding the proper balance of chocolate, sugars and fats within each recipe along with aW values. I've sampled Norman Love's chocolates several times, examining everything I could think of. MY GREAT BIG QUESTION: how does one attain the slightly opaque/clear ganache he has in several of his bon bons, like his cookies n cream? And Tahitian Caramel, and others???? Everything else I create, is flat chocolate-based, like solid in color. Since I just switched to incorporating more shelf-stabilizing ingredients like, glucose, invert sugar, sorbitol, etc. similarly seen in Wybauw's recipes, I thought I would see some of these clearer, soft-centered ganaches and I am not. I feel like I just discovered there are different types of ganaches for bon bon centers: cream-based, butter-based, others? if you make a fruity center that is not technically a ganache, is it really just a pate de fruit? I have also followed Kate Weiser and lover her fun, eccentric colors and flavors, but cannot seem to duplicate some of her flavors and final appearances of ganaches. I have no formal culinary training-- just A LOT of videos, tutorials and reading, and of course, great insight from here, when I can come across it. ANY help to point me in the right direction would be great. I have had a little candy business that operates seasonally, and just when I was hoping to finalize my recipes for good, I am still not attaining some of the flavor and textures I wish to have. I use Guittard and Callebaut Chox. What am I missing?

Thank you. Will repost in the pastry section! like I said, I’m new 😉

Hello. New here and have found good answers to questions when running into technique issues in my bon bon business. Newest question is… How do commercial candy businesses freeze thousands of bonbons, and pull properly to display for sale in their cases in their shops??? (Example: from walk-in freezers or commercial upright restaurant freezers, then let sit for a day in a walk-in cooler?) Am looking to scale this down to my home operation to make candy making less overwhelming. Also, if using a walk-in freezer, what’s the best means of storage for each flavor of candy that allows me to pull for orders as needed? Thank you all!