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By Miriam G
I am in the process of locating a commercial kitchen space to rent in order to produce my chocolates on a larger scale, for retail and wholesale. The challenge is that I have not been able to locate a space that has air conditioning or any kind of temperature control. Even if everything else in the facility is perfect, that's the one issue that keeps coming up.
Can anyone provide guidance regarding the feasibility of working in a non temperature controlled space, and if there are any work arounds? I'd have full access to fridges, freezers, etc...
Thanks in advance for any help or experiences you can share!
I am researching colorants for cacao butter with an eye toward 'natural' vegetal derived colorants.
My local packaging inspector ( California ) has required me to list ALL FDA approved artificial dyes and pigments, FD&C, Lakes, on my labels. These are equivalent to EU approved artificial colors as E102 to E143, as I understand it.
Is anyone else tackling this issue? Per labeling, this is a substantial amount of information as one multi-hued collection can have 6+ colors. Other chocolatiers I have noticed use blanket statements such as 'FDA approved colors' or 'Cocoa Butter with Colors'.
I am hearing hints that the EU may impose stricter regulations on artificial colors. Some of these, Lakes for instance, seem very dodgy as they are based on metal (Aluminum) salts to disperse the dyes.
Pur is one company that I have found that produces colorants from natural sources on an industrial scale. Their cacao butters include other additives so I am really interested in how well they spray and perform. Anyone have experience using these?
Shelf life, color fastness, flavors in the colorants, all these are points of interest.
Thank very much.
OK, I'm back, by popular demand! hehe.... After being back for 2 days, I'm still struggling with crazy jetlag and exhaustion - so please bear with me!
This year, for our Asian adventure, we went to Bali, which for those who don't know, is one of the islands in Indonesia. Bali is a very unique place - from its topology, to the people, language, customs, religion and food. Whereas the majority of people in Indonesia are Muslim, most people in Bali are Balinese Hindu, which from what I understand is a little like Indian Hinduism, but has more ancestor worship. Religion is very important to many people in Bali - there are temples everywhere, and at least in one area, there are religious processions through the street practically every day - but we'll get to that later.
Bali has some food unique to it among its Indonesian neighbors, but like everywhere, has seen quite a bit of immigration from other Indonesian islands (many from Java, just to the west) who have brought their classic dishes with them.
Basically all Indonesians speak Indonesian, or what they call Bahasa Indonesia, or just Bahasa, which, anyone who has read my prior foodblogs wouldn't be surprised to hear that I learned a little bit just before the trip. Unfortunately, I didn't get to use any of it, except a couple times which were totally unnecessary. When speaking with each other, most people in Bali speak Balinese (totally different from bahasa) - many times when I tried using my bahasa, they smiled and replied, and then tried to teach me the same phrase in Balinese! As time went on, and I used some of the Balinese, I got lots of surprised smiles and laughs - who is this white guy speaking Balinese?!? Seriously though, tourism has been in Bali for a very long time, so just about everyone we encountered spoke English to some degree. Some people spoke German as well, as they supposedly get lots of tourists from Germany. As one of our drivers was telling us, Bali is heavily dependent on tourism as they have no real industry other than agriculture, which doesn't pay nearly as well as tourism does.
While there are beaches all around the island, most of the popular beach areas are in the south of the island, and those areas are the most highly touristed. We spent very little time in the south as we are not really beach people (we get really bored) and during planning, decided to stay in less touristed areas so we'd have more opportunities for local food... this didn't work out, as you'll see later.
So, it wouldn't be a KennethT foodblog without photos in the Taipei airport and I-Mei Dim Sum, which we called home for about 4 hours before our connection to Bali...
Beef noodle soup:
This was the same as always - huge pieces of beef were meltingly tender. Good bite to the thick chewy noodles.
Xie long bao (soup dumplings) and char siu bao (fluffy barbeque pork buns):
By Lisa Shock
The basic formula for these cakes was developed by the wife of a mayonnaise salesman in an effort to help him out. I did a bit of research, and have found many variations. Early variants generally involve using less cocoa, which I cannot recommend. Later variants involve using cold water instead of boiling, adding salt, and additional leaveners. I personally do not feel that any additional salt is needed, as mayonnaise and that famous, tangy brand of salad dressing (sometimes the label just says 'Dressing') both contain a fair amount of salt. If you are using homemade mayonnaise or a low sodium product, an eighth teaspoon of salt may boost the flavor a bit. And, of course, somewhere along the way fans who prefer a certain salad dressing over mayonnaise started using it to make this cake. Nowadays, the Hellman's website has a different formula -one with added eggs and baking powder. I have not tried this newer formulation.
Some versions of this recipe specify sifted cake flour. This will result in a very light cake with virtually no structural integrity, due to the paucity of eggs in this recipe compared to a regular cake. Cupcakes made this way give beautifully light results. However, every time I try to make a traditional 8" double layer cake with cake flour, I experience collapse. I recommend AP flour or at least a mix of cake and pastry flour.
I have never made this with a gluten-free flour replacer. This recipe does not have very much structural integrity and as such does not make a good candidate for a gluten-free cake.
I have made this cake many times, the type of sandwich spread you choose will affect the outcome. Made with mayonnaise, the cake has a good chocolate flavor and moistness. Made with that famous, tangy, off-white salad dressing that gets used as a sandwich spread, the cake has a subtle bit of extra brightness to the flavor. If one chooses to use a vegan mayonnaise, the result is tasty but lacking a little in structure; I would bake this in a square pan and frost and serve from the pan.
The cocoa you use will also affect the flavor. For a classic, homey flavor use a supermarket brand of cocoa. To add a little sophistication, use better, artisan type cocoa and use chocolate extract instead of the vanilla extract.
Supposedly, the traditional frosting for this cake should have a caramel flavor. Look for one where you actually caramelize some sugar first. Modern recipes for the icing seem like weak imitations to me; using brown sugar as the main flavor instead of true caramel.
Chocolate Mayonnaise or Salad Dressing Cake
makes enough for two 8" round pans, or a 9" square (about 7 cups of batter)
2 ounces/56g unsweetened, non-alkalized cocoa
1 cup/236g boiling water
1 teaspoon/4g regular strength vanilla extract
3/4 cup/162g mayonnaise, vegan mayonnaise, or salad dressing (the tangy, off-white, sandwich spread type dressing)
10.5ounces/300g all-purpose flour
7 ounces/200g sugar
0.35ounce/10g baking soda
Preheat your oven to 350°.
Grease or spray two 8" round pans or an equivalent volume square or rectangle.
Place the cocoa in a medium (4-5 cup) bowl. Add the hot water and stir with a fork to break up any clumps. Allow to cool down a little, then add the vanilla extract and the mayonnaise or salad dressing spread. Beat well to eliminate lumps. In the bowl of an electric mixer or larger regular bowl if making by hand, sift in the flour and add the sugar and baking soda. Mix the dry ingredients to distribute evenly. Slowly beat in the cocoa mixture. Mix until the batter has an even color. Pour immediately into the pans. If making two 8" rounds, weigh them to ensure they contain equal amounts.
Bake for approximately 20 minutes, or until the center of the top springs back when touched lightly. (The toothpick test does NOT work well on this moist cake!) Allow the cake to cool a little and shrink from the sides of the pan before removing. Removal is easier while still a little warm.
Good with or without frosting.
Good beginner cake for kids to make.
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