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John Duxbury
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  • Drexel Hill, PA
  • United States
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John Duxbury's Discussions

Looking for inexpensive ways to stir caramel

Started this discussion. Last reply by Dirke Botsford on Friday. 5 Replies

Hello All.  We're starting to do a fair amount of caramel business and it's very time consuming stirring a batch of caramel for an hour or so.  I'd love to have the $$$ to buy a Savage melter but…Continue

Thick chocolate while tempering

Started this discussion. Last reply by John Duxbury Jun 18. 7 Replies

Hello All.  I know this is something I should already know (probably have forgotten it a few times over!).  When tempering chocolate using my Delta machine, occasionally it becomes very thick just as…Continue

Milk chocolate changing color

Started this discussion. Last reply by Sebastian Apr 14. 7 Replies

Hello All.  I've been using Peters Broc milk chocolate for about a year with no problem.  Today I pulled the third bar out of a box that I've been using this week.  I tempered it and it remained in…Continue

How to handle my allergen paranoia

Started this discussion. Last reply by Naomi Prasad Apr 3. 4 Replies

Hello All.  I've asked this a few times (different verbiage), so sorry for repeating but this one keeps me up at nights.  I've recently opened and I'm still concerned about allergic reactions…Continue

 

John Duxbury's Page

Latest Activity

Dirke Botsford replied to John Duxbury's discussion Looking for inexpensive ways to stir caramel
"I cook all the sugars, corn syrups, butters etc together first and bring it up to 240 then add the creams then bring it back up again. Reduces the time by about 20 minutes for me. similar taste to a traditional caramel BUT not exactly the same. "
Friday
John Duxbury replied to John Duxbury's discussion Looking for inexpensive ways to stir caramel
"Thanks Larry. I do use sweetened condensed milk and I'll try your other suggestions."
Wednesday
Larry replied to John Duxbury's discussion Looking for inexpensive ways to stir caramel
"Using evaporated milk instead of regular milk would speed the process up because there is less liquid to evaporate. Same with sweetened condensed milk (although the brands of sweetened condensed milk I've checked don't have any protein;…"
Wednesday
John Duxbury replied to John Duxbury's discussion Looking for inexpensive ways to stir caramel
"Thanks Dirke.  I'm finding the same thing.  I just came back from the Philadelphia Candy Show and was talking to Savage Brothers about the same issue.  They don't see any other solution than buying a fairly expensive…"
Sep 9
Dirke Botsford replied to John Duxbury's discussion Looking for inexpensive ways to stir caramel
"I've tried to do the same but gave up, ended up wasting more then we were making. Having the right balance of heat and correct agitation was difficult to achieve. If you find a way I'd love to hear about it. We ended up altering our recipe…"
Sep 8
John Duxbury posted a discussion

Looking for inexpensive ways to stir caramel

Hello All.  We're starting to do a fair amount of caramel business and it's very time consuming stirring a batch of caramel for an hour or so.  I'd love to have the $$$ to buy a Savage melter but that's not in the cards for right now.  Has anyone tried to make / adapt their own stirring equipment, similar in concept to the professional models?  I'm using a 5qt pot to make it now and would like to go up to a 20qt pot.  Thanks for the help, JohnSee More
Sep 4
John Duxbury replied to Olivier L's discussion Hot chocolate transfer tool
"Hello Brad.  Sorry if I'm posting this in the wrong thread: I can't find your original post regarding your Hot Chocolate formula.  Also, I apologize for being "thick" not understanding your process.  Your post went…"
Sep 3
John Duxbury replied to John Duxbury's discussion Cutting jellies in the group Startup Central
"Thanks Dale.  I usually use tempered chocolate for bottoms but what you suggest makes sense.  I'll give it a shot and thanks for the help.  John"
Jul 23
Dale Anderson replied to John Duxbury's discussion Cutting jellies in the group Startup Central
"John, In my experience with jellies and caramels, bottoming is definitely possible and helpful as a smooth surface for dipping. Un-tempered chocolate is best, as it cuts more easily (tempered chocolate will fracture). If you don't lay too thick…"
Jul 23
John Duxbury added a discussion to the group Startup Central
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Cutting jellies

Hello All.  I've been trying to make my own jellies for 2 years with no luck - the pectin formula that I used would never hold the shape.  I just purchased Pectin from Burke Candy and it looks like it's working fine - finally!  My next challenge will be to cut and enrobe them (enrobing by hand).  Will a guitar cut jellies without sticking?  Also, if I bottom the jelly slab will there be any problems cutting with a guitar?  Will bottoming the slab make hand dipping possible?  Thanks for the…See More
Jul 22
John Duxbury replied to John Duxbury's discussion How to remove centers from a guitar - after cutting in the group Startup Central
"Thanks Cheebs.  I'll order the tray from them.  "
Jul 22
cheebs replied to John Duxbury's discussion How to remove centers from a guitar - after cutting in the group Startup Central
Jul 20
Gap replied to John Duxbury's discussion How to remove centers from a guitar - after cutting in the group Startup Central
"What about a flat aluminium baking tray and just file one edge so it's a bit sharper?"
Jul 20
John Duxbury added a discussion to the group Startup Central
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How to remove centers from a guitar - after cutting

Hello All.  I have a guitar but I don't have the plate that picks up the centers after they've been cut.  Any thoughts on what I can use for that, or where to buy the plate itself?  Thanks in advance.  JohnSee More
Jul 20
John Duxbury replied to John Duxbury's discussion Thick chocolate while tempering
"Thanks Jon.  The amount of time seemed normal and I usually do check the temperature manually - it was right at 88 (Dark Chocolate).  I've used it a few times since then and the problem hasn't recurred.  I now use a portable…"
Jun 18
Jonathan Edelson replied to John Duxbury's discussion Thick chocolate while tempering
"When this next happens, could you double check the chocolate temperature with a different thermometer?  When this happens, does it seem like the melting stage reached its final temperature more rapidly than normal? I've seen my (very…"
Jun 16

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Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
Just starting the whole chocolate experience
My favorite chocolate is:
Callebaut and Peters

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