"Thanks so much for your reply! So, you replace the water in the toffee recipe with the alcohol of choice. Ok. So, if I wanted to try adding some to caramels and since I do a wet process with caramels, would I add it at the beginning of the cooking…"
"So, I have a question on adding liquor. How do you know how much to use? I would love to try some
truffles or toffees or caramels with a bit of liquor but I don't know where to start! Any advice? Thanks!"
"Daniel ~ I see in a post to me in February - that I just saw. Sorry! - that you were taught to add cocoa butter to your caramels. How much do you add and when? Would you add it to your recipe above? And since I've never added sorbitol to…"
"Lana ~ When I have vacuum packed my finished rolled chocolates, the "vacuuming" has ended up cracking the shells. Now, I didn't have them in layers in a box, either. I am just wondering if putting them in boxes will help mitigate this…"
"Daniel ~ If you are using a confectionary guitar, does that mean that your caramels a quite soft? I thought that the strings on guitars were too fragile to cut caramels that had some chew to them. And if yours are soft, how do you get them to keep…"
"Wow. I have a Chocovision Delta and the same thing happens to me. It ends up in a ball after even less than an hour. I have increased temp to 92/93° but it is no help. I have no idea what to do. I was using Callebaut 811 on this try."
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 paper towel before applying chocolate. Hope that helps, good luck.
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 will break similar to cutting glass.
Glad to be a guinea pig! I always say if I can help others learn something that caused me headaches and concussions then I'll do it. Wisdom shouldn't take so many bruises to learn from hehe! If by the end of the "toffee project" we can all understand more about this very odd relationship then everyone will have won a great boon that I wasn't able to find anywhere else. :D
All the best in this phase, I am also in a similar stage looking for new opportunities and paths to take my business and my love for cacao and chocolate. I am involved with many cacao growers in Ecuador, so if you need beans in the future let me know. enjoy this time
We are still a few years out for full production on our cacao farm. Our first trees have just come into full ripeness- but that is couple of years early. We have 1/3 forestero and 2/3 trinatario. I am trying to start up a cacao-growers cooperative in our area of the Hamakua (N. of Hilo on the Big Island). We are already selling some beans through our friend Tom Sharkey, but are looking to expand with others in this geographically similar area so we can brand the beans that have a similar terroir. Once I get up our website, I will send it off to the group.
So you are a chocolate maker in LA? What part? I assume you have a shop?