Newly-minted chocolatier wanting to learn more

[Sweet-Tempered]

Hello all,

 

This is my first post. I have always had an affinity for chocolate, the darker the better. About 20 years ago, I became interested in learning to create bonbons, but didn't know where to start. About 12-15 years ago, I discovered that chocolate courses could be taken online. I still chose to be practical and keep doing my 9-5 office job. That job went away and I have a new job that gives me a lot more flexibility in my schedule. This spring I earned my chocolatier certificate from Ecole Chocolate.

 

Now, I am a home baker who is specializing in chocolate and candy...or at least I am aspiring to be that person. I have so much to learn. It's why I'm here. If my current job goes away, I'd like to be stable enough in my home business to make it my full-time gig.

 

I have Peter Greweling's book, Chocolates & Confections. This is my introductory post, but I thought I'd go ahead and ask my pressing questions here.

 

1. Mr Greweling has 3 recipes for soft caramels. I have decided the one that uses evaporated milk might result in product with the longest shelf life. (I have zero facts to back up my theory, but maybe someone here knows) I would like to incorporate reduced apple cider and eliminate the vanilla bean. Has anyone had success doing something similar? I wonder which variation to model. I am thinking his raspberry variation, using the cider reduction in place of the puree. Thoughts?

 

2. In his fudge recipes, Mr Greweling calls for premade fondant. I have "dry fondant sugar" on hand. Could that be used in place of or to make Premade Fondant? 

 

Thank you in advance for your suggestions. I am trying to get together a Fall menu.

[TdeV]

Hello, @Sweet-Tempered. I'm not a chocolatière, I just like reading about all those great confections. EGullet members get together every year to make bonbons . . .

 

Welcome!

[Kerry Beal]

2 hours ago, Sweet-Tempered said:

Hello all,

 

This is my first post. I have always had an affinity for chocolate, the darker the better. About 20 years ago, I became interested in learning to create bonbons, but didn't know where to start. About 12-15 years ago, I discovered that chocolate courses could be taken online. I still chose to be practical and keep doing my 9-5 office job. That job went away and I have a new job that gives me a lot more flexibility in my schedule. This spring I earned my chocolatier certificate from Ecole Chocolate.

 

Now, I am a home baker who is specializing in chocolate and candy...or at least I am aspiring to be that person. I have so much to learn. It's why I'm here. If my current job goes away, I'd like to be stable enough in my home business to make it my full-time gig.

 

I have Peter Greweling's book, Chocolates & Confections. This is my introductory post, but I thought I'd go ahead and ask my pressing questions here.

 

1. Mr Greweling has 3 recipes for soft caramels. I have decided the one that uses evaporated milk might result in product with the longest shelf life. (I have zero facts to back up my theory, but maybe someone here knows) I would like to incorporate reduced apple cider and eliminate the vanilla bean. Has anyone had success doing something similar? I wonder which variation to model. I am thinking his raspberry variation, using the cider reduction in place of the puree. Thoughts?

 

2. In his fudge recipes, Mr Greweling calls for premade fondant. I have "dry fondant sugar" on hand. Could that be used in place of or to make Premade Fondant? 

 

Thank you in advance for your suggestions. I am trying to get together a Fall menu.

Welcome @Sweet-Tempered - @Chocolot is the one to answer caramel questions. Actually also the one to answer fondant questions.

 

You want real fondant - I buy it - in huge pails - but you can make it following instructions in @Chocolot's book Candymaking.