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Found 431 results

  1. Hey all, I got a question for you who make pate de fruit on a regular basis. I know it's quite simple to pour the finished pate de fruit into a frame, but does anyone here use a confectionery funnel to deposit them into forms? I'm asking because in Notters 'Art of the Chocolatier' it seems his primary way of making the jellies is to deposit the mixture into a flexipan, and his alternate method is to pour it into a frame. I'm wondering simply if anyone does/has done this before. The jellies seem to set quite quickly, and I'm not sure if you just need to be super fast with this or not. I want to try it, but shy away (I need to get appropriate forms first) because I keep feeling like I'll end up with half the mixture deposited and the other half solidified in the funnel. I assume warming the stainless funnel will aid the process, but I also assume that you have one attempt at this, and you cant rewarm the mixture as you would with fondant or gummies. Anyways, just a question I wanted to put out there. Thanks! Host's note: this is the second part of an extended topic that has been split in order to reduce load on our servers. The first part is here: Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 1)
  2. Hello everyone! I hope you are all safe and well I have a question regarding Chef Rubber Natural Colours. Its very difficult to get them here in Europe (if anyone has any contacts or knows a company that sells that would be great) and anyone that has used this line, what colours would you recommend? Thank you!
  3. I am searching for a natural source of food colorings, to tint buttercream, & use in chocolate work. I don't like commercial FC, it is synthetic and toxic to boot. Has anyone found a good source/vendor who has naturally derived colorings
  4. {The content of various "what is your favorite candy bar" and confection threads--at least ones not devoted to specific products--have been merged into one unified topic. In a few cases, if someone simply gives a one word answer they might simply be answering the question about what their favorite candy bar is... -- Nov 11 2003} While at my local convenience store I spotted the following completely useless, but interesting item: Mint Skittles... It made me think about the fact that I've never outgrown a certain... let's say fascination... with the infinite stream of novelty confections which seem to show up regularly at these stores. I'm very glad I'm not a parent, because I can't comprehend saying "no" to a child when I can't even deny myself buying something as dumb as this at least once. Other recent "acquisitions" include: Reese's "Fast Break"... Listerine CoolMint PocketPacks... Am I sick? That last one isn't even necessarily candy... Any one else with this "problem"?
  5. [Host's note: to ease the load on our servers this topic has been split. The discussion continues from here.] Chocolate nails... And a "How it's made!" video...
  6. 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
  7. Hello everyone! Im in need of your expertise! Ive been having troubles with my machine, or maybe not even my machine. Ive attached an image (hopefully its clear) to show you a mould that has different tempering problems. I dont understand how one mould can have several different tempering issues. Ive also been advised to have my machine between 30C-31C, however all ive known is to use dark chocolate between 31-32C. Ive done tests from 30C-32C and none have the outcome that is expected, that shiny chocolate. Please share your knowledge I really need it!! Thank you!!!
  8. I've been looking into books and resources for making truffles lately and ran across Ecole Chocolat. It's in Vancouver and offers an online course. I'm tempted because the price is reasonable ($595 for a 3 month course) and it offers a followup hands-on course (one week) in either Vancouver, Tuscany or Paris (@ Valrhona's Ecole du Grand Chocolat!). I've been making candy as gifts for the past 15 years and have been considering making a career out of it lately. I would really like to concentrate on chocolate and candy. I'm not sure I'm ready to quit my job and go to school full time, due to financial reasons, so I'm excited about this online course. I'm thinking this could be a first step in seeing if this is the career for me. Anyone have any thought/suggestion on this? Also, if you know of any other programs available that may serve my needs, I appreciate the resource. Thanks!
  9. Ok, so we tend to show off the jewels of the production, but certainly in my kitchen, there is a lot of stuff produced that is less than picture perfect. Let's bring them out into the light - as long as they taste good, the looks are bonus. I'll open by demonstrating how not to make a beautiful cocoa butter swirl. It was beautiful, but the swirl stayed firmly in the mould. It is salty caramel and almond. Tasty!
  10. I need some advice on a safe(ish), easy, and fast way to cut buttermints I often make buttermints for friends for the holidays, and have run into problems cutting them into bite size pieces before the sugar cools and starts to crystallize too much, so I'm looking for ideas on how to do it more quickly so I can do larger batches. Note that I am doing this at home and have very little budget, but on the plus side I don't need to end up with perfectly uniform pieces. The basic process for making the buttermints is: 1. cook butter and sugar to 260 degrees 2. pour out onto buttered marble slab and let cool slightly 3. add color and flavor, and pull like taffy while it cools further 4. when it just starts to show signs of crystallizing, roll into ropes and cut before it crystallizes much further (I have maybe 2 minutes if I'm lucky to get all the cutting done) The main problem I run into is that when handling the candy during steps 3 and 4, my hands need to be buttered so the candy doesn't stick to me, and even if I quickly wash my hands, any cutting tool needs to also be buttered to prevent sticking, and basically it's nearly impossible to maintain a good grip on anything. The second problem is that the candy at this point is hard enough that if I try to snip it with scissors it will tend to slide along the blade instead of getting cut, yet it is still plastic enough that if I pick it up it will tend to sag under its weight and thin out too much while I'm concentrating on getting the scissors to cut right. My best results so far have been with leaving the candy on the marble and cutting it with a pastry scraper, but pressing down hard enough to cut all the way through with a slippery (due to the aforementioned buttered hands) pastry scraper while trying not to gouge the marble underneath is not particularly fun. I did try pruning shears once because the curved blade holds the candy in place instead of sliding along the blade, which worked fine except for the fear of lopping off parts of a finger made it too nerve-wracking to be done quickly. Basically, I'd love to find something that works like this, but for something with the consistency of a hard caramel: Any ideas? -Trufflenaut
  11. I have two questions but they are related so I am putting them both here. Is it better to put the transfer sheets on top of the chocolate ganache squares dipped into tempered chocolate (by cutting the sheets into into smaller squares?) or put the tempered squares directly on top of the transfer sheet? Also, would it be possible to airbrush an acetate sheet and then put the tempered squares onto the acetate as a way of making my own transfer sheet? Any suggestions would be welcome! Thanks, Jeff
  12. My supplier decided that cocoa butter is now special order so I had to buy a case. And now I have an excessive amount of cocoa butter, anyone need any? Cacao Barry cocoa butter pistoles with a best by date of April 2021 $66 for the 3 kg tub or $22 per kg plus shipping.
  13. Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart? If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?
  14. Hi everyone, Melbourne (AUS) is having a bit of a warm spell at the moment that's looking to continue - 30+ celcius for about 2 weeks straight. I want to play around with a bit of chocolate making but it seems... foolish! In the mornings, the ambient temperature in my house is maybe 23, and i'm wondering if this would be ok for dipping (perhaps a quick trip to the fridge to help them set up for a few minutes?). With moulded pralines, it seems the brief fridge steps that some people recommend make sense since the whole tray is done at once, but it seems impractical for hand dipping, since i'd have to either wait till a whole tray was done (and perhaps moot the point) or otherwise do tiny batches! I guess a related question is that if i made a ganache to slab, would it even set up properly overnight? I was thinking that the crystals would still form as it cooled, but I don't know. Any tips for working in warmer weather (where climate control isn't possible)? Am I best to just write it off over summer and pick it back up when things cool down a bit? The one positive I can think of is that it'll take longer for my tempered chocolate to cool down, so less reheating! Cheers, Stuart.
  15. So, what is everyone doing for the pastry & baking side of Easter? I'm working on the following chocolates: fruit & nut eggs, hollow bunnies, Jelly Belly filled bunnies, coconut bunnies, dragons (filled with rice krispies & chocolate), peanut butter hedgehogs, and malted milk hens. Hoping to finish my dark chocolate production today and get started on all my milk chocolate items. My father-in-law will be baking the traditional family Easter bread a day or two before Easter. Its an enriched bread and he makes two versions -- one with raisins and one without (I prefer the one with raisins). And I was lucky enough to spot this couple in the sale moulds stock at last year's eGullet chocolate & confections workshop in Niagara-on-the-Lake, Ontario. These love bunnies help so very much with Easter chocolate production! ;-)
  16. Hello, folks, thanks for reading. My husband thinks, I should start selling my popcorn seasonings (which I make for my family), it’s a good product. But I'm not sure if it’s interesting to other people... So, what do you think, guys? Our story: We’ve bought an air popper machine, but popcorn came out pretty tasteless. Then, we’ve bought different “popcorn seasoning” mixes... But it always ends with all the seasoning at the bottom of the bowl. Then, we've added butter, oil and so on before seasoning... we got soggy, chewy popcorn. Lot’s of disappointments… When we almost gave up… the magic happened! I figured out the way to make seasonings that: Stick to popcorn, but not sticky to fingers (or T-shirt , Easy to apply, May be pre cooked in bulk and stored… And popcorn appears crunchy, tasty, thoroughly covered with seasoning. Sounds good, yep? Now, when I want to treat myself - I only need 2 mins to turn tasteless popped popcorn to a real treat. The only moment - it request 1 extra effort: after you toss it over popcorn, you need to microwave it for 1 min, and stir after. So, I was wondering, if you like popcorn like myself - would this seasoning be interesting for you to purchase? Are you ready for a little extra work (microwave & stir) in the goal to flavor popcorn, or it feels too much effort? As I have no experience in manufacturing and retail, your answers would help me to make a very important decision - to dive in or not... Thanks in advance for your answers, it means the world to me.
  17. This looks interesting - I know some of us have lamented the lack of flavor or off flavors of additives to colored cocoa butter - anyone seen or tried these? Looks like they can be used either to mix into chocolate as a fat-based flavor or to decorate molds as usual with colored CB ... More expensive than Valrhona Inspiration or regular colored CB, I wonder how they compare in flavor intensity, the Valrhonas I've tried were fairly intense. I also wonder what flavors brown, black, and amber are ... https://www.pcb-creation.com/pure-emotion-colour-by-pcb-creation/?lang=en Edited to add: the black/ brown flavors are chocolate, of course! 🙃
  18. I have an opportunity to obtain (without a trip to NYC, where everything appears available) some hard-to-find liqueurs or brandies for my chocolate work, primarily in ganaches. I already have a poire Williams eau-de-vie and a framboise one as well. I have German kirschwasser but am getting low on that, so am thinking of getting more while I have this chance. For new ones, I'm thinking primarily of apricot. I have heard there are some wonderful European apricot brandies/liqueurs, but don't know which really taste of apricots and are worth purchasing. And the other flavor I would like is a strawberry brandy or liqueur. Online I've found Dolceterra Marcati wild strawberries liqueur and Drillaut strawberry liqueur but know nothing about either. I lean more toward a liqueur/cordial than eau-de-vie because sometimes I think the latter does not always taste specifically of the fruit. Any guidance would be much appreciated, including ideas for fruits I haven't mentioned.
  19. I've read of people on here making their own transfer sheets and was wondering if someone could explain how to do so. Thanks
  20. I've recently started making caramels and been experimenting with lots of flavors and having a blast. One thing that I am having a hard time finding information about is the role of the different ingredients and how different ratios affect the firmness of a caramel. In particular, I have an espresso caramel recipe that I can't seem to get to the soft, no-effort-while-chewing texture that I've achieved with other flavors, yet I've stuck to the same temperatures as other recipes. This leads me to believe that the ratio of ingredients is key. I was hoping I'd be able to get some insight into how to alter ingredient ratios to produce a softer caramel. Any help would be appreciated.
  21. Has anyone made the Meltaways from the Greweling book? What is the purpose of tabling the mixture? You can't temper peanut butter, and they're covered in powdered sugar for handling so you can't tell if they're perfectly shiny. I was wondering if it's just a question of agitating the mixture while the fat molecules are doing their thing in the cooling process, why can't you just put it in a mixer with the paddle on low speed? Wouldn't that essentially do the same thing? I was wondering the same thing about a small batch of cream centers, instead of using the giant ball mixer which takes 30 minutes to clean, could you add the whipping agent and cool them while they thicken in the Hobart? Thanks, Reb
  22. i just came back from my trip to the salon du chocolat. on our second and third day we visited all the good places in paris. we went also to jacques genin marvelous shop, where we had the chance to talk to the master himself. of course we tried his caramels of which i heard a lot beforehand. before i tasted them i thought they were just caramels, like i tasted many before. so we left the place with a 30,- euro box of chocolats and a 14 euro bag of caramels. as soon as we left the shop i poped one of the suckers into my mouth, it was just HEAVEN they we soo soft an unctuos, with a deeeep creamy buttery caramel flavour, so i turn on the foot and spend another 34 euros on a box of caramels, on top we bought a bag of mango-caramels he kept in the cooling for freshness he said. soon i knew i HAVE to make these caramels for my customers, so i spent the better part of this beuatiful sunday in the pastry shop, trying to get anywhere near his recipe. the first attempt was the greweling soft caramel recipe with fresh cream. bsides beeing chewy beyond good belief it lacked 90% of the deep flavour. second attempt a recipe from a french patissier schoolbook called "caramel mou" which uses 700 sugar, 900 glucose, 1l cream 35%, and 200 butter. since in this recipe sugars and cream are cooked together it too lacked any deep caramel flavour, and was besides beeing sticky a miraculous substance which could be pulled into long ribbons even when cold :-( my next attempt is a recipe from morato which i pimped a little bit it consisted of 750 35% cream, 700 sugar, 150 gluco, 200 butter, 2 sod. bicarb. - i added another 200g butter, dry caramelized the sugar, boiled cream, gluco and bicarb, and turned the butter into a beurre noisette before mixing into the 114c caramel. the result was a bit darker than genins, and since i brought it to 118 a bit tougher, but flavourrichnesswise it was already quite close. next thing would be to cook the dry caramel a bit lighter, put a little bit more salt and cook to 116. any suggestioins are very welcome. cheers torsten s.
  23. Does anyone have a chewy chocolate caramel recipe they love? One that holds its shape but can be cut on a guitar? The recipes I’ve tried have either been not very chocolate-y or suuuuuuuper stiff. Like, I bruised the palm of my hand cutting them stiff :(. Or or even if you can just point me in the direction of some theory, that would be great!
  24. A mistake was made with my Albert Uster order this week and I received it twice. Since it's shipped from CA, doesn't go bad, and I'll use it eventually, I'm not going to mess with trying to return the second delivery. But now I have a huge amount of inventory so I thought I'd see if anyone here was looking for Felchlin by the bag. Each bag is 2kg (4# 7oz) in the following varieties and prices: Maracaibo Creole 49%, $48 Sao Palme 60%, $30 Arriba 72%, $46 As for shipping, I can fit 2 bags in a medium flat rate box for $14 or 3 bags in a large box for $19 to go anywhere in the USA. If you'd like some, PM me with your selection, email, and shipping address. I'll invoice you via Square and you can pay securely online with a credit card. Thanks for reading!
  25. This topic is being started to allow for continued discussion of French macarons (not the coconut cookies). Please utilize the index of the original topic HERE prior to posting in this new topic. Enjoy! And remember, you should always send samples of your macarons to your hosts
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