Forum Activity for @Michell Rebeck

Alcohol in Chocolates

Posted in: Recipes

Yes, wine can be added to chocolate. To make a wine ganache you use the same amount of wine (4oz) and butter (4oz) then double the amount of chocolate (8oz). Or you can use the same recipe except replace the wine with reduced wine syrup. Slowly reduce the wine then add only 1 to 2 Tablespoons to the ganache - this gives it a more enhanced wine flavor (1 bottle of wine reduces down to 1 cup of syrup).

Alcohol in Chocolates

Posted in: Recipes

I guess I'm going to have to do a bit more research than I thought! :)Just one quick question - is it possible to infuse chocolate with wine?

Alcohol in Chocolates

Posted in: Recipes

I found a useful resource on this topic: http://www.candyusa.com/Resources/FAQDetail.cfm?ItemNumber=1684 The table seems generally accurate, however you should double check your individual state laws.The laws vary state to state, sometimes considerably, sometimes only in detail.In many states, food with less than 0.5% alcohol is considered 'non-alcoholic'. In some states this is 0.5% by weight, others go with 0.5% by volume. In some states the alcohol can be from any source, in other states the rules are different for 'extracts' versus 'liquors'. Some states have different rules for confections versus other foods.In Oregon, _food_ is considered 'adulterated' if it contains more than 0.5% alcohol by weight. At less than 0.5% alcohol the source could be anything used for flavoring, eg. an extract or a liquor.There are also provisions under the Oregon liquor laws for making 'non-beverage products' at up to 5% alcohol by volume, which require sales through liquor stores. (As I recall, the liquor law applies from 0.5% alcohol by volume to 5% by volume, leaving an overlap area, but this is from distant memory.)-Jon

Alcohol in Chocolates

Posted in: Recipes

We did not need to obtain a license until we wanted to purchase alcohol at wholesale prices. We did need to list it in the ingredients, but as we were such a small manufacturer, the rules were not as stringent as they might have been.This was in Maryland.

Alcohol in Chocolates

Posted in: Recipes

You know, if you were to approach your state lawmakers on this you might actually make some progress. In Sam Calagione's Brewing Up a Business he describes petitioning for legal changes in Delaware that allowed him to open the first Dogfish Head brewpub. I work in a bureaucratic environment, and I can testify that a lot of irrational policy is enforced because no one has invested the time and energy to make a change.

Alcohol in Chocolates

Posted in: Recipes

Hi Clay,I'll jump on your bandwagon. Was wondering if I could secretly switch out truffles, awesome ones, with the ones they have at the gov't christmas parties...Could send them each a gift basket...Fill the mail room with sweets? If you find anything ut on this let me know. I'm still waiting for the state ATC to call me back and let me know exactly how to interpret Missouri's statute. Trying to open a business that is more than just friends paying for ingredients because they dont make them but want them. Cant get anyone to tell me what I can and cant do. I've talked to ore voice mail than people, frustating. If there is a lobby grou I'll sign petition.Heather

Alcohol in Chocolates

Posted in: Recipes

Copied from a new post by member Beth MansfieldIn the contradictory state of Ohio, no alcohol is allowed in confections without a license - and yet they have no provisions to issue licenses to confectioners. But you can add vanilla and other flavorings that contain alcohol. The key is it can't be an alcohol meant to be consumed as a drink. Who makes up these rules? How do you label alcohol that's been cooked down to reduce its percentage? And does the flavor suffer? Does anyone have any good flavor alternatives to Cointreau, Brandy, or Amaretto? I feel that in Ohio we are at a competitive disadvantage to the rest of the country. And how about the issue of shipping. Do those of you in states that allow alcohol content have to be careful not to sell to minors? And can you ship anywhere to anyone? I'm trying to decide if I should become an activist in politics. Is there a chocolate lobbying group? Jeez - Prohibition all over again. Ship truffles to Congress. Forget the budget deficit, health care reform, etc. By God, I want alcohol in my truffles! Ok, I'm done ranting. But I would like to know what y'all are doing on this topic.

Alcohol in Chocolates

Posted in: Recipes

I make them only for gifts and to bring to holiday gatherings. Something they can't easily find and something special they come to look forward to over the holidays.

Alcohol in Chocolates

Posted in: Recipes

In Washington State, we either have to cook it down to 1% or get a license. And you do need to show it in the labeling.

Alcohol in Chocolates

Posted in: Recipes

There are laws regulating the use of liquor in confections (as with so many food-related things). Where I am, it was regulated at the state level, and they specified how much alcohol the confection could contain. You have to list the alcohol in the ingredients the same way you would anything else (the FDA has a guide on labeling).

Alcohol in Chocolates

Posted in: Recipes

Yes. My favorite are sugar crust liquors. Over the holidays I make Brandy, Bourbon, Red Wine, and Fruit (for the kids). The shell looks like a geode, and the filling is almost the consistency of the original liquor or wine. You can cast into starch, then enrobe, or deposit directly into hollow shapes (similar to those used for ganache but much smaller hole) using LIMOBA technique.

Alcohol in Chocolates

Posted in: Recipes

My question is can you use real alcohol in chocolate candies? Do you need a liquor license? Do you need to show the alcohol and content in labeling? Any information on this would be appreciated.
updated by @Jettsub: 04/13/15 07:42:14

Storing Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I store chocolate in a wine fridge and plastic bags or boxes in case of occasional condensation on the fan. I'm in upstate NY USA. We are having a freakishly temperate fall so I'm also keeping some in a padded thermo bag (my traveling bag for chocolate) and pulling stuff to eat it. I was traveling in Italy for two weeks and the thermo bag evened out all the crazy temperature fluctuations.

Storing Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Hello,Firstly I'd just like to say hello and introduce myself; my name is Louise Thomas and I run a company called The Chocolate Consultant in the UK, which has the aim of educating people through different disciplines and events about the world of fine chocolate. I previously worked as a pastry chef, where I discovered this secret world, before leaving the kitchen to work in the industry with British chocolatiers to learn more.I have seen similar posts, so you will have to excuse me for reposting a similar topic. I have, luckily, lots of chocolate in my flat. I live in a basement flat in London and the temperature changes variably throughout the day depending on which neighbours are in, if it is windy or rainy, if it's hot it's close to unbearable. Now winter is upon us, but I don't have the need to turn on the heaters yet, as it is still comfortable in the flat. I am worried about my chocolate and have bought a specific chocolate fridge to try and keep it at a regulated temperature. The maximum I can keep the fridge at is 10C, and I obviously understand that chocolate is best kept at 16C. So a few questions:1. Is it ok to keep chocolate at 10C so long as I let it reach room temperature before tasting?2. Is it better to keep it switched off?3. Is it better to keep it at room temperature even though it is variable throughout the day?4. How do you store chocolate at home?Thank you for letting me pick your brains. It just makes me fret a little!Many thanks in advance,Louise
updated by @Louise Thomas: 04/11/25 09:27:36

Tips for pairing chocolate and whisky?

Posted in: Tasting Notes

hi all,I did the pairing, and it was wonderfull ! Though you really have to look for good combi's though. It's not an easy one.read more details on my blogpost on this superb experience: http://www.choqoa.com/blog/2009/11/choqoa%E2%80%99s-first-whisky-and-chocolate-pairing/ some more pix on flickr http://www.flickr.com/photos/evert-jan/sets/72157622720964326/ thx again for your inputEvert-Jan

Tips for pairing chocolate and whisky?

Posted in: Tasting Notes

thanks Alan & Molly for the links so far!I've been trying out a first mini pairing today (I happened to have Talisker, another single malt, and some Akesson) and I felt that whisky's are very strong to pair up.However I also seemed to me that unlike wine, where you better have both in your mouth the same time, with whiky it's better to have a sip and only have the chocolate afterwards...Any further experiences on the techniques of best tasting this particular pairing?thx!Evert-Jan

Tips for pairing chocolate and whisky?

Posted in: Tasting Notes

Hi,We also had a chocolate and whisky tasting earlier this year -- a rather simple one to start with... tasting we should be having another soonhave fun!!!

Tips for pairing chocolate and whisky?

Posted in: Tasting Notes

Hello,This might help: http://patric-chocolate.blogspot.com/2009/05/single-malt-scotch-whisky-fine.html Any of the Madagascar chocolates from Akesson, Pralus, or Cluizel would share some characteristics with the Patric Chocolate 67% Madagascar that I used.Best,Alan

Tips for pairing chocolate and whisky?

Posted in: Tasting Notes

hi Cacao lovers,I'm preparing a first whiskey / chocolate pairing and would love to hear your tips/expertise and adviceI have mainly European brands like Bonnat, Cluizel, Pralus, maybe some Akesson as well.Whisky is ao first Cask, Berry Bro's & Rudd, Alchemist, Blackadder, Clydesdale, Wemyss, Adelphi.Any tips that save some definite 'bad' pairings and guide to 'great' pairings are more than welcome!thx for sharing!Evert-Jan
updated by @Evert-Jan De Kort (Choqoa.com): 04/21/15 10:52:58

Printing on chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

There is a unit I went to look at in Grimbsy Ontario at a chocolate shop called Monks. I seem to think it did something more like a label - wasn't what I wanted at the time so I didn't pay much attention to it. I think the folks there might actually have been the distributors of the unit.Might be worth giving them a call at 905-309-6161 - they could certainly tell you the name so you could do more research.

Printing on chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you. This was helpful. I am still looking where it can be bought, but there is also something else that prints directly onA paper and pulled off like a labewl and put directly on the chocolate.Thank you for directing me to this site. I will look further into that but would also like to find this other product.Thank you again for your help.

Printing on chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

The company that makes this is Deco ( http://deco.uk.com/chocolate/index.php?option=com_content&task=view&id=8&Itemid=13 ). I'm pretty sure that Tomric handles it in the US, but I can't find it on their site right now.

Printing on chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

The other printing company is Masterpiece Systems. Their one advantage is that their machine is able to print onto dark chocolate without needing the white layer.The machine is quite expensive, last quote I got was for around $16.5k.

Printing on chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you. I know about transfer sheets but this is different. This is printed through a printer onto what i think is like royal icing (it is similiar to kopykake for cakes) and then then take them off the paper like a label and place on chocolate. I have seen it done but do not know the company that it comes from. I was at a chocolate store when i saw it being done. I have seen and heard about chocolagraphy but you have to buy their chocolate, printer, and program. Their whole franchise.

Printing on chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Most use transfer sheets. Just Google 'Chocolate Transfer Sheets' and you should get many hits on places that you can buy them from, some places will do customizing for you.They also have printers that will print directly on the chocolate, but I have no actual experience with those.Andrea

Printing on chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I was hoping someone could lead me in the right direction. I see these ways that there is printing on chocolates now. It is becoming more and more popular now with business logos and pictures. I have been trying to look into it. I came across one company but I was wondering if anyone could help me.
updated by @ShacolatKonfections: 04/11/25 09:27:36

Chocolate confectionery school

Posted in: Travels & Adventures

hi despina, i am looking for the same answer. We currently work with ZDS www.zds-solingen.de , its a school in germany that focuses on large manufacturer chocolate makers.i see you posted this about exactly a year ago. what did you settle for?

Chocolate confectionery school

Posted in: Travels & Adventures

Hello everybodyWhich do you consider is the best Chocolate confectionery school in Europe?Thanks
updated by @Despina Antypa: 04/10/15 23:59:52

Online retailer

Posted in: Uncategorized

HelloDoes anybody know where I can find an online retailer for chocolate that ships within Europe (Greece)?Thank you
updated by @Despina Antypa: 04/10/15 23:51:11

Chocolate VS couverture

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Robert. I will try the method you suggest

Chocolate VS couverture

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Robert,Thanks for the reply.Garrison recipe is simple. 200gr 64% chocolate, 224 gr heavy cream, 28 gr light corn syrup, 28 gr salted butter. The only alterations I have made are: 52% couverure, not salted butter and glucose instead of corn syrup which I think it doesn't make any different because as far as I know is the same thing. Procedure is simple as well. Chopped not melted chocolate, boil syrup with cream pour into the chocolate, stir and when the chocolate reaches 35 C add the butter. The method you are suggesting in your previous post (40 C cream into melted chocolate) as far as I know it is used in making the butter ganache (without cream).So, what do I do wrong? According to the recipe, the ganache should be firm to pipe after one hour.Are there difference between the ganache we are using for truffles and the one we use for dipping confectionery?

Chocolate VS couverture

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Renata, according to the recipe I shouldn't refrigerate the ganache but I will try less cream as you suggest.Thanks

Chocolate VS couverture

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Despina,In my opinion it doesn't matter that you have a couverture, that is chocolate. I would add less "cream". Try to do the following: Take the amount of chocolate and break it into a small pieces. Do not melt it.Heat the cream. When it is hot, pour the cream into the chocolate. Wait for a few seconds and than mix all together. If the ganache become too liquid try to add less cream. Pay attention that the right texture will come after you have it on the refrigerator for a period of time. Try this and let me know how it works.Good luck.

Chocolate VS couverture

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Anthony. I will try it.

Chocolate VS couverture

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Mark, thanks for the reply. I will try tempering it. You thing it would be better to temper after adding the cream or if I bring the cream in 40 C and then add it to the tempered chocolate?Thanks

Chocolate VS couverture

Posted in: Tech Help, Tips, Tricks, Techniques

Couverture is chocolate but with more cocoa butter, to make it more fluid when tempered, making it easier to enrobe pieces with a thinner coating. You can compensate with adding cocoa powder but you will lose some of the smoothness. Another trick you can try is to temper the ganache, by mixing or tabling it down to room or cooler temperatures to the consistency you want before using. This is common for gianduja.

Chocolate VS couverture

Posted in: Tech Help, Tips, Tricks, Techniques

Hello,I am trying to do some of the recipes from Garrison book but I have a problem with the ganache. I make it with couverture, because I can't find chocolate in Greece, and the ganache is very soft. Even though I waited a day to dry. The only solution I found is to increase the amount of couverture that is said on the recipe (almost 250%), but in this way the result is a totally different thing. Any ideas what should I do?ThaksD.
updated by @Despina Antypa: 04/11/25 09:27:36

Gami tempering Machine

Posted in: Allow Me to Introduce Myself

Hello Clive. How was your experience at the trade show? We met there briefly if you remember, you visited our stall. I would very much like to know what you thought about the show overall.

Gami tempering Machine

Posted in: Allow Me to Introduce Myself

Hi Ankur thanks for the response. I am very much in touch with ipfco and have bought a melter from them already . Thanks works great. I will be investing in a tempering machine at a slightly later stage.

Gami tempering Machine

Posted in: Allow Me to Introduce Myself

Hello Devika.

If you are still looking to source tempering machines in India, we have a tie-up with Selmi and provide their machines here. Our partnership with them is not just sales-oriented but also covers installation, guidance on how to use and full service coverage as recommended by Selmi. You can reach us here: ipfco@hotmail.com

With regards,

Ankur Bhargava

Gami tempering Machine

Posted in: Allow Me to Introduce Myself

Boby, I will be in India in March and would love to talk more about your chocolate growing and making experience.

If you have not found the machines you need maybe the AHAAR Food India trade show in Delhi in March might be of help. I am planning to attend, see you there?

Clive

Gami tempering Machine

Posted in: Allow Me to Introduce Myself

Hi Elaine,

i choose Fbm over Selmi for 2 main reason: 1- price 2. service and customer care.

I contacted both company on the same time and i never received a single call/email from Selmi.

on the other hand, FBM has been in touch with me since day one (I was planning to buy a small 4kg one 1 year ago and then we manage to budget for a 25kg).

Anything i needed to know was clearly explained and i received suggestion by them not for sale reasons, but to make my working life better.

We had a little setting problem when the machine arrived and they called me on my cellphone (Italy to South Africa) till the problem was solved: i'm slightly technically passionate and their engineer guided me to find the problem.. while they dismantle a new machine on their side to follow me better.

.Now 4 months later, thanks to the FBM we have increase our output from 200kg to 1 ton, and we are planning to buy a second one,because there is nothing better to know that anytime you need, there is perfectly tempered chocolate!

In chocolate, you make a lot of "little" money at time, so you better choose a company that can help you when you need customer support

Cheers

Antonino