Jonathan Edelson's Page

"I (as well as others) focused on your question about Lecithin...but you also asked about cocoa liquor.  I was wondering if you knew what 'cocoa liquor' was?   Cocoa liquor is simply ground cocoa mass, generally at the stage prior…"

"I know that most lecithin is manufactured from soy, but that it is found all over the place.  I recall seeing a reference to palm lecithin.   What I am wondering: does anyone make _cocoa_ lecithin.  You could have your lubrication and…"

"As an intentional experiment, I melted some chocolate and then poured it onto a teflon release sheet without any attempt to temper. The chocolate picked up the shine of the release sheet, and had no visible bloom. It had a very soft, putty like…"

"I am quite partial to the Callebaut line, in particular 60-40-38-NV for enrobing, though I usually mix it with something slightly sweeter such as their 811NV. On your ganache: are you giving it a chance to crystallize at room temperature before…"

"Gourmail is the retail division of Primarque. http://primarque.com/ You might try contacting them to see if they will provide retail handing (and of course, unfortunately, pricing) for other items in their wholesale line. I tried working with them…"

"I found a useful resource on this topic: http://www.candyusa.com/Resources/FAQDetail.cfm?ItemNumber=1684 The table seems generally accurate, however you should double check your individual state laws. The laws vary state to state, sometimes…"

"There is a _slight_ labeling difference between the Callebaut L6040-NV in blocks and callets. The callets are have a dairy hechsher (kosher symbol), and at the end of the ingredients list is the phrase 'May contain milk.' The blocks have…"