"The good news is you probably won't kill anyone with "old" chocolates:) I have a water activity meter from Decagon that gives me all kinds of confidence. If you are using GMP, and good formulas you should be ok. Mold is the obvious…"
"I have three of them and love them!!! Mine are not plumbed, so what I do is probably a variation of what they tell you to do. Also, my machines are several years old and the newer ones are more automatic. I put in my chocolate the night before, and…"
"Glucose slows down the crystallization. If you put too much in, you get excessive cold flow. I personally wouldn't use sorbitol because It can cause digestive problems, and I don't want it on my label. It is a sugar that metabolizes slower…"
"I also use EGuittard. I take the 55 or 61 to 118, 38 or 41 to 115 and the 31 or 35 to about 112. If it is "new" chocolate and not been used, I might not take it that high, but with bad crystals, you need to."
"Have not used a co-packer, but might consider it for something like bottled hot fudge sauce or caramel sauce. I would never consider one for chocolates. You will not get the same quality as doing it yourself. I'm not sure there is even a…"
"As a consumer, I put everything on a credit card because 1-It is easier, 2-I can track where I spend my money, 3-I get cash back at the end of the year (a percentage of all charges). I rarely carry much cash. I also pay off my card each month so I…"
"The purpose is two-fold. To make it slide on a surface, and so that if the piece is not completely covered by enrobing, the piece will still be covered. (Use the same chocolate for the foot that you enrobe with).
Ruth, I don't know if this is the best way to get connected:) I followed the link back...Anywho, I'd be thrilled to ask a few questions. One of which is, what chocolate tempering equipment have you owned and liked/disliked? I am just starting up and am a bit overwhelmed at my choices. Thanks, Karen
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.
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?