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Joseph Patrick Williams
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toffee (i know this is not chocolate, i figure somone has some experience)
Started this discussion. Last reply by Sebastian Nov 13, 2010. 5 Replies 0 Likes
hello, its joe from blissful brownies again with another question. this time im making english toffee, and having problems with my butter separating from the toffee about halfway through the cooking…Continue
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Sebastian replied to Joseph Patrick Williams's discussion toffee (i know this is not chocolate, i figure somone has some experience)
Ruth Atkinson Kendrick replied to Joseph Patrick Williams's discussion toffee (i know this is not chocolate, i figure somone has some experience)"Welcome to toffee Hell:-) Toffee starts to separate at around 250 degrees. I have tried different butters, room temp or frozen, different sugar (beet or cane). The only conclusion I have come to is no conclusion at all! We have better luck in the…"
Joseph Patrick Williams replied to Joseph Patrick Williams's discussion toffee (i know this is not chocolate, i figure somone has some experience)"so.. i think because ive been melting butter before i add all the ingredients this is causing this reaction.?? does it make sense to add cold butter and the water and the dry ingredients all togather at the begining? this shouldnt be this hard."
Joseph Patrick Williams replied to Joseph Patrick Williams's discussion toffee (i know this is not chocolate, i figure somone has some experience)"thank you for your reply. its easy to tell its separated because the butter is on top of everything else and im not able to get it combined again. i am on contract not to give out recipes but i will do my best. first i melt butter, then add sugar…"
Sebastian replied to Joseph Patrick Williams's discussion toffee (i know this is not chocolate, i figure somone has some experience)"How in the world can you tell if it's separating while cooking? Halfway through cooking, it should be a molten, bubbly mess that's impossible to determine if it's an emulsion or not 8-) describe your recipe, and your production in as…"
Joseph Patrick Williams posted a discussiontoffee
hello, its joe from blissful brownies again with another question. this time im making english toffee, and having problems with my butter separating from the toffee about halfway through the cooking process. i have no idea why this is happening. toffee is somthing i have never done. i know this is not a chocolate question, but i figure someone has had toffee experience. P.S. thankyou all for your tips on my chocolate enrobing issues last week.See More
Omar Forastero replied to Joseph Patrick Williams's discussion Chocolate enrobing in quantity"Joseph, if you have thousands of them to dip, I suggest you contact a local chocolatier that has an enrobing machine. I've done it before by renting the machine for couple of hours at the factory."
Joseph Patrick Williams replied to Joseph Patrick Williams's discussion Chocolate enrobing in quantity"i thought vegetable oil was a bad idea... im trying to get my hands on cocoa butter, i will also try to find fluid lecithin. thank you."
Omar Forastero replied to Joseph Patrick Williams's discussion Chocolate enrobing in quantity"you can add some cocoa butter to the chocolate.It will make it lighrer and easy to use without messing up the taste like when u include vegetable oil. start with 10% that should do it.
If you do choose to pour the chocolate, the best bet is to use a…"
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- Dark, Milk, White?
- Dark, Milk
- Most memorable chocolate experience:
- culinary school classes
- My favorite chocolate is:
- dark
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