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Virginia Sybert
  • Seattle, WA
  • United States
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Virginia Sybert's Discussions

leaking caramels

Started this discussion. Last reply by Virginia Sybert Mar 7, 2012. 6 Replies

I have been having consistent difficulty with coating caramels with chocolate- using tempered Guittard Prestige. They spring little leaks. This happens even if I double dip them. They can look…Continue

 

Virginia Sybert's Page

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Virginia Sybert replied to Clay Gordon's discussion Weird Flavors and Inclusions in Chocolate
"Oh! chocolate in Seattle turned me on to goat cheese truffles with crushed pink peppercorns on top. easy to make, don't keep very long and definitely a distinctive taste. I love them!"
Apr 22, 2012
Virginia Sybert replied to Virginia Sybert's discussion leaking caramels
"I'll try with firmer caramel but the current consistency is pretty nice feel in the mouth contrasted with the chocolate snap. It's slightly soft but not runny."
Mar 7, 2012
Virginia Sybert replied to Virginia Sybert's discussion leaking caramels
"Thanks, with these batches even double coating doesn't seem to stop the leakage."
Mar 7, 2012
Virginia Sybert replied to Virginia Sybert's discussion leaking caramels
"Maybe that's it. I'll also try to see if it makes any difference if I use stove top caramels vs microwave. The latter are hard to cut if you don't chill them first. Thanks for your help"
Mar 7, 2012
Andy Ciordia replied to Virginia Sybert's discussion leaking caramels
"Our soft caramels are bizarre. If you chill them when they return to room temp they melt. If we do not chill them they hold form.  If we chill the they will pop leaks or find a way out even on a thick coat, again unchilled this behavior is very…"
Mar 7, 2012
Brad Churchill replied to Virginia Sybert's discussion leaking caramels
"If your coatings are too thin, they will most likely break as the chocolate crystalizes around the soft caramel.  Quite often soft caramel requires double coatings because of cracking."
Mar 6, 2012
Omar Forastero replied to Virginia Sybert's discussion leaking caramels
"hey virginia, How hard is the consistency of your caramel? the harder it is the less chances for it to pop."
Mar 5, 2012
Virginia Sybert posted a discussion

leaking caramels

I have been having consistent difficulty with coating caramels with chocolate- using tempered Guittard Prestige. They spring little leaks. This happens even if I double dip them. They can look perfect and if I turn my head for a second-pop!- there's a little caramel poking its head out. I've tried dipping at room temp and slightly chilled and no difference. Caramels have nuts and coconut in them. Any clues? remedies?See More
Mar 3, 2012
Virginia Sybert is now a member of The Chocolate Life
Mar 3, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
exploding chocolate balloon
My favorite chocolate is:
Guittard

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