"I don't know why it's not sticking for you now... so many variables. I haven't really tried any changes at all since I hit on my solution, so I can't suggest what else to try. I can break it whenever I need to and have good…"
"Well, it doesn't really spread at all on aluminum foil so I pour it onto the lined sheet pans and just let it sit in a 150'C oven and it self spreads and levels. That's my bottle neck now--the oven only holds the four pans. I think…"
"I'm glad you like the look of it. I think that picture is a little under 1/4" (it's about 5mm), but the added chocolate I'm doing now probably puts it at 7mm, so a bit over 1/4", though the thickness of the toffee is the…"
"I do about 5.5kg of finished toffee, which is maybe a nine pound batch of actual toffee, I think... I'm home today so I don't have my recipe handy. I'm working on aluminum foil at the moment, but next week I should finally get my…"
"Yes, that's Celsius. A bit warm, but I like a longer crystallization time, since once it leaves my kitchen, I have little control of how it's abused.
I do coat both sides (humidity is a constant battle, and it really extends the shelf…"
"Hi all! I've been reading this forum on and off for some time now, and I finally made an account so I can add my two cents. I'll add a disclaimer, though: I've only been doing chocolate professionally for a year now, and this advice…"
I'll never forget chocolate and confections class at culinary school. While chocolate was something I had previously ignored, the science and beauty of a perfect confection sparked something in me. After some time in the general pastry field, I find that chocolate has captured my interest like nothing else, and am working my way into the chocolatier field.
My favorite chocolate is:
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