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Confections! What did we make? (2017 – )


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Hi - I have just had my caramels tested for AW and the result came back at 0.38 - what does this mean - they just supplied the results no interpretation.   I am also having shelf life test done but have to wait for those results.   If anyone can share some info it would be much appreciated.  

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1 hour ago, Chocoguyin Pemby said:

Hi - I have just had my caramels tested for AW and the result came back at 0.38 - what does this mean - they just supplied the results no interpretation.   I am also having shelf life test done but have to wait for those results.   If anyone can share some info it would be much appreciated.  

Means they will last forever!

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4 hours ago, Chocoguyin Pemby said:

Hi - I have just had my caramels tested for AW and the result came back at 0.38 - what does this mean - they just supplied the results no interpretation.   I am also having shelf life test done but have to wait for those results.   If anyone can share some info it would be much appreciated.  

 

Melissa Coppel's guide to Aw readings:

1.00 - 0.95 - 1 to 2 weeks
0.95 - 0.91 - 2 to 3 weeks
0.90 - 0.87 - 2 to 4 weeks
0.86 - 0.80 - 3 to 6 weeks
0.80 - 0.75 - 5 to 15 weeks
0.74 - 0.65 - 12 to 20 weeks
0.64 - 0.60 - 15 to 30 weeks
0.5              - 15 to 50 weeks

 

J.P. Wybauw's:

 for an Aw greater than 0.85:  maximum of 3 weeks

 for an Aw between 0.70 and 0.85:  maximum of 3 months

 for an Aw between 0.65 and 0.70:  maximum of 9 months

 for an Aw below 0.65:  "the ganache is microbially stable" (I'm assuming that basically means "forever")

 

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Hi Jim -  Thanks for that!!!  I will not worry if they last 3 weeks anymore!!  That is about the longest they last around here.  I am selling them at a local market so it's good to know I am not going to harm someone. 

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  • 1 month later...

The September 2020 assortment:

 

dutton-09-20.jpg.b487ba7affd3a22215961fd0daf66cd6.jpg

 

Clockwise, beginning with the blue bonbon at the top:  (1) "marjolaine" (hazelnut gianduja ganache, almond gianduja ganache, nut meringue), (2) "crème brûlée" (caramel crunch, vanilla buttercream), (3) Speculoos cookie butter & milk chocolate, (4) "caramel macchiato" (caramel ganache, vanilla ganache, coffee ganache), (5) pistachio gianduja, (6) lime cheesecake with graham cracker crust, (7) salted caramel with shortbread, (8) layers of extra-dark chocolate ganache with Angostura orange bitters & vanilla buttercream, and (in the center) (9) cherries and caramelized almonds with almond gianduja

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First things first, here’s the link to the recipe I used for this.

https://www.foodnetwork.com/recipes/alton-brown/pistachio-butterfiyou-know-9440781
 

if you guys watched the recent Good Eats Halloween special, you’ll have seen this recipe. I’m not sure if this is the right thread to put this in, but it is kind of a chocolate. I’ve wanted to find a recipe for this particular candy bar for awhile, but could never find one that didn’t involve candy corn. Mine aren’t quite as “neat” as those shown on the show, but I like them. If my math is right, there’s a total of 540 layers of sugar and nut mixture in these things. 
 

 

7C11184F-A9DC-466F-971C-62355A2ADD0A.jpeg

DC310FBD-CBA5-4995-9919-3BD6828582CF.jpeg

B0AFEF56-AA01-48A7-A0F7-54573ACD46D1.jpeg

F3E8DD47-6941-4816-AFBC-E9274C3CBCBD.jpeg

4DEDC8DE-AA6F-496E-A9D0-FBFF4882B5ED.jpeg

Edited by Matthew.Taylor (log)
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So I had some left over caramel sauce from a meal and thought I would make some turtles with some pecans I had left over as well.  I reduced the caramel sauce to make it thicker 236F, roasted the pecans and arranged them in 3's on some parchment paper.   I poured the caramel over the pecan clusters and let it set.   While I was dipping  a batch of caramels in chocolate the 2 trays of turtles were supposed to set up - they did not as the caramel was a tad soft - I ended up scraping the cluster off the parchment and forming a log out of the mass - a sticky log.  after the first attempt I rinsed my fingers and put the second tray in the fridge.  finished dipping the first tray and was able to slide and scrape with a spatula to get the rest off and dipped - the weren't as bad as the first batch but not what i had in mind.  I let the chocolate set up and packaged 1/2 the caramels for a delivery and added 2 turtle 'turds'  as I  called them.  As I walked out I had a taste test of one of them and it was amazing - so much better than any turtle you can buy.  One of the best things I have ever made - by fluke kind of  the sure don't look pretty but taste amazing.    And I write all this and try and attatch the photo taken with my iphone and it is in the wrong format!!!   Sorry y'all no photo!!  eerrrrgggghhhhh!    What the heck is HEIC format and why is my phone doing that??

 

Anyways 5 minutes after delivering the caramels plus the turds, the customer texted me and ordered 25 turtle turds he loved them so much - now I have to figure out how to replicate them. 

Edited by Chocoguyin Pemby (log)
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5 hours ago, Chocoguyin Pemby said:

So I had some left over caramel sauce from a meal and thought I would make some turtles with some pecans I had left over as well.  I reduced the caramel sauce to make it thicker 236F, roasted the pecans and arranged them in 3's on some parchment paper.   I poured the caramel over the pecan clusters and let it set.   While I was dipping  a batch of caramels in chocolate the 2 trays of turtles were supposed to set up - they did not as the caramel was a tad soft - I ended up scraping the cluster off the parchment and forming a log out of the mass - a sticky log.  after the first attempt I rinsed my fingers and put the second tray in the fridge.  finished dipping the first tray and was able to slide and scrape with a spatula to get the rest off and dipped - the weren't as bad as the first batch but not what i had in mind.  I let the chocolate set up and packaged 1/2 the caramels for a delivery and added 2 turtle 'turds'  as I  called them.  As I walked out I had a taste test of one of them and it was amazing - so much better than any turtle you can buy.  One of the best things I have ever made - by fluke kind of  the sure don't look pretty but taste amazing.    And I write all this and try and attatch the photo taken with my iphone and it is in the wrong format!!!   Sorry y'all no photo!!  eerrrrgggghhhhh!    What the heck is HEIC format and why is my phone doing that??

 

Anyways 5 minutes after delivering the caramels plus the turds, the customer texted me and ordered 25 turtle turds he loved them so much - now I have to figure out how to replicate them. 

Home made caramel turtles truly are the best! Addictive. 

 

I vaguely recall having that same issue with my phone and having to change something so it would go back to JPEG - but don't remember how I did it. 

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