"Hi Jonathan:
I'm in Santa Monica and could probably help you out, depending on the details. Drop me a line:
craig@twicethevice.com
Thanks,
Craig"
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Craig Boreth
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- Santa Monica, CA
- United States
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Craig Boreth's Discussions
Legal Jargon: Alcohol in Confectionery
Started this discussion. Last reply by Sebastian Sep 29, 2011. 1 Reply 0 Likes
Here's a line from the DC city code. Can anyone tell me what the last clause means: [Confectionery is considered adulterated if it]: "...bears or contains more than 0.5% of alcohol by volume, which…Continue
Transfers on White Chocolate?
Started this discussion. Last reply by Richard Foley Sep 4, 2011. 5 Replies 0 Likes
Anyone having luck getting transfers to work consistently on white chocolate? I'm finding that the pre-crystallized white chocolate isn't warm enough to melt the image off the transfer sheet. These…Continue
Butter Ganache Question
Started this discussion. Last reply by Richard Foley Sep 4, 2011. 7 Replies 0 Likes
I'm increasing production of a butter ganache, and I'm concerned about the melted chocolate crystallizing on the sides of the mixing bowl. Is there a common technique folks use to warm up their…Continue
Craig Boreth's Page
Latest Activity
Craig Boreth replied to Jonathan Steiner's discussion Does anyone know of a private label/contract manufacturing in Los Angeles or southern California ? in the group Startup CentralCraig Boreth replied to Kathryn James's discussion Photographing your finished products in the group Startup Central"Yep, $5 at Anna's Linens."
Craig Boreth replied to Kathryn James's discussion Photographing your finished products in the group Startup Central"I use this Sunpak portable setup which works nicely: http://ht.ly/9fHvx.
I've paid to have professional shots taken, which is usually worthwhile if you're planning on enlarging for print display. Otherwise, for the web or…"
Sebastian replied to Craig Boreth's discussion Legal Jargon: Alcohol in Confectionery"it effectively means that you can't add alcohol if you plan to sell your product."
Craig Boreth posted a discussionLegal Jargon: Alcohol in Confectionery
Here's a line from the DC city code. Can anyone tell me what the last clause means: [Confectionery is considered adulterated if it]: "...bears or contains more than 0.5% of alcohol by volume, which is derived solely from flavoring extracts, except that the confectionery shall not be adulterated for purposes of this chapter if the …See More
Richard Foley replied to Craig Boreth's discussion Butter Ganache Question"Best solution is make sure your bowl is always slightly warmer than the solidification temp of chocolate"
Richard Foley replied to Craig Boreth's discussion Transfers on White Chocolate?"Because white chocolate has the lowest working temperature, your transfers are having a hard time "transferring" . So it is very important you get them on to the top of your creations immediately. Also try storing your transfers at a few…"
Craig Boreth replied to Craig Boreth's discussion Transfers on White Chocolate?"Yeah, I agree, especially the dipping as least favorite part. :)"
Robyn Wood replied to Craig Boreth's discussion Transfers on White Chocolate?"Well, it's possible. I don't do that style of chocolates, so I can't offer much. I do know when I did mess around with trying that, I didn't leave the transfers on long enough, and they didn't adhere. You may…"
Craig Boreth replied to Craig Boreth's discussion Butter Ganache Question"With a butter ganache, which works better with the flavors I'm using, I need to begin with melted tempered chocolate."
Clay Gordon replied to Craig Boreth's discussion Butter Ganache Question"Most people I have ever seen make a ganache avoid the problem by not starting out with melted tempered chocolate. There's no technical requirement to use melted tempered chocolate to make a ganache.
Of course, Cathy's answer is a very…"
Craig Boreth replied to Craig Boreth's discussion Transfers on White Chocolate?"I'm actually not using molds, but dipping and then placing the individual sheets on top. I wonder if the molds hold in enough residual heat to make the transfer, while there's just not enough heat hanging around to work on the dipped…"
Robyn Wood replied to Craig Boreth's discussion Transfers on White Chocolate?"Never had any problems with white chocolate and transfers. I use the chocolate at 88 degrees. I generally use either El Rey or EGuittard.
These two are the usual ones I make, and never had a flop.
How long do you leave them before…"
Craig Boreth posted a discussionTransfers on White Chocolate?
Anyone having luck getting transfers to work consistently on white chocolate? I'm finding that the pre-crystallized white chocolate isn't warm enough to melt the image off the transfer sheet. These same transfers work perfectly on dark chocolate. Any thoughts? Thanks!! CraigSee More
Craig Boreth replied to Craig Boreth's discussion Butter Ganache Question"Ah, the simple solution. Thanks, Cathy."
Cathy Kuepfer replied to Craig Boreth's discussion Butter Ganache Question"We use a hair dyer to warm the bowl slightly before adding the chocolate.
"
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Re-creating Michel Richard's chocolate dome from memory the first time I met my girlfriend's (now wife) parents (now in-laws).
- My favorite chocolate is:
- Callebaut semisweet
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