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Sadruddin Abdullah
  • Charlotte, NC
  • United States
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Sadruddin Abdullah's Discussions

Shelf Life of Chocolates

Started this discussion. Last reply by Edward J Jun 18, 2012. 35 Replies

I have a small chocolate business where I produce hand crafted, ganache filled chocolates with a three week shelf life. I have a customer that is requiring a 6 month shelf life.  What is the best…Continue

Locating A Source Of Black Candy Boxes

Started this discussion. Last reply by Sadruddin Abdullah Oct 12, 2010. 2 Replies

HI Everybody Was wondering if any one knows of a good source of black boxes.  I have been trying to locate some on the east coast.  Any one know if Box and Wrap is still in business, I have tried to…Continue

Tags: Venders, Chocolates, Boxes

 

Sadruddin Abdullah's Page

Latest Activity

Edward J replied to Sadruddin Abdullah's discussion Shelf Life of Chocolates
"How about a classier name, like ferrero rocher?......................"
Jun 18, 2012
Paul John Kearins replied to Sadruddin Abdullah's discussion Shelf Life of Chocolates
"You are right... on all counts... I was just trying to sound fancy .  my colleagues and I tried to create a stable homemade spread and there was often separation even though no water was present , that's where the emulsifier idea…"
Jun 17, 2012
Edward J replied to Sadruddin Abdullah's discussion Shelf Life of Chocolates
"Ahhh....... may I guide you down the supermarket shelves to "Nutella"?  A blend of oil, nut paste (including nut oil) cocoa and lotsa sugar.  Smooth enough mouthfeel.  This is probably where you can start your…"
Jun 17, 2012
Paul John Kearins replied to Sadruddin Abdullah's discussion Shelf Life of Chocolates
"cool.... because I will be shortly starting up in The USA and have a few clients lined up already. one of which runs a busy Mountain retreat rental co. I am to formulate a line of signature chocolates for their arrival baskets and although the…"
Jun 17, 2012
Sadruddin Abdullah replied to Sadruddin Abdullah's discussion Shelf Life of Chocolates
"Point taken about the comparison between honey and invert sugar. Thanks"
Jun 17, 2012
Sadruddin Abdullah replied to Sadruddin Abdullah's discussion Shelf Life of Chocolates
"It makes sense for those interested in this subject to continue the thread. You can certainly continue here. If you decide to start another thread on shelf life it would be a continuation of this dicsussion, so Paul I think that's your call.…"
Jun 17, 2012
Paul John Kearins replied to Sadruddin Abdullah's discussion Shelf Life of Chocolates
"You know your stuff, Edward.... I was thinking about your comment re the water percentage in liquor and was thinking that the extended life of my ganache must therefore be an anomaly ..... I mean , it DOES last a long time . Without losing "…"
Jun 17, 2012
Paul John Kearins replied to Sadruddin Abdullah's discussion Shelf Life of Chocolates
"Soooo..... I could start a new thread on shelf life as this has got me thinking. I don't want to hijack your post Abdullah! Or can we continue here?"
Jun 17, 2012
Edward J replied to Sadruddin Abdullah's discussion Shelf Life of Chocolates
"I use ghee in two of my pralines,  I like it. I don't use much glucose in my ganaches (I do in my caramels and Ital. nougat). Invert sugar is quasi "natural" ( you can make it with regular sugar and baking soda as per Wybauw #2)…"
Jun 16, 2012
Sadruddin Abdullah replied to Sadruddin Abdullah's discussion Shelf Life of Chocolates
"Nick you are right.  The challenge of earning a living may drive us to understand how to push the limits of what we do while staying true the artisan principles of our craft.  I think it is a legitimate question. On the other hand we know…"
Jun 16, 2012
Nick Henderson replied to Sadruddin Abdullah's discussion Shelf Life of Chocolates
"As usual, another informative and helpful discussion... I'm sure we can all agree that, in an ideal world, we would only use fresh ingredients that gave a maximum shelf life of 2-3 weeks and our chocolates would be stored correctly by the…"
Jun 16, 2012
Omar Forastero replied to Sadruddin Abdullah's discussion Shelf Life of Chocolates
"Hi Sadruddin, To answer your question about sorbitol addition in ganaches, Ewald Notter mentions in his book that sorbitol should represent 5 to 7% of the total weight of the ganache. More will affect the taste of thte filling. Hope this…"
Jun 15, 2012
Sadruddin Abdullah replied to Sadruddin Abdullah's discussion Shelf Life of Chocolates
"I am in North Carolina.  The laws in the US are strict.  I think confections are limited to 5 by volume.  At the same time it would be good to make to give to friends, etc.  I took a class with Chef Wybauw where he make them. The…"
Jun 13, 2012
Edward J replied to Sadruddin Abdullah's discussion Shelf Life of Chocolates
"About 6 mths, maybe longer .  Basically you make a syrup, add in the booze and pour into starch molds (typically bottle shaped or cigarette shaped).  After about 24 hrs, you can take them out, brush off the starch and enrobe. I'm…"
Jun 13, 2012
Sadruddin Abdullah replied to Sadruddin Abdullah's discussion Shelf Life of Chocolates
"I think the key word is  here is "real ganache."  Certainly there will be loss of quality as in flavor and mouthfeel the more sugars and stabilizers you add to the ganache over such extended periods of time. The question is can…"
Jun 12, 2012
Edward J replied to Sadruddin Abdullah's discussion Shelf Life of Chocolates
"When formulating ganache recipies, you have to remember that even 60% alcohol contains 40% water, butter still contains 12-15% water. I think the expression "having your cake and eating it too" applies here.  You can't have a…"
Jun 12, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
A Chocolate class I took with Jean Pierre Wybauw at the Chocolate Academy in Chicago
My favorite chocolate is:
It's just like wine, there are too many good ones to have a favorite

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