In the next couple of years, there are a number of VERY large chocolate factories being built in India. It may not match your timeline, but the hiring need will be significant and you'll learn quite a bit.
I want to learn about chocolate making in practical (from been to bar) is it possible in India. Friends please help mein this connection. It will be great for me if i am allowed to work in a production line which belongs to any one of our members in India.
I don't know the science of it all, but mine stuck in my teeth until I was told to add lecithin. My formula does have a small amount of corn syrup.
I am a purist. I only want butter, sugar and water in my toffee. Final temp depends on your altitude. I am at 5000 feet and I go to 300.
I have been making quite a bit of toffee this holiday season and I certainly don't know everything when it comes to making this treat. I have been trying to achieve a tender texture that does not stick to one's teeth. I'm still on that searchThere is limited information in books on creating excellent toffee. I'm sure there are plenty of people on this site who are much more experienced than me at making toffee and so I would love to hear your input. Here are some questions I have...
1. What is the best temperature to cook toffee to in order to achieve a tender texture? I have seen a range of recipes ranging from 285 degrees Farenhite to 310 Farenhite. I'm confused.
2. Should I add corn syrup to toffee? I am wondering if adding corn syrup creates a stickier texture? Does it inhibit a tender texture? I see some recipes include corn syrup and others that don't.
3. Does seeding toffee with a small amount of granulated sugar at the end of cooking really help? Does anyone do this? I've tried it and I did not notice much of a difference.
4. Does adding baking soda at the end help in creating a nice texture.
Any other tips or observations by others is greatly appreciated!
Thanks!
Daniel
You have to reduce the bacon to 70%. I bake it on cookie sheets at 350 untill it is crisp. Works great. I use my confection over but have done it in a regular oven as well. I don't candy it at all.
Thanks Lana!
Would I be correct to assume if that I simply cook it until it is crisp and then folded it into the chocolate it is safe for several months?
I know we have all seen a lot of bacon and chocolate together in the past few years. Does anyone know how to make the bacon shelf stable when combined in a chocolate confection? Does the bacon need to be candied first? I greatly look forward to hearing your responses. Thanks!
Daniel
Take a look at the Sylph Winnower plans from Chocolate Alchemy. It's pretty simple to build and only need a vacuum cleaner as a power source. I have one and use it for small batches. Pura vida from Flamingo Beach!
Thank you, Ruth.
The last time I wrote to Thalia, Micki Weinberg (Regulatory & Culinary Specialist) answered. I wrote to her email address a couple of weeks ago and haven't had a reply.
The pastilles are not shiny, but they do break with a snap If I have time tomorrow, I will try the approach suggested on the website of warming slowly in a microwave to 95F so that 2/3 of the solids melt and stirring down to 90F.
It is good to hear that you can freeze chocolate and get good results.
thanks
baumgrenze
I haven't had that problem and I freeze chocolate on occasion. Call Thalia in the lab at Guittard. She can answer any question you have.
Does anyone know if storing dark chocolate at temperatures near freezing (35-45 F) can damage it so that it becomes very difficult to retemper?
I can see this happening when chocolate is shipped by truck (perhaps even colder this time of year) or by air (again I can think of sub-freezing temperatures.) My vendor of Guittard L Etoile Du Premiere-58% has no provision for holding chocolate in the manufacturer preferred range of 60-70F. The market is 'open-air' and on the San Francisco Penisula (would that Guittard allow ordering for will-call in Burlingame.)
I doubt that it is a moisture problem. No matter what I do the best I can achieve is a dull finish that is on the borderline of breaking with a snap. It does not bloom, but it does not shine.
I've taken 2# batches to 120F, hand tempered by generating a <80F mush on a slab (clean Caesarstone) and back blending to 90-92F. I'm frustrated and disappointed.
thanks,
baumgrenze
I've been experimenting with making my own bean-to-bar chocolate at home over the last few weeks and I've been lucky enough to have some pretty good results. Today I wrote an in-depth post on my blog explaining my process:
http://www.chocablog.com/features/making-bean-to-bar-chocolate/
I'd love to hear feedback on this - both to hear if it helps inspire anyone, but also to help improve my own technique. At this point I have a budget of basically zero, and everything I've done so far has cost less than 300 / $500.
I'm ready to be told I'm doing it all wrong, so feel free to criticise. My goal though is simply to open normal people up to the idea that they can make chocolate themselves. My readers are chocolate & confectionery consumers who know little about the industry, and if I can make home chocolate makers out of a few of them, I think I will have done a good job.
That's what I thought. Love you and Potomac! Let me know when you have a new funding venture.
When I'm doing it, I'm aging it untempered in a block. In the discussions, others say they're aging tempered bars, though.
Hmmm. I may need a $1000 mummified alpaca skin wrapped bar. You know, for the sake of saying I spent the money on it...
Thanks, Ben. I value your opinion. I've only heard of Schaffenberger claiming one of their bars was better with age and there was some debate about that.
Question. The chocolate that is being aged, is it tempered, molded and in bar form and then aged or made into chocolate and aged - obviously two different things.
We dont have to do anything except point out the truth. Eventually the reality of what they are doing will trickle down to the consumer.This IS NOKA all over again. They didnt last long either.
BUT....my mummified alapaca skin wrapped bars for $1000 each will be available soon....well....as soon as we can get the shaman down out of his ayahuasca induced trance....bugger is too high to be blessing anything right now...
Hi Annmarie,
I haven't had To'ak or looked too closely into any of their claims. That being said, there are several discussions on these forums, as well as elsewhere, debating the benefits (or lack thereof) to aging chocolate. Personally, I age one of my chocolates and feel that it results in a much better flavor (the other two don't really benefit from aging). I've also spoken with another maker, who makes some of my favorite chocolate, who mentioned that one of their chocolates is aged for over a year before it is ready.
All this is to say that the claim that their bars gets better with age is not necessarily an outrageous claim.
-Ben
p.s. I agree that the bar in the photo does appear to have some tempering issues.
Okay my chocolate experts, what to do about To'ak Chocolate ( https://toakchocolate.com ). It has finally happened where someone is claiming to be something they are not in the bean to bar world. Never mind their terrible website, the questionably information on their website, the fact their website is slow and hard to navigate, and a $260 chocolate bar for your first time out is beyond insane.
I've heard through the grapevine from a handful of people at exclusive chocolate tastings that the bar is average at best. Yes, there are people who may like sub-par chocolate, so it may all be in the person tasting. However, keep in mind these are chocolate people who regularly do tastings.
I was tweeting with someone who was doing a wine tasting with the bar. I've attached a photo. Keep in mind this is NOT raw chocolate. No shine, so it obviously wasn't tempered correctly.
The wine guy I got this photo from says To'ak claims that chocolate bars get better as they age. As far as I know, bars are good for up to a year if stored properly. To claim this is absolutely ridiculous!
Now, I've been in the chocolate business for 12 years. I've read all of the books. I'm a professional chocolatier through study at Ecole Chocolat. I studied pastry at the French Pastry School with some of the best pastry and chocolate chefs in the WORLD. I've blogged and written books about chocolate. Has something changed that I don't know about?
What can we do about these guys? They are misinforming and down right lying and taking advantage. I don't like it one bit. Do we take to our blogs? A few of my chocolate expert blogging friends are all laughing at the precise things I've mentioned. Marketing only gets you so far with a bad product and misinformation.
You're feedback would be appreciated! 
Thanks Brad, do you know how it is processed(sprayed or roller)? I just placed a sample order from Vern Dale Products in Michigan, they specialize in the dry rolled technique.
Reason for the change is the dried milk I was getting from Dairy America in Fresno left an acidic aftertaste almost rancid. I'm guessing that it's because I didn't clarify that their dried whole milk was "low heat".
Parmalat, but I think you can only get it in Canada.
Hey everyone I'm looking to test out some new whole milk powders!
I was sourcing some from a farm in Fresno, CA but now I'm looking for some other recommendations...
Any suggestions on the tastiest???
Thaaaannksss
Hi, we do co-packing. If interested let me know and I will tell you more.
I was about to ship out some samples and I saw this on my raspberry filling, and my honey almond....
please see attached pic
1st issue
chocolate, callebaut c811 with 5% coco butter
filling, oragnic rasp, glucose, vodka, waxy maize and carrageenan.
2nd issue
honey almond filling, its a sugar sweating through...why?
Im thinking the shell thickness was to thin....
thoughts?
cheers!
Alan
Hi Ben, I congratulate you on your project, I wanted to consult you because you are much more experienced than me. I saw a photo that you use the champion juicer to break the seed and thus separate the shell. as you do for the champion does that work?
Ben, if successful you after I pass the level. soory for my english
H Beni, I really have a plan, I'm doing copying other!
Hi Mariano,
Most of the melangers go around 120-140 rpm, but I'd include speed control if I was building one. How are you making it? Care to share your design?
-Ben
I'm making a melangeur 24 inches and need to know to how many revolutions per minute tour!
I make compound based chocolate,dark chocolate heating at 45c n cooling till 33c..but when I take out the chocolate has patches in polycarbonate moulds.kindly suggest a possible reason for such a happening plz.
Hey Guys,
I have a question regarding flavored oils in chocolate.
Does anyone know the threshold of flavored oils in chocolate? Currently, I am using a vanilla extract in my chocolate but I'm not getting a strong enough vanilla flavor. The ratio I'm using is 1/2 table spoon per pound of chocolate. Can I just up my oil to a tablespoon per pound or will that compromise the chocolate?
Thanks!!!
It's a bittersweet that is one drop (i.e. viscous) so would be better for making ganache than for use in moulding etc.
I just ran across this product.
https://www.qzina.com/content/l6040nv-intense-bitter-sweet-ganache-chocolate-usa-only
Not sure what it is supposed to be used for--is it a ready-made ganache that just needs to be melted and poured into a truffle, or is it the chocolate that you temper and make ganache truffle with?
Thanks!
Thank you very much, Kerry!
You can - as long as you don't somehow manage to throw the chocolate out of temper by using coloured cocoa butter that is too warm.
Alternately you could simply put a dab of coloured cocoa butter on the bottom of the mold.
I just need to add one dab of a color to each piece of white chocolate truffle at the bottom of the mold. Can I just mix colored coacoa butter with my tempered white chocolate and then dab the mixture at the bottom of my mold? I literally just need one little dab but I want to make sure that it's ok to use this mix--and that 1)my tempered white chocolate won't break and 2)the colored dab comes out of the mould together with the rest of the truffle.
Thanks!
Greetings,
Promain Ltd. is a Colombian company ( www.ingesecltda.com ), leader in agro-industrial technology and processes. We are currently working with international cooperation and support jointly with Tetra Tech ARD in developing new technologies for processing coffee and cocoa.
Under the framework of this project we are working with five types of top quality Colombian products:
1. Green Coffee,
2. Roasted whole bean coffee,
3. Roasted ground coffee,
4. Gold fermented dry cocoa. Characterized by technical fermentation and drying processes which applies technology and science in a controlled environment to produce an extremely clean cocoa bean free of fungus and contaminants,
5. Premium cocoa. Selected cocoa fermented and processed in the traditional-artisan way.
We would like to share some samples at no cost of any of the products mentioned above. In return we only ask to return a short questionnaire that should take less than ten minutes to complete. This feedback will be very helpful to producers.
If you are interested, please respond to cacaoycafe@ingesecltda.com and let us know which products you would like to receive and your mailing address. Please keep in mind that samples are limited.
Thanks!
