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Bud Stockwell
  • Male
  • Leeds, MA
  • United States
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Display cases

A case made for chocolate keeps the chocolate at 65-68 degrees and 45% humidity. A refrigerator is usually high humidity and 40 degrees. I think a wine cooler keeps it at 55-57 degrees Fahrenheit and…

Tagged: cases?, Display

Replied Jan 23

Display cases

Hey Amber, It depends on your recipe. Does it have fresh cream and butter? if so and you don't add anything like Citric acid or potassium sorbate than according to Peter Greweling in his fabulous boo…

Tagged: cases?, Display

Replied Jan 23

Display cases

I purchased my case from "Cold Core" www.cold-core.com It has humidity control as well as being able to keep the case at the correct temperature for candy. This is a higher temp that a normal cooler…

Tagged: cases?, Display

Replied Jan 22

Need Help in Finding A certain product

Linnea's is the best source for candy cups. Cheaper than papermart or modpak. www.linneasinc.com

Tagged: Help, Need

Replied Jan 21

 

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Bud Stockwell and Vanessa Barg are now friends
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January 25
Bud Stockwell replied to Amber B.'s discussion 'Display cases'
A case made for chocolate keeps the chocolate at 65-68 degrees and 45% humidity. A refrigerator is usually high humidity and 40 degrees. I think a wine cooler keeps it at 55-57 degrees Fahrenheit and with an average of 60% relative humidity. If your…
January 23
Bud Stockwell replied to Amber B.'s discussion 'Display cases'
Hey Amber, It depends on your recipe. Does it have fresh cream and butter? if so and you don't add anything like Citric acid or potassium sorbate than according to Peter Greweling in his fabulous book, chocolate and confections, about 3 weeks. Some…
January 22
Bud Stockwell replied to Amber B.'s discussion 'Display cases'
I purchased my case from "Cold Core" www.cold-core.com It has humidity control as well as being able to keep the case at the correct temperature for candy. This is a higher temp that a normal cooler which is usually 20 degrees cooler. That being sai…
January 21
Bud Stockwell replied to Matt Parmley's discussion 'Need Help in Finding A certain product'
Linnea's is the best source for candy cups. Cheaper than papermart or modpak. www.linneasinc.com
January 21
Bud Stockwell replied to Amber B.'s discussion 'Display cases'
Hey Amber, When I first opened my retail shop I used a non-refrigerated case. As you can imagine, it is fine if the room is a fairly constant temperature and it doesn't get above 70 degrees. We had a lot of unacceptable blooming. You won't get as mu…
January 21
Mike replied to Bud Stockwell's discussion 'General Tempering Question'
Brian, i have been battling with tempering and cooling, and i noticed yesterday that the blotch i've been getting on every bar, on the side touching the mold CAN be wiped off. Perhaps you can shed some light on my problem and a possible solution? A…
January 21
Bud Stockwell replied to Bud Stockwell's discussion 'General Tempering Question'
I want to thank you all for your kind posts. To recap, my problem is a mild case of bloom caused by my not heating the chocolate high enough to melt out all of the seed. I'll also add more seed as I have been adding about 20% when I hit 95 degrees.…
January 7
Brad Churchill replied to Bud Stockwell's discussion 'General Tempering Question'
Brian; Here's where your problem may very well lie. Chocolate as a pre-crystalization temperature is WAY too warm, and will for certain be the culprit that causes the streaks in your chocolate (which is the result of uneven temperatures, and uneven…
January 5
Brian Donaghy replied to Bud Stockwell's discussion 'General Tempering Question'
Brad. Ahh, crystallization. Some days I wish I had paid more attention to high school science with how often I am confronted with it these days. Where you talk about using cocoa butter and the prob's with it - I tend to use the chocolate that I am…
January 5
Brian Donaghy replied to Bud Stockwell's discussion 'General Tempering Question'
Bud. I'm with Brad on this one - your melt temp is borderline and is probably not at that temperature through the entire mass and so when you put the rest of the mass in temper, some of its not. And it sounds like it's not sugar bloom so isn't an a…
January 5
Brad Churchill replied to Bud Stockwell's discussion 'General Tempering Question'
Carol; For hand dipping the truffles, my staff use 6 ACMC machines, and then for larger amounts (above 50lbs) we use a series of Savage Bros semi automatic tempering machines. I have also trained all my staff to be able to temper all 9 varieties of…
January 4
Carol replied to Bud Stockwell's discussion 'General Tempering Question'
Brad, What kind of equipment are you using. Do you use a melter? The reason I ask is because of all the stirring. Also, do you melt to 120 even for brand new chocolate? I use a mold'art melter and basicly follow your procedure, the main problem I b…
January 4

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Listening to some of my customers responses to my chocolate. I never think as highly of my work as others do.
My favorite chocolate is:
Amedei 63%

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