Natural Colors Shelf Life
Posted in: Tech Help, Tips, Tricks, & Techniques
I think I'm going to have to forego the luster for this job, then. Its for export to Japan and these things are forbidden ingredients...
Forum Activity for @Sarah Hart
Posted in: Tech Help, Tips, Tricks, & Techniques
Natural Colors Shelf Life
Posted in: Tech Help, Tips, Tricks, & Techniques
I don't want to hijack this thread but I am looking for an alternative to confectionery luster dust that doesnt have mica, etc. You speak of oil based colors. Are there powder colors that are natural? Where to find? THis is of some urgency, so any leads are most welcome.
FOR SALE Mol d'Art 50 kg chocolate moulding machine
Posted in: Uncategorized
Sorry, I missed this! Messaged you here.
FOR SALE Mol d'Art 50 kg chocolate moulding machine
Posted in: Uncategorized
interested. how to contact you?
hilliards Little Dipper and the end of 100 watt lightbulbs...
Posted in: Tech Help, Tips, Tricks, & Techniques
I have a Little Dipper from when I first began my business 10 years ago. We still use it for specialized batches of things and for milk or white chocolate. My question. What is the work around for 100 watt lightbulbs once they are completely unavailable? We stockpile them whenever we find them but....
updated by @Sarah Hart: 04/10/15 00:10:44
Cream Filling
Posted in: Tech Help, Tips, Tricks, & Techniques
You can use coconut milk in place of cream to make ganache. Infuse it with herbs, or chilies or whatever you want. This makes a good ganache but it does have a coconut flavor.
FCIA meeting Jan 15th in San Francisco
Posted in: Opinion
I am considering heading down to the bay area and wonder who might be going and what auxilary events/meet ups there might be to the FCIA meeting and the Fancy Food Show.
updated by @Sarah Hart: 04/09/15 13:20:11
Is there such a thing as GREAT Fair Trade chocolate?
Posted in: Opinion
How about Vintage Plantations?
Sahagun Coffee Bar
Posted in: Tasting Notes
Pretty certain you'll have to temper the bar- cocoa butter is a big part of it.
Sahagun Coffee Bar
Posted in: Tasting Notes
I have had Sahagun's Kapow bar and it is excellent. Worth every penny.
brix hydrometers/ refractometers
Posted in: Geek Gear - Cool Tools (Read-Only)
Kerry- are the ones you use digital? I must confess to never having used one. But we are making sorbets now and I want to make them w just fruit and simple syrup and need it for that. Not sure what to get.
brix hydrometers/ refractometers
Posted in: Geek Gear - Cool Tools (Read-Only)
Hey, do you all have a refractometer brand and where to purchase them tips?
updated by @Sarah Hart: 12/13/24 12:15:15
CSI - It's not Just for Crime Scene Investigator Anymore
Posted in: News & New Product Press (Read-Only)
Matt- thanks! I looked up your business on the web. It looks really great! We haven't had reason to drive through salt lake in a while, but when we do I will be stopping in for a chocolate fix! Cool.
CSI - It's not Just for Crime Scene Investigator Anymore
Posted in: News & New Product Press (Read-Only)
Hey all, thanks for the support and nice words. I was not too discouraged by the curmudgeon at willamette week. Some people are just unhappy and want to spread the gloom. I will always consider legitimate critiques but that was neither substanative nor on the mark, so I let it roll off my back!We sold out shares in 3 days and I was able to order the machine right away! I am in R & D now (what fun, thoug it means I am going to have to up my mileage on daily runs--ha ha!).So far- Coeur de guanaja both plain and with santander chocolate coverd nibs mixed in! Excellent. The best chocolate ice cream I've had.Vanilla bean custard- came out like soft serve- so creamy! We tried it with our housemade habanero caramel sauce! Sooo good.Today- Coconut sorbet with marcona almonds and cru savauge 68% chunks!Tomorrow- vegan coconut, rum, chocolate sherbet and a fresh cherry sorbet that we'll serve in a glass of prosecco for an artist reception friday night.Juliana- you could totally do it as an ice cream of the month club! What a cool gift that would be! I'd love to get ice cream every month personally!Yay!
pacojet ice cream maker
Posted in: Geek Gear - Cool Tools (Read-Only)
I got a pacojet and it is AMAZING. I love it. Especially for a kitchen that is square foot challenged like ours.
pacojet ice cream maker
Posted in: Geek Gear - Cool Tools (Read-Only)
Hey, I am dreaming of a pacojet ice cream maker. But they are EXPENSIVE and I don't know a ton about them, except what I have read online and in Francisco Migoya's Frozen Desserts (a good book by the way).
Have any of you worked with one? What are your experiences? Is anyone on this forum in and/or around Portland, OR who might let me have a look at the process?
thanks!
updated by @Sarah Hart: 12/13/24 12:15:15
tempering machine for lemon curd????
Posted in: Tech Help, Tips, Tricks, & Techniques
The temperature is the issue I thought might be the problem. I emailed her your feedback! Thanks.
tempering machine for lemon curd????
Posted in: Tech Help, Tips, Tricks, & Techniques
I have a good friend who has a lovely cookie business called "Two Tarts" here in Portland. Amazing.wonderful cookies. We are in a small business-owner's group together and she was asking about using a tempering machine to make lemon curd. She thought it might pencil out because she has to pay to get someone to sit and stir it for the whole process, which is long. She wondered if a tempering machine (a bowl type that is continuously stirring) might work. It makes sense to me that it might- I forgot to ask about the temperature she needs. Have any of you used a tempering machine for something other than chocolate?
updated by @Sarah Hart: 04/18/15 21:06:00
Pralus Chuao - a stylistic discussion
Posted in: Tasting Notes
Matt- I agree with you about this bar. I think it is lovely, lovely, lovely!
Molding question -- help!
Posted in: Tech Help, Tips, Tricks, & Techniques
This doesn't answer why you have the problem but may help fix it. You can try taking a blow dryer or heat gun and quickly, very quickly, blow it over your mold. If you blow too hot, too long you will throw the temper off the whole thing so be careful. This helps the top and the bottom to bond together and may fix your problem.
Water Ganaches
Posted in: Recipes
I have had good luck with cold infusions w/ cream and tea. By cold infusing you do not get the bitter, acrid tastes of a too long hot infusion. I infuse overnight usually, with more tea than if you were using heat. It is different for each tea. I am at home right now but if I remember when I am at the shop I will post the ratio I use for jasmine pearls to cream.
Guittard/callebaut/Valrhona ?
Posted in: Opinion
From your list for a beautiful chocolate that is consistant in its performance I pick Valrhona, hands down. Where do you buy your chocolate? You should be able to ask them for some recomendations, too and to give you some of the specs. A lot of chocolate has it right on the packaging what uses it is most suitable for.It is not on your list but El Rey's Icoa is my favorite white chocolate by a long shot, though I have never enrobed with it.
Chocolate Chip Cookie Recipe
Posted in: Recipes
My daughter swears by the Jacques Torres recipe (as published in the NY Times). I think those are pretty moist and chewy both, but I have not tried them. http://www.nytimes.com/2008/07/09/dining/091crex.html
Amedei Distribution
Posted in: News & New Product Press (Read-Only)
Hi there-I was just on the phone with Jerry from chocosphere about some other biz, but asked him about Amedei. He does a direct order and has a reorder in and will have a fuller stock soon. I believe he can also sell them wholesale if you are a liscensed reseller.
Amedei Distribution
Posted in: News & New Product Press (Read-Only)
Don't have any answers. Have you tried chocosphere? I know they sell it but I don't know their current supply situation. Jerry probably has some info though and you could email him via the site. www.chocosphere.com
My First Valentine's!
Posted in: Tasting Notes
I think he means his first Valentine's Day in the chocolate biz and how to handle the busy-ness.I think if you plan well and work really hard then you can just let it go after that. If you run out, you run out and most people get that if they are coming to a little artisan shop, especially in your first season. The people that don't understand might be "happier elsewhere" and you might be happier without them, too!
Does anyone know of a bulk choc. as good as Valrhona in the same general $ range?
Posted in: Opinion
Hi. Yes. I have a little confectionery and shop in Portland, Oregon. We use the Bolivian primarily for our Chloe ganache and for our chocolate drinks. It is well rounded but still interesting and very "chocolatey" all over your mouth which makes for a nice hot chocolate. The dominican we use for a S.O.truffle. Both are easy to work with and fairly "consistant". I love Valrhona, too. I gotta say. Pleasure to work with and I like their Grand Crus.
Does anyone know of a bulk choc. as good as Valrhona in the same general $ range?
Posted in: Opinion
Just wanted to second the recomendation for Felchlin. I really like the Bolivian 68% (Cru sauvage) for a well-rounded "chocolatey" flavor. Also like the Hacienda el vesia (Dominican 74).
Hello Everyone, allow me to introduce myself
Posted in: Allow Me to Introduce Myself
If you have the chance to hear Mark lecture, go! I had the opportunity to meet Mark when he was in Portland last year about this time, and he was awesome.
Fair Trade vs Direct Trade
Posted in: Opinion
I'll be interested to follow this discussion. I fully support the intent of fair trade but have heard that the certification process (much like the OG one) is often better served than the farmers. Is direct trade a better answer? Is FT certification doing what it intended or is the certifying board reaping all the benefits. I really want to be better educated about all of this, too.
Corn Syrup
Posted in: Tech Help, Tips, Tricks, & Techniques
So, I do not use corn syrup in my ganaches or toffees but I do use a little in caramels. I have looked for other options-- steen's cane syrup (too distinct a flavor), rice syrup (meh!) and honey (too sweet). I would like another option but I like my recipes- the flavor, the texture. Anybody substitute something eles and if, so what?Also, I'd love a source for Organic corn syrup. I had one-- no more.
open book accounting
Posted in: Opinion
I've seen the mention of "open book accounting" in other forums, particularly in reference to Askinosie chocolate. And when I was at Valrhona in November for a stage, I got to be friends with a woman from Recuitti who told me that they have gone to an open book accounting system there. My interest is piqued and I wonder who here might have more information on the subject, how to get educated, books, insights, etc.
updated by @Sarah Hart: 05/04/15 07:03:03
FAIR TRADE AND ORGANIC CERTIFICATION FROM THE EYES OF A PRODUCER
Posted in: Opinion
Jim- thank you for posting your perspective. I have been trying to read everything I can about the issues of FT and Organics related to chocolate and thank you for your voice in the discussion.What I see in my shop is that people are really trying to do the right thing when they seek out "Fair trade" because there is much talk about the ills of the chocolate growing industry, fear about child labor violations, slave labor etc. and not a lot of information available about the subject. You can't fault people for trying to be ethical in their purchasing and it really is hard for a general consumer to "know", so they rely on certification labels, I think.So, I appreciate the discussion and look forward to more information as I try to get a clearer picture about the "fair trade" and organic certification processes. I appreciate the original intent behind trying to establish some guidelines for "fairness" and also understand the potential for certifying boards to be corrupt or irrelevant. What I look forward to is more discussion on the subject so that I can get the big picture and I am very appreciative of what you have added to the conversation, Jim.
Travel Planning - Where Would YOU Like to Go?
Posted in: Travels & Adventures
If I had the travel dollars (alas, I do not right now) I'd be into Bolivia, Sao Tome and Oaxaca. But Oaxaca I'd want to do around dia de los meurtos AND chocolate! But honestly, everything on your list is of interest to me. The most exciting ones are the places where chocolate grows, least interesting places where it is "hot", ie. London or Turin, though who is kidding who? I'd go to either of those places in a heartbeat...
Chocolates of Ecuador -- Arriba, Nacional, CCN51
Posted in: Opinion
Excellent topic, casey. Thanks for starting it. I have nothing to add because I don't have much knowledge on the subject but will be interested to follow along and learn.
Indian Cacoa
Posted in: Tech Help, Tips, Tricks, & Techniques
I would love to know more about Indian cacao, but I do not think it is widely available, at least in the US. I have coffee in my shop and we use an Indian coffee called "thogarihunkle" and I wondered about an Indian cacao to pair with it.
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
Woah! I wish I had read the xocai thread before I started us down this road again. Apologies about that. I still don't feel that much more enlightened on the subject. I mean, I have a lot more information but it is a little hard to sort through.
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
So, I have noticed a recent upsurge in "raw" chocolate products. A couple I have tried have been tasty. But I don't understand what makes raw chocolate raw. Are the beans just not roasted? And if not what is done with them. Why would leaving chocolate "raw" be advantageous? Is it healthier and why? Inquiring minds want to know....
updated by @Sarah Hart: 12/13/24 12:16:49