If something like this sounds interesting to you let me know and I can contact Bakon and see if I can arrange special pricing for ChocolateLife members.
If you're right-handed, it would make sense to have a crystallization fridge to the right of a cabinet like this so you can open up the door and slide in the finished mold/piece(s).
Bakon also makes and sells tempering machines and melters, and sells the Koma line of chocolate holding cabinets. Contact me if interested in any of these.
Our kitchen sink has started backing up on a regular basis. I try to get as much chocolate as possible into the trash so it doesn't wash down the drain, but inevitably some gets in there and builds up. We have no garbage disposal.
Boiling water, enzymes, baking soda, etc. did nothing. Sulfuric acid and a snake finally did the trick, but even the acid doesn't seem to do much to chocolate.
Has anybody tried dissolving chocolate clogs with an alkaline solution, like lye?
Any other tips, tricks & techniques for keeping drains clear?
Thanks!
Hi Everybody!
I am looking for a foil that has a kind of parchment style paper lining or backing on it. I have seen it on other bars and really want to get a hold of some to see if it is a fit for us. Unfortunately I cannot seem to locate any. Does anyone know the name of this foil or where I am maybe able to find some?
Thanks!
Cheers,
Nick MacPherson
sounds stressfull , I could use some help , on panning , I bought a new machine ,steve
What about coconut oil? I make a nice vegan filing with it and fondant and coconut...you can make it as firm or as creamy as you want and the oil is mostly tasteless...just a thought.
Pipe into chocolate shells and recover with a funnel and scrape.
The gelee/pate de fruit idea is very good. Combine it with a pralin/chocolate/feuilletine layer and you have a 6-month shelf-stable product with a great flavor/crunch combination.
Nut pastes (gianduja, marzipan) are good but you have to watch out for fat migration which will soften your shells over time.
Butter based ganaches are good, for even less water content you might try using clarified butter (you can buy it off the shelf from many restaurant suppliers).
Sounds like my type of operation........
You gotta go back and look at stuff 100 years old when there was no refrigeration
Candying
Drying
perserving
nuts
Caramel
Nougat based (including croquant)
Butter ganaches can be quite shelf stable if you remove the 18% or so water in the butter....
Now for instance, honey is a partial inverted sugar
Dried fruits last for years
Pate de fruits are very shelf stable
Nuts and nut pastes/marzipans are good for 6 mths
Am I giving you enough information without "giving away" my farm?
European-style butter ganaches have longer shelf life . . . worth a try?
