Kitchen Confectionery

Comment

Comment by Clay Gordon on July 21, 2010 at 8:55am

Michael:

One reason you won't see many chefs use wire whisks is that they don't want to incorporate too much air into their ganaches. The challenge you face is to mix the chocolate, cream (and optionally, butter and flavorings) well enough to form a stable emulsion. One way around this is to use a burr mixer (also referred to as a stick blender), making sure not to break the surface of what you're mixing to avoid mixing air into the ganache. You can use whisks, spatulas, and spoons, but you do have to mix well enough to form the emulsion.

Comment by Michael Long on July 20, 2010 at 11:01pm

Is it proper to use a wire whip when working with Chocolates. I use one for mixing e.g. sauces, and I treat the Chocolate with great respect. I don't beat it to death. But I do use a whip to mix with. Now, Watching the pro's on TV, I see them using rubber spats, wooden spoons etc. Now I'm not doing a timed show piece or anything like that. I have all day to mess with things. But I want to do things right. When I'm tempering I use a rubber spat, and slowly and lovingly move the chocolate around as I seed the chocolate. So I'm not abusing it in anyway, So what is the right way of working with Chocolate, Whips?? Wooden spoons?? Rubber spats??? Thank you, mike

Comment by Dirke on January 6, 2010 at 11:35am

Darienne, that's a good idea. appreciate the feedback from everyone. I figured after I thought about it that whatever side of the border we're on we'll all have different regulations, it is food after all so it will be strict regardless.

Comment by Dirke on January 6, 2010 at 12:47am

There lies the problem for me, our ministry of health is very strict about food operations out of your home. That's the good ol Canadian government for yah. I know they have there reasons, for good measures. Is there any Canadian operations? I believe the US is may be less strict or have different rules?

Comment by Ruth Atkinson Kendrick on January 5, 2010 at 11:50pm

I am making chocolates from a home kitchen. It works great for me because I have little over-head. The first thing you need to do is check with your local Dept of Agriculture in your state or Health Dept. to make sure that you can do it. With restrictions, I can do it from home in Utah under the Cottage Food Rule. I am licensed, inspected and insured. There are times I would like a commercial kitchen, but for the most part, it works great. I have a chocolate room downstairs where I do my dipping and molding, but make ganaches and caramel in the kitchen. I rent a commercial kitchen to do toffee as I don't want the mess of the nuts at home. I also can do 12# of butter batches at the other kitchen. If I found the right kitchen at the right price, I would be tempted to move, but it is cheap and handy the way it is.

Comment by Dirke on January 5, 2010 at 10:57pm

So here's the thing. I've been researching starting to make chocolates and confections as a business from home. There are loads of restrictions and permits and legal things to review. My question is..." Is there anyone out there that started from the home kitchen? What kind of things ie problems or words of caution can you offer. Or is it possible? I want to be legit but also not have a ton of over head. Any advice would be great? I will also post this in start up central as I am not sure which place would be best suited? look forward to hearing from anyone...

Comment by The'a on January 4, 2010 at 4:06am

Joe, truly sorry replying your message just now. oya, considering on clay's suggestion, so I've answered it in the discussion forum. I do really expect that you wouldn't mind to reply it back on the forum, thanks joe n mr. clay^_^

Comment by Clay Gordon on January 2, 2010 at 3:09pm

Joe and The'a - rather than doing this in the comments please start a discussion on the topic. That will make it easier for everyone to follow.

Comment by JOE CREVINO on January 2, 2010 at 1:40pm

Tell me what you do to temper it.

Comment by The'a on January 2, 2010 at 4:46am

hello joe, I'm still learning on molding, but the color a little bit pale while I want to serve it. I temper it standardly without refrigerator. o.. ya, I use a standard brand of chocolate here, Chocolatta, for a beginner and a little bit cheaper it's commonly use in my country. so, how could I make it shine when I wanna serve it, joe? how about dipping, could we make it shine too? do they have the same procedure? thank very much for your kindness, joe^_^

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