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.
Does anyone have a chewy chocolate caramel recipe they love? One that holds its shape but can be cut on a guitar? The recipes I’ve tried have either been not very chocolate-y or suuuuuuuper stiff. Like, I bruised the palm of my hand cutting them stiff :(.
Or or even if you can just point me in the direction of some theory, that would be great!
A mistake was made with my Albert Uster order this week and I received it twice. Since it's shipped from CA, doesn't go bad, and I'll use it eventually, I'm not going to mess with trying to return the second delivery. But now I have a huge amount of inventory so I thought I'd see if anyone here was looking for Felchlin by the bag.
Each bag is 2kg (4# 7oz) in the following varieties and prices:
Maracaibo Creole 49%, $48
Sao Palme 60%, $30
Arriba 72%, $46
As for shipping, I can fit 2 bags in a medium flat rate box for $14 or 3 bags in a large box for $19 to go anywhere in the USA.
If you'd like some, PM me with your selection, email, and shipping address. I'll invoice you via Square and you can pay securely online with a credit card.
Thanks for reading!
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.
Recently Browsing 0 members
No registered users viewing this page.