Gourmet Caramel Apple Wedding Favor
First time ever making gourmet apples! They came out beautiful and the tasted scrumptious! Big hit at the wedding! I am beginning to really like this "chocolate life!" ;)
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Jacquie Schofield
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- Coventry, RI
- United States
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Jacquie Schofield's Discussions
Biting off more apple than I can chew?
Started this discussion. Last reply by Sarah Scott Oct 12, 2010. 1 Reply 0 Likes
Hi there.Amateur chocolatier looking for advice from the experts. : )I am making another round of wedding favors that consists of gourmet chocolate covered apples. A bit concerned about the shelf…Continue
An apple a day...
Started this discussion. Last reply by Doug Allen Sep 27, 2010. 1 Reply 0 Likes
Hi.Anyone have any suggestions on the type of apple to use to make gourmet apples besides using Granny Smith apples? I know it should be tart but Grannies seem to be too tart for my taste. Looking…Continue
Transportion of "delicate" cargo.
Started this discussion. Last reply by Kerry Aug 20, 2010. 4 Replies 0 Likes
Hi Folks!It happens to be a warm August here and I happen to have the honors of making wedding favors for a friend's wedding. They came out nice if I might add. ;o Keep in mind I am relatively new…Continue
Coloring white chocolate
Started this discussion. Last reply by Sebastian Sep 17, 2010. 4 Replies 0 Likes
Hi everyone.I know that an oil based food coloring has to be used to color chocolate. However, is there a particular time during the melting/tempering cycle to add the dye?Any help would be…Continue
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"Not sure but I would say it's going to be about the same life as with a caramel apple. I used to work in a store that made caramel apples and they would keep well for up to four days non-refrigerated."
Jacquie Schofield posted a discussionBiting off more apple than I can chew?
Hi there.Amateur chocolatier looking for advice from the experts. : )I am making another round of wedding favors that consists of gourmet chocolate covered apples. A bit concerned about the shelf life of the sweet tasty morsels. The literature I've read says that they will hold up for a week if refrigerated. They are speaking just of the caramel coated apples. Not those dipped in tempered chocolate. I wouldn't want to refrigerate tempered chocolate. Any advice on how long a completed gourmet…See More
Doug Allen replied to Jacquie Schofield's discussion An apple a day..."Jacquie, tartness will balance the sweetness of the chocolate and other toppings you may be using but also a GS apple has the crispness and keeping qualities needed to hold the apple after coating. Look for other crisp apples like Fuji, Honeycrisp…"
Jacquie Schofield posted a discussionAn apple a day...
Hi.Anyone have any suggestions on the type of apple to use to make gourmet apples besides using Granny Smith apples? I know it should be tart but Grannies seem to be too tart for my taste. Looking for any suggestions. Thanks.JacquieSee More
Sebastian replied to Jacquie Schofield's discussion Coloring white chocolate"lots of places carry them. I like the folks at www.chefrubber.com personally."
Tina Thayer replied to Jacquie Schofield's discussion Coloring white chocolate"Where would I find powder or oil based colors? I am new to all of this and appreciate all help and feedback I can get."
Omar Forastero replied to Jacquie Schofield's discussion Coloring white chocolate"you can also use powder based colouring.add before tempering."
Kerry replied to Jacquie Schofield's discussion Transportion of "delicate" cargo."What Shelley said! Not too much cold."
Jacquie Schofield replied to Jacquie Schofield's discussion Transportion of "delicate" cargo."The chocolates are boxed. Thanks so much for the info!"
Shelley Seward replied to Jacquie Schofield's discussion Transportion of "delicate" cargo."Hi,
If your favors are packaged in boxes the cooler with ice packs will be fine.
I would suggest putting the ice packs on the bottom of the cooler. 1 or 2 - you don't want the favors to be so cold that when you take them out in a hot…"
Kerry replied to Jacquie Schofield's discussion Transportion of "delicate" cargo."Packaged or not packaged?"
Jacquie Schofield posted a discussionTransportion of "delicate" cargo.
Hi Folks!It happens to be a warm August here and I happen to have the honors of making wedding favors for a friend's wedding. They came out nice if I might add. ;o Keep in mind I am relatively new at this.... Looking for suggestions on the transportation of my delicate morsels to the venue. I prefer them to be intact and not melted! I was planning on placing them in a cooler with ice packs. Any better ideas?Thanks for your suggestions.See More
Sebastian replied to Jacquie Schofield's discussion Coloring white chocolate"Oil based lakes will work best. Add it any time the chocolate is melted, mix thoroughly 8-) before tempering is easiest."
Jacquie Schofield posted a discussionColoring white chocolate
Hi everyone.I know that an oil based food coloring has to be used to color chocolate. However, is there a particular time during the melting/tempering cycle to add the dye?Any help would be appreciated.Thanks!JacquieSee More
Jacquie Schofield replied to Jacquie Schofield's discussion Will my drizzle make my chocolates fizzle?"Thank you everyone for all your imput."
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- Dark, Milk, White?
- Milk
- Most memorable chocolate experience:
- The first bite into a homemade chocolate dipped truffle made by me, It was an Expresso truffle with a crunchy coffee bean sitting on top. Delicious!
- My favorite chocolate is:
- Peters
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