Forum Activity for @Paul John Kearins

Truffles Cracking!

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

like the other answers , the ganache is evidently too cold and, in my own experience, too soft. I have a rhubarb ganache that was really soft at room temperature so I froze it to be able to scoop it. I refroze the balls and dipped them in untempered chocolate as a first coat , the second,tempered, layer I did the following day having stored them at room temperature and one or two out of 50 bonbons cracked. I adjusted the ratio of chocolate to make it firmer and they no longer crack. I'm no physicist but the combination of freezing and lower viscosity seems to do it because I have soft filled molded pieces and they never crack or leak.... 

updated by @Paul John Kearins: 03/14/15 12:49:32PM

Cocoa Powder + Cocoa Butter

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

Thanks for the links too.. bookmarked them .

Cocoa Powder + Cocoa Butter

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

I hear you Brad... I was for the longest time ready to call someone out on the "raw" issue... I am very conscious of walk the talk ideal. That's how I like to work, hence my use of "quotation marks" when responding to the discussion above. How raw is raw? That's the question. I had so many requests for raw and I said I don't believe raw is really completely raw and recounted the process of fermentation etc... I have seen temperature guides vary from 104f to 118f for a product to qualify. I have researched my brands of cocoa butter and cocoa powder... both certified raw and organic. The cocoa powder is definitely different in flavour I concede.... on this issue I've kind of put my hands over my ears and gone with it . I live a largely Vegan lifestyle diet-wise as my partner is 100% vegan so I'm aware of the hidden surprises . The sugar I use is freeze-dried cane juice, powdered, and certified vegan and organic. The White was originally vegan and now is sweetened with raw freeze-dried honey... also certified raw and organic. I've tried to find temperature info regarding manufacturing temperatures but nothing is forthcoming.

On my site I removed the word >chocolate< from my "raw cacao confectionery " because as you said... it isn't.

Cocoa Powder + Cocoa Butter

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

I have been delving into Raw chocolate confectionery . I Have been combining Cocoa Powder and cocoa butter and dehydrated raw cane juice powder ... with a 400w cuisinart immersion blender I have created "chocolate" which I then temper and pipe into discs for sale... they are not at all what you would expect a bean to bar chocolate to be, but I am very happy with the result, not at all grainy or sandy , very smooth mouthfeel and melt. The white is a challenge , I was asked for a vegan raw white , so I used Maca and some mesquite powder along with the dehydrated cane juice powder and vanilla bean... I have sold about 50lbs in the past 4 months and have had nothing but good responses.... So, in short, and with all due respect to our Bean to Bar experts, my answer would be yes... you can produce a blended chocolate confection from cocoa powder and cocoa butter... but don't expect couverture quality... it's more a novelty than anything else.

Dipping/enrobing vs molding

Posted in: Opinion

Good point about asking people who don't buy from me. I must be doing something right because the large part of my clientele order again and again.

Piped ganache is my thing , indeed, and I am good at it and I love doing it, 'nuf said I guess! Passion sells.

I ask here because I know you are in the same business and I value opinion from professionals.

Dipping/enrobing vs molding

Posted in: Opinion

Love your chocolates!

Dipping/enrobing vs molding

Posted in: Opinion

I recommend keeping them 10 days tops but I've tasted some after two weeks and they are fine... yeah I was looking at natural coloured cocoa butter... Thanks for the response, I'm going to have a look at what you are doing.

Dipping/enrobing vs molding

Posted in: Opinion

I moved to the USA a year ago and started my business selling what I consider to be "european style" chocolates. I learned early in my career to pipe whipped ganache for dipping and I've kind of stuck to that technique and being in the USA discovered that it's a method not commonly used ( from what I've been able to find online at least) . From that perspective I assumed I would have something novel on offer. My experience here is showing me that the trend toward molded and colored products is what sells. I've considered changing my technique but not sure if that's wise seeing as I have a name for "no artificial colors" and purely molded bonbons are a little too old-school in my opinion. Is a divided assortment too sloppy? Some molded and some enrobed? Or do you think it should be one or the other? Curious what you all think...

updated by @Paul John Kearins: 04/10/15 07:41:48AM

Equipment advise

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

I got the x3210 last march ... It was a special offer and I asked for a better price than what she was asking. Performance wise I was told that the delta wasn't worth the extra $600 that was being asked... Shop around , there are good deals available

Equipment advise

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

What Ben said... I have a Revolation X3210 which is almost indistinguishable from the more expensive Delta... I got mine, brand new, from Sarah's Sweet Fountains for a very reasonable $1,585 . It works great .

Should I be 1099'd for a customer's purchases?

Posted in: Opinion

Problem solved... no 1099 ... thanks!

Should I be 1099'd for a customer's purchases?

Posted in: Opinion

exactly what I was thinking Larry ... thanks !

Should I be 1099'd for a customer's purchases?

Posted in: Opinion

"my Accountant" ... that would be me I've only been operating 8 months. All the points you mentioned , Michael , I am aware of.

I am not contracted to make chocolates for her .

I since have found this on the IRS site

"The IRS instructions for the 1099-MISC form state specifically that you do not have to provide a 1099 to suppliers of " merchandise, telegrams, telephone, freight, storage, and similar items." Corporations are also exempt from 1099 requirements, with the exception of corporations you pay for medical or health care, or law firms that you've hired for legal services. You also don't have to submit 1099s for payments to tax-exempt organizations or to American or foreign governments."

Should I be 1099'd for a customer's purchases?

Posted in: Opinion

I have a customer that buys chocolates from me to give away in her welcome packages ( it's a vaca-rental co.) and she says she needs to 1099 me. is that correct? Although we have done business for 8 months or so we don't have a contract , I bill her with state tax added and that's it. She buys for the business and also for personal gifts etc... one friend with a business says she had never been 1099'd in 8 years so I'm kind of searching for a little more feedback. Online I have seen that certain merchandise is exempt .... but I've also seen that over $600 isn't... any comments?

updated by @Paul John Kearins: 04/09/15 02:17:10PM

Fruit ganache query

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

Thanks! As you've probably gathered this ties in with the review I mentioned.... I did add some coconut oil and its much more "unctuous" ... Thanks for the response !

Fruit ganache query

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

I have a couple of fruit pure based ganaches in my assortment and I want to smooth them out for a more luxurious mouthfeel . I created them as a non-dairy addition to the assortment so I don't want to add butter. Any ideas what I can do to fatten them up? I thought refined coconut oil but not sure if that would dilute the intense fruit flavor too much . I'm using a ratio of 1500g callebaut 811 to 1000g fruit pure .
updated by @Paul John Kearins: 04/16/15 11:24:23AM

need help with a long shelf life idea... Chocolate and oil ' meltaway ' centres .

Posted in: Recipes

I found an organic non hydrogenated palm kernel oil I'm going to try ...

need help with a long shelf life idea... Chocolate and oil ' meltaway ' centres .

Posted in: Recipes

Thanks for the response... i had a chocolate spread "balling" issue where on cooling the butter oil and chocolate mixture formed cell-shaped balls instead of a uniform smooth paste. I hadn't tempered the chocolate so thought that maybe that was a factor.

either way I was looking at oils and Grape seed was my choice .... neutral , stable . Although popular Palm Kernel oil isn't for me .

I realise that it's no comparison to cream ganache , but I wanted the melting mouthfeel and not a fondant or butter centre .

need help with a long shelf life idea... Chocolate and oil ' meltaway ' centres .

Posted in: Recipes

I have a client that wants me to replace the commercially produced chocolates she uses for her gift baskets with my handmade products.

thing is, she also wants the same shelf life as the ( gasp! ) lindor truffles she currently gives out.

all my centers are ganache, whipped and piped, dipped... so that's out for a start.

How about a "meltaway" ? chocolate and oil 5:1 ratio.

My query is ... should I temper the mixture to prevent graining?

would it firm up if i whipped and piped it ?

I know I could just do it and see , but wanted to hear of any experience you guys may have .

People and dumb assed long shelf life ! Gah!

updated by @Paul John Kearins: 04/10/15 11:37:37AM

White Chocolate WITHOUT vanilla

Posted in: Classifieds F/S or Wanted

I had a sample from Cacao Atlanta .... no vanilla but very grainy .

White Chocolate WITHOUT vanilla

Posted in: Classifieds F/S or Wanted

Thanks Lana !

White Chocolate WITHOUT vanilla

Posted in: Classifieds F/S or Wanted

I made it a lot in the past and with Callebaut HW2 and it was good but reminded me of rhubarb and custard ... i don't use Cream , just fruit puree and i want unadulterated Tartness. I've recently acquired abottle of rhubarb bitters which i'm eager to try out

White Chocolate WITHOUT vanilla

Posted in: Classifieds F/S or Wanted

Thanks for this Duncan! Much appreciated

White Chocolate WITHOUT vanilla

Posted in: Classifieds F/S or Wanted

sounds Great! yeah I was looking at making my own too but that's a lot of expense.

Mine's a Rhubarb Ganache BTW

White Chocolate WITHOUT vanilla

Posted in: Classifieds F/S or Wanted

simple question..... does it exist? I need a vanilla-free white chocolate ganache.

updated by @Paul John Kearins: 06/29/23 06:49:02PM

Invertase

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

I want to make a liquid caramel center for my dipped chocolates .... Anyone used invertase to do this ? Will it liquefy hard caramel?
updated by @Paul John Kearins: 04/20/15 11:11:38AM

Wholesale prices?

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

I'm in the same position , kind of. I have already started but my profit margin is minimal as I have not yet acquired a wholesale account . It would mean agreeing to a set quantity per month from a supplier and of course without a customer base it's almost impossible to estimate . I would take a price list from a few supplier and draw an average from their prices. Not sure if that's a good solution , but it's what I did.Great to hear you are stating your own business , congratulations.

Table top tempering machine needed

Posted in: Classifieds F/S or Wanted

Hi guys, I have finally arrived in the USA and want to get started pdq . I need a table top ( or small standing) chocolate tempering machine .... Minimum 6lbs capacity . Anyone have anything ?Starting up is costing an arm and a leg hence the need for a used machine. Give me a shout if you have anything ..... Thanks!
updated by @Paul John Kearins: 06/29/23 06:49:02PM

Truffles covered with nuts

Posted in: Tasting Notes

I would never cover anything in nuts.... The point of roasted nuts is the ::crunch:: which in combination with chocolate is sublime. Within a day the truffles will be covered in soft nuts .... Just my opinion.

Shelf Life of Chocolates

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

You are right... on all counts... I was just trying to sound fancy .

my colleagues and I tried to create a stable homemade spread and there was often separation even though no water was present , that's where the emulsifier idea started....

kind of loses something when it's Nutella though! I wish you had said Duo-Penotti :D

Shelf Life of Chocolates

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

cool.... because I will be shortly starting up in The USA and have a few clients lined up already. one of which runs a busy Mountain retreat rental co. I am to formulate a line of signature chocolates for their arrival baskets and although the turnover is fast they want a long shelf life.

My product will be mostly organic and fair trade , so the idea of preservatives is a difficult thing to get my head around.
I have been researching since this thread began and i found a company that produces organic antimicrobial preservatives .... all natural. I havent heard back from them but I'm very curious what they have to offer. Also i found that a moisture free emulsion of oil and chocolate would provide the 'mouthfeel' of real ganache without the water induced spoilage .... Gum acacia acts as a good emulsifier/stabiliser and is also a natural product. I would think the end result would be not dissimilar to a chocolate creme/paste/spread..... i will be experimenting .

Shelf Life of Chocolates

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

You know your stuff, Edward.... I was thinking about your comment re the water percentage in liquor and was thinking that the extended life of my ganache must therefore be an anomaly ..... I mean , it DOES last a long time . Without losing " freshness" . Then i realised that the liqueurs I have been using, Cointreau , amararetto etc would contain inverted sugars, which have been mentioned here....and I used the Van Wees esprit range contains 80% alcohol ( these are pure flavour distillates of fruits , nuts and flowers) ..... Maybe that's it?

Shelf Life of Chocolates

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

Soooo..... I could start a new thread on shelf life as this has got me thinking. I don't want to hijack your post Abdullah! Or can we continue here?

Shelf Life of Chocolates

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

Great.... I posted a picture of it on my Facebook page chocolate-asm by Paul John Kearins . Glossy dark ganache that has a more bold favor without any dairy in there.... Try it out! Note higher percentages of cacao can be used but the risk of separation is there. If that does happen I just put a hand held blender in the ganache and zoom it back together

Shelf Life of Chocolates

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

I just had to get up during my Sunday coffee to make olive oil water ganache so I can show you ! Ha ha ha

Shelf Life of Chocolates

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

The levels of alcohol needed are in the realm of 30% and up . My experience with rapid spoiling and fermentation within the ganache were always the result of shrinkage of the ganache filling resulting in a space between the filling and the coating and the effects of non sterile ingredients such as candied ginger and dried ground spices.The open topped ganache filled cups I have in my assortment are prone to drying so I add 25% butter ( although a stable vegetable fat would suffice) and that significantly reduces shrinkage. The water ganache I made 40% boiling water 60% callebaut 8-11 and 2% olive oil... It was wrapped in lubecker almond paste and enrobed and I have cut one open after two months and there was no degradation ...

Shelf Life of Chocolates

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

I think the laws are different in The USA but I have made chem free ganaches even with fresh fruit included in the recipe and they keep a really long time ... but they did have high levels of alcohol ( my Cointreau ganache is one third alcohol with fresh pureed oranges) and I don't think that that is permitted stateside.

There is such a thing as a water ganache which I have made, maybe that with butter added would deceive the taste buds whilst lengthening the shelf life? I believe shrinkage and air pockets are the main issue re mould growth and extra fat will lessen the effects of drying out.

Or as you suggested , let them open up a can of campbell's oops, sorry a box of Godiva

What is a "Traditional Chocolate Truffle"?

Posted in: Opinion

I found a small ice cream scoop helpful when scooping 30lbs of ganache ! It became occupational therapy at one point.... You had to get in the zone tho or you'd go insane!

What is a "Traditional Chocolate Truffle"?

Posted in: Opinion

Awesome Clay.... You nailed it .

What is a "Traditional Chocolate Truffle"?

Posted in: Opinion

Being Dutch , the truffle is divided into two categories: ganache ( chocoladetruffels) and fresh cream ( slagroomtruffels) . There are recipe variations on these basic types.The ball shaped globe I see elsewhere are not so prevalent in the Netherlands and the understanding of truffle is that the form is "truffle like" and if you have seen a real truffle dug up out of the ground it looks pretty rough and dirty hence the classic coarse cocoa-dusted exterior of this confection.A ganache truffle is classically ( in my education at least) scooped and tossed in cocoa powder.A fresh cream truffle is classically whipped cream with a large proportion of sugar and fresh vanilla , scooped , frozen and dipped in untempered chocolate, then tossed in cocoa powder.Of course , in the business we need some sort of preservation so the ganache has been dipped in chocolate to extend shelf life and the cream truffle has been restructured as a very creamy butter cream to extend the life of that... Progress?! I'm not sure if I agree , but we do what we do and evolution is unavoidable...... So in short , truffle> ganache> scooped roughly> cocoa powder.

What is a "Traditional Chocolate Truffle"?

Posted in: Opinion

It drives me crazy too! Ha! It's as if there is no other definition any more

Cream Filling

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

just use real ingredients.... or essential oils? And by creamy fillings what to mean exactly? lactose free? um.... ok.

puree soft tofu and about half the amount of sugar in a processor, add melted coconut oil, in a stream until a thick mayo-like consitancy is achieved.... flavour with essential oil of .... well.... whatever, lemon grass? Ginger? Coconut?

chill til firm, cut into squares, or scoop. dip/enrobe. done.