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Roberta Landgren
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Caramel recipes and chocolate
Started this discussion. Last reply by Daniel Herskovic Dec 8, 2011. 2 Replies 0 Likes
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
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Daniel Herskovic replied to Roberta Landgren's discussion Caramel recipes and chocolate"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…"
Mark Heim replied to Roberta Landgren's discussion Caramel recipes and chocolate"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…"
Roberta Landgren posted a discussionCaramel recipes and chocolate
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, but some insist on adding it at the beginning of the cook, and others insist on adding it after caramelization of the sugar. It shouldn't affect the texture, should it? The cream still caramelizes whether it's with or after the sugar caramelizes, so I don't see any tasting difference. Really it…See More
Roberta Landgren replied to Matt Carter's discussion HI, from the new Guy"Congratulations, Matt! I bet many of us would wish for your problems. Where in Washington?"
Shelley Fields replied to Roberta Landgren's discussion Custom moulds in the group Startup Central"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."
Roberta Landgren replied to Roberta Landgren's discussion Custom moulds in the group Startup Central"Thanks everyone! I'll be checking out all three places. "
Nat replied to Roberta Landgren's discussion Custom moulds in the group Startup Central"Hi Shelley,
Where are the videos on mold making? Are you with Make Your Own Molds or Chef Rubber? I couldn't find any videos for the latter.
Thanks,
Nat"
Jenny Bunker replied to Roberta Landgren's discussion Custom moulds in the group Startup Central"Thanks for correcting that! I should have checked that before posting.
Jenny"
Shelley Fields replied to Roberta Landgren's discussion Custom moulds in the group Startup Central"Thanks for the link. It is www.makeyourownmolds.com however. www.chefrubber.com has great products to make your own molds as well. Check our youtube for videos on how to do it as well."
Jenny Bunker replied to Roberta Landgren's discussion Custom moulds in the group Startup Central"Definitely check out tomric. I know for sure they have a large 3-d polar bear mold
http://www.tomric.com/ItemDetail.aspx?cmd=local&item=3223
Ask them to send you a catalog, you won't regret it! The customer service there rocks too!
If…"
Adam Chandler replied to Roberta Landgren's discussion Custom moulds in the group Startup Central"tomric packaging in buffalo can make them for you..."
Roberta Landgren added a discussion to the group Startup Central
Custom moulds
I'm looking for a company that could make custom moulds for chocolates, both relief and three dimensional. I'm sure there are some out there somewhere but I cannot locate them. I need salmon (which looks nothing like a bass), deer, bears (black, brown, and polar - definitely NOT teddies). I would love to get some larger hollow moulds, but almost anything would be good for starters. TIA. See More
Roberta Landgren joined Clay Gordon's groupStartup Central
Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.
Roberta Landgren replied to Elaine Hsieh's discussion Can you store finished chocolates in a "cooling cabinet"?"OK, that makes sense. I already use "serving size" portions when I freeze items now. I couldn't figure out how a chest freezer would work for crystalization. But from what I'm reading the override device from…"
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