I am doing a consultancy for a chocolate store owner who is looking at adding preservatives to his fillings. Although this is totally against my chocolate religion, I was wondering where I can get info regarding preservatives? What kind suits best each filling without greatly affecting the taste...
I also wonder, will the addition of glucose to a nut based filling (gianduja/praline) help increase the shelf life?
Hello The Chocolate Life.
Nice to be a member. Thanks.
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Hi, can you give me advice on the production of chocolate pralines? I need molds and another equipment?!
hello all ,
this is great info and i;m gonna try it out , i;m searching for a long shelf life mint filling for my dark chocolates .
which is the ideal one of these to start with .
thanks in advance.
Here is a little followup after months of searching, testing. I managed to make this last christmas after the first peppermint test I started here in this post.
Put 3 lbs sugar into a saucepan and add 15 oz water and mix, heat gently until it reaches 107 C
Add 280gr glucose and and mix. increase heat and bring temperature up to 115 - 118 C Boil for 15 to 20 minutes. Let cool to about 45c the mixture should be clear.
Beat the mixture with a wooden spoon, it will gradually begin to become white and thicker. If it becomes to thick ad a little water to keep the consistency right. Add flacor and color.
Pipe into pralines.
This worked great and I got a lot of compliments.
Easy way is to start with a basic fondant, then make a bob or thinning syrup of sucrose and glucose syrup at a level and ratio to make the creme thin enough to use and give you the final texture you're looking for. Starting with a basic fondant or better yet making your own(its own topic)will give you a much smaller crystal andsmoother/creamier texture. Most basic fondant is an S-10 type, meaning 10 parts glucose syrup solids to 100 parts sucrose.You can hold the basic fondant for weeks, just using as needed with the thinning syrup, saving a lot of time in production. If you need to lighten the texture and reduce sweetnesss you can add a frappe.
Hi and thanks for the recipe. I tried your recipe for the "trimoline" , Its a good recipe but my outcome was far from perfect it came out a bit "cheap tasting"
I think the chocolate I used where a bit to sweet. It got a bit to sweet together with the peppermint creme. Here is a follow up question. Is there really difference between glucose syrup and trimoline?
The classic sugar syrup is always 2 parts granulated sugar with 1 part water.
Ill try using darker more bitter chocolate next time combined with boiling the "trimoline/glucose syrup" a bit further.
Thanks for sharing and also please let me know if you find any good recipe for fillings in the internet.
Hi Brad
I tried the drinking chocolate yesterday its wonderful so chocolaty.
I made it by mixing the corn starch with the powdered sugar first, then I added the ground cocoa paste 96% cs, I boiled the milk and whisked in the dry mix brought back to boil and let simmer for 2 minutes to thicken.
I did it this way as I intend to supply the mix in a bag for sale.
Do you think this is an ok way to make it. It tasted fantastic and I could not taste the corn starch in it.
(Also whats called corn flour in Ireland and the UK , is actually maize starch, I checked the back of the pack)
Louise.
It may be a translation thing. - I Googled "corn starch and Ireland" & found that in Europe, corn starch is called corn flour.
- Corn Starch - very fine, white powder, used to thicken gravies...
Corn Meal - Coarse bits of ground corn. i.e. Polenta.
Louise, is the corn flour you have that fine white powder?
Brad
Thank you for pointing out that corn starch is a different thing to corn flour, I never knew this, I have to get my hand on cor starch now, I live in Ireland and it is difficult to find some ingredients, As soon as I try it out I will let you know, it may be a few weeks before I can source corn starch.
Thanks
Louise
Louise;
There is a big difference between corn flour and corn starch. I don't use corn flour.
Brad.
You're welcome Larry;
There isa LOT of flavour variance from various types of beans and roasts. I currently import 5 different varieties of beans, and have found that only one of them makes an appealing drinking chocolate. The other 4 are too fruity (while I can roast out the fruitiness, it simply makes more sense to celebrate that characteristic in another way, and find a bean that works betterfor drinking chocolate)
In the meantime, your use of unsweetened baking chocolate (aka liquor) is a BIG improvement from cocoa powder, even if the liquor isn't as good of quality as that from premium beans. I'm sure you even noticed the difference right away.
The drinks I have created (and am currently working on) have become so popular that they represent almost 1/3 of each store's revenue, and are great for filling the sales void between "chocolate seasons". Combine that with some simple baked goods using our own in-house made liquor and it makes for pretty good months all around.
Cheers
Brad
I tried the recipe. I'm going to keep trying and playing with it. When you posted it, it connected a lot of dots. 
The light especially kicked on when I thought about using chocolate liquor instead of coverture or ganache. - There is less fat in liquor! In reading other recipes, some people complain about the cocoa butter separating out and forming an unappealing layer on top.
I don't have ready access to Chocolate Liquor, although I will find some. To try the recipe (I couldn't wait) I discovered the unsweetened baking chocolate at the grocery store is chocolate liquor. - at least the ingredient list simply states that it is "chocolate". I doubt that chocolate is from high quality flavor beans, but it was a good start.
I'm looking forward to trying many variations and will hopefully be able to get my hands on some liquor from high quality beans.
- Thinking about this, I wonder how much flavor, texture, and fat variance there is amongst various beans and roasts. This is a whole new area of chocolate to discover
I will also admit that heading up to Canada to try some O.M.G. is on my bucket list now.
Thank you for sharing the recipe Brad!
