Forum Activity for @Debby

Best White Choc. for Hand-rolled Truffles/Effects of Cocoa Butter Content on Viscosity

Posted in: Tech Help, Tips, Tricks, Techniques

For hand rolled truffles with a white chocolate ganache, I use the following general recipe...6 parts white chocolate3/4 part cocoa butter1 part butter3 parts liquid (cream or other plus cream)This looks very liquid and is not something you can pipe into truffles. I use the set and then scoop method. I leave the ganache at room temperature for 8 to 12 hours before scooping with a 1 ounce measure. At that point the ganache is able to be handled. I roll it and dip it. Good luck.

Best White Choc. for Hand-rolled Truffles/Effects of Cocoa Butter Content on Viscosity

Posted in: Tech Help, Tips, Tricks, Techniques

Sorry for the long title but these two topics seem to go hand-in-hand. I was reading a discussion at another site about firming up a white chocolate ganache recipe. Someone responded that it's best to use a white chocolate with the highest amount of cocoa butter to get the firmest ganache. This seems to make sense, however...

At the Callebaut site, their chocolate is rated by drops according to viscosity. The more drops, the more fluid the chocolate. When I compare the white chocolate, it appears that the chocolate becomesmore fluid as the cocoa butter percentage goes up and the milk solids go down. Hence, as the cocoa butter percentage drops and the milk solids rise, the chocolate becomes firmer (a lower "drop" rating).

Am I misunderstanding this? What is the relationship between cocoa butter content and viscosity in white chocolate? What is the best white chocolate to use to get a ganache that's firm enough to roll and dip? What ratio of White Chocolate to Cream to Butter is generally used?

Thank you,

Jenny Meyer

updated by @Jennifer Meyer: 04/11/25 09:27:36

Custom Chocolate Molds

Posted in: Classifieds ARCHIVE

Tomric, Micelli Mold co both do custom

Custom Chocolate Molds

Posted in: Classifieds ARCHIVE

I have a website that is all about how to make custom chocolate molds if you want to learn more about how to do it yourself. See http://www.thechocolatemoldfactory.com/Make_Custom_Molds.html

Custom Chocolate Molds

Posted in: Classifieds ARCHIVE

Hey there Brian! I use this stuff to help with odd jobs. Knead-a-mold. I have had to use it for sculpture pieces and also if a customer wants a certain form made into chocolate. Last I used it for sculpting a chocolate hippo for someone...they had the shape they wanted, a small wooden carved hippo and then I made a 3-D mold from that form. It is so easy to use! It is a good thing to have on hand.Also, I know someone who has a vac-u-form machine and can make plastic molds from shapes. Let me know if you need their contact info! Both of these sources are in Chattanooga, TN...where I am from. If the link doesn't work for knead-a-mold...you can look it up at www.townsendatelier.com

Custom Chocolate Molds

Posted in: Classifieds ARCHIVE

There is the Chicago School of Mold Making ( chicagomoldschool.com ). They have a section on their site about custom work, although it is mostly silicone molds.

Custom Chocolate Molds

Posted in: Classifieds ARCHIVE

Just simple thermoformed plastic. I'll check out Tomric -- love their catalog molds.

Custom Chocolate Molds

Posted in: Classifieds ARCHIVE

Try Tomric in Buffalo.Just out of curiosity - is the overseas company you are using making you polycarbonate molds or thermoformed?

Custom Chocolate Molds

Posted in: Classifieds ARCHIVE

I apologize if this has already been discussed, but I couldn't find it.

I'm looking for some sources to create custom chocolate molds. I've done several with a company overseas which has been great -- I send them a jpg file, and then send back some digital treatments, and when it's finalized they make 50 molds and ship them to me.

The process takes only a few weeks, and works well and is reasonably priced, but I'd like to work with a US company if possible.

Anyone have any recommendations?

updated by @Brian Pelletier: 04/07/25 13:00:14

What is the best way to learn to make chocolate

Posted in: Opinion

Thank you...for the link

What is the best way to learn to make chocolate

Posted in: Opinion

If you are interested in learning how to make chocolate "from bean to bar", the best way to get a free, general understanding is to read about it on chocolatealchemy.com.

What is the best way to learn to make chocolate

Posted in: Opinion

Hi All,Thanks for the info on the vegan chocolate. Now my question is in your professional opinion, what is the best way to learn how to make chocolate? I am exploring the Ecolate online school ( very interesting) but does anyone have any other suggestions?
updated by @MelodyB: 05/02/15 02:37:07

Chocolate to sniff?

Posted in: Opinion

Smelling without tasting just seems like torture to me!

Chocolate to sniff?

Posted in: Opinion

Today, I came across this invention:

http://www.lewhif.com/

Quite ambivalent feelings.
Fascinating enough, for there is proper sicence behind it, however I am sure, it's something (not only) I don't need.
There is a saying in my native language - "like licking bacon through glas".




updated by @Kristina: 06/10/15 17:20:30

The most positive word in the English language?

Posted in: Opinion

Over on LinkedIn in the TED group is a discussion with over 400 comments. http://www.linkedin.com/groupAnswers?viewQuestionAndAnswers=&discussionID=7478086&gid=138801 I didn't read all of the comments but one word was conspicuously absent:CHOCOLATE gets my vote for being the most positive word in the English language.
updated by @Clay Gordon: 04/10/15 09:10:06

White chocolate instead of cocoa butter on molds

Posted in: Tech Help, Tips, Tricks, Techniques

hi Magrietha, where in SA do you live? maybe i could help you out, i also live in SA..

White chocolate instead of cocoa butter on molds

Posted in: Tech Help, Tips, Tricks, Techniques

Hi, I live in South Africa and have been looking for cocoa butter, I cannot find it anywhere in South Africa, by looking for it on the internet at least, so I will probably have to stick to the colored white chocolate.

White chocolate instead of cocoa butter on molds

Posted in: Tech Help, Tips, Tricks, Techniques

The colouring should not be affecting the taste. You need fat soluble coluring, not water soluble colourings. I have only ever seen fat soluble colours in powder form. If adding colour to white chocolate, you can temper before or after you add the colour, just make sure the chocolate is in temper before painting your moulds.

PS: I often use coloured white chocolate to give some colours a better pop than cocoa butter on the finished product.

White chocolate instead of cocoa butter on molds

Posted in: Tech Help, Tips, Tricks, Techniques

You can buy colored cocoa butter also, ready to use. We sell it at Qzina, as well as just the colors, and we also sell plain cocoa butter in small wafers. Ultimately the best looking product will come if you can spray it. Many use simple heated paint sprayers, and build a curtain around your spray area as the fine powder goes everywhere.If you live outside North America, any chocolatensupplier should also carry butter, or a bakery distributor.If you tell me exactly where you are I can check with our export Dep't in Antwerp to suggest a likely distributor.

White chocolate instead of cocoa butter on molds

Posted in: Tech Help, Tips, Tricks, Techniques

This question is also very important for me. I live in South Africa and really cannot seem to get hold of cocoa butter, so some tempered, colored white chocolate will do? Do you temper before or after you add the coloring? I tried this before and I were not too successful I also found that the powdered coloring affected the taste of the chocolate. Was I just using too much coloring? Does it happen with the colored cocoa butter?

White chocolate instead of cocoa butter on molds

Posted in: Tech Help, Tips, Tricks, Techniques

You dont have to temper the cocoa butter, but you do still need to temper the chocolate if you want a nice finish. Chef Rubber has amazing colored cocoa butters.

White chocolate instead of cocoa butter on molds

Posted in: Tech Help, Tips, Tricks, Techniques

Ok thanks. I used oil colors and a few of them didn't demold correctly, so I'll try to get some powder colors.One other question: I found a site that sells cocoa butter. White chocolate is much more easily available, but if I got cocoa butter would I still have to temper it?Thanks!

White chocolate instead of cocoa butter on molds

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks! I have oil-based colors. Will they work?

White chocolate instead of cocoa butter on molds

Posted in: Tech Help, Tips, Tricks, Techniques

Hello everyone!

I'm new to working with chocolate, so sorry if this is an obvious question. I'm about to get some polycarbonate molds and I want to experiment with coloring them. I understand that the usual process is to paint a small amount of colored cocoa butter into the cavities. Where I live white chocolate is much more easily available than cocoa butter. Could I paint colored white chocolate into the molds instead of cocoa butter? Do I need to temper the white chocolate if I am just using it to pain the mold?

Thanks!

updated by @Thomas T: 04/11/25 09:27:36

Chocolate Pralines Competition

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

Can anyone suggest a great website to see pictures of chocolate pralines competition pieces? I've only seen the chocolate masters and the World pastry Cup so far.

Most sites only have the chocolate showpiece.

Thanks

updated by @Jacqueline Juarez Laudico: 12/13/24 12:16:07

Stabilizing Chocolate Sauce

Posted in: Recipes

Hi Andy, I'm sorry that you couldn't reach us by email. Sometime it goes to the spam folder and we might miss your mail this way. Since our last Press Release in November 09 we received so many requests from all over the world. It's great because we offer free sample to who wants to try our BIOSECUR organic preservative product. So feel free to contact us if you need any help in this matter.

Stabilizing Chocolate Sauce

Posted in: Recipes

What a pain. I mean we use certified kitchens (health dept, not ag dept) and we're insured seven ways to sunday but who knew trying to get this further out there would be such a twisted issue. In the states eyes I always considered us a low water activity food, that's what they classify chocolate sauce as--or did. Their new site is confusing me and I should probably talk to the extension office.We currently sterilize the jars through the oven method then we transfer once cooled into a fridge. Which was in line with UGA on Choc. sauce so for general use and early consumption I think we currently meet most criteria, it's the idea of taking this into a wider audience--and outside of cold storage into places that are going to have to go the distance that is deeply worrisome.I think from here we're going to adapt some suggestions ie: switch out some sugar, maybe use some powdered egg instead of total replacement (we're not having good luck with any large % shift), do some testing with Rosemary Oil in very light light use--if we can at all stay in our current textures/tastes/etc, we'll ship it to the state college for testing/evaluating.This has all been talk over chocolate sauces, but what of caramel sauces that use a lot more sugar, then butter & heavy cream. I can't think fructose or dextrose will behave right in a caramel making process. Are there any thoughts on it's safety/stability? I haven't been able to google up much info at all concerning it.

Stabilizing Chocolate Sauce

Posted in: Recipes

I'd really rather not know this route, but it is good to know there are natural additives that can help slow rancidities & microbes.We have a fudge sauce which a vendor wants to have shelf-stabilized so it does not need refrigeration and can sit on their shelves. Our sauce likes refrigeration and when we do not do so it forms mould specs on the surface that I'm sure would become a forrest if we let it.We always start and end a conversation with refrigeration, enjoy in a timely manner, and hell--just buy more, don't conserve! hehe.In an effort to make inroads into certain retail positions we sometimes have no opportunity for refrigeration but the clients still want us in. I'm just trying to find ways of adding longevity to our products (mainly our ganache which is butter/cream & fudge sauce egg/butter) before like you said butter goes rancid (which is around 2 weeks now at room temp), or mould sets in (which also seems to hover in the 2-3 week range).Again being in the startup phase/curve it's hard for us to justify large expenditures in testing labs or equipment of our own. Most of the time we do direct-to-consumer but I'm marketing us so hard we're attracting a lot of diversified interests which do help us pad the bottom line. The more I can satisfy them the easier it is on our growth but of course I won't compromise our mantra and products if it's created in a science lab.

Stabilizing Chocolate Sauce

Posted in: Recipes

Thanks you x2. I've written Yves and told him also that their info@ mailbox must lead to a dead-end. Appreciate the information and quick response. Maybe today I can make progress on something hah!

Stabilizing Chocolate Sauce

Posted in: Recipes

Try contacting Yves Methot yves.methot@biosecur.com. Hes been very responsive to my emails.Im not clear on what youre referring to when you say ROE. Do you mean the Rosemary extract? You can get this from Lorann Oils, they call it simply "Natural Antioxidant."Jeff

Stabilizing Chocolate Sauce

Posted in: Recipes

I've tried to contact the Biosecur people and they do not return my emails. Have you seen them in a store? I'll keep trying.For the ROE do you have a product by name you'd recommend? I find a lot for skin-care products and while I'm sure it's food-grade I'd like to find something specific. Most sites definitely talk about how it can impart it's flavor into your products so to steer very carefully.

Stabilizing Chocolate Sauce

Posted in: Recipes

Thanks Jeff for the response, I'll do some research in the directions you've mentioned and report back any findings. Glad to hear there are some natural solutions out there for a variety of these thoughts.

Stabilizing Chocolate Sauce

Posted in: Recipes

I am not a professional food scientist by any means, but powdered egg yolks may reduce your water activity as you noted. Dairy does have consideration. If you are using a butter ganache or butter in your sauce, there is a natural preservative made from oil of rosemary that delays rancidity and is FDA accepted. It is used in such small proportions that it will not introduce any "off" flavors into your chocolate sauces/ganaches. There is also a new product that is organic and citrus-based from a Canadian place called Biosecur, used in proportions of less than 1% of formula to prevent bacterial/fungal growth.I would highly suggest you purchase a lab Aw meter if you're really concerned about water activity in your formula. They can be had for under $2000.If you're worried about stability as in broken sauce or ganache and the emulsion breaking, you might try xantham gum.Again, though, I qualify this-I am not a food scientist and you'd probably be best off consulting with one for your issue.Best of luck!Jeff

Stabilizing Chocolate Sauce

Posted in: Recipes

We usually don't stabilize anything (we encourage refridgeration and timely consumption) and some of the retail stores we are looking at have asked us to do just that.
updated by @Andy Ciordia: 04/30/15 03:43:02

Molding question -- help!

Posted in: Tech Help, Tips, Tricks, Techniques

Hello, I wanted to follow up... We are using the cold room less to keep the chocolate at a more consistent temperature before closing the molds. We're also careful not to get filling on the sides of the chocolates before closing -- that oil may have been part of the problem, even if the sides are wiped clean. The good news is that since we made the changes, there haven't been any issues. Thanks again for your helpful replies!

Molding question -- help!

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you -- your advice is really helpful! I'll try it out this week.

Molding question -- help!

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Jennifer,Got a couple of suggestions to make the shell thicker with just 1 coating, let it stay in the mould a little longer before tapping out.It can also be in your fillings. Some fillings, if you let it crystallize in a chiller contracts more rather than working room temp. It has a tendency to expand again when it gets to regular room temp (same as chocolate display chiller) so the shells explode. So try just letting it crystallize at working room temp before putting in the bottom covers.The thin line around the bottom can also be prevented by running a heat gun over the moulds just before capping them. So they attach better since they are almost same temp as the melted choco you are pouring.Also one chef I trained with said, not to use tempered choco on the bottom covers because tempered choco contracts and can "pull" on the sides.Hope this helps. Happy choco making

Molding question -- help!

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks, Sara and Brian. It sounds like temperature may be the issue.I agree with you Brian on thin layers, but if I don't mold the chocolates twice, they "explode" (e.g., crack on top) a few days later...Would I be able to see the crystallization on the first layer? I think you may be correct about the cold room, but it hasn't been a problem in the past and I've followed the same steps every day for months. Thank you!

Molding question -- help!

Posted in: Tech Help, Tips, Tricks, Techniques

JWhy are you shell moulding twice? For moulded pralines this process usually only needs to be done once. Thin is in! But if you have to mould twice, don't go to the cold room between mouldings. It sounds like you are getting nearly complete crystillization on the first layer before you add the second dosing of chocolate.brian

Molding question -- help!

Posted in: Tech Help, Tips, Tricks, Techniques

This doesn't answer why you have the problem but may help fix it. You can try taking a blow dryer or heat gun and quickly, very quickly, blow it over your mold. If you blow too hot, too long you will throw the temper off the whole thing so be careful. This helps the top and the bottom to bond together and may fix your problem.

Molding question -- help!

Posted in: Tech Help, Tips, Tricks, Techniques

I molded chocolates today (using 2 different types of molds) and had the same problem -- a super fine separation between the top (what I call the cap) and bottom layers of chocolate.To mold the chocolates, I coated the mold once, let it rest in a cold room, coated the mold again, let it rest agan, filled the chocolates (one a ganache, the other a mousse), and then closed the mold with a layer of chocolate. Cutting into a chocolate, the thickness was consistent around the filling. Also, I use a professional melting and tempering machine. There were no other problems with the chocolates.This is the first time I've seen this issue. Any ideas? Thanks so much!
updated by @Jennifer Thamer: 04/11/25 09:27:36

Organic Certification

Posted in: Tech Help, Tips, Tricks, Techniques

I am making organic chocolates, just starting up renting restaurant space at off times to make them. I am looking for space and will want to get certified, but I have no idea the process/cost/timeframe. I using certified chocolate and inclusions and have the certification documents from the manufacturers.
updated by @B2: 04/11/25 09:27:36