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Bud Stockwell
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  • Leeds, MA
  • United States
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Bud Stockwell's Discussions

Bacon in chocolate

Started this discussion. Last reply by Jackie Jones Apr 7, 2011. 10 Replies

I read the discussion under shelf life and it touched on bacon and food safety. I wondered if anyone is making chocolate with bacon and what techniques to use. The food science dept. at a local…Continue

General Tempering Question

Started this discussion. Last reply by Bud Stockwell Oct 11, 2010. 19 Replies

What is going on with my temper? When my dark chocolate sets up, it has great snap and is shiny yet I have swirls on chocolate as if I heated the chocolate too high and it's the cacao butter…Continue

Tags: swirls, bloom, Temper

 

Bud Stockwell's Page

Latest Activity

Jackie Jones replied to Bud Stockwell's discussion Bacon in chocolate
"In NC you have to purchase precooked bacon or go to a restaurant facility to cook the bacon."
Apr 7, 2011
Ruth Atkinson Kendrick replied to Bud Stockwell's discussion Bacon in chocolate
"In Utah, we can't add bacon at any level without becoming a meat processing facility."
Apr 6, 2011
Jackie Jones replied to Bud Stockwell's discussion Bacon in chocolate
"If the bacon is cooked & dipped within 24 hrs of delivery, I would think I would be safe. However, there is the question of how quick the folks that receive the gift would eat the bacon truffle.  So maybe I need to shy away unless it is for…"
Apr 6, 2011
Jackie Jones replied to Bud Stockwell's discussion Bacon in chocolate
"I have always cooked the bacon crisp and prepared within 24 hrs of taking to an event. Now someone wants in their boxes of Easter Truffles.  It would be eaten within a week. Safe?  "
Apr 6, 2011
Erin replied to Bud Stockwell's discussion Bacon in chocolate
"The Food Channel show Unwrapped had a 2008 show titled "Candy Bar Bonanza" that talks in more detail about the Vosage bacon in chocolate process.  I know that it showed again on 10/25/10 at 7:30PM.  Not certain if you could Hulu…"
Dec 13, 2010
Warren Laine-Naida replied to Bud Stockwell's discussion Bacon in chocolate
"here a couple of meaty links…"
Dec 4, 2010
Warren Laine-Naida replied to Bud Stockwell's discussion Bacon in chocolate
"I have cooked the bacon to leech out the fat and then blended that into a ganache instead of the butter. It is a good taste!"
Dec 4, 2010
Lana replied to Bud Stockwell's discussion Bacon in chocolate
"I don't think you have to worry too much about getting your bacon under 0.8 if you're cooking it crisp. Here is a great study on the safety of bacon left out at room temp. : http://www.hi-tm.com/Documents2005/bacon-aw-study.pdf This…"
Dec 4, 2010
MelodyB replied to Bud Stockwell's discussion Bacon in chocolate
"HI, I have been experimenting with this as well. First, I tried baking the bacon and then dipping it chocolate...so good. Then I tried putting inside a mold with a ganache type filling, again decadence. Since I make on demand there really…"
Dec 1, 2010
Sebastian replied to Bud Stockwell's discussion Bacon in chocolate
"I hope your food science didn't tell you go to to an Aw of less than 8 - i think they meant 0.8 8-) Also, it's worth noting that, in the US, the FDA wants to become involved - or treat you as a meat facility - if you include meat…"
Dec 1, 2010
Bud Stockwell posted a discussion

Bacon in chocolate

I read the discussion under shelf life and it touched on bacon and food safety. I wondered if anyone is making chocolate with bacon and what techniques to use. The food science dept. at a local university said I need to get the water activity to under 8 but I don't have a hydrometer to measure water activity. I was planning on caramelizing the chocolate first which seems like it should cook out any water but I am feeling cautious. I did like the suggestion to get it to taste and feel like I…See More
Dec 1, 2010
Bud Stockwell replied to Bud Stockwell's discussion General Tempering Question
"I think it may have been a couple of issues. One reason was that as I dipped different centers, the ganache would slightly melt and what I would have was not pure chocolate but different fats (cream, nuts, etc.) I solved this by starting with fresh…"
Oct 11, 2010
Tami Rose Goodwin replied to Bud Stockwell's discussion General Tempering Question
"I just happened on this discussion and was wondering if your problem was ever resolved. I have been tempering my chocolate the same way in a Rev 2 for a couple of months and suddenly I getting this weird bloom that I've never had before. The…"
Oct 9, 2010
Bud Stockwell and Vanessa Barg are now friends
Jul 15, 2010
Bud Stockwell and Celeste Hill are now friends
Apr 24, 2010
Bud Stockwell and Kamila Barnes are now friends
Jan 26, 2010

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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