Forum Activity for @mike johnson

mike johnson
@mike johnson
04/12/15 05:52:38PM
6 posts

truffle shell collapsing


Posted in: Tech Help, Tips, Tricks, & Techniques

I am usung a 1/2 shell mold . Dollop of jelly then peanut butter ganache. I've been making them for 3 years now & suddenly the top where the jelly is collaspes in . also the face/inside curve of the shell starts to bloom. I do other chocolates in the same mold but no bloom. This bloom is also happening on the sides of a fleur d lis mold I use.

mike johnson
@mike johnson
07/27/13 02:59:17PM
6 posts

concentration of fruit flavors


Posted in: Tech Help, Tips, Tricks, & Techniques

I am developing a ganache w/ fresh strawberry juice. Also 1 w/ fresh Pineapple juice. I have tried reducing them to concentrate them. The pineapple doesn't work at all, the strawberry concentrates but loses it's brightness( best word I could think of) I use ravi purees for some things. i know they add a little sugar to them but are they concentrated?. Any ideas or techniques to use? Thanks


updated by @mike johnson: 04/20/15 09:03:42PM
mike johnson
@mike johnson
07/27/13 02:52:08PM
6 posts

Suppliers of custom chocolate bar wrappers


Posted in: Classifieds

I called other bar makers & they said they just went to a local printer. I had mine done online. They came out great but not much help on advice. I have to make several changes on the next batch due to my lack of knowledge in such things. I am looking to a local printer so I can work a lil closer w/ them during the process. I don't know the cost difference yet.

mike johnson
@mike johnson
02/17/13 03:34:36PM
6 posts

Need help w/ brix conversions


Posted in: Tech Help, Tips, Tricks, & Techniques

I am trying to candy orange peels. Does anyone know how to achieve the brix solution w/o a refractometer. I one i have, it's range is 58-90. I need to start at 40. w/ pate de fruit there is a temp range that correlates 68 brix w/ approximately 222.3 degrees but i can't find one for candying.


updated by @mike johnson: 04/10/15 06:08:52PM
mike johnson
@mike johnson
02/17/13 03:27:51PM
6 posts

Help! the pretzels in my chocolate bars are cracking the bar when cooled


Posted in: Tech Help, Tips, Tricks, & Techniques

I use a thicker bar mold (3.2 ozs), so that the nuts & pretzels can settle a bit. I warm my molds, deposit, vibrate, put in cooler at 50 till released. room temp is 70 humidity 50.


updated by @mike johnson: 04/17/15 12:39:19PM
mike johnson
@mike johnson
02/10/13 10:14:35PM
6 posts

how to intensify flavor for pate de fruit


Posted in: Tech Help, Tips, Tricks, & Techniques

i am developing a honeybell pate de fruit (type of tangerine). i used a boiron recipe for orange pate de fruit, but it was too sweet. Could I use less sugar but the same amount of pectin? Also can i add zest & a lil juice at the end to punch it up?


updated by @mike johnson: 04/10/15 02:43:06PM