Forum Activity for @Jennifer Meyer

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 Products Press

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: 03/11/26 06:20:34

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

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