Dipped Creams

[rebgold]

We make various flavored dipped creams at my shop, the recipe has been handed down from a very old recipe and I think something has been lost in the re-typing of the old owners.

It starts with a sugar, water, corn syrup mix, cooked then poured into the ball mixer, we add fondax, invert sugar and flavorings, let it sit for a day, then roll it into little balls. The problem is, the balls are too soft to dip well. I tried raising the cooking temp from 244 to 250, the whole mix became hard and impossible to roll. I though if I had added more fondax it may have helped, but it was too late by the time I realized.

Does anyone have any experience with this time of center? Any suggestions on how to get it the right consistency to roll and dip?

Thanks,

Reb

[Chocolot]

Try raising the temp only a few degrees and see if that helps. Jumping 6 degrees is a lot at one time.

[rebgold]

I actually tried 2 different temps and then decided to go back to the original temp and try a different approach. I cut the fondax by 8 oz instead. The consistency for rolling the centers is much better, but now we have a different problem. The original recipe used invert sugar, the last confectioner had switched to invertase and changed the amount used. We've switched back to invert sugar but I think we need to increase the amount because the centers, now that they're firm enough to roll, are not really softening up once dipped. This is a tough experiment because of the waiting time for the finished product and the quantity of creams we dip- it's a lot.

Any opinion on how much to decide to increase the invert sugar to get them to soften?

[Kerry Beal]

I actually tried 2 different temps and then decided to go back to the original temp and try a different approach. I cut the fondax by 8 oz instead. The consistency for rolling the centers is much better, but now we have a different problem. The original recipe used invert sugar, the last confectioner had switched to invertase and changed the amount used. We've switched back to invert sugar but I think we need to increase the amount because the centers, now that they're firm enough to roll, are not really softening up once dipped. This is a tough experiment because of the waiting time for the finished product and the quantity of creams we dip- it's a lot.

Any opinion on how much to decide to increase the invert sugar to get them to soften?

How about using the invert sugar but adding some invertase as well? I find invert sugar good for shelf life - but think that the invertase enzyme is necessary to cause the softening after dipping.

[rebgold]

Would you think equal amounts? I think it's about an oz per batch of invert sugar.

[rebgold]

Also wondered, does anyone use invert sugar to extend the shelf life of truffles?

[Chocolot]

Would you think equal amounts? I think it's about an oz per batch of invert sugar.

That is not much invert sugar. Are you sure it isn't the measurement for invertase? If I remember correctly, Fondax is egg white based. If so, it will cause a softening. I think you need to go back and try a different cook temp. Find a recipe that has similar ingredients and check the percentages.

[rebgold]

The ounce was the original amount as far as we know, but it's an ounce for a batch that makes about 10 lbs of filling. Fondax is albumen protein based, right. I can't find any recipes quite like it anywhere, I've been looking.