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mike johnson
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  • Gulf Breeze, FL
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mike johnson's Discussions

concentration of fruit flavors

Started this discussion. Last reply by Tom Micklin Jul 27, 2013. 1 Reply

I am developing a ganache w/ fresh strawberry juice. Also 1 w/ fresh Pineapple juice. I have tried reducing them to concentrate them. The pineapple doesn't work at all, the strawberry concentrates…Continue

Tags: concentrate, flavors, fruit

Need help w/ brix conversions

Started this discussion. Last reply by Kerry Mar 27, 2013. 2 Replies

I am trying to candy orange peels. Does anyone know how to achieve the brix solution w/o a refractometer. I one i have, it's range is 58-90. I need to start at 40. w/ pate de fruit there is a temp…Continue

Help! the pretzels in my chocolate bars are cracking the bar when cooled

Started this discussion. Last reply by Renee Shuman Feb 20, 2013. 1 Reply

I use a thicker bar mold (3.2 ozs), so that the nuts & pretzels can settle a bit. I warm my molds, deposit, vibrate, put in cooler at 50 till released. room temp is 70 humidity 50.Continue

how to intensify flavor for pate de fruit

Started this discussion. Last reply by Renee Shuman Feb 20, 2013. 1 Reply

i am developing a honeybell pate de fruit (type of tangerine). i used a boiron recipe for orange pate de fruit, but it was too sweet. Could I use less sugar but the same amount of pectin? Also can i…Continue

 

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Latest Activity

Tom Micklin replied to mike johnson's discussion concentration of fruit flavors
"I use Dreidoppel flavoring pastes for Strawberry, Raspberry and Orange flavors regularly in ganache and have been very happy with the results. "
Jul 27, 2013
mike johnson posted a discussion

concentration of fruit flavors

I am developing a ganache w/ fresh strawberry juice. Also 1 w/ fresh Pineapple juice. I have tried reducing them to concentrate them. The pineapple doesn't work at all, the strawberry concentrates but loses it's brightness( best word I could think of) I use ravi purees for some things. i know they add a little sugar to them but are they concentrated?. Any ideas or techniques to use? ThanksSee More
Jul 27, 2013
mike johnson replied to patricia gowans's discussion Suppliers of custom chocolate bar wrappers
"I called other bar makers & they said they just went to a local printer. I had mine done online. They came out great but not much help on advice. I have to make several changes on the next batch due to my lack of knowledge in such things. I am…"
Jul 27, 2013
mike johnson replied to Shanda Kimber's discussion Wanted: Used Tempering Maching in the group Classifieds - For Sale or Wanted
"here are the actual photos w/ everything. The shipping would be around $60-65 unless you have a fedex account that would make it cheaper. My # is 850-982-9761 if you'd like to call me about it."
Apr 2, 2013
mike johnson replied to Shanda Kimber's discussion Wanted: Used Tempering Maching in the group Classifieds - For Sale or Wanted
"I'll take some today"
Apr 2, 2013
mike johnson replied to Shanda Kimber's discussion Wanted: Used Tempering Maching in the group Classifieds - For Sale or Wanted
"hi mike johnson here, here are some photos, i'll get the shipping est to you in the am"
Apr 1, 2013
mike johnson replied to Shanda Kimber's discussion Wanted: Used Tempering Maching in the group Classifieds - For Sale or Wanted
"I will get you that later today monday apr1. Sorry I haven't been checking the site."
Apr 1, 2013
Kerry replied to mike johnson's discussion Need help w/ brix conversions
"Page 60…"
Mar 27, 2013
mike johnson replied to Shanda Kimber's discussion Wanted: Used Tempering Maching in the group Classifieds - For Sale or Wanted
"Hello my name is Mike Johnson. I have an ACMC with about 30 hrs of use. I will also throw in an extra bowl(cost$35) . $500 includes the bowl. I can send you pics if needed. I am in the panhandle of Florida. I can pack it  very well."
Mar 27, 2013
Thomas Snyder replied to mike johnson's discussion Need help w/ brix conversions
"One of my favorite products is a Black & Tan Citrus Confit (candied orange peel dipped half and half in milk and dark), and I've never heard of the term "brix solution"... Maybe it's because I'm completely self-taught,…"
Mar 26, 2013
mike johnson replied to Donna Roesink's discussion Would like to buy Chocovision Rev or ACMC Tabletop Temperer in the group Classifieds - For Sale or Wanted
"I have an ACMC tabletop. It has around 20 hrs of use. I haven't used it in  8 mos. It works great. I also have an extra bowl to make changing chocolates easier. $525 & you pay shipping. I live in Pensacola"
Mar 7, 2013
Renee Shuman replied to mike johnson's discussion how to intensify flavor for pate de fruit
"Pomona's Pure Pectin claims that it will gel low sugar mixtures. This is because the activating agent is not sugar, but calcium. A packet of calcium comes in the product box. It should work fine. If you want to intensify the flavor, I would add…"
Feb 20, 2013
Renee Shuman replied to mike johnson's discussion Help! the pretzels in my chocolate bars are cracking the bar when cooled
"The problem may be that your pretzels are not the same temperature as your liquid chocolate. Try warming them a bit with a hair dryer before depositing them. Just make sure they don't get too hot and cause your chocolate to lose its…"
Feb 20, 2013
mike johnson posted discussions
Feb 17, 2013
mike johnson joined Clay Gordon's group
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Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.
Feb 14, 2013
mike johnson posted a discussion

how to intensify flavor for pate de fruit

i am developing a honeybell pate de fruit (type of tangerine). i used a boiron recipe for orange pate de fruit, but it was too sweet. Could I use less sugar but the same amount of pectin? Also can i add zest & a lil juice at the end to punch it up?See More
Feb 10, 2013

Profile Information

Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
fine tuning my blackout cake
My favorite chocolate is:
different ones for different uses

Mike johnson's Blog

storage temp

Posted on November 19, 2009 at 9:38pm 1 Comment

what temp isbest to store my ganache before rolling?

block or calets

Posted on November 9, 2009 at 6:41pm 2 Comments

Is there a difference between the chocolate used for block and calets/pistoles?

tempering thermometers

Posted on November 3, 2009 at 8:28am 1 Comment

what is a good thermometer for tempering chocolate

candy boxes for my truffles?

Posted on October 24, 2009 at 11:08pm 7 Comments

where to buy them & what's best to use

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