Discover Chocolate and Live La Vida Cocoa!
long shelf life fillings
Hey there all you chocomaniacs.
I started working for a chocolate manufacturer who would like me to make him some new recipes for his factory. It sounds pretty straight forward until you hear the conditions:
1.No alcohol
2.Fast production
3.prefer Classic style (ie.gianduja and nut based fillings)
4. Long shelf life (more than 3 months) so I can't use cream
5.No preservatives
The factory produces more than 40 types of bonbon already so I really need to be creative here
Any help or feedback is HIGHLY appreciated.
Many thanks friends
O
I started working for a chocolate manufacturer who would like me to make him some new recipes for his factory. It sounds pretty straight forward until you hear the conditions:
1.No alcohol
2.Fast production
3.prefer Classic style (ie.gianduja and nut based fillings)
4. Long shelf life (more than 3 months) so I can't use cream
5.No preservatives
The factory produces more than 40 types of bonbon already so I really need to be creative here
Any help or feedback is HIGHLY appreciated.
Many thanks friends
O
Replies to This Discussion
-
Permalink Reply by Sharon Strika - Webb on -
Pipe into chocolate shells and recover with a funnel and scrape.
-
Permalink Reply by Emily Woloszyn on -
What about coconut oil? I make a nice vegan filing with it and fondant and coconut...you can make it as firm or as creamy as you want and the oil is mostly tasteless...just a thought.
-
Permalink Reply by steve on -
sounds stressfull , I could use some help , on panning , I bought a new machine ,steve
-
Permalink Reply by Greg Gould on
- ‹ Previous
- 1
- 2
- Next ›
Member Marketplace
Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.
Promote TheChocolateLife
Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc
Badge
© 2013 Created by Clay Gordon.
