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.

 

 

[Jim D.]

Let me second Kerry's welcome.  As you have no doubt discovered already, this time in history is a particularly difficult one to begin making chocolates, but I think all of us here have experienced that urge that will not go away and continue to make chocolates, regardless of the cost of the base product.

 

Particularly at the beginning, I would stick with recipes from trusted sources, Peter Greweling being one of the most trusted.  When you start to experiment (such as using a cider reduction instead of purée), you are dealing with water activity (and eventually shelf life).  Ideally you would purchase a water activity meter, but the expense of that instrument means putting that in the future and, in the meantime, using trusted recipes.  I recommend looking into Kalle Jungstedt's online courses.  He is obsessive about detail and quite confident about his own methods, but he clearly knows what he is talking about.  He provides recipes with water activity stated.

 

Other recipes can be found in Ewald Notter's book and in the giant volume from Jean-Pierre Wybauw with hundreds of recipes.  I also recommend the Danish chocolatier Tine Forst, whose ebooks contain lots of basic information and recipes.  Recipes that I particularly like can be found on Mats Rajala's Instagram page; he provides water activity readings.

 

And, about the apple caramel:  I make one using apple cider jelly, which has a bit less water than juice.  Another apple recipe uses apple pâte de fruit with ground dried apples to decrease the water activity dramatically.  You will also find many chocolatiers (Tine Forst, Mats Rajala, and Melissa Coppel being some) who use sorbitol, a sugar alcohol that has marked influence on water content.  If I seem overly concerned about water activity, it's simply because I have had an experience with mold in a chocolate and have not forgotten that episode.

 

Forgive me if I am providing information you already know from the course you completed.

[Sweet-Tempered]

@Kerry Beal I'm shopping online for the correct fondant. I've found cream fondant with sucrose & corn syrup ratios of 80/20 & 90/10. Are those what I'm looking for? Do you know which ratio will be better for making fudge? I'm still researching, but your input is appreciated.

[Sweet-Tempered]

@Jim D. Thank you for your reply. I imagine just one bad incident with mold would be more than enough. Do you have a recommendation for an AW meter? I remember looking into them and got overwhelmed with what is out there and not having a working knowledge of what I'm looking for.

 

You are correct about the rising cost of ingredients, particularly couverture. One of my first thoughts was, "I've picked a fine time to start all of this." Then, I am reminded that I am surrounded by an encouraging community. They are always asking what I'm cooking next. 

 

Thank you for the recommendation of Chef Jungstedt's courses. I have been curious about them. I will follow through with that.

 

No apologies are necessary. I forget a lot and very much appreciate reminders.

[Kerry Beal]

3 hours ago, Sweet-Tempered said:

@Kerry Beal I'm shopping online for the correct fondant. I've found cream fondant with sucrose & corn syrup ratios of 80/20 & 90/10. Are those what I'm looking for? Do you know which ratio will be better for making fudge? I'm still researching, but your input is appreciated.

It's called soft white fondant. Where are you located?

[Jim D.]

@Sweet-Tempered I get "pouring fondant" (as opposed to the version that is used to enrobe cakes) from www.lepicerie.com.  If you don't know of this resource, I highly recommend it for many ingredients used in pastry and chocolate in manageable sizes for a small business and at reasonable prices (I'm assuming you are in the  U.S.; otherwise this idea won't work).

 

I have the Pawkit Aw meter (https://aqualab.com/en/pawkit).  When I bought it quite some time ago, it was what was recommended by people here on eGullet, and it was about the only device available at a price less than astronomical.  Since then others have bought and recommend less-expensive versions.  I don't remember the brand names, but you can find the discussion in this thread:  

 

 

 

Edited 1 hour ago by Jim D. (log)