Kitchen Confectionery

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Comment by Laura Rucker on April 21, 2012 at 12:02am

I remember seeing ChocoVisions at the NW Chocolate Festival in Seattle in the fall of 2011.  :D

Comment by Janice Harper on May 16, 2011 at 10:10am

I've been trying to cut down on the rich cream and butter of my ganaches because if I continue to eat them, I'll be buried in a piano box in no time.  So recently I made a delicious ganache of melted Callebaut 45% milk chocolate flavored with pear-vanilla "butter" (like apple butter, all fruit).  I used about a quarter cup fruit to 1 cup chocolate.  Then I tried the same with a guava spread (or "butter")  but it seized; the more I stirred, the more  the fats separated from the solids  and I had a horrible mess.  I tried again by making a classic ganache, then adding the guava spread, but again it seized, though not as badly.  What am I doing wrong?

Comment by Robyn Wood on April 8, 2011 at 3:40pm

I just came across this group so I feel it's a little late, but I make a tiramisu truffle. I tried several versions without mascarpone but they just taste like white chocolate with coffee without it.
I've found the shelf life to be longer than I would have thought. It was a concern for me as well. After I made them, I checked them weekly. They showed no signs of mold or changes after 2-3 weeks, but I wouldn't want to keep them that long. I have it set up as a special order so they are as fresh as possible. I just made a batch so I'm going to monitor those as well. I store them in a covered plastic box at cool room temp.

Comment by Laurie Douglass on November 15, 2010 at 1:02pm

Has anyone made a tiaramisu truffle? I have a recipe I'm planning to try that has marscapone cheese. I'm wondering what the shelf life will be....

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...

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