"You might want to read this article. http://www.lecitina.it/pdf/Lecithins%20in%20the%20Chocolate%20and%20Confectionery%20Industry.pdf"
Discover Chocolate and Live La Vida Cocoa!
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Ruth Atkinson Kendrick
- Female
- Ogden, UT
- United States
- Blog Posts
- Discussions (125)
- Events
- Groups (5)
- Photos (2)
- Photo Albums
- Videos!
Ruth Atkinson Kendrick's Groups
Ruth Atkinson Kendrick's Discussions
Tuning your guitar
Started this discussion. Last reply by Lana Nov 16, 2012. 2 Replies 0 Likes
Soft brush for chocolate
Started this discussion. Last reply by Ruth Atkinson Kendrick Jan 31, 2011. 2 Replies 0 Likes
Central America Cruise
Started this discussion. Last reply by Jesse Blenn Feb 6, 2010. 2 Replies 0 Likes
Ruth Atkinson Kendrick's Page
Latest Activity
Ruth Atkinson Kendrick replied to Veronique's discussion Where to buy transfer sheets (USA)"Chef Rubber is my goto."
Ruth Atkinson Kendrick replied to Sara Meyer's discussion Outdoor market"Just because you were asked, doesn't mean you should do it. If it is too warm for chocolate, it might not be a good market for you. Even if you can keep the chocolates cool enough to sell, your customers still need to get them home safely. "
Ruth Atkinson Kendrick replied to Dale Anderson's discussion Accurate Thermometers in the group Startup Central"I have used every type of thermometer and my favorite is the Thermopen. It is absolutely accurate. Remember you must adjust temperatures for your altitude."
Ruth Atkinson Kendrick replied to Kalibri Anne's discussion Single Origin Chocolate - Standards?"Sebastian, is it possible for seeds in one pod to be different types, like cross-pollination?
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Ruth Atkinson Kendrick replied to George Trejo's discussion Freezing Chocolates"I also freeze finished chocolates. I use snap n seal containers. I freeze enrobed pieces with transfer sheets (not still attached) and molded pieces with no problems. One thing to consider, some flavors intensify when frozen, such as chili peppers.…"
Ruth Atkinson Kendrick replied to Jeff's discussion Opinion on chocolate temperer"I have one with the enrober. It is a good little machine. Like Kerry says, low tech. It isn't the greatest temper, but for the price, it certainly will get the job done."
Ruth Atkinson Kendrick replied to Valerie Herskowitz's discussion Storage of Chocolate Transfer sheets"If the weather has been warm, I put them in the fridge when I first get them to firm up. After that, I keep in dark, dry room."
Ruth Atkinson Kendrick replied to Linda Bowen's discussion Buttercreams"Just use a cream fondant. 4 cups sugar, 1 cup cream, 1/2 water, 2 tablespoons corn syrup or honey, pinch salt. Cook to soft ball (238 sea level) Pour out to cool. Stir when about 115 degrees. For chocolate, add 3 oz cocoa mass when beating. A bit of…"
Ruth Atkinson Kendrick replied to Ryan Lawrence's discussion Chocolate Tempering Time in the group Startup Central"I hate to burst your bubble, but it might be wise to actually work in a chocolate business and get some experience before going out on your own, or at least take some classes. A 40 qt double boiler would not be my method of choice. With a microwave,…"
Ruth Atkinson Kendrick replied to Dirke's discussion Equipment for making caramel / recipe"My batch makes about 350 pieces and takes about an hour. I have the round-bottomed copper pot and a Savage stove. Cooking caramels can be fast or slow. If you want more color and possibly deeper flavor, it takes a longer time. For me, I want a…"
Ruth Atkinson Kendrick replied to Brian Begun's discussion Cottage Law now available (again) in California!"In Utah, as long as the finished product does not require refrigeration, it is allowed."
Ruth Atkinson Kendrick replied to mirihn's discussion piping caramel"Greweling has a good recipe for Cream Caramel that pipes very well."
Ruth Atkinson Kendrick replied to Brad Churchill's discussion I'm Interested In Your Opinion!"The first time I tried to load it, it took forever and I gave up. This time it was fast. I am not a fan of light colored text. The blue and pink are a bit hard to read. Personally, I like a darker text. A side note--when a new customer comes in, do…"
Ruth Atkinson Kendrick replied to Andy's discussion Caramel Cutting"I prefer the slab to stand for 24 hours before cutting, but have cut sooner when needed. I want it at room temp."
Profile Information
- Dark, Milk, White?
- Dark, Milk
- Most memorable chocolate experience:
- Being a presenter on a transatlantic chocolate cruise with Joseph Schmitt
- My favorite chocolate is:
- Amedei
Ruth Atkinson Kendrick's Photos
Comment Wall (7 comments)
- At 11:32am on February 7, 2011,
Vanessa Dionne said… - When is the conference? Unfortunatelly I am still doing it part time, trying to push as hard as my body, time and sanity can handle, I would really love to do this full time, I hope it is going to happen for me soon, been waiting for so long.
I will check the detail on the eg forum, would love to see you.
- At 12:22am on February 7, 2011, Vanessa Dionne said…
- Hi Ruth, trying to keep up. As usual your work is inspiring, your talent and your energy is amazing, hope to see you sometimes soon.
- At 4:51pm on October 15, 2010,
George Trejo said… - Congratulations on all of the Bridal Salon Awards!! Great Job!
- At 8:42pm on September 6, 2010, George Trejo said…
- Thank You!!
- At 5:20am on September 1, 2010, George Trejo said…
- Hello Ruth,
I like your packaging for your new bar line. Would you mine letting me in on your supplier?
Thanks,
George
- At 10:59pm on January 24, 2010,
Jessica Curzon said… - I don't have a business yet. I work as a nurse, and am hoping to get a business slowly up and running in the next year, focusing on truffles, caramels and toffees. I wasn't aware that Utah has a law that allows you to use your home kitchen. Can you tell me where to get that info? Also, where is Amano located?
- At 12:55am on July 13, 2009,
kurtis baguley said… - Hey Sweetheart, When in Florida, shake my cage !! I know you won't visit me because you so dig Norman.
Friends always
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