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Robert Frederick Rankin
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liqueur filled chocolate
Started this discussion. Last reply by Robert Frederick Rankin Mar 22, 2010. 8 Replies 0 Likes
I live in Samoa where I produce passionfruit wine, brandy and liqueur and have access to lots of cocoa beans (theobroma). I'm thinking of small scale production of passion fruit liqueur filled…Continue
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Robert Frederick Rankin replied to Sirius Chocolate's discussion Santha Melangeurs" I've got a Santha 20 which I've been using for 6 months and been quite happy with it. The only problem was that the cap over the tension nut does not fit well and we had to put in plastic straps to hold it on properly. I did…"
Robert Frederick Rankin left a comment for Florina" Hi Flotina - we live at Vaitele but are taking a break in NZat the moment and hoping to get back to the warmnth of Samoa around the end of June. Tom tells me you've inherited a cocoa plantation - lucky you. Please keep in touch - we;ve…"
Robert Frederick Rankin replied to Michelle-Jo Garfield's discussion Packaging in the group Chocolate Down Under"Hi Hanna could you please tell us where you get your boxes from in NZ. I;m based in Samoa but am holidaying in Auckland for a month and am looking for packaging. Thanks - Bob Rankin"
Robert Frederick Rankin left a comment for polly tuialii"Hi Polly, good to hear from you and looking forward to meeting you and your husband in June or July - a good time to visit and we should be well established with our passionfruit liqueur filled chocolate production by then. Our Santha arrives Nov 11…"
"Hi Robert,
Yes you are correct my lasy name is Samoan.
My Husbands family are samoan.
We are planning a vist there next june/july.
I would love to stay in contact with you, I see you
have plans to make liquor choclates...
My liquor usage is also in…"
Clay Gordon left a comment for Robert Frederick Rankin"Bob - I stand corrected and made the change on the group page. It was (after all) late at night when I wrote it and I was working from memory."
Robert Frederick Rankin left a comment for Clay Gordon"Hi Clay. I don't think you have a member from American Samoa. You do have me however from Samoa which is close to American Samoa but which has been an independent state since 1962 and was previously called Western Samoa. Don't worry…"
Robert Frederick Rankin left a comment for Hanna Frederick"Thanks Hanna. I'll try the ganache too and see how it goes just dipping it into the chocolate. Looks easy when you read about it! I'll let you know how it goes in a couple of weeks hopefully - Bob Rankin"
Hanna Frederick left a comment for Robert Frederick Rankin"Hi Bob, my liquor usage is in ganaches - which might not be your choice for a hot Samoan weather (the cream lowers shelf life). I have seen in my Hungarian school making liquor fillings. They create a chocolate layer in a cone shaped mould, then…"
Robert Frederick Rankin left a comment for Hanna Frederick"Hi Hanna. I'm a mature age too -almost 85 but still keen to try sxomething new, Expecting my Santha to arrive from India next week and have been roasting beans and expelling cocoa butter for a couple of months waiting to get into production.…"
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- Milk
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- home made
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Comment Wall (5 comments)
- At 4:58am on October 20, 2010,
polly tuialii said…
- Hi Robert,
Yes you are correct my lasy name is Samoan.
My Husbands family are samoan.
We are planning a vist there next june/july.
I would love to stay in contact with you, I see you
have plans to make liquor choclates...
My liquor usage is also in ganache. Sorry not much help with what you are looking to produce.
Sounds great keep me posted on your progress.
Yes you are very luck to have raw produce at your feet...
- At 4:27pm on October 18, 2010, Clay Gordon said…
- Bob - I stand corrected and made the change on the group page. It was (after all) late at night when I wrote it and I was working from memory.
- At 9:41pm on October 17, 2010, Hanna Frederick said…
- Hi Bob, my liquor usage is in ganaches - which might not be your choice for a hot Samoan weather (the cream lowers shelf life). I have seen in my Hungarian school making liquor fillings. They create a chocolate layer in a cone shaped mould, then pour the liquor into the mould cavities. then they spray with a spray gun a a thin chocolate layer on top of the liquor filling, before finishing up as usual the mould with a normal chocolate layer. Not my cookie. As Clay said, lot of practice to do these things. I do prefer to use passionfruit, but never tried adding passion liquor to the ganache. I do not use liquors, rather grappa type, high alcohol (45 %) and no sugar content schnapps. It extends chocolate shelf life. Cheers, Hanna
- At 1:00am on March 23, 2010,
Tom said… - No worries Bob, I sent you a message to your inbox but incase you don't check it my email address is thomas.daniel.avery@gmail.com if you send me an email I can send you some docs and files you might find useful.
Cheers Tom
- At 12:56am on February 21, 2010, Robert Frederick Rankin said…
- I live in Samoa where I produce passionfruit wine, brandy and liqueur and have access to lots of cocoa beans (theobroma). I'm thinking of small scale production of passion fruit liqueur filled chocolate but my knowledge of chocolate making from beans is restricted to what I've picked up scouring the net. Any advice on where to pick up cheap but reliable equipment and about how you insert the filling would be appreciated
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