Forum Activity for @Joe Camerlin

Joe Camerlin
@Joe Camerlin
03/17/15 12:42:58PM
8 posts

Looking for pre-molded milk chocolate shapes...


Posted in: Classifieds

I am able to find sources for milk chocolate truffle shells but want I really want is the shape of somethign like the cherry cordial.

This way I can place the fruit and fondant in and seal the bottom. The truffle shells have I think too small of a hole from what I can see int he pictures.

I could mold these myself, but at this point in time, I want to make a large batch with minimal effort.

So, if you know of any sources that would be great.

Thanks,

Joe C.


updated by @Joe Camerlin: 06/07/15 03:02:34PM
Joe Camerlin
@Joe Camerlin
02/07/15 11:52:57AM
8 posts

Dry fondant 3% invert ingredient question


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

I have one pound packages of dry fondant and on the label it also says 3% invert.

What is the 3% invert?

Thanks,

Joe C.


updated by @Joe Camerlin: 04/13/15 11:54:18AM
Joe Camerlin
@Joe Camerlin
02/03/15 12:14:56PM
8 posts

How to inhibit sugar crystalization?


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

Thank you for the response. Now I just need to "digest" this. Wink

Joe Camerlin
@Joe Camerlin
01/30/15 01:04:13PM
8 posts

Peanut Butter Cup Filling Recipe that Rivals a Brand Name


Posted in: Recipes

I would like to share with all you kind people a recipe I developed for peanut butter cup filling that is the rave to those who try it.

This recipe is not what you would typically find on the web; recipes which contain graham crackers, butter, vanilla and store bought peanut butter.

Nope, this recipes contains freshly ground dry roasted unsalted peanuts, 10X sugar, dextrose and salt (the same ingredients found on that leading brand).

So here are the ingredients for a nice sized batch of filling (about 14 large cups):

200 g dry roasted, unsalted peanuts

40 g confectioners sugar

40 g Dextrose

6 g salt

Directions:

  1. Grind the peanut on a course setting if using a peanut butter maker. I have several Salton peanut butter makers. I love that machine unfortunately, they are no longer manufactured, that is why i have several from Ebay. If you don't have a peanut butter maker, you can make the peanut butter using a blender. It will take about 5 minutes to make the peanut butter and you will haver to push the peanuts down towards the blade from time to time until it starts to get creamy. Make sure the blender is OFF when pushing the peanut down. Here is an important tip for the correct texture. Take about 40 g of the 200g peanuts (before you grind them) and pulse 5 to 7 times in the blender and put the slivers aside for later.
  2. Finish grinding the balance of the peanut (160 g) and in a bowl, combine the slivers and the peanut butter.
  3. Add the sugar, Dextrose and salt to the mixture.
  4. Throughly mix. It will be stiff at first but after a few minutes of setting, the filling will become soft and glossy.
  5. Put the filling aside while you prepare the chocolate.
  6. Now, this is where your imagination takes over, enjoy!

Filling Tips (done by hand):

  1. Place a peanut butter cup paper liner (about 1 inch diameter) in a larger container. I use a 1/2 cup measuring cup. You will see why in a moment.
  2. Pour about 1 teaspoon of chocolate on the bottom of the liner. You can adjust this amount based on the size of the liner you use.
  3. Grab the handle of the measuring cup and gently shake the cup until the chocolate settles flat.
  4. Drop 1/2 tablespoon of filling into the cup on top of the chocolate.
  5. Shake the cup back and forth with a quick motion. This will cause the filling to settle, spread to the sides of the cup and force the chocolate up the sides ofthe liner.
  6. Pour about 1 teaspoon of chocolate on top of the filling and spread with the back of the spoon to cover the filling.
  7. Again, shake the cup back and forth until the chocolate is perfectly flat on the top.
  8. Remove from measurng cup and let cool and repeat steps 1 through 7.
  9. If you have a vibrating table, you can use that instead of shaking the cup by hand. Also, don't shake so hard that the liner flys out of the measuring cup. I already did that.
  10. Following this procedure will yield you perfectly flat topped peanut butter cups with just the right amount of chocolate on the sides, bottom and top.

Well, I you enjoy this recipe, if you love peanut butter cups (like the leading brand) you will certainly love these. Also, you can make giant cups or other candy molds. You are not limited to just paper liners.

Best Regards,

Joe C.


updated by @Joe Camerlin: 04/11/15 08:08:26AM
Joe Camerlin
@Joe Camerlin
01/29/15 02:03:46PM
8 posts

Bug reports


Posted in: FAQs on Using the new Site

Hi Clay,

 

Beautiful, it looks perfect with the blue hyperlinks.

 

Thanks,

Joe C.

Joe Camerlin
@Joe Camerlin
01/29/15 01:14:56PM
8 posts

Bug reports


Posted in: FAQs on Using the new Site

Hi Clay,

Great site, excellent resources here.

The only thing I found which may use a little tweaking if that when you move the mouse over a hyperlink, the link changes to a color which is almost the same as the background color. This has caused me to hesitate from clicking on the link thinking something was wrong or the link disappeared, especially when there is a link embedded in the forum since the text is tiny.

Typically a link will remain the same color and it will become underlined when a mouse is moved over it.

It is not a big deal, it just tricked me a few times.

Best Regards,'

Joe  C.

Joe Camerlin
@Joe Camerlin
01/29/15 01:00:40PM
8 posts

How to inhibit sugar crystalization?


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

I am using dulce de leche is a recipe and if I store the left overs in the refrigerator it starts to crystalize becoming gritty after a week or so.

I read that adding cream of tartar or corn syrup will help inhibit the formation of crystals.

Is there some type of rule of thumb of the ratio between the additive and the sugar base to keep it smooth and creamy?

Thanks

Joe C.


updated by @Joe Camerlin: 04/13/15 09:33:05AM