Forum Activity for @Cheryl Brighty

Streaked bars

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

Do you have airflow under the moulds? It is possible you could be trapping the heat given out as the chocolate sets. If not you could try putting them on wire racks whilst cooling and still use the fan, this applies if your fridge has glass or solid shelves rather than wire ones too.

Pate De Fruit shelf life

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

I have found they are fine if you can keep them open to dry out for long enough in a warm dry place. we coated our first batch in granulated sugar it took about three goes and a few weeks to dry out But they have kept well for months. It was also much easier when the weather was warm. These were apricot and apple combinations. We made one batch using elderberries and apple which did not like the granulated sugar and became sticky. I have used dextrose on these as it absorbs the moisture and it seems to be going ok so far. I think letting them dry for long enough before you package is very important. Im not an expert though.

does anyone have any experience of tempering raw chocolate?

Posted in: Make Mine Raw ... (Read-Only)

i am new to raw chocolate but have worked a lot with couverture. The raw chocolate I have been asked to make includes cocoa mass, cocoa butter, agave and coconut oil. Has anyone had any experience of tempering such a blend bearing in mind that 'raw' usually limits your temperature range. i am also unsure how the coconut oil may interfere with the cocoa butter crystallisation. i won't know the exact recipe until I decide whether to accept the job.

updated by @Cheryl Brighty: 12/13/24 12:16:49