"It's ideal. Refrigerator is too cold and more importantly the humidity there is too high. Just give it 15 mins to get back to room temp and you're good."
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Lane Wigley
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Saving a batch at home (doesn't temper/solidify properly)
Started this discussion. Last reply by Kerry Mar 10. 1 Reply 0 Likes
Something went wrong with my current batch at home. It's a relatively large batch for me so I'm trying to rescue it. I originally used 2kg cacao liquor, 1 kg cocoa butter, and 1k sugar. It ended up…Continue
Do I need to store my home made gianduja in the refrigerator?
Started this discussion. Last reply by Scott Dec 20, 2012. 3 Replies 0 Likes
I'm making gianduja for gifts. It has cacao liquor, hazelnut praline (nuts and sugar), and white chocolate (couldn't get cocoa butter on time). Do I need to store it in the refrigerator or is room…Continue
FYI - some Chuao beans for home brewers over at Chocolate Alchemy this week
Started this discussion. Last reply by cheebs Dec 9, 2012. 1 Reply 0 Likes
This stuff is hard to get...Continue
Chocolate bar packaging for lazy people
Started this discussion. Last reply by mary amsterdam Dec 14, 2012. 7 Replies 0 Likes
I make bars at home for friends. I'm not sufficiently motivated to wrap them in foil. What are some alternatives? They don't need much shelf life as they get eaten pretty quickly. I'm mostly looking…Continue
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Scott replied to Lane Wigley's discussion Do I need to store my home made gianduja in the refrigerator?"With no milk products, safety isn't really an issue. Keeping it in an airtight container in a refrigerator will keep the hazelnut oil from going rancid as quickly, though (assuming it wasn't rancid to begin with, of course)."
Lane Wigley replied to Lane Wigley's discussion Do I need to store my home made gianduja in the refrigerator?"I'm primarily worried about food safety issues. I'm also working with consistency. It was too liquid so I added white chocolate, but I added more than was needed to get the consistency I wanted. When cooled, it's about as solid as a…"
Gap replied to Lane Wigley's discussion Do I need to store my home made gianduja in the refrigerator?"The commercial gianduja I use gets stored at room temperature (usually in a dark cupboard at 18-22C). My homemade gianduja is softer at room temperature than the commercial stuff, so I'm still working on my recipe"
Lane Wigley posted a discussionDo I need to store my home made gianduja in the refrigerator?
I'm making gianduja for gifts. It has cacao liquor, hazelnut praline (nuts and sugar), and white chocolate (couldn't get cocoa butter on time). Do I need to store it in the refrigerator or is room temp ok? Same for what I should tell my friends. I'd think all these things can be stored at room temp on their own, but I'm not sure if that changes when the nuts are broken down or when it's all together.See More
mary amsterdam replied to Lane Wigley's discussion Chocolate bar packaging for lazy people"thanks. i had googled it, but only used one "p" and got lots of weird stuff :)"
Brad Churchill replied to Lane Wigley's discussion Chocolate bar packaging for lazy people"http://www.super-tube.com/bopp.html
If you google it, there is a lot of information on it.
Cheers."
mary amsterdam replied to Lane Wigley's discussion Chocolate bar packaging for lazy people"What is BOP tube?"
Brad Churchill replied to Lane Wigley's discussion Chocolate bar packaging for lazy people"A roll of BOP tube and a heat sealer is super easy, and a better seal than foil. You can also put your own sticker on it. A lot of bars are being sealed that way today. While it's done by machine on a huge assembly line,…"
mary amsterdam replied to Lane Wigley's discussion Chocolate bar packaging for lazy people"you could try cello sheets. Nashville Wraps sells them. you can "wrap" the chocolate pretty quickly and they don't wrinkle like foil, and you can use a label to seal them up."
Lane Wigley replied to Gap's discussion Glistening beans during roasting in the group Home Brew Chocolate"Maybe this is a long shot, but could it be that the husk came completely off and you're seeing the oil from the remaining nib?"
Gap replied to Lane Wigley's discussion Chocolate bar packaging for lazy people"I've seen people do it with just food-safe paper. Also vacuum pack the bar (expensive though, and not great for filled bars where pressure of vacuum can cause problems)."
cheebs replied to Lane Wigley's discussion FYI - some Chuao beans for home brewers over at Chocolate Alchemy this week"Too little for my uses and way too rich for my blood... too bad!"
Lane Wigley posted a discussionFYI - some Chuao beans for home brewers over at Chocolate Alchemy this week
This stuff is hard to get...See More
Kerry replied to Lane Wigley's discussion Chocolate bar packaging for lazy people"Make a little sleeve out of some nice handmade paper. You can still put the bar inside the cello bag (although I'd probably do a quick foil wrap) - wrap the sleeve around and glue.
http://blog.celebration.co.za/diy/diy-chocolate-wrappers/"
Lane Wigley posted a discussionChocolate bar packaging for lazy people
I make bars at home for friends. I'm not sufficiently motivated to wrap them in foil. What are some alternatives? They don't need much shelf life as they get eaten pretty quickly. I'm mostly looking for something a bit nicer than the cellophane bags I started with, or possibly use the bag inside a box. I'd like something for 1.5 and 3oz bars. See More
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Michel Cluizel factory visit
Scharffenberger (pre-Hershey's) factory tour
- My favorite chocolate is:
- Amedei Chuao, Amano Dos Rios, Michel Cluizel Hacienda Los Ancones
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