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Alcohol Infused Cough Drops
I saw a recipe on facebook today for making your own cough drops. It was a basic hard candy recipe of sugar (and water) with a little honey, lemon, ground ginger & clove - cooked to hard crack, made into droplets on a silpat or parchment and left to cool/harden, then tossed in powdered sugar. I'd like to doctor it up a bit and could use a little help. Would it be possible to add a little whiskey into the mix? Also, if I wanted to steep fresh ginger / clove / etc, what would be the best way to do so? I was thinking using the water - even though it will all boil off I could steep the flavorings in that before adding it to the sugar. Finally, what would be the best way to store them so they don't start to soften?
Flavoring in Ganache
I'm making truffles for a wholesale customer who will be distributing them to their guests on a daily basis. I've been working on my recipes for quite a while, and have some good recipes for a number of flavors. Since the customer base is pretty varied, I'm not adding any alcohol to the ganache centers. The customer is pleased, but has asked me to expand my flavors to a few that they suggested.
I've been working on a mint center with a white chocolate ganache and am infusing the cream with fresh mint leaves. No matter how much mint I add, the mint taste is not pronounced enough. I've also infused the mint leaves in the cream for up to 6 hours before adding the cream to the chocolate, without pleasing results.
I've also been playing around with a fresh ginger ganache and am interested in lemongrass and other natural flavorings. Since I don't know if the customer will be pleased with the end result, I'd rather not buy the flavored compounds (I've used the mint flavor compound in a previous job) to enhance the flavor until I get a better result using the fresh ingredients.
Do you have some advice for using natural herbs and spices to flavor ganache without using extracts, alcohol, or compounds?
UHT cream, Invert sugar and ganache shelf life
Hi all - i've been trying to find out how using UHT cream and Invert sugar can help with shelf life of ganache (for dipped or molded chocolates). I understand the principles by which invert sugar helps and obviously, having a sterilised cream can make a difference.
What i'm struggling with is being able to work out roughly how much the use of these ingredients would extend shelf life. Another week? Two? I understand the recipe makes a difference but for arguments sake, lets say a 2:1 Milk chocolate to cream ration with 30% (by weight of cream) glucose syrup added and....20% (by weight of cream) invert sugar added.
Inexpensive Bonbon Packaging Help?
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?
Storing Molded Chocolates
I know the gold standard for storing molded chocolate bon bons is to vacuum-pack lightly, then freeze. Any suggestions for an overly-enthusiastic home chocolatier with an abundance of inventory and no vacuum sealer? My local coffe shop is selling my wares, but not as quickly as I've been producing them!
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