Andrea Bauer's Page

"Yes and feel free to contact me.  If you have a question, I'll get back to you as quickly as I can.   Andrea"

"OK, if the temperature ranges are working better, then make sure you are stirring a lot.  Your chocolate, as a mass, will not cool evenly.  Stirring often helps create the type of crystals you want and the stirring will help prevent uneven…"

"Julie, I posted a reply some time ago and saw some additional posts over the last few days.  I have to say, I know there are a variety of ways people temper their chocolate, but I am a bit confused about your method.  Are you…"

"HI, I think looking at a balance sheet is a bit too simplified when considering the question.  What comes in and out tells you how viable a business is that is up and running but it gives no indication or how viable a new business might be. I…"

"I've been looking at this post and the replies and am kind of curious if anyone is willing to share their net numbers.  I would think that gross numbers don't really paint a clear picture...   Andrea"

"Ok - thanks. Andrea"

"Get as much oxygen out of your packaging as possible, keep it as cold as possible, and away from as much light as possible."

"Sweeteners like glucose do several things for ganaches.  They increase shelf life, improve texture and stabilize it (i.e prevent separation).  They increase shelf life of a ganache by binding with water which lowers water activity levels…"

"I don't know much about freeze dried fruits.  I've never used them after they have been rehydrated.  I have used them in their freeze dried form and they are very flavor intensive.  Raspberry might be too tart this way…"

"I would worry about mold with a fresh raspberry puree esp. since it will be sitting for several days.  Fresh fruit purees are not boiled when they are made.  You puree up the fruit, run it thru a sieve to remove seeds and then add about…"

"You can try an inexpensive yogurt maker.  They work at low heat.  It can be trial and error but I've found that mine without the lid on it works well.  I think mine was about $15.  The brand of mine is Total Chef Yogurt…"

"First thing to do is make sure your thermometer is reading correctly.  You'll need to test that.  Assuming the range of your thermometer is large enough you can test it in boiling water (unless it is an IR…"

"Try www.chocosphere.com .  They carry Callebaut & Pacari cocoa butters.  Just do a search and scroll down to the bottom of each page.  I can't speak to your other requirements but they have smaller sizes.  Andrea"