"I had a sample from Cacao Atlanta .... no vanilla but very grainy . "
Discover Chocolate and Live La Vida Cocoa!
-
Paul John Kearins
- Male
- Blue Ridge, GA
- United States
- Blog Posts (4)
- Discussions (28)
- Events
- Groups (2)
- Photos (5)
- Photo Albums
- Videos!
Paul John Kearins's Groups
Paul John Kearins's Discussions
need help with a long shelf life idea... Chocolate and oil ' meltaway ' centres .
Started this discussion. Last reply by Paul John Kearins Feb 17. 3 Replies 0 Likes
I have a client that wants me to replace the commercially produced chocolates she uses for her gift baskets with my handmade products.thing is, she also wants the same shelf life as the ( gasp! )…Continue
White Chocolate WITHOUT vanilla
Started this discussion. Last reply by Paul John Kearins Mar 15. 13 Replies 0 Likes
simple question..... does it exist? I need a vanilla-free white chocolate ganache.Continue
Table top tempering machine needed
Started Aug 19, 2012 0 Replies 0 Likes
Hi guys, I have finally arrived in the USA and want to get started pdq . I need a table top ( or small standing) chocolate tempering machine .... Minimum 6lbs capacity . Anyone have anything…Continue
Welcome, Paul John Kearins
Latest Activity
Felipe Jaramillo F. replied to Paul John Kearins's discussion White Chocolate WITHOUT vanilla"Brad,
Quick question: Any special reason you needed a separate refiner for white chocolate?
Do you find that once you use a refiner for white/milk chocolate it leaves notable traces when doing dark batches?
Felipe"
Paul John Kearins replied to Paul John Kearins's discussion need help with a long shelf life idea... Chocolate and oil ' meltaway ' centres ."I found an organic non hydrogenated palm kernel oil I'm going to try ...
"
Paul John Kearins replied to Paul John Kearins's discussion need help with a long shelf life idea... Chocolate and oil ' meltaway ' centres ."Thanks for the response... i had a chocolate spread "balling" issue where on cooling the butter oil and chocolate mixture formed cell-shaped balls instead of a uniform smooth paste. I hadn't tempered the chocolate so thought…"
Sebastian replied to Paul John Kearins's discussion need help with a long shelf life idea... Chocolate and oil ' meltaway ' centres ."I think the answers depend greatly on the details. I've had folks absolutely swear by tempering of the chocolate before mixing it with an oil. Personally, in every objective test i've ever done, i can't find evidence…"
Paul John Kearins posted a discussionneed help with a long shelf life idea... Chocolate and oil ' meltaway ' centres .
I have a client that wants me to replace the commercially produced chocolates she uses for her gift baskets with my handmade products.thing is, she also wants the same shelf life as the ( gasp! ) lindor truffles she currently gives out. all my centers are ganache, whipped and piped, dipped... so that's out for a start.How about a "meltaway" ? chocolate and oil 5:1 ratio.My query is ... should I temper the mixture to prevent graining?would it firm up if i whipped and piped it ?I know I could…See More
Michael Arnovitz replied to Paul John Kearins's discussion White Chocolate WITHOUT vanilla"The Askinosie Davao white chocolate bar has no vanilla. But I don't know if it's available in professional weights such as multi-kilo bars. Then again they're not a huge outfit, so if you need enough they would probably hook you up."
Duncan Ellinwood replied to Paul John Kearins's discussion White Chocolate WITHOUT vanilla"O really shoot. Thanks for the correction."
Paul John Kearins replied to Paul John Kearins's discussion White Chocolate WITHOUT vanilla"Thanks Lana !
"
Paul John Kearins replied to Paul John Kearins's discussion White Chocolate WITHOUT vanilla"I made it a lot in the past and with Callebaut HW2 and it was good but reminded me of rhubarb and custard ... i don't use Cream , just fruit puree and i want unadulterated Tartness. I've recently acquired abottle of rhubarb bitters which…"
Lana replied to Paul John Kearins's discussion White Chocolate WITHOUT vanilla"Actually, Icoa has vanilla. Too bad...
http://worldwidechocolate.com/shop_elrey_white_block.html
"
Duncan Ellinwood replied to Paul John Kearins's discussion White Chocolate WITHOUT vanilla"Yea! Hope its useful. Let me know how the rhubarb ganache goes. It sounds tasty."
Paul John Kearins replied to Paul John Kearins's discussion White Chocolate WITHOUT vanilla"Thanks for this Duncan! Much appreciated
"
Paul John Kearins replied to Paul John Kearins's discussion White Chocolate WITHOUT vanilla"sounds Great! yeah I was looking at making my own too but that's a lot of expense.
Mine's a Rhubarb Ganache BTW
"
Brad Churchill replied to Paul John Kearins's discussion White Chocolate WITHOUT vanilla"Good luck with that. Other than getting someone on here to make it for you (such as good 'ol Cheebs), you won't find it. Several of my recipes need a white chocolate with no vanilla, and I couldn't find any, so I ended up…"
Profile Information
- Dark, Milk, White?
- Dark, White
- Most memorable chocolate experience:
- In November designing and creating a Praline for Her Royal Highness Queen Beatrix of the Netherlands for her state visit to the Former Netherlands Antilles.
- My favorite chocolate is:
- my own..... and green an black's and Tjoklat and Dagoba, and and and...
Paul John Kearins's Photos
Paul John Kearins's Blog
Food Perfume
Posted on June 17, 2012 at 10:04am 0 Comments 0 Likes
the Esprit range by Van Wees in Amsterdam is amazing.The purity of the product is from a time long forgotten and absolutely natural.De Ooievaar Stokerij is in the Jordaan, situated in the old city and is known for its artisan Jenever and Liqueurs.
the Almond Esprit is phenomenal as are the Rose and the Apple.
check it out here:
stuff
Posted on April 29, 2012 at 10:00am 0 Comments 1 Like
I started Making chocolates when i was 8 years old, I would put them into decorated egg boxes as gifts for my family and ever since then I have had the bug. I studied at the Cassio College in Hertfordshire and was the recipient of the Renshaw Challenge cup in 1987..... that basically set the tone for the rest of my carreer. I ran away to the Netherlands in 1993 and became pastry chef, head chef and chocolatier at the extremely popular Ma Brown's in Haarlem, there made the British tradition…
Continue Starting Up in The USA very soon.
Posted on March 15, 2012 at 8:40am 1 Comment 1 Like
The excitement is almost tangible. I am in the process of finalizing my O-1 Visa petition and very soon I will be moving to the North Georgia Mountains to commence Blue Pearl Chocolate.
I'm an Outside the Box chocolatier, so look out for some surprises. I'm currently working out a line of bonbons, cut ganache, free-form piped mousses and "loose stuff" as cookies and snacks and fruits.Hand dipped.
I need to start from scratch with equipment so if anyone can help me out with a…
Continue the creation of a product can be one of the most exhilerating experiences
Posted on January 1, 2012 at 1:00pm 0 Comments 0 Likes
in my 20 plus years in the chocolate and pastry world I've put out quite a lot of what some may call innovative stuff.... being my bread and butter I'm often too 'at work' to realise what exactly it is I'm doing and have achieved....luckily I realise that and have made a conscious effort to enjoy the experience of creation because let's face it , that's the whole point of it in the first place, right?
In my outside the box way, what recently began as a joke between a Maryland Chef…
ContinueComment Wall
- No comments yet!
Member Marketplace
Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.
Promote TheChocolateLife
Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc
Badge
© 2013 Created by Clay Gordon.
