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I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads.
I'm curious if anyone has purchased these ganache and caramel ruler bars (https://www.tcfsales.com/products/658-ganache-and-caramel-ruler-bars-set-of-2-ea/) from TCF before or has experience with this company? Are they a reputable company?
It costs $87.96 (not including shipping) to purchase 4 stainless steel square bars, measuring 1/2" x 1/2" x 15" L, which seems like a reasonable price relative to other companies. Correct me if I'm wrong. Does anyone suggest other companies to purchase bars from?
On a related topic, I know that a possibly more affordable alternative would be to visit a local metal fabricator and purchase metal bars from them. My concern is purchasing bars that are made from an alloy and finish that is 'food-safe'. Does anyone know what grade/alloy and finish of stainless steel is 'food-safe'? Does anyone know what grade/alloy and finish of aluminum is 'food-safe'?
Several of Greweling's recipes call for the use of a round piping tip. I'm not familiar with what sizing system he's using. When he says to use a "no. [integer] round tip", what does the [integer] correspond to in millimeters or inches? For example, what is the diameter of a no. 3 round tip used by Greweling?
This looks interesting - I know some of us have lamented the lack of flavor or off flavors of additives to colored cocoa butter - anyone seen or tried these? Looks like they can be used either to mix into chocolate as a fat-based flavor or to decorate molds as usual with colored CB ... More expensive than Valrhona Inspiration or regular colored CB, I wonder how they compare in flavor intensity, the Valrhonas I've tried were fairly intense. I also wonder what flavors brown, black, and amber are ... https://www.pcb-creation.com/pure-emotion-colour-by-pcb-creation/?lang=en
Edited to add: the black/ brown flavors are chocolate, of course! 🙃
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.
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