I've been researching recipes for caramels for different chocolates and have been puzzled by an apparent difference in culinary opinions. I know the addition of dairy results in a creamier caramel,…Continue
"I have tried both methods and there are great recipes for both. I currently use the method that requires you to add all the ingredients (including the cream) at once. I find that you get a more complex flavor with deep dairy notes. Mark explains it…"
"Caramelization of sugar and of milk are two completely different things. Caramelization of sugar is a breakdown of the sugars, producing several new compounds that produce the brown color and it's flavor. With milk it's a…"
"Not with anyone, a chocolatier myself. The videos are on youtube, just search for custom chocolate molds or soap mold making etc. They are essentially the same with the only difference being the use of food grade materials."