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Claire North
  • now in Orlando, FL
  • New Zealand
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Started May 19, 2010 0 Replies

Clay, not as computer saavy as you are but I do have the beginings of a facebook page...it is called "Le Chocolat" and has a half eaten marshmellow choc covered candy bar in the profile shot...Yes I…Continue

rich creamy fillings without the cream

Started this discussion. Last reply by Sandra Mallut May 16, 2010. 11 Replies

I hope there is someone out there who can help me...I am new at the chocolate world and I am looking for a recipie for a smooth rich and creamy filling for chocolates that I can flavour with various…Continue

 

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Claire North replied to Lisa - Girasole Chocolate's discussion Where can I purchase wholesale chocolate in Florida?
"I personally use Merckens chocolate and you can buy it at D& G Occasions in Orlando and they will sell you bulk depending upon the amount of bulk chocolate you need...I have not tried anyone else simply because I LOVE their dark chocolate (not…"
Jun 6, 2010
Claire North posted a discussion

My facebook Page

Clay, not as computer saavy as you are but I do have the beginings of a facebook page...it is called "Le Chocolat" and has a half eaten marshmellow choc covered candy bar in the profile shot...Yes I was hungry. I have only 28 members so far, and am based just to the north of Orlando, Florida...I already have you added in my fb but need to add you in my business one too...how do we go about adding my page to your page? Thanks buddy
May 19, 2010
Sandra Mallut replied to Claire North's discussion rich creamy fillings without the cream
"Amoretti.com we have ganache without cream in it may be more stable in the hotter climates. We also offer samples you can give them a try we have three filling ganaches of White, Dark & Milk Chocolate and the others are flavored and you can make…"
May 16, 2010
Christopher Taylor replied to Claire North's discussion rich creamy fillings without the cream
"Many rich creamy fillings can be formulated with fractionated palm oil. Not easy to find in the USA thanks to some uninformed 'experts'. Palm Oil is 50% saturated with the same triglycerides as cocoa butter, but in different proportions.…"
May 14, 2010
Claire North replied to Claire North's discussion rich creamy fillings without the cream
"But here in Florida I am really concerned about the eggs and cream etc...."
May 6, 2010
Claire North replied to Claire North's discussion rich creamy fillings without the cream
"Oh Now you are just talking chinese to me...LOL"
May 6, 2010
David Knoef replied to Claire North's discussion rich creamy fillings without the cream
"I use fondant with a 'frappe' which is a low boil sugar syrup with rehydrated egg albumin whisked in. this is then thinned down to the desired consistency with 'bob' syrup, a corn syrup and water mix. you can flavour this with…"
May 6, 2010
Robyn Rice-Foster replied to Claire North's discussion rich creamy fillings without the cream
"you can use a cooked or none cooked fondant center in making your chocolates. The cooked fondant is really creamy but it requires using eggs, which can be very risky when it comes to shelf life and food allergies. I only use real cream, butter, pure…"
May 6, 2010
Claire North replied to Claire North's discussion rich creamy fillings without the cream
"Thanks for all your advice everyone"
May 6, 2010
Mark Heim replied to Claire North's discussion rich creamy fillings without the cream
"Any soft fat or many oils can be used, just watch the flavor they bring. Also consider a nut praline to make a gianduja. They are especially nice with other brown flavors."
May 5, 2010
Claire North replied to Claire North's discussion rich creamy fillings without the cream
"I also think that sweetened condensed milk might work too......"
May 5, 2010
Elena A. replied to Claire North's discussion rich creamy fillings without the cream
"I've had success using coconut cream in place of cream (for a vegan line I produce). But I've made them only on demand, so I don't know what the extended shelf life is. But it's something you can experiment with easily enough.…"
May 5, 2010
Brad Churchill replied to Claire North's discussion rich creamy fillings without the cream
"I don't think it's a no-no to ask for recipes. The whole purpose of an online forum is to share ideas and help each other. Having said that, I would revisit your decision to use butter rather than cream. Butter goes rancid too. Having…"
Apr 29, 2010
Claire North posted a discussion

rich creamy fillings without the cream

I hope there is someone out there who can help me...I am new at the chocolate world and I am looking for a recipie for a smooth rich and creamy filling for chocolates that I can flavour with various flavourings but I do not want to use cream or milk.  I am in Florida and the weather can be very hot and humid therefore I am willing to use butter but am scared of cream turning...is there anyone out there who can help me or is this a big no-no to ask for recipies??????  Someone I know worked at…See More
Apr 29, 2010
Claire North replied to Dirke's discussion Chocolate packaging & boxes, something special?
"You guys are all so cool...thanks and I will look into it..I already have some boxes but want to go another route at some point......I really am just a new comer but what i lack I make up for in enthusiasm..haha. What amazes me about this industry…"
Apr 29, 2010
Claire North replied to Dirke's discussion Chocolate packaging & boxes, something special?
"What kinds of costs are we looking into here? I am just new and do not have a ton of money"
Apr 28, 2010

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
I think that chocolate making and production can be a work of art...literally an artists palate..it is this that attracts me to chocolate
My favorite chocolate is:
dark but not bitter

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