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…"
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
"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."
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
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.See More
"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…"