Forum Activity for @Craig Boreth

Legal Jargon: Alcohol in Confectionery

Posted in: Tasting Notes

Here's a line from the DC city code. Can anyone tell me what the last clause means:

[Confectionery is considered adulterated if it]:

"...bears or contains more than 0.5% of alcohol by volume, which is derived solely from flavoring extracts, except that the confectionery shall not be adulterated for purposes of this chapter if the confectionery is introduced, delivered for introduction, received, or held for sale..."

What do they mean by "introduced, delivered for introduction, received, or held for sale...?"

Does it mean if the product is created outside DC and then sold to either a consumer or retailer in DC?

updated by @Craig Boreth: 04/15/15 17:45:17

Transfers on White Chocolate?

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

Yeah, I agree, especially the dipping as least favorite part.

Transfers on White Chocolate?

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

I'm actually not using molds, but dipping and then placing the individual sheets on top. I wonder if the molds hold in enough residual heat to make the transfer, while there's just not enough heat hanging around to work on the dipped pieces.

Transfers on White Chocolate?

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

Anyone having luck getting transfers to work consistently on white chocolate? I'm finding that the pre-crystallized white chocolate isn't warm enough to melt the image off the transfer sheet. These same transfers work perfectly on dark chocolate.

Any thoughts? Thanks!!

Craig

updated by @Craig Boreth: 04/12/15 21:06:21

Butter Ganache Question

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

With a butter ganache, which works better with the flavors I'm using, I need to begin with melted tempered chocolate.

Butter Ganache Question

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

Ah, the simple solution. Thanks, Cathy.

Butter Ganache Question

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

The issue I'm running into occurs when I add pre-crystallized chocolate from the melter to a mixing bowl to make the ganache. If I use a glass or metal bowl that's just been sitting around, I do get some crystallization on the sides of the bowl. This then causes a problem as I end up with little bits of solid chocolate in the ganache.

I've considered warming the bowl slightly with a heating pad, but I'm wondering if there's some very slick method that other folks use to avoid this problem.

Butter Ganache Question

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

I'm increasing production of a butter ganache, and I'm concerned about the melted chocolate crystallizing on the sides of the mixing bowl. Is there a common technique folks use to warm up their mixing bowls to avoid this?

Thanks!!

updated by @Craig Boreth: 04/10/15 11:39:08