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Alcohol Infused Cough Drops
I saw a recipe on facebook today for making your own cough drops. It was a basic hard candy recipe of sugar (and water) with a little honey, lemon, ground ginger & clove - cooked to hard crack, made into droplets on a silpat or parchment and left to cool/harden, then tossed in powdered sugar. I'd like to doctor it up a bit and could use a little help. Would it be possible to add a little whiskey into the mix? Also, if I wanted to steep fresh ginger / clove / etc, what would be the best way to do so? I was thinking using the water - even though it will all boil off I could steep the flavorings in that before adding it to the sugar. Finally, what would be the best way to store them so they don't start to soften?
UHT cream, Invert sugar and ganache shelf life
Hi all - i've been trying to find out how using UHT cream and Invert sugar can help with shelf life of ganache (for dipped or molded chocolates). I understand the principles by which invert sugar helps and obviously, having a sterilised cream can make a difference.
What i'm struggling with is being able to work out roughly how much the use of these ingredients would extend shelf life. Another week? Two? I understand the recipe makes a difference but for arguments sake, lets say a 2:1 Milk chocolate to cream ration with 30% (by weight of cream) glucose syrup added and....20% (by weight of cream) invert sugar added.
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.
Texture sheets for chocolates
Ok finally I got my testure sheets ( still to hot to order transfer sheets ), I am going to use them for chocolates , and I was wondering a silly question, can i cut the sheets like I would for transfer sheets to fit the chocolate size?And can I reause them?
Thank you much
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