I am going NUTS with a problem that I am hoping someone can assist with please.I pan chocolate products and in some uneven products like some "crinkled" berries (eg raisins or dried cherries) I have…Continue
I am panning freeze dried strawberries. So quite large (much larger than coffee beans).Currently using milk chocolate but I use white & dark too.Problem is that as I pan deep crevices develop…Continue
All of my work involves panning. However I may have an opportunity to work with someone interesting on a new project that involves molds. In essence it is to make company logos out of chocolate by…Continue
I pan coffee beans and other centers. I have always used untempered chocolate which has been successful. It is my understanding that the vibration of panning makes type V crystals thus tempering the…Continue
I'm always trying new things. Some "flop" and some are really successful. to date I only pan - an enrober is on my "wish list".
I'd like to experiment to see if I can incorporate honey into chocolate. I mean, actually combine these two really popular natural products.
Of course honey contains water which make chocolate seize. So I have not even tried that. Best I can source at the moment is 15% water content - that might be low enough for me to experiment. Any comments? Am…Continue