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Michael Karren
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Invertase

Started this discussion. Last reply by Mark Heim Sep 4, 2012. 4 Replies

I have been adding invertase to my fondants right before dipping to soften them. I add a couple of drops per 1 lb of fondant. I don't notice much of a change. Am I doing something wrong or expecting…Continue

Cream Center Recipe

Started Aug 23, 2012 0 Replies

Hey Everyone!  I make old school chocolates, Cream centers (fondant).  I love the flavor of Boston Buttercreams.  If any of you have tasted it then you know what I mean.  I have had difficulty…Continue

Invertase

Started this discussion. Last reply by Mark Heim Mar 6, 2012. 3 Replies

The Chocolates I make are mostly cream centers (fondants) and I hand dip and sign them.  As I have tasted chocolates from some local shops I have noticed how smooth and soft their centers are.  As I…Continue

Fondant creamer

Started this discussion. Last reply by Mark Heim Sep 24, 2011. 5 Replies

I am wondering if theres a way to beat fondant other than just stirring by hand. I've seen some amazing equipment on savage brothers website but I'm wondering if theres anything cheaper or smaller…Continue

 

Michael Karren's Page

Latest Activity

Mark Heim replied to Michael Karren's discussion Invertase
"Invertase as an enzyme will continue to work until forced to stop.  One way is heat as mentioned above, another is pH, but not a problem with fondant unless you've added acid for a fruit flavor.  The final way it's stopped is if…"
Sep 4, 2012
Sebastian replied to Michael Karren's discussion Invertase
"Remember, invertase is an enzyme.  Enzymes can go bad (if old, or if hot).  Enzymes will work much more slowly when they're in a cold environment (ie they will work slower in a fridge than they do at room temperature).  Enzymes…"
Sep 4, 2012
Michael Arnovitz replied to Michael Karren's discussion Invertase
"I am not an expert, but my understanding is that the ratio of invertase to fondant should range between .1-.3%. The larger amount will make the process speed up a bit. So for a pound of fondant (454 grams), you would want to use .5 to 1.5 grams of…"
Sep 4, 2012
Michael Karren replied to Michael Karren's discussion Invertase
"Cont. I wa told to keep it cold. I am interested in your feed back. How soft should I expect them to become? Should it be a big difference? Thanks!"
Sep 4, 2012
Michael Karren posted a discussion

Invertase

I have been adding invertase to my fondants right before dipping to soften them. I add a couple of drops per 1 lb of fondant. I don't notice much of a change. Am I doing something wrong or expecting too great of results. Also I am keeping the invertase in the refrigerator as I was t
Sep 4, 2012
Michael Karren posted a discussion

Cream Center Recipe

Hey Everyone!  I make old school chocolates, Cream centers (fondant).  I love the flavor of Boston Buttercreams.  If any of you have tasted it then you know what I mean.  I have had difficulty matching the flavor of some of my favorite shop's and was wondering if any of you have a good recipe for BOSTON BUTTER CREAMS.  I would be very grateful.  Thanks!!See More
Aug 23, 2012
Mark Heim replied to Michael Karren's discussion Invertase
"Invertase comes in several strengths.  You only need a few tenths of a percent.  The invertase will continue to invert the sucrose, increasing solubility, softening the creme.  The inversion continues until the syrup phase gets to 20%…"
Mar 6, 2012
Michael Karren replied to Michael Karren's discussion Invertase
"Great!  Thank you for your input! I will play around with it this week!"
Mar 5, 2012
Andrea Bauer replied to Michael Karren's discussion Invertase
"I have no specific instructions (i.e. on how much invertase to use on a percentage basis), but, yes, this is exactly what invertase is for.  You can adjust how creamy/liquid your centers will be by adjusting the amount of invertase you…"
Mar 5, 2012
Michael Karren posted a discussion

Invertase

The Chocolates I make are mostly cream centers (fondants) and I hand dip and sign them.  As I have tasted chocolates from some local shops I have noticed how smooth and soft their centers are.  As I have studied them I realized there's no way they could dip something that soft and sticky and keep them a pretty shape.  I was later told about Invertase.  I have never used it but wonder if this could do the trick.  My chocolates have been tasty and creamy, but not to the same extent.  I don't want…See More
Mar 4, 2012
Mark Heim replied to Michael Karren's discussion Fondant creamer
"To get your smallest crystal (smoothest texture) allow your syrup to cool evenly with no agitation.  I spread on a marble slab inside framing bars to about a quarter inch thick with a thermometer in the layer.  You can get some crystals…"
Sep 24, 2011
Gap replied to Michael Karren's discussion Fondant creamer
"I was taught a technique where you pour it hot onto a large silpat. Fold the silpat over the hot mixture and pull it apart again. Keep doing this keeping the fondant in the middle (it starts the agitation process). When cool, add to the kitchen…"
Sep 21, 2011
Michael Karren replied to Michael Karren's discussion Fondant creamer
"O Really?  That's good to know... Do you just pour the hot fondant from the pan into the mettle mixing bowl and let cool, then start the paddle?"
Sep 21, 2011
Gap replied to Michael Karren's discussion Fondant creamer
"second that"
Sep 21, 2011
Robyn Wood replied to Michael Karren's discussion Fondant creamer
"I guess it depends on the amount,  but I just put it in a kitchen-aid bowl with the paddle attachment."
Sep 21, 2011
Michael Karren posted a discussion

Fondant creamer

I am wondering if theres a way to beat fondant other than just stirring by hand. I've seen some amazing equipment on savage brothers website but I'm wondering if theres anything cheaper or smaller scale 
Sep 21, 2011

Profile Information

Dark, Milk, White?
Milk
Most memorable chocolate experience:
When I dumped dark chocolate into the milk chocolate tempering machine at the first candy shop i worked at.
My favorite chocolate is:
Guittard

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