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Found 1,161 results

  1. Hello, I've been asked to make a cake with an edible film strip style ribbon (NOT made of fondant) and I'm trying to work out a solution given limited time (2 weeks) and limited skills (a lifetime's worth of lack of decorating skills and attention to detail!). Ideally I'd love to use a chocolate transfer sheet ... but the only ones I can find are in the USA (I'm in Australia) and the shipping time makes that impractical. I've been googling and not seen a decent alternative that I think I can do (actually I haven't even found something that is edible that I think looks good, even from professionals!!)! Fondant would be the most obvious solution but I've been given the instructions of no fondant (but maybe they wouldn't notice a strip?!) ... but chocolate seems possible. Some ideas I've thought of and would love feedback ... Could I use old film negatives as a transfer? Cut out the frames and then use the strips? (am I going to kill anyone with chemicals?!!) Could I create acetone strips by trying to stamp/cut out something that sort of looks like a film strip? Use it as a stencil instead? Piping on to acetate using an image behind as a guide? I can't say I have very steady hands so am thinking it would be very wonky?!!! If I did the outline in dark chocolate would I need a white chocolate layer to make it transfer onto a buttercream cake? I have a chocolate tempering machine, most likely to be using Callebaut 54% but could use Lindt 70%/85%/90%. I've really only used transfer sheets directly on to dipped chocolate, and acetate to create random curls for decorations ... I'm wondering about the logistics of getting the chocolate on the strips, keeping it shaped for the cake (I think the cake is square ... but maybe it might be round?!) and also transferring them on to the cake? (back up plan ... plain ribbon!!!) Would love any advice! Thanks!!
  2. Looking for your opinions and experiences... I am planning to put some wire shelving in my chocolate & confections kitchen. The kitchen has a concrete floor. This shelving will hold ingredients, colored cocoa butters, and packaging. Wondering if I should get casters for this shelving... what are your thoughts on this oh so important question? ;-)
  3. I've used Valrhona Ivoire white chocolate as a base for various ganache recipes for some time after failing to create a good ganache with other white chocolate including Callebaut, a brand I otherwise like. Valrhona is expensive compared to other brands available here in England but Vente Privée offers it at a good discount several times each year. There is a Valrhona sale this week: https://secure.uk.vente-privee.com/ns/en-gb/operation/57934/classic/3642874/catalog That link is to the English site but I know the company operates in other countries. You need to become a member to buy from the site, not sure why but it is free and you aren't obliged to buy anything. I've already placed an order, popular products sell out fast. Since ordering I have read various posts in the Pastry and Baking thread that have left me wondering if I should be using Opalys as my white chocolate rather than Ivoire. Do any of you have experience of both variants of Valrhona's white chocolate? I would be grateful for any advice you can provide on using them in baking or chocolate making.
  4. To all the chocolate lovers, manufactures and those experimenting with chocolate - have a happy day! So, to celebrate the day I have an order for a batch of Chocolate Peppermint Crisp Tarts for one of my retail outlets. What are you doing to celebrate the day?
  5. I have been looking for self-sealing plastic bags like Soma uses for chocolate bars. Interested in a rectangle vs. the squares Soma is using. Have not found anything at Gleurp or Nashville Wraps (but I may be using the wrong search terms). Anyone know where to find these bags (in a variety of sizes) that have a flap with a bit of adhesive on the end for sealing the package? Any other chocolate bar packaging ideas that don't require going custom?
  6. I know this question gets asked frequently, and I've done my research, but I can't believe that I can't find a less expensive option for packaging to hold 2 truffle-sized bonbons. The two options I liked (from Nashville Wraps and BoxandWrap) come to over $1.60 each when factoring in shipping. There is no way to price them at that cost. Am I missing some options out there?
  7. I want to make a liquid caramel filled small easter eggs - I'll be using polycarbonate moulds. Any thoughts on how I can assemble these without having the caramel run out?
  8. Does anyone here know what the story is with Lumette? I was just at a chocolate event and a local caterer was featuring these chocolates. I doubt that Ewald Notter is working for a caterer in Seattle, so is this a wholesale line he's doing? The website seems to be just a landing page for now. Just curious, it was odd to see the name at a local event.
  9. Baker Dan

    Flourless Chocolate Cakes

    Hello everybody, Baker Dan here from the rolling hills of Vermont. I need your help please. I'm preparing a single layer full sheet pan of flourless chocolate cake and the recipe calls for me to melt the unsalted butter in a thick bottom rondeaux pan adding granular sugar while stirring the butter. Bring the mixture up to a boil. Remove it from the stove and pour this over dark, semi sweet chocolate chips. Let set for thirty seconds. My first question is why we do that? then to slowly whisk in heavy cream, afterwards liquid eggs and flavoring. The mixture is very rich, smells delicious and looks good to me. I then pour it in to a full sheet pan with parchment paper. Baked in a 300 degree oven roughly 35 -40 minutes. The problem I'm having is when the cake is baking it's like spitting or boiling looking. Not the consistency that you would think being a heavy rich cake. I have done this recipe before with out any issues. Lately how ever I'm having problems. Usually the top looks like the surface of the moon but together. Mine looks not together like it's not together in ingredients. One thought I had was that I was cooking the butter and sugar to long which I thought might have something to do with that over bake, separated kind of look. Before serving it I could put a thin layer of Ganache over the top. But again, usually I don't have problems and now I 'am and I don't want to change the recipe but feel that I have to. Ok you Pastry chefs out there. I welcome any feed back. Thank you for your valuable time and experience, Baker Dan.
  10. Is anyone here familiar with Pomati chocolate machines? Kerekes has this tabletop model http://www.bakedeco.com/detail.asp?id=32951 only 5kg but could be a good step up from hand tempering as I grow my company. They also have larger floor models. Alternately, if there is anyone near Seattle, Portland OR, or Vancouver BC who would be willing to show me your chocolate kitchen and tempering machine, I'd love to come for a visit!
  11. I have been searching and searching for Jean-Pierre Wybauw's book: Chocolates 2: Ganache: Great Ganache Experience. I can't find a copy anywhere. Does anyone know if it is even still in print? I believe it was only published in 2010. It is (to my understanding) one of the definitive books of ganache formulation and recipe creation. I have his 4th book ,but this one eludes me. Any thoughts on where I might find a copy? My local library doesn't have it and brick and morter book stores are few and far between these days.
  12. HeatherAvila

    Fruit caramels soften over time

    Hi everyone, We are working on an apple cider caramel that is made via a wet method, with liquids split 50/50 between heavy cream and reduced apple cider. We cook to a high temperature, and the caramels are perfectly firm for about 48 hours, we enrobe them, then they start to spread, breaking through the shell. Thoughts on how the acidic fruit cider is causing this spreading? Advice on how to prevent it? Thanks! Heather
  13. I have been playing with chocolate a lot these days; while I have no particular issues with tempering itself or any other techniques, I never seem to be able to get dipped candies right. The melted chocolate seems to harden too quickly to get anything done properly, and is really difficult to maintain at a safe working temperature without a fancy tempering machine or some sort of warmer. This problem is even worse when the filling I'm using is cold(things like relatively soft caramel/nougat/ganache .etc that are easier to handle when chilled)- the job quickly gets rather frustrating and I often find myself resorting to candy coating then feeling terrible about my culinary skills afterwards. Does anyone else making chocolates at home experience this, or is there something I'm doing wrong?
  14. Hi all! I had a question... Could I use 100% chocolate to create a chocolate bar (or chips) with my own desired sugar level? And could I use a different sweetener like for example honey? Thanks!
  15. Hi all, wondering if anyone has experience with keeping hot chocolate hot for several hours? I've been vending at a couple of outdoor markets this summer and since it has been quite warm chocolate sales have been slow. I'm looking forward to cooler weather and also debating whether I want to add hot chocolate to my offerings. There are a few year-round outdoor markets, and I know of one person who does hot cider and a hot ginger drink but no hot chocolate drinks. I would either have to heat the batch at the kitchen and keep it hot for 8 hours, or sort through additional regulations and permits in order to heat it up onsite. I would rather not have to buy too much extra equipment beyond beverage dispensers and cups, but would consider a gas stove if that was a better way to keep things hot. Winter in Seattle can be soggy and cold, and I think a couple varieties of hot chocolate could be popular. I don't have a generator and electricity probably isn't available. I appreciate any experience or advice you may have! Thanks, Andrea
  16. I am looking for a new display case for chocolates. My current one was bought used and really is not up to the job, it was not made for chocolates, I modified it to work. I have decided to go new and get exactly what I want. I am in Florida, so refrigeration/humidity control is a must. Anyone have any recommended brands or ones to avoid? I have been searching the internet looking at various brands, they all market nice, but finding any reviews about any is practically non-existent. Even though they are cheap, I am avoiding going with no-name China imports. Any input would be appreciated. Thank you,
  17. Hi everyone, When a chocolate ganache recipe calls for fruit puree, is it supposed to be sweetened or unsweetened? I want to try Ewald Notter's raspberry truffle recipe but I couldn't find raspberry puree in the supermarket so I bought frozen raspberries with the intention of making my own puree but I'm not sure if I should sweeten it or not? Thanks!!
  18. I'm always finding that my glazes are incredibly thick when I downscale my recipes. I am not sure whether it is the ingredients I use, my technique or the recipe is problematic when scaled down. Do I just add sugar syrup to thin it down to required viscosity?
  19. I've just bought a wagner spray gun to apply velvet glazes to my entremets etc. can I please get some advice on how to clean / sterilise it for food use.
  20. As a lot of you already know, Kerry Beal has been working on a device to help the artisan chocolate maker – the EZtemper. I got a chance to see the EZtemper in action this weekend at the eGullet Chocolate and Confection 2015 workshop and it was nothing short of amazing. Dead simple to operate, you basically just load a container with cocoa butter and turn it on. Allow it to work overnight (about 12 hours, I think) and the EZtemper will produce cocoa butter silk i.e. Form V Beta crystals. The cocoa butter is transformed into a mayonnaise-like consistency which can then be used to instantly temper any melted chocolate or ganache. Like Mycryo, you add 1% by weight to melted chocolate at the proper temperature; however, the chocolate silk produced by the EZtemper is superior, in my opinion, because you don’t have to worry about melting out the Mycryo cocoa butter crystals and incorporating it into the melted chocolate. You just have to stir the silk in – much more easy. Not only that, but you can use it to temper your ganaches which we all know produces a product with longer shelf life and better mouthfeel. As if that weren’t enough, it also causes your ganache to set up much much faster. So you can pour out a slab of tempered ganache and move to cutting and enrobing a short while later. I think this device is going to revolutionize the chocolate industry. You should consider it for your confectionery business if you want to save a lot of time and produce a superior product. Take a look at the web site here: http://www.eztemper.com
  21. I have a Perfect Air -2 and enrobing line and my enrobing line suddenly won't work. My belt and continuous switches are on, dials both set to 40, machines and motor are plugged in. Any thoughts out there? I have only used the line a couple of times, mainly a molder. I appreciate any help.
  22. pastrygirl

    Modifying chocolate molds

    I have two pairs of clear polycarbonate 3-d egg molds that I bought last year. These: http://www.jbprince.com/chocolate-and-sugarwork/egg-12-cavitiesities-1-piece.asp I tried them once as whole eggs, and they worked fine but it seems like a pain to have to puncture then reseal them in order to fill them (which I have not actually tried, it just seems like it would be awkward and ugly). I am considering trying to hack off the nubs that align the halves so I can use them as half egg molds and be able to scrape across the top of the mold, filling and closing as usual. There is also a lip around each egg, but I think if I removed the two pins I could manage the lip. Thoughts or experience? Thanks!
  23. Hi all, Does anyone know a source for chocolate decorations for molded chocolates? I'm looking for colored cocoa butters, luster dusts, that kind of stuff. Thanks!
  24. I am using a recipe from Jean-Pierre Wybauw for beer ganache that calls for sorbitol. I have been searching for information online and with my local shop about whether this is considered a preservative (since I tell everyone I don't use preservatives!). Does anyone know? I'm at a loss! Thanks.
  25. I am attempting a recipe from Peter Greweling's book "Chocolates & Confections." It's the Salt & Pepper Bars. In the recipe you first lay down a layer of salted caramel in your frame, then spray with cocoa butter before laying down the second layer. I don't have an airbrush or any equipment really. Can anyone shed light onto how this is done - I've searched the book and online, but haven't found any sources to help. I get that it's supposed to help with moisture retention, but am not sure how to "spray with cocoa butter." Thanks for any tips!