Forum Activity for @Sarah Scott

working with airbrushing with chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I'm camera shy but I have written a few posts on my blog pertaining to airbrushing. Confessions of a Chocolatier Hope this helps and I can answer any quesions if you'd like.- Sarah

working with airbrushing with chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Warm colored cocoa butter in microwave for 10 second intervals for 1-1/2 to 2 minutes. Alternatively a warming cabinet or heat lamp will suffice. Shake well. Warm airbrush with hair drier. Spray or decorate. Double action airbrush is good for detail work. A good compressor with min. 55 psi is best.Paul.

working with airbrushing with chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Here's hoping!

working with airbrushing with chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I agree with you Susan, now we just have to hope that someone here has the ability to make a tutorial covering everything from temperature and how to apply.

working with airbrushing with chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I'd love to see an in depth one from multiple angles so I can really see what's going on!

working with airbrushing with chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

great idea. I just bought one so this would be very helpful to get the ball rolling!

working with airbrushing with chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Is there anyone that would be willing to make youtube video on how to work with airbrushing, this is a topic I think is needed for us in remote places.
updated by @Hilmir Kolbeins: 04/11/25 09:27:36

Looking for recommendations for a portable display case

Posted in: Classifieds ARCHIVE

I was. I went with this case: http://www.bakedeco.com/detail.asp?id=6322&categoryid=231#.UVr1fZM3s0I

I've been using it for 2 years now and it's working perfectly.

Looking for recommendations for a portable display case

Posted in: Classifieds ARCHIVE

Where you able to find what you were looking for?

I am looking for one of these myself,

Looking for recommendations for a portable display case

Posted in: Classifieds ARCHIVE

Thanks Clay, I use one at my Farmer's market booth.

Looking for recommendations for a portable display case

Posted in: Classifieds ARCHIVE

Carol - Nice recco. There are several quite nice ones here.

Looking for recommendations for a portable display case

Posted in: Classifieds ARCHIVE

You may like one of these http://www.bakedeco.com/dept.asp?id=231

Looking for recommendations for a portable display case

Posted in: Classifieds ARCHIVE

Does anyone have recommendations for a portable display case for chocolates? I'm looking for something simple that I can display my chocolates in during marketplace shows that will allow for easy access so that people can customize their flavor selections in different box sizes. I've been using a standard cake display with cover plus platter with plastic wrap, but it's much too small (and plastic wrap is cumbersome) and requires refreshing too often. I'd be looking to display about 12 flavors at a time. Any suggestions would be much appreciated.

updated by @Valerie: 04/07/25 13:00:14

How detailed a list of ingredients should be?

Posted in: Tech Help, Tips, Tricks, Techniques

Ruth,You are right. Thank you!

How detailed a list of ingredients should be?

Posted in: Tech Help, Tips, Tricks, Techniques

I think Ruth is correct. Ingredients are required no matter how large your operation (one huge reason is, as Sebastian pointed out, allergen info (if applicable) has to be available for anyone buying your goods), but nutritional info is waived if you sell less than a certain number of units per year.

How detailed a list of ingredients should be?

Posted in: Tech Help, Tips, Tricks, Techniques

Are you sure about that requirement? You don't need nutrition info, but I thought you always needed ingredients, either on the package or if selling by the piece, have it available.

How detailed a list of ingredients should be?

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you all for the replies. I believe I was not very clear in my question. The ingredient list is not to be applied to the packaging via label - the size of my business waives me from doing so.I am going to print a letter size flyer to be displayed on my table. That's all. There are no requirements to list detailed ingredient information, but a general specification.But Mike already gave me a great link I can use for this upcoming market and for any future labels I may need to create.Again, thank you all!!

How detailed a list of ingredients should be?

Posted in: Tech Help, Tips, Tricks, Techniques

I'm sorry to say, but you won't be simplifying anything to comply with regulations, but in fact your new ingredents list will likely be 3x as long, needing to specify any sugar or preservatives in the puree, all ingredients from cocoa mass to vanilla in both of the chocolates (listed seperately), water, salt in the butter, corn syrup also needs to specify if it contains high fructose, and the color # used in the colored cocoa butter.

How detailed a list of ingredients should be?

Posted in: Tech Help, Tips, Tricks, Techniques

Couple of additional thoughts:1) those components that have subcomponents (ie, dark chocolate is made of sugar, mass, lecithin, etc), need to be broken out, either parenthetically or in order of descending prominence.2) assuming you're in the US, those components that are big 8 allergens also need to have a clear allergen word next to it - ie "heavy cream - MILK' .3) your colored cocoa butter needs to identify which colors were used (yellow #5)Be sure your state allows use of alcohol in their candies.Corn syrup, i'm afraid, will continue to be corn syrup. ADM and Cargill are currently lobbying to have the term 'corn sugar' added to the list of alternatives for it, but that's not likely to happen any time soon i'm afraid.

How detailed a list of ingredients should be?

Posted in: Tech Help, Tips, Tricks, Techniques

This is where I found all my info. http://www.fda.gov/food/guidancecomplianceregulatoryinformation/guidancedocuments/foodlabelingnutrition/foodlabelingguide/ucm064880.htm

How detailed a list of ingredients should be?

Posted in: Tech Help, Tips, Tricks, Techniques

I am getting ready to start working out of a market and one of the requirements is that I need to have on display my list of ingredients - but the market does not have a standard way on how to list the ingredients.
updated by @Andre Costa: 04/11/25 09:27:36

Biting off more apple than I can chew?

Posted in: Tech Help, Tips, Tricks, Techniques

Not sure but I would say it's going to be about the same life as with a caramel apple. I used to work in a store that made caramel apples and they would keep well for up to four days non-refrigerated.

Biting off more apple than I can chew?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi there.

Amateur chocolatier looking for advice from the experts. : )

I am making another round of wedding favors that consists of gourmet chocolate covered apples. A bit concerned aboutthe shelf life of the sweet tasty morsels. The literature I've read says that they will hold up for a week if refrigerated. They are speaking just of the caramel coated apples. Not those dipped in tempered chocolate. I wouldn't want to refrigerate tempered chocolate. Any advice on how long a completed gourmet apple will hold up without refrigeration?

Thanks for your help

Jacquie

updated by @Jacquie Schofield: 04/11/25 09:27:36

Is opening a chocolate business in a hot climate doable?

Posted in: Opinion

Thank you for the great replies and encouragement. I was seriously considering moving so that I could open a chocolate business. You all have given me hope!To your delicious success!~ Melody

Is opening a chocolate business in a hot climate doable?

Posted in: Opinion

I also live in a hot and humid climate-half a year of it. I am a very small business so I have my own ways of dealing with the issues. I have a stronger than needed air cond as the tempering machines,fridge etc add extra heat. I have a dehumidifier constantly at work(I use the water that it collects to water my flowers). I have a room thermometer and hygrometer. I can easily get my working area to perfect climate. During the cooler half of the year, it is usually perfect without any interference, but if it is rainy or a bit humid,my dehumidifier takes care of that and gives off a bit of heat which warms the room perfectly, if it is cold. Being so small has other problems like storing chocolates etc.....

Is opening a chocolate business in a hot climate doable?

Posted in: Opinion

Hi Melody,We're facing some of the same issues making chocolate here in Hawaii, but we also have the added problem of high humidity (60%+) year round that I'd think you don't have to deal with in Texas.Regardless, you'll have to cool the rooms where you're tempering chocolate to below 80 F. We get by with 76, but that depends if your tempering method uses passive cooling of just a fan bringing the chocolate to room temp, which applies to most of tempering machines I've used or know about. The only active cooling technique would be ice, a compressor, or a thermode that can electrically cool the air, but I know of no commercial temperers that use those.You'll also want to store the chocolate in areas well below 90 F so they don't come out of temper. Bars would probably be OK in the 70's, but truffles with perishable ingredients in the ganache should be lower, perhaps in the 50's, though I don't have much experience with that.If you do have high humidity too, you would need to lower that below 50% for tempering, but a good air conditioner should do that while cooling the air. Get a good hygrometer to measure that.Lastly for shipping, it'll be tough to ship in the summer at all unless you add a ton of ice packs and ship overnight, so you'll have to decide if you can pass that extra cost on to your consumers or just not ship in the summer.It is definitely tough but can be done, and who knows, if you're the only one in your area that tries, people might thank you heartily by buying up all your chocolate!

Is opening a chocolate business in a hot climate doable?

Posted in: Opinion

Melody,YES, it is doable. We are currently working to open a shop in Tucson, AZ. We have different issues than others, but, these issues are workable. We also have to deal with high heat, but lower humidity for most of the year. As we were looking for space we did focus on the HVAC system to be sure that it could handle the temp requirements. We also are looking to vendors who can get us our supplies year round versus in the Spring and Fall. We offer cold paks to our retail customers. We are working on our delivery van to get the right temperatures for our local deliveries. All of these are challenges but not deal breakers.Good luck on your venture.Pierre

Is opening a chocolate business in a hot climate doable?

Posted in: Opinion

Hi,

I am in the beginning stages of getting my chocolate business together and have TONS of questions so bare with me.

We live in hot humid S. Texas. I want to start an online chocolate business and am wondering if I am shooting myself in the foot from the beginning.

These are some issues that I see but would love to HEAR from all of you successful chocolatiers your thoughts and tips. Any advise to save me some heartaches would be lovely.

The average temp is 80 Oct- March but come April-Sept its 100 +, so I would have to bring all of my chocolate for the year in the winter months.

Also, there is a slight chance that we may move next spring but am not sure if I should just start it now and move it when the time comes.

Thank you in advance!

Best,

Melody

updated by @MelodyB: 04/20/15 17:44:14

Chocolate Travel Question

Posted in: News & New Product Press (Read-Only)

Suprisingly, I could recall my tripp to Brugge - Marie de Bruges, Walplein 16-18

Chocolate Travel Question

Posted in: News & New Product Press (Read-Only)

Matt, I guess you're going to be just in Vienna, but if you had a chance for a day trip south, I would definitely visit Zotter's manufacture. It is about 1.5-2 hrs from Vienna on a motorway (direction Graz). What makes it far superior to any shop is the heavenly smell! Plus you can taste everything, have a tour of the factory, see a film about cacao - best to find out more here Chocolate Theater
Also, round the corner from Zotter's place, there is a spectacular castle "Riegersburg".

Xocolat also make their own truffles and other delicious things at their premises in "Serviten gasse" and it is very close to their shop in Freyung. Actually, one of my favourite shops in Vienna that is also easy to find is Meinl am Graben. They have a decent selection of chocolate, but additionally other delicacies...it's great to have a lunch there!

Well worth visiting is also "Leschanz" in Freisingergasse 1 in the 1.district (and their workshop in Ballgasse 4), Mr Leschanz is known as the Schokoladenkoenig (chocolate king).

Enjoy your trip!

Ivica

Chocolate Travel Question

Posted in: News & New Product Press (Read-Only)

In Brugges check out Chocolate Line.

Chocolate Travel Question

Posted in: News & New Product Press (Read-Only)

Lauenstein (pralines) in Munich http://www.lauensteiner.de You also should get Schell there ( http://www.schell-schokoladen.de ).Coppeneur in Germany, if you don't know them.Zotter in Vienna (you can get it also in Germany).Filled bars are fun, Labooko are fine.I've broght some bars by K.u.K. Hofzuckerbcker L. Heiner from Vienna to try.Tiroler Edler (Austria) works with Domori couvertuere - it might be interesting to try. For instance, their sugarfree composition.The greatest choice in Vienna - www.xocolat.at

Chocolate Travel Question

Posted in: News & New Product Press (Read-Only)

I am leaving for 3 weeks in Europe very soon. I was hoping someone might be able to tell me if there is any chocolate worth seeking out in the following cities:

Brugges
Vienna
Praque
Berlin
Frankfurt
Munich

Please also let me know what your top two or three favorite brands of chocolate bar are, if you don't mind.

Thanks,
Matt



updated by @Matt Caputo: 12/13/24 12:16:07

Winnower for sale ? ?

Posted in: News & New Product Press (Read-Only)

Anybody try a design like this?

http://maine.craigslist.org/atq/1974082144.html

updated by @Jay2: 12/13/24 12:16:07

Fudge

Posted in: Recipes

Hello David, if you are still looking for a fudge recipe comparison let's chat. I too am looking for ideas on flavoring and ingredients. Patricia

Fudge

Posted in: Recipes

Help, my wife says my old family recipie for fudge is not chocolatie enough. I was raised on in and just want to compare it to other formulas. Anyone wish to share what they have or direct me to someone elses formula? I just want to keep the wife happy.
updated by @David Marcoe: 04/09/15 07:25:18

Precoating Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I'm rather late to this discussion. What do you consider room temperature. We chill our centres, as they are too soft at 72 degrees to cover. We dip ours on a wire belt, into a cooling tunnel.

Precoating Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Doing a double dip will help with slowing down oil migration into the shell, softening it.

Precoating Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Lizzy: Never dip, just roll. And as you get more proficient at it, try rolling two together and then three. Just spread them out in our hand. The first roll doesn't necessarily even have to completely cover the ganache. That way it has some room to expand before the second roll. It's the only way I do it. Learned it years ago by accident. Just keep practicing and do your own thing.I think you'd enjoy my class as it's hands on. No more than two people. Otherwise it's a zoo and people have to strain to see what's going on.Keep up the good work and don't hesitate to ask questions.Linda

Precoating Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Linda,Thanks for your reply. My chocolates turned out very well but the chocolate I used for dipping I think WAS too viscous. It used to work great when I didn't pre-coat and now it's too thick (but then I had cracking). Although the taste is still wonderful, I enjoy the thinner shells. This is why I call myself an amateur! It takes a long time to master chocolate. I was using Callebaut 54.5% (3 dots for cocoa butter content). When you do your first coat do you roll them in your hand or do you dip them? I found it much easier to roll them in my hands as it reduced having a foot this way. I also had cracking when I tried dipping my first coat in the thinned chocolate. I literally had the perfect temperature/humidity that day to work with chocolate so I know that wasn't a factor.BTW, I've been to your website awhile back looking at your classes! That's so ironic. It's a great site and maybe if I make it out to NE I'll have to stop by. I grew up in CT and lived in Maine for many years and I long to return!Thanks again,Lizzy Steffen www.lizzyskitchen.com

Precoating Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

You have it down pat..... you discovered the secret yourself. Twice dipped... no need to thin the chocolate and definitely not an additional coat over that. There's nothing worse than having to bite through a thick coating to get to the center.As you go along with that method, you will get faster and faster. However, make sure that you ganache balls are not too cold; that's what causes the cracking. In case you are concerned about this, just do one thin coat and let them stand for about 1/2 an hour. Then dip the second coat and they should be beautiful. You can tell the difference between mass produced and handmade.Good luck and if there's anything else I can do for you, don't hesitate to contact me.Linda Grishman www.sweetonvermont.com

Precoating Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Indeed they are. I also never chill my centers anymore which I think used to be a problem with softness.