"There's no "r" in ganache.
I have insight into question 2:
A normal cream/butter/chocolate ganache will last a maximum of ~3 weeks unrefrigerated. With the addition of invert sugar you can prolong that to ~6 weeks. …"
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Debbie Arrington replied to Debbie Arrington's discussion For Sale- Chocolate Equipment in the group Classifieds - For Sale or Wanted"Chris,
Sorry I did not put quantity for the molds, I have 4 of them. The chablon is also still available. Priority mail for the items would be $12.35. I can send an incoice via paypal if you are still interested.
Debbie"
Andrea Bauer replied to Alan Crofut's discussion Caramel - changed sugars, now it gets grainy quickly"I can't speak to the mixture of sorghum and brown rice, but cane sugar tends to have larger granules the processed white sugar. Makensurenyou cook your caramel as low and slow as possible and wipe down the edges of the pot often with a wet…"
Christopher M Koshak replied to Debbie Arrington's discussion For Sale- Chocolate Equipment in the group Classifieds - For Sale or Wanted"Hi Debbie,
How many of the magnetic molds do you have? I will take the round chablon if it is still available.
Thanks,
Chris"
DiscoverChoc via TwitterThe DiscoverChoc Daily is out! http://t.co/d8uSs7g19K ▸ Top stories today via @autkast @Original_Beans @cocoaCONNECT
Caramel - changed sugars, now it gets grainy quickly
I used to use white sugar and sorghum syrup, now I use organic cane with sorghum syrup and brown rice syrup. The pieces are stable for a couple of days, then begin to crystalize. Suggestions? Is it balancing fructose / sucrose? See More
Francis Murchison replied to Francis Murchison's discussion Cocoatown ECGC 12 melanger roller stones no longer turn"Thank you for the feedback folks.
I made some rudimentary bushings following the recommendations of my engineering friend again (basically thin plastic angled washers with a small protruding plug). Fitting them was a bit hard because they had to be…"
Debbie Arrington replied to Debbie Arrington's discussion For Sale- Chocolate Equipment in the group Classifieds - For Sale or Wanted"sent you an email
Debra"
Ronn Hatchel replied to susheebar's discussion Wanted - Chocolate Coating Pan Attachment in the group Classifieds - For Sale or Wanted"I have a 16 in rev. lab pan for sale, stainless bowl,varible speed drive mounted on a stainless base.
I'll sell for 1200.00
Ronn Hatchel
828-443-3903"
DiscoverChoc via TwitterThe DiscoverChoc Daily is out! http://t.co/d8uSs7g19K ▸ Top stories today via @extramsg @Cofinacocoa @Choqoa
Chocotoymaker replied to Jean-Marie Auboine's discussion FOR SALE AUTOMATIC CHOCOLATE TEMPERING MACHINE POMATI BRAND in the group Classifieds - For Sale or Wanted"If you don't mind me asking , which twin did you get. I ve been looking for something that can give me that kind of versatility with high volume. Thanks"
DiscoverChoc via TwitterHouse red on tap, enjoying the breeze. Bus to Denver airport in an hour. Good company. (@ Pizzeria Locale) [pic]: http://t.co/1oQJwWOWwy
DiscoverChoc via TwitterMussels, heirloom beet burger, craft beer, great view, better company. (@ The Kitchen [NEXT DOOR] w/ 4 others) [pic]: http://t.co/0UlB9D01wx
Thomas Snyder replied to Debbie Arrington's discussion For Sale- Chocolate Equipment in the group Classifieds - For Sale or Wanted"I would like a set of your confectionery rulers and the stainless steel frame that you have for sale.
You can email me at cornerstonegourmetcandies@gmail.com.
Thanks!
~Tom"
Roma Altoveros joined Clay Gordon's group
Tastings, Travel, & Adventure
This group is for people interested in organizing tasting events and travel programs and adventures. Group members can cross-post events in the Events calendar and manage RSVP lists.
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Forum
I NEED HELP!
Started by Christine de Massis in Allow Me to Introduce Myself. Last reply by cheebs 20 minutes ago. 7 Replies 1 Like
Hello everyone!!!I started my chocolate making business. I bought the tempering machine, the polycarbonate molds and I have a great chocolate to work on...but i have a lot of questions and Im hoping you all can help me.Here is the list of…Continue
Caramel - changed sugars, now it gets grainy quickly
Started by Alan Crofut in Tech Help. Last reply by Andrea Bauer 5 hours ago. 1 Reply 0 Likes
I used to use white sugar and sorghum syrup, now I use organic cane with sorghum syrup and brown rice syrup. The pieces are stable for a couple of days, then begin to crystalize. Suggestions? Is it balancing fructose / sucrose? Continue
Cocoatown ECGC 12 melanger roller stones no longer turn
Started by Francis Murchison in Tech Help. Last reply by Francis Murchison yesterday. 5 Replies 0 Likes
Hello,I have the older model of the small cocoatown melanger and have been through one belt change over a year or so with one batch a week in the last nine months. Recently I've noticed that the roller weels have stopped turning, first one and now…Continue
Tempering Machine VS Melter
Started by Lawrence danielka in Opinion. Last reply by Arun Bhargava on Wednesday. 7 Replies 0 Likes
Good day to EveryoneI have been thinking about expanding my hobby chocolate making into a small business. I have been tempering by hand and melting on a double boiler for 1.5-2 lbs batch at a time, but I think it might be time to upgrade. I only…Continue
Freezing Chocolates
Started by George Trejo in News. Last reply by Mim on Wednesday. 18 Replies 0 Likes
I know you can freeze chocolates, and I know the process. My question is if anyone here does it successfully for their businesses? Anything that really shouldn't be frozen? Continue
Problem unmoulding airbrushed chocolates
Started by Kris Schoofs in Tips, Tricks, and Techniques. Last reply by Kris Schoofs on Wednesday. 2 Replies 0 Likes
Hi,I recently ran into an airbrush problem. I sprayed my mould with yellow and red cacaobutter (untempered cacaobutter at 35°C using a compressor, not a can of compressed air) and then I moulded it with white chocolate.Up till now I didn't have any…Continue
Best Drizzling Method?
Started by Laura B in Tips, Tricks, and Techniques. Last reply by Laura B on Wednesday. 3 Replies 0 Likes
Hi!I'm a new candy maker and am entirely self-taught in regards to chocolate. My business is not chocolate focused, but I do use chocolate to drizzle over the candies that I make. I'm currently using a Rev Delta temperer, with a ladle to fill…Continue
Tags: topping, decorating, drizzling
Washing Strawberries
Started by Karen Blueberry in Tips, Tricks, and Techniques. Last reply by Karen Blueberry on Tuesday. 6 Replies 0 Likes
Can anyone give me advise on the best way to wash & prepare strawberries before dipping them?Many Thanks,KarenContinue
Premade truffle shels- necessity or copout?
Started by Chocolate Luv in Opinion. Last reply by Brad Churchill on Tuesday. 16 Replies 0 Likes
Hello friends, I own a small chocolate company which has been slowly growing over the last 4 years. I mainly sell wholesale to small gourmet shops, and am really looking to expand out of my city and to a more national basis. With that in mind, I…Continue
Emerging Chocolatier with questions.
Started by Evan Langendorf in Opinion. Last reply by Brad Churchill on Monday. 12 Replies 1 Like
Hello everyone! First of all I would like to give thanks to all who contribute to such a wonderful site, the information has been hugely helpful for me so far. I have a few questions that havent been exactly covered or at least I havent found them.…Continue
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Blog Posts
Food & Wine's Best Chocolate in the U.S.
Posted by ChocoFiles on May 23, 2013 at 12:48am 0 Comments 0 Likes
Food & Wine's Best Chocolate in the U.S.
What a spotty list! It's good that they have Askinosie, French Broad, Dandelion, and Woodblock on their list. But other top quality b2b makers like Rogue, Fresco, Manoa, Ritual, and Dick Taylor are conspicuously absent while Lindt makes the list! Makes one question the experience and the judgment of the editors.
For me it is just another…
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Thank you for trying to keep us spam free
Posted by sammygayle on May 20, 2013 at 11:55am 0 Comments 0 Likes
Hi Clay:
Thank you so much for your recent email and all your efforts to try and keep us spam free. This is much appreciated.
SGL
addicted to chocolate song
Posted by teddy on May 13, 2013 at 10:00am 0 Comments 0 Likes
Hello Guys. I just wanted to let everybody know about a new song called "Addicted to Chocolate" by a London girl band. I think its exactly how us chocolate lovers feel. At least that how I feel. enjoy. ( cut and paste youtube link) http://www.youtube.com/watch?v=unQF4Ri_zKc
Suggestions of the Best Commercial Recipe for Spanish Thick Chocolate for Churros Dipping
Posted by Neville on April 25, 2013 at 7:56pm 0 Comments 0 Likes
Any ideas for doing this in bulk for festivals etc
Anatomy of a Tasting Menu
Posted by Clay Gordon on April 21, 2013 at 12:00pm 0 Comments 2 Likes
I am often asked ... about how I approach my pairings, where I get my inspirations, and what my thought processes are. I recently had the opportunity to conceive and prepare a five–course prix fixe tasting dinner at Jimmy's #43, a craft beer bar and restaurant in New York's East Village. The occasion was April, which at Jimmy's is the inspiration for April Sours month - a celebration of sours, Lambics, and wild ferments. As I was working on the menu I…
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Starting slowly - Picked up a free granite slab this morning!
Posted by Kaydee Kreitlow on March 30, 2013 at 1:30pm 0 Comments 0 Likes
I am interested in starting my own chocolate company. While I am getting the finances together and researching business requirements etc. I am teaching myself how to make chocolates more precisely (and more important, to get excellent results every time!)
I was looking online at marble slabs and I found one for about $50 with no guarantees for the piece arriving whole to my doorstep. Then I checked my local Home Depot and Lowe's and i couldn't buy a single tile 18" x 18" but I…
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