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Katie Perry
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Katie Perry's Discussions

Help - ganache won't set

Started Nov 17, 2012 0 Replies

Ok I am at a loss. I am making a very simple cinnamon/dark chocolate ganache the way I always do but for some reason it won't set at all. It's 2:1 dark chocolate to cream with cinnamon steeped into…Continue

truffles-- making in advance

Started this discussion. Last reply by Beth Mansfield Sep 19, 2012. 4 Replies

Hello -- I am a hobbyist, but have been contracted to make 300 truffles for a corporate party. Because of time and equipment limitations, I will have to spread out the production. I am wondering:1)…Continue

Best hazelnut flavor

Started this discussion. Last reply by Katie Perry Sep 10, 2012. 10 Replies

Hello! I am searching for the best method of achieving pronounced hazelnut flavor in dark chocolate ganache. I have roasted them whole, roasted them crushed, varied the amounts, supplemented with…Continue

Help! Pricing questions

Started this discussion. Last reply by Matthew W. Aug 23, 2012. 3 Replies

Hi - I am essentially a hobbyist that is just starting to do some small sales here and there for private parties. I just got a request for a corporate party: Truffles for 100 people, preferably about…Continue

 

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Katie Perry posted a discussion

Help - ganache won't set

Ok I am at a loss. I am making a very simple cinnamon/dark chocolate ganache the way I always do but for some reason it won't set at all. It's 2:1 dark chocolate to cream with cinnamon steeped into the cream. Also includes honey. This is my standard recipe and practice and I've never had this issue. Looking to fix the ganache ASAP. Any tips?
Nov 17, 2012
Beth Mansfield replied to Katie Perry's discussion truffles-- making in advance
"Hi Katie, First, congratulations on your order! That's great. . I store my product in a wine cooler at 65 degrees and have not had a problem with shelf life for a week or two. I do not use invertase or other preservatives. I personally draw the…"
Sep 19, 2012
Katie Perry replied to Katie Perry's discussion truffles-- making in advance
"Thanks Linda -- my Peter Greweling book says never to refrigerate ganache in a standard fridge, but it is unclear if he means you shouldn't do that to force crystalization or if you should just never do  it, ever. I was also worried about…"
Sep 18, 2012
Linda Schiaffino replied to Katie Perry's discussion truffles-- making in advance
"In my humble opinion, I don't think the wine fridge will be safe to store your truffles. I have dipped and held truffles for over  a week, in a 40degree fridge and have been safe with them. I think if you look into invertase or some other…"
Sep 18, 2012
Katie Perry replied to Katie Perry's discussion truffles-- making in advance
"OK -- I have figured out that I can get all of the truffles made and dipped within 4 or 5 days. I think that should be fine in terms of shelf life (please shout if you disagree!). I still have the other question though: how long can I leave the…"
Sep 11, 2012
Katie Perry replied to Katie Perry's discussion Best hazelnut flavor
"Thanks Mark! I will definitely try that."
Sep 10, 2012
Mark Heim replied to Katie Perry's discussion Best hazelnut flavor
"You might want to try making a basic praline.  Take 50:50 sugar and hazelnuts, you can caramelize the sugar with them, like a croquant, or partially, or just a blend depending on your target flavor profile.  Grind them to a nut butter and…"
Sep 10, 2012
Scott replied to Katie Perry's discussion Best hazelnut flavor
"Exactly. Unfortunately, it's tough to get the best hazelnut cultivars outside of Europe.  Even when you can get them, they're more expensive to begin with, and with higher transportation costs to get them to the US, they can be cost…"
Sep 10, 2012
Katie Perry replied to Katie Perry's discussion Best hazelnut flavor
"aha! That might be the ticket. I have noticed the nuts themselves really don't seem that"nutty" by themselves. Thanks again."
Sep 10, 2012
Scott replied to Katie Perry's discussion Best hazelnut flavor
"The secret to getting pronounced hazelnut flavor and aroma is to start with the best hazelnuts (especially cv. Tonda Gentile delle Langhe, though Tonda di Giffoni and Tonda Gentile Romana are also very good).  Nothing you can do to kernels from…"
Sep 10, 2012
Katie Perry replied to Katie Perry's discussion Best hazelnut flavor
"Excellent tip, Tom! Thank you."
Sep 10, 2012
Omar Forastero replied to Katie Perry's discussion Best hazelnut flavor
"thank you for the salt tip tom. Never thought salt would make such impact nuts. I'll try it out for sure"
Sep 10, 2012
Tom replied to Katie Perry's discussion Best hazelnut flavor
"Try adding a little salt, salt makes nuts taste nuttier. You don't need much but the change is remarkable."
Sep 9, 2012
Katie Perry replied to Katie Perry's discussion Best hazelnut flavor
"Hi Sebastian! Good point. I planned to try with milk chocolate to see if that helped. I was also interested in hearing what other people do -- how they roast the nuts, whether they include them whole or minced, if they use any added flavorings, etc."
Sep 9, 2012
Sebastian replied to Katie Perry's discussion Best hazelnut flavor
"How you roast can significantly impact flavor of the nuts.  My guess is that since hazelnuts are a more delicate flavor, the fact that you're putting them in a HIGHLY flavorful base (dark chocolate) they're just getting overpowered.…"
Sep 9, 2012
Katie Perry posted discussions
Sep 9, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
making my first batch of truffles
My favorite chocolate is:
70% dark with orange and spices

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