13 posts in this topic
Flavoring in Ganache
I'm making truffles for a wholesale customer who will be distributing them to their guests on a daily basis. I've been working on my recipes for quite a while, and have some good recipes for a number of flavors. Since the customer base is pretty varied, I'm not adding any alcohol to the ganache centers. The customer is pleased, but has asked me to expand my flavors to a few that they suggested.
I've been working on a mint center with a white chocolate ganache and am infusing the cream with fresh mint leaves. No matter how much mint I add, the mint taste is not pronounced enough. I've also infused the mint leaves in the cream for up to 6 hours before adding the cream to the chocolate, without pleasing results.
I've also been playing around with a fresh ginger ganache and am interested in lemongrass and other natural flavorings. Since I don't know if the customer will be pleased with the end result, I'd rather not buy the flavored compounds (I've used the mint flavor compound in a previous job) to enhance the flavor until I get a better result using the fresh ingredients.
Do you have some advice for using natural herbs and spices to flavor ganache without using extracts, alcohol, or compounds?
Inexpensive Bonbon Packaging Help?
I know this question gets asked frequently, and I've done my research, but I can't believe that I can't find a less expensive option for packaging to hold 2 truffle-sized bonbons. The two options I liked (from Nashville Wraps and BoxandWrap) come to over $1.60 each when factoring in shipping. There is no way to price them at that cost. Am I missing some options out there?
Storing Molded Chocolates
I know the gold standard for storing molded chocolate bon bons is to vacuum-pack lightly, then freeze. Any suggestions for an overly-enthusiastic home chocolatier with an abundance of inventory and no vacuum sealer? My local coffe shop is selling my wares, but not as quickly as I've been producing them!
Lumette, handcrafted confections by Ewald Notter
Does anyone here know what the story is with Lumette? I was just at a chocolate event and a local caterer was featuring these chocolates. I doubt that Ewald Notter is working for a caterer in Seattle, so is this a wholesale line he's doing? The website seems to be just a landing page for now. Just curious, it was odd to see the name at a local event.
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