Forum Activity for @Mark J Sciscenti

Water Ganaches

Posted in: Recipes

Hi Gary, I've been making dairy-free truffles for a long time and I substitute alternatives (like oat milk or almond milk), concentrated fruit juices and spirits for the cream. I've always found that if the temperatures are right and I mix everything well that I get a wonderful texture and the true flavors of chocolate come forward.I've made tea truffles and Sarah is correct, don't use too hot of water and use at least double the amount of tea leaves with a very long steep, overnight is good. You will need to experiment with this. Chocolate is strong so you need to use a lot of tea for the flavor to come through the chocolate. I've used matcha in the ganache as well. Quite a kick too!Good luck! -Mark Sciscenti

Water Ganaches

Posted in: Recipes

Here is a recipe I got onlineWATER GANACHE1 cup chopped chocolate, about 6 ounces7 ounces of boiling waterYou can make this in a four cup Pyrex measuring cup in the microwave or on top of the stove.The method is essentially the same.If using the microwave, nuke the cut up chocolate on half power for one minute. Stir and nuke again for 30 seconds at half power. If necessary, repeat, until the chocolate is melted. Stir in the boiling water one tablespoon at a time, making sure to incorporate it before adding the next tablespoon. Dont worry if the chocolate seizes up. Sometimes this happens, and sometimes it doesnt. Just keep on adding water one tablespoon at a time, stirring constantly. The chocolate will eventually become smooth and glossy. Put it in an eight ounce glass jar and let it set up in the fridge. It will thicken to a wonderful consistency, and keep for a very long time.If using the stove top, melt the chopped chocolate in a deep 1 1/2 -2 quart pot on the lowest possible heat. Proceed as above.

Water Ganaches

Posted in: Recipes

A quick thank you to all replied. I am on the road now. I will post more about the tea I am using and more specific questions soon.

Water Ganaches

Posted in: Recipes

I have had good luck with cold infusions w/ cream and tea. By cold infusing you do not get the bitter, acrid tastes of a too long hot infusion. I infuse overnight usually, with more tea than if you were using heat. It is different for each tea. I am at home right now but if I remember when I am at the shop I will post the ratio I use for jasmine pearls to cream.

Water Ganaches

Posted in: Recipes

We don't do water ganaches as it takes away from the texture we desire but I had to comment that each tea is different in how well it can be reflected in an infusion.If you were to try cream again I would steep your tea in the cream for up to 45m and watch how much flavor comes out (and still little to no acrid nature). We make an earl grey, jasmine, & chai tea like this. Last night we just had a chocolate and tea pairing with a white chocolate + green tea & floral, 60% dark chocolate ganache & rose roobios, fudge brownie and chai tea.. Fun stuff!Good luck in your search, trials, and taste! :D

Water Ganaches

Posted in: Recipes

I have played around with "water" ganaches. I usually replace the "water" part of the cream with some other liquid and the fat part of the cream with some other fat. I had great shelf life.

Water Ganaches

Posted in: Recipes

I am looking to experiment with water ganaches. I am hoping to get some opinions, recepies, comments on the shelflife. I am thinking to make some Oolong tea truffles for my brother's Wedding. Cream only interferes with tea flavor, IMHO. Thanks a lot, Cheers.

updated by @Gary Shieh: 04/17/15 19:21:16

The high cost for farmers of organic and fair trade certifications

Posted in: Opinion

As a small chocolatier, I agree completely. The cost on my end is similar and it's very challenging if you wish to remain small and not take on debt. My little crew (including me) make a modest earning working very hard and there is simply not earnings to afford certification. Most of our ingredients are organic or grown locally without pesticides and my customers trust us and we are transparent in how we run our business.mimi at grocersdaughter.com

The high cost for farmers of organic and fair trade certifications

Posted in: Opinion

As a chocolate maker working with Jamaican farmers who were interested in organic certification, we were astonished to find out that certification that allows such designation on their/my label costs a farmer $2500 per year. There is no way the farmers I work with could ever afford that. Even if they form a cooperative, the coop would have to be huge to spread that sufficiently and then the chances of one farm endangering the certification increases.

Local certification from the Jamaican Organic Ag Movement is a lot less but evidently not recognized internationally. I think we need to have some effort put into standardizing requirements and allowing locals to do certification and maybe that would reduce the cost of transportation and lodging that these European, US and Canadian certifiers charge. I'm assuming that is the reason for the high cost.

I'm interested in whether anyone else working with farmers has explored this.

updated by @Nancy Nadel: 05/03/15 18:51:14

Central America Cruise

Posted in: Travels & Adventures

That is true, and though you may find an occasional tree around Puntarenas, it is doubtful there are plantations due the drier climate. Possibly you could jump ship and travel overland from Puntarenas to Cristobal, which would allow you to see some things, including my farm if you like. I have a few hundred trees here about 20 km inland from Dominical (south of Quepos, south of Puntarenas). At worst, if you have never seen (or sucked on) real cacao and can give me an address in Puntarenas to forward to, I could send you some pods for the cost of postage....jesse blenn

Central America Cruise

Posted in: Travels & Adventures

That seems pretty difficult. Unless you can find a chocolate or cacao related business right in port, you just won't have the time. I know several cacao plantations and chocolatiers in Costa Rica, but they are all inland.

Central America Cruise

Posted in: Travels & Adventures

My husband and I are going on a Panama Cruise, starting in San Diego,ending in Fort Lauderdale. We stop in Cabo, Acapulco, Huatulco Mexico,Puntarenas Costa Rica, Cristobal Panama, and Cartagena Columbia. We areonly in port for the day in most cases. I would like to "write the tripoff" if possible by visiting anything chocolate. Anyone aware ofanything or anyone I could visit in any of these ports to justify thetrip? I am guessing cacao is grown in most of the countries, but Idon't want to get too creative in my justification:-). Any ideas?
updated by @Ruth Atkinson Kendrick: 04/10/15 10:42:52

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

Just following up....got my injection molded molds from chocolat chocolat on monday. i molded a few test bars, and was very happy to see the release marks were gone, but i was even happier that over the course of molding we were able to produce the shiniest bars i've ever made.thanks again everyone for the tips, now i can sleep at night

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

In my most recent trial, I warmed the molds on a wire rack on a heating pad prior to filling, and i still got the same result (whether cooled at room temp for 10 mins then into the fridge to fully set, or cooled in front of a fan blowing around around the top and bottom of the mold). I feel like there is a way to get it to work under the conditions i have available, but with the amount of time i've already spent, i think the new mold solution sounds just right (worst case is i end up with a higher quality mold in my collection

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

Don't just look at the molds. A thin vacuum formed mold like that is affected faster by room and table surface temperatures. If you have the molds on a cold surface the chocolate can crystalize too quickly, forming unstable crystals. Try making sure the molds and table surface is slightly warm. Also, if placed in cooling that works for polycarbonate, it may be allowing the bar to set up too quickly. Bottom line, make sure you're not cooling the bar or surface too quickly.

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

I'm not saying anything here that hasn't been said, but I can also assure you that the molds are the problem.With properly-tempered chocolate molded into relatively warm (i.e. near the chocolate temperature), heavy-duty, injection-molded molds, and cooled properly, you will have none of the marks that are bothering you. With the thin molds that you are using, you'll never get rid of them.

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

It also seems to help if you make sure not to place your fingers, which may be warm, on the bottom of the mold but on a ridge or place that there is no chocolate on the other side. Chocolat- chocolat has molds from many places, including CW and others.

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

i tried a fan a few nights ago, still got the release marks, but i feel like its a more gentle and even cooling than throwing then in the fridge or freezer. my plans, after getting new molds, is to build a simple cooling cabinet with a few fans so i can standardize the cooling.

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

thanks brad...will look into the brands you've suggested. i think the whole time (over on chocolate alchemy) you were helping me work out my tempering problems, the whole second half of my problems were these release marks that i though was bloom. at least now i can temper by hand with my eyes closed

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

Mike;The marks you are getting are from the mold itself and not your processes. Tomric molds are thermoformed plastic (even their rigid ones), and will leave tiny ridges along the sides of the bars. I know this because in researching my business, I sampled molds from all over the world.In fact, I have two bar molds from Tomric here in my shop, and the bars they make look like crap.When researching your mold purchases in the future, make sure they are injection molded polycarbonate.Pavoni (Italian company), and Chocolat-Chocolate (Quebec) supply great commercial grade polycarbonate molds. In fact I believe Chocolate-Chocolate buys theirs from italy as well.Cheers.Brad ChurchillChoklat

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

Try using a large fan in a cold dry room. The turbulence helps remove the heat from the areas around the molds. I found this method speeds up the contraction time.-jo

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

thanks for the tip. I will look into the molds from chocolateworld. hopefully they will have a 1 oz bar similar to the one i'm using now.in thinking about cooling, do i need to cool more from the bottom than the top to ensure even cooling and a clean release? out of probably 100+ bars, i've had maybe 5 or less come out with no mark (but bars in the next compartment over come out with a mark), but i didn't do anything special to cool those (left them on a wire rack for a few minutes, then into the fridge to complete the set up).-mike

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

There are diff qualities. I think chocolatform of Italy is a lower quality one AND LEAVES MARKS. Ones from chocolateword (CW), I know are good and I am sure most the polycarb molds are fine. I love the designs in chocolatform (CF) and so it is a real pity. Even so, slightly warming up the mold beforehand and then after the choc starts setting in the mold, place it in a cooler than the room you are working in area-fridge even.

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

I'm in the process of looking for higher quality molds now---are the rigid poly carbonate molds the quality i should be looking into, or is there higher quality?

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

I really believe that good quality polycarbonate molds greatly reduce marks.

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

Alan, I'm using these molds: http://www.tomric.com/ItemDetail.aspx?cmd=local&item=1955 They are thin and flexible.In retrieving that link, I noticed many of the Tomric stock photos show bars with the same type of release mark I'm getting (its easily seen on bars with smooth and flat areas).Mike

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

What kind of molds do you have? Thin/flexible, or rigid?Alan

Dealing with mold release marks

Posted in: Tech Help, Tips, Tricks, Techniques

I'm finding that all of my 1 oz bars are getting mold release marks once they are set up. I'm positive they are the artifact of slow/uneven cooling (as per some good tips/advice from a member here), but it seems that no cooling method I try gets rid of the marks.

What is the preferred method of cooling solid bars in the absence of a cooling tunnel/cabinet?

Thanks in advance
Mike

updated by @Mike3: 04/11/25 09:27:36

Guittard/callebaut/Valrhona ?

Posted in: Opinion

These are the chocolates (only Valrhona here) I use for pastry and ganache:1/Blend of Grands Crus:D a r k C h o c o l a t eAbinao 85%Guanaja 70%Andoa Noire 70%Ashanti 67%Carabe 66%Extra Bitter 61%Caraque 56%M i l k C h o c o l a t eGuanaja Lacte 41%Jivara Lacte 40%Bitter Lacte 39%Orizaba Lacte 39%Andoa Lacte 39%2/Pure Origin Grands Crus:Araguani 72% "Pure Venezuela"Nyangbo 68% "Pur Ghana"Alpaco 66% "Pure Ecuador"Manjari 64% "Pure Madagascar"Tanori 64% "Pure Dominican RepublicMaca 62% "Pure Brasil"3/Estate Grown Chocolate:Palmira 68%Gran Couva 68%Some couverture matches better than other for ganache with fruits, it depends there characteristics.100% greetingsGeert

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Hi Geert,I just want to add another question. Do I use these for ganache?Or what are the names you can give are most suitble for ganache? Do you use different chocolates for cream ganache or other flavour ganache like fruits?Thanks in advance.Xinhong

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Hi Geert,You can not be more helpful! This is what I asked for. I cannot thank you enough for this.I will have to copy your notes down and put it in my notebook and more importantly start practising with your tips.Good night.

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Satilia Noire:Specifically designed for coating62% min cocoa37% sugar38% fatAttacks with a bitter profile, then subtle aromas of sweet almond give way to long roasted, chocolaty notes.Equatoriale NoireSpecifically designed for coating55% min cocoa43,5% sugar37% fatEquatoriale Noire 55% is renowned for its balanced taste and its ease of use.Equatoriale LacteSpecifically designed for coating35% min cocoa44% sugar20% milk37% fatEquatoriale Lacte 35% is the chocolate of excellence both for the smoothness of its taste and for its colour.Satilia LacteSpecifically designed for coating32% min cocoa43% sugar23% milk35% fatChocolate dominant, slightly sweet and a little biscuit.These are Valrhonas four chocolates used for enrobing, I work now with the Satilia and they are fine!GreetingsGeert

Guittard/callebaut/Valrhona ?

Posted in: Opinion

What is the viscosity of the chocolate that you are using. You may need to switch to a chocolate with a lower viscosity. The more viscous the thicker the shell. I use a Valrohna with 4 drops on a 5 drop tear system and helps keep the shell thin.

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Hi Geert,I'm using callebaut at the moment but I want to switch to Valrhona soon.I have a problem with callebaut with enrobing. The shell is too thick and when it's too thick it tastes very hard. I want the coating as thin as possible so the the flavour of shell chocolates wont affect the ganache flavour.Do you have any ideas about h it?Do you think if i use Valrhona this problem would be solved?I have bought few boxes chocolates from 'La Maison du Chocolat' and the chocolate shell is very thin and soft. The chocolates tastes great. I have heard La Maison use Valrhona. Is that the trick?Thanks in advance.Xinhong

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Thanks so much on this.I will get inverted sugar. I read about some airticles about making inverted sugar.I want to give a go.Best regards,Xinhong

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Hello Xinhong Liu,Sorbitol can be used, but its like maltitol!D-sorbitol also D-glucitol (E420)Sorbitol is a sugar substitute. It may be listed under the inactive ingredients listed for some foods and products. Sorbitol is referred to as a nutritive sweetener because it provides dietary energy: 2.6 kilocalories (11 kilojoules) per gram versus the average 4 kilocalories (17 kilojoules) for carbohydrates. It often is used in diet foods (including diet drinks and ice cream), mints, cough syrups, and sugar-free chewing gum.Sorbitol Side EffectsSorbitol is a sweetener, used instead of sugar. It is important you know about sorbitol side effects before you make extensive use of it.As you can see, you have to be careful with the use of Sorbitol.Geert

Guittard/callebaut/Valrhona ?

Posted in: Opinion

I am quite partial to the Callebaut line, in particular 60-40-38-NV for enrobing, though I usually mix it with something slightly sweeter such as their 811NV.On your ganache: are you giving it a chance to crystallize at room temperature before cooling it? I find that my ganache needs a good 8 hours at room temperature to get the correct texture.-Jon

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Thanks very much your insights on this. This would be very helpful for me.By the way can I use Sorbitol, also known as glucitol as the replacement of inverted sugar?My supplier only has Sorbitol.Thanks

Guittard/callebaut/Valrhona ?

Posted in: Opinion

CHOCOLATE GANACHE WITH RASPBERRY PULP The principle is the same as for a classic ganache. The recipe proposed is made with raspberry pulp plus 10% sugar.*To obtain better texture and preservation, make sure when creating your recipes that you add 8-10% of inverted sugar and 10-15% of butter to the raspberrypulp/cream ingredients, or for Guanaja: 500g raspberry pulp, 700g GUANAJA (=70 % cacao), 90g inverted sugar, 165g butter. For ganaches made with milk chocolate 1000g(JIVARA LACTEE (=40% cacao), partially melt the chopped chocolate to help the emulsion to form. For ganaches made with Ivoire chocolate 1400g , melt all the chocolate at 35C.Lots of succes,Geert www.patisserievercruysse.be

Guittard/callebaut/Valrhona ?

Posted in: Opinion

thank you!

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Thanks very much for this. I like your chocolates very much.I have a question here: if I want to make fruity flavour ganache, say raspberry puree, what is the percentage of everything else?What is the best chocolates to go with fruits? White or milk or dark?I only want to make realy fruits puree not artificial flavour. Often the fruit flavour gets overshadowed by the flavour of chocolate. What shall I do to make fuit flabour to stand out? If I put too much fruit puree the ganache get very wet and soft and can not handle.Is this the only solution by adding cocoa butter to make the ganache firm?Please help.RegardsXinhong

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Hello Amber,As chocolatier, and only working with Valrhona I would be glad to give you some of the basics for ganaches to cut with guitar and enrobing.500 g cream 35%8 /10% invert sugar10/15% butter of the best qualitydark chocolate: 640 g Araguani 72% cacaomilk chocolate: 1000 g Jivara 40% cacaowhite chocolate: 1220 g Ivoire 35%This recepie is for one square 34x34 cm, 1 cm hightLots of succes...)Geert Vercruysse