"contact Hilliards for caramel knife....basically it's a rolling pin with knife blades. you can place ice packs on your slab surrounding the caramel to help cool it before cutting & dipping. and caramel that is cooked too fast will have more…"
"I make and sell ice cream year round ( in the middle of Rocky Mtns ) What I can tell from experience is that when outside temperatures reach 90*+ sale of ice cream slows down and adversely when temps drop below 60* there is an increase in sales.…"
"When using seed method if you over heat the chocolate you have to allow it to cool to less than 110F before adding seed and continue stirring till reaches optimum temp or even slightly less then warming 1-2 degrees to reach optimum working temp. If…"
"If you are cooking the cream and adding chocolate to it for your ganache it has a longer shelf life than you think. That is how I make mine and then roll into balls by hand before dipping them, get 3 months shelf life... even longer if stored in…"
"Susan score the finished product into individual pieces (really only scoring the chocolate itself but be sure to go deep enough that it scratches the surface of the toffee) If you have problems with chocolate adhering try wiping toffee with moist…"
"Ok. So just to make sure I understand, you are scoring BOTH the Toffee and Chocolate, right? And when you bend it back to break, it breaks on your cutmarks, correct? That's what I am hoping it does so that I can get same-sized pieces. Thanks so…"
"hi susan, my comment about scoring toffee is that you can score it with the point of a knife through the chocolate when the chocolate is slightly tacky (not fully set) and then once it sets fully by folding the piece away from the scoring mark it…"
Ok. So just to make sure I understand, you are scoring BOTH the Toffee and Chocolate, right? And when you bend it back to break, it breaks on your cutmarks, correct? That's what I am hoping it does so that I can get same-sized pieces. Thanks so much!