Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Edit History

Kerry Beal

Kerry Beal

IMG_6701.thumb.JPG.dbb33f34d9e4d4482f53b5aa04d7c9e8.JPG

 

IMG_6702.thumb.JPG.1a338010c0d56ef9ce114d58fa0539b2.JPG

 

IMG_6704.thumb.JPG.c6ab4e7c3e48e7ebdad85683de922d88.JPG

IMG_6705.thumb.JPG.9906799a8929f6de6ce9f2fb2b971ed9.JPG

IMG_6706.thumb.JPG.25a05e83d71aa92076dc597023b9e5c6.JPG

 

IMG_6707.thumb.JPG.7a57c916d9e2275e475c46df02502723.JPG

 

IMG_6708.JPG

 

The Chocolate Line also is doing bean to bar these days. 

 

IMG_6711.thumb.JPG.a67523469907f2925a4af3689d857b05.JPG

 

IMG_6713.thumb.JPG.1fceb3ee725f2ac8da5e6f736700d67c.JPG

 

I thought it was interesting that in the cabinet with the 'chocolate shooter' (i.e. cocoa snuff) there was a newspaper article with a picture of Dominique with the Rolling Stones - but apparently it was developed for a birthday party for the boys back in 2007.

 

Kerry Beal

Kerry Beal

IMG_6701.thumb.JPG.dbb33f34d9e4d4482f53b5aa04d7c9e8.JPG

 

IMG_6702.thumb.JPG.1a338010c0d56ef9ce114d58fa0539b2.JPG

 

 

 

OooIMG_6704.thumb.JPG.c6ab4e7c3e48e7ebdad85683de922d88.JPG

IMG_6705.thumb.JPG.9906799a8929f6de6ce9f2fb2b971ed9.JPG

IMG_6706.thumb.JPG.25a05e83d71aa92076dc597023b9e5c6.JPG

 

IMG_6707.thumb.JPG.7a57c916d9e2275e475c46df02502723.JPG

 

IMG_6711.thumb.JPG.a67523469907f2925a4af3689d857b05.JPG

 

IMG_6713.thumb.JPG.1fceb3ee725f2ac8da5e6f736700d67c.JPG

 

 

IMG_6708.JPG

  • Similar Content

    • By Miriam G
      Hello everyone,
      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!
      Miriam
    • By artiesel
      Has anyone ever worked with or made buttercream candies? 
       
      As far as I can tell they appear to be simply fondant sugar with the addition of butter.  
       
      Any help would be appreciated.  Thanks
    • By david.upchurch
      Hello All,
      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.
  • Recently Browsing   0 members

    No registered users viewing this page.

×