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 a free account.
I made aerated chocolate using the recipe from Greweling's "Chocolates & Confections." However, the air bubbles are not very big and I'm not a huge fan of the finished result. I would much prefer to reuse it in a different form. Any idea if it would be possible to melt and reuse the couverture? Or is it doomed since now it has a bunch of O2/NO in it? I worked so hard to get the bubbles in and now I want them out! 😣
THE BOOKS ARE SOLD
I have Volumes 1 ,2 and 4 of Jean-Pierre Wybauw's Great Chocolate books are for sale.
The books are in great shape! There is some tape on the corner of the front of volume 1 that I used to keep it together after a drop. Volume 1 is also autographed by the author (See pics below).
I'm asking $150 for the lot OBO.
Let me know if interested or if you have questions
My question is this... Is there a company that manufactures an automated machine capable of wrapping cube-shaped caramels and chocolates??? And would such a machine also be capable of wrapping large (3-4 oz.) rectangular chocolate bars or would such a product require a flow wrapping machine?
Any help would be appreciated.
I have found a Danish company who produce 100% natural oil based coloring in liquid form that can be mixed with cocoa butter. I received samples and will test. No E in all colors.
They require large quantities in kg to be purchased and the specs say 270 days shelf life once opened.
It is so important to get clean labels nowadays why haven’t other companies in europe come up with solutions for small quantities for small businesses?
I will try it out if I have good results, is anyone interested to share thes quantities with me? Preferably in Europe as shipping would be impossible to the USA.
If anyone has another supplier to suggest please let me know. Chef rubber doesn’t supply europe yet and Roxy and Rich are powders not sure what I think of them yet. But none are 100% natural like the company in Denmark.
I am trying to work on making some chocolates for my diabetic sister. As the sweetener, I used Swerve, an erythritol-based sweetener that supposedly behaves like sugar (and that my sister likes.) I added it to my standard milk chocolate recipe from Chocolate Alchemy- http://chocolatealchemy.com/recipes/dark-milk-chocolate-45 It came out of the melanger fine and set up OK. But, when I went to temper it, it would not melt! Even after an hour at 140F, it was about the consistency of peanut butter.
Has anyone worked with Swerve and have any successful recipes? Or have any idea why it was so viscous? The stuff is darned expensive, so I don't want to experiment too much.
Recently Browsing 0 members
No registered users viewing this page.