Looking for help
Posted in: Tech Help, Tips, Tricks, & Techniques
i just get chocolate int callets a meltbarry callebaut no beans
Currently I make chocolates at home but I would like to start a bigger production
I would like to know if anyone know's how to get a good shelf life for a ganache?
I know you can add trimoline invert sugar or sugar but I have not had much experience in using it so I don't know how much to add
I mostly just make a simply ganache eg
100g cream 250g chocolate 100g puree few drops of flavour
As you will know this type of recipe is great for small batches to be eaten within the next few days ??? or a week ??? I think, but not so good if you plan to keep then for a while .... they will get mould !!!!
If i were to add invert sugar and cook it with the puree, will this extend the self life ? I don't know If this is the right sugar to add or how much to add.
can you help ??
i know this convo is old now but I have found it very informative
I would like to know more about theuntempered food.
At the moment I use tempered chocolate but sometimes I find it very hard to cut I think I must bespreadingit to thick
so I thought I would like to try untempered and try to get it as thin as possible
what temp would you have an untempered foot at ???
you don't have chocolate but you could make a compound with acocoa butter replacement but it is not named chocolate it would be a "chocolatecompound" you would not need to temper it and in my opinion the taste would not be a match to chocolate the texter would bedifferentto
hello i am new to the printing of cocoa butter but i aminterestedto learn more about the type of printer
Dave, you soundlikeyou knowa lotabout it
do you need to have a special printer ?
do you have to temper the cocoa butter or will the printer do it?
how does it keep the cocoa butter at the tempered?
i have used chocoma andselmi i likeselmi's as they areportable and easy to workwith the chocoma i worked with was a very old one much older then the one you are looking at
Hi all i know that this seems very basic but i would like to know what peoples views are about temperature, i have read a lot and i keep getting different temps.
1 when first starting in the tempering cycle is it safe to go about 45oC ?
2 what is the best room temp for making chocolate in ?
3 what is the best storage temp for a finished solid chocolate or filled chocolate ?
look forward to hearing from you
hi yes the ones i have are dryed and this has preserved them but not the colour
i only know one other way to keep the colour but i dont know anyone who can do it
i herd that after they are cut from the tree they are dipped in a lacquer but i dont know if it works
you can find jeff on this site Jeff Stern is his name
he works from this email
here is the info he gave me
Experience chocolate in its original state-The Cocoa Pod. We are the world's only supplier of dried cocoa pods. The pods come in three forms:
* Whole Dried Pods ($5.99)
* Open pods with Seeds Inside ($6.99)
* Open without seeds ($5.99)
These are a great novelty item for a chocolate shop or specialty coffee shop: customers also like them for purchase, especially children. Fun and educational, they make a great conversation piece as well. We ship worldwide and offer quantity discounts. We also sell traditional jute sacks for transporting cocoa beans at $6.50 each.
Shipping starts at about $16 for one pod, but goes down in price substantially the more you order. Shipping is based on weight, as pods can vary in size. Shipping times are approximately 10-15 business days, give or take 5.
he is very good he gave me a tracking number so i was able to track the pods in the mail. jeff was very helpfull and was happy to help if i had and qus. australian customes where a bit tricky and took a long time (3 weeks ) to fumigate the pods but it all worked out in the end the pods are truly amazing all the best to you and i hope you hcan get some soon too !!!
p.s you may be able to help me i would like to know if you know what is the best room temp to make chocolate in and to store it in ??? also i would like to hear about your shop
hi ok so i all ways temper the ccb by seading you can usually go as far as 33.2 degrees
with dark choc the colors don't come out as well not much you can do about that.
is using an airbrush always heat the gun and try to keep the movement steadyi also head my molds a lil bit to hope it helps
Hi all I am a chocolatier I have stidied chocolate & patisserie for 3 1/2 years at William Angliss Institute melbourne australia. i have worked in the industry for about 4 years I seeking advice on how to become a " master "
does anybody know what the criteria is, to be called a "master chocolatier"
I would like to know if anyone knows what i would have to do to become a master
& where i could go to study.
hope to hear from you soon
i am in australia and i would like to know if someone knows how i can get a preserved cocoa pod.
i would like to know who to call to get one and how much they cost and how long it will take to get one into australia i hear is take 6 months or more and dose anyone know if you can preserve them and keep the vibrant red or yellow or purple colours
thanks all the best laura