Forum Activity for @Clay

70% cocoa

Posted in: Classifieds ARCHIVE

What's your budget? And is your customer sophisticated enough to tell the difference and be willing to pay for it?

Valrhona is a good chocolate but it's at the upper end of the range, price wise. Even in 100lb quantities you're looking at $8+/pound plus shipping.

Callebaut/Cacao Barry, Belcolade, Guittard - you should be able to get those for between $3-5/lb. Domori would be about the same price as Valrhona.

If you're remelting and molding, unless the customer has specified a gourmet European brand, perhaps a US-made product might be nice. Guittard is made in California. There are some Callebaut-branded chocolates that are made in Vermont.

I may be able to help you out on the Guittard and/or Valrhona if you can't find a local supplier.

70% cocoa

Posted in: Classifieds ARCHIVE

In your opinion, would you start with Valrhona?

To test for solid molds..... 70%

70% cocoa

Posted in: Classifieds ARCHIVE

I usually purchase about 1000 lbs at the time & have it delivered by truck.

I wanted to try out a dark chocolate before buying in bulk. 100 lbs would probably

do my customers for Christmas. Could not remember the different brands, so you have really helped me. Thanks!

70% cocoa

Posted in: Classifieds ARCHIVE

Jackie:

Online - 100 lbs is a lot to ship, but there are on-line stores you can order from. Chocosphere has one of the broadest selections, but it's in Oregon so shipping to you is going to be most expensive. So going ...

Local -

There should be a bakery supply company in your area. They will usually carry a number of different chocolate brands, most likely the more commercial brands. They may or may not require you to set up an account, but the ones in my area will sell to just about anyone.

If you have a friend in a restaurant (or bakery) who orders through Sysco, UNFI, or another major distributor they also carry major brands and you might be able to get them to include the chocolate you want in their next order. You'll get good prices and shipping should be free.

If you're looking for a particular brand, e.g., Valrhona, Domori, Callebaut, Guittard, look up the company web site for their local distributor or call the 800# to find out who sells it locally.

70% cocoa

Posted in: Classifieds ARCHIVE

I have a client that wants solid chocolate in a very high cocoa content (he is an ironman participant) for Christmas Gifts. Where could I order not a huge volumeof really good dark dark chocolate? Like 100 lbs to start...

updated by @Jackie Jones: 04/07/25 13:00:14

Biggest chocolate lover so big I created a app about it

Posted in: Allow Me to Introduce Myself

Ever since I was a kid the only dessert I would eat had to have chocolate in it! So recently at my birthday dinner my parents were laughing at me saying you should do something with all of your favorite chocolate things. So I got a iphone for my birthday and decided i should create a app that has to do with all my favorite chocolate recipes. So everyone around me told me it will never work and I need my fellow chocolate lovers to help me out!!! The app is free right now so if you want to get it you can follow this link https://itunes.apple.com/us/app/chocolate-lover-recipes/id582978682 .... Thank to all that help if you dont have a apple product thank you for taking the time out to read this and I would still love to hear your feedback or similarities!
updated by @Teresa2: 04/09/15 14:58:13

Any criollo bars?

Posted in: Tasting Notes

I'm a chocolate lover who has tried many types, and decided that I like chocolate made from

criollo beans best. But most manufacturers don't list the bean type on their packages. Can

anyone tell me the names of small dark chocolate bars made from criolla, that I can buy at

places like Trader Joe's? -- Arnold Ismach

updated by @Arnold Ismach: 05/13/15 12:34:25

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, Techniques

Dorothy:

Yes, I was referring to Fran's Chocolates in Seattle in my response.

I don't know where Fran's got their molds, I suspect that they were custom made. Contact Truffly Made to see what they have in stock - one might work for you.

I don't know if there is still a ChocolateLife member offer, but you can ask.

:: Clay

updated by @Clay Gordon: 06/13/15 16:36:24

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Clay,

Would this have been at Fran's Chocolates in Seattle? I have been reviewing severalof their Youtube videos and it show them pouring their caramels into molds.

Do you know where I could get those kinds of molds?

Thanks,

Dorothy

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, Techniques

You can rework them even when too firm. You just cooked out too much water, so add water and recook. It takes a while to get the caramel back in solution. I found the easiest way is to put in the oven. In a few hours, it is in solution and ready to cook again. My mantra has always been "There are no mistakes in candy making---just rename it". I use that when all else fails:-)

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, Techniques

I'm all with you on not wasting, believe me - I live off-grid and milk the goats on cold winter mornings to get the dairy for my candies so I treasure every ingredient and every watt! But my caramels have never come out too soft - three times too hard. The first time I tried to suffer through them and my husband broke a tooth! This was a very expensive effort at thrift. Rework is valuable, but knowing when to quit is as well

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, Techniques

Christopher -

A great observation. "Rework" is an overlooked skill.

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, Techniques

This is just my opinion & I don't know about everyone else, but I've never thrown out a batch of caramel, if it's too soft try cooking it again, it works. Mix some nuts in it to make it firmer, then dip it, give it out as samples, but don't throw it out or you'll never make any money in this business. Everybody makes mistakes but what you do with the mistakes could be the difference between making it and not making it.

Like I said just my opinion.

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, Techniques

Andrea:

Temperatures are relative. You want the center at about the temperature of the work room. If the center is very soft at this temp it may need to be colder so that it will hold its shape. Will that affect the temper of the chocolate? It could. You'll have to work within your own situation to find out.

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, Techniques

Won't cooling the caramels before dipping throw the chocolate out of temper? I dipped my last batch at room temp and they turned out very well.

I 2nd Brad regarding altitude. I had been having issues with my caramels being too hard and I dropped the temperature I remove them from the heat to 240F and they are a nice soft texture. When removed at 245F they could be used as weapons. BTW, I am at about 5200 feet above sea level.

Andrea

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, Techniques

Walt:

ChocolateLife sponsor Truffly Made molds can be used for caramel - the square may work for you. Right now they are offering a "buy five get one free" offer plus they are offering free shipping on orders of three or more.

If you don't want to make this sort of investment without first trying them out, just search for

" silicone caramel molds "

on Google. There are any number of suppliers offering many different shapes, sizes, and configurations. You do have to make sure that the mold is convex (wider at the opening or the caramel won't come out of the mold) and that there's not too much fine detail (the caramel will release cleanly and the detail that is there will be visible, when making harder caramels).

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, Techniques

Hmmmmmm . . . Where would one obtain such molds?

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, Techniques

You can also pour the hot caramel into silicon molds. There are a number of people who do this - saw it in mass production when I was in Seattle in October - and while it's expensive in terms of up-front investment, the labor savings is tremendous. You can put the molds right on top of your marble slab or water-cooled table.

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the replies. I don't think altitude is a problem here (I'm around 250 ft above sea level). The weather is supposed to be more suitable so I'll hopefully try a batch late Wednesday or early Thursday. My plan right now, based on more research and replies to this thread) is as follows:

Cook to 245, try the cold water test, let them sit in the frame for 24 hours, chill before cutting and keep them cool until I dip them. Any obvious red flags?

Walt

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, Techniques

ALTITUDE.

It's important to note that theboiling point of water changes with alititude, which is why most caramel recipes totally suck. They don't account for the altitude change which effectively causes the boiling point of your ingredients to change, and subsequently the amount of water left in the caramel at the target temperature.

For every thousand feet of altitude gain, your water's boiling point will drop by approximately one degree celsius. For example, here in Calgary, our altitude is 4,500 feet, and the boiling point of our water is 95.5 degrees, NOT 100. This means that we have to drop the target temperature of our caramel down by 4.5 degrees. While this may not sound like much, it is in fact the difference between a nice, soft caramel, and one that can just about yank out your fillings when you chew it.

Add into the mix, an inaccurate thermometer, and you could be waaaay out.

Make sure you take into account your altitude gain from sea level, and if following a recipe, try to find out what altitude the recipe was tested at. It's important, yet they never say that in the cookbook. Duh.... Why?

Cheers

Brad

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, Techniques

contact Hilliards for caramel knife....basically it's a rolling pin with knife blades. you can place ice packs on your slab surrounding the caramel to help cool it before cutting & dipping. and caramel that is cooked too fast will have more moisture therefor much softer than a batch cooked slowly to same temp. making confections consistantly equal is an art form. good luck.

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, Techniques

I calibrated my thermometer and it boils around 214.5 so it looks like I need to add a few degrees to reach my target temp. I like the texture of my last batch so it seems my problem now is getting the cooled frame of caramel cut into even pieces with straight edges and having them hold their shape before and after dipping. So far I've been cutting by using a chefs knife and two of my half-inch frame bars side by side to make a 1" guide for the knife. The problem is the pressure required for the knife starts to deform the caramel and I want nice, perfectly square cubes. I read on another thread that some chill their cooled frame of caramel in the freezer before cutting in order to firm it up. Any other cutting tips, anyone? Thanks again for all of the help and encouragement. And for the record, I have yet to throw away a batch (perish the thought!). I top them with chopped pecans and some Callebaut callets and munch away. Low marks for visual appeal but they're darn tasty!

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, Techniques

Are you sure your thermometer is accurate? Test it in boiling water. I can never find reliable therms, even fresh out of the package. I use them as guidelines only, I rely on the cold water test - have a bowl of cold water in the fridge, drop a small amount of the cooking candy in when you think it's close to done, after a minute in the water the candy is the consistency that it will cool to if you stop cooking now. The thermometer tells me when to start testing, but I never trust it to tell me when the caramel's actually done to my preference. After they're cooled and cut up, I refrigerate til dipping time and they are firm and easy to use. Hang in there, every good candy maker has thrown away a good many batches of caramels!!

-Amy

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the replies. I've made another batch since I first posted. I cooked it to 245 and the results were similar (maybe even a little bit softer) which makes me think the problem is more environmental since it was warm and humid both days. I may try a batch later this week since we're finally due for some cooler, drier air. My initial plan was to fine tune the texture before I started trying to dip them but it sounds like that may not be the way to go. Does dipping make them hold their shape better?

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, Techniques

I find I need to cook caramel to 250 F to get a firm but still chewy texture. 248 F and its to soft to hold its shape when dipping, 252 F and its getting pretty hard. I'm working at 5000 ft. elevation with (usually) low humidity, which may have an effect.

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, Techniques

The moisture after cook has a huge affect on texture. Try a few degrees higher, maybe 245F. There are other things you can do with recipe to control the cold flow, but moisture is the easiest. Unless the caramel is very firm, it'll mend back if left as is after you cut, so cut just before you enrobe.

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, Techniques

That sounds perfect to me. Cool the caramel in a large bowl and scoop out bits and dip. That way when the chocolate hardens the inside will be gooey instead of chewy, which is my preference. Care to share any of those caramel recipes?

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, Techniques

I finally took a shot at caramels yesterday. For staters, I like to cook as a hobby, I like chocolate but I haven't done much by way of candy making. I bake with chocolate frequently bu don't have much candy making experience other than the occasional batch of toffee or brittle (which usually turn out fairly well). I bought Greweling's book as a starting point and yesterday was my first attempt so I decided to start with one of my favorites to eat (caramels) and something that looked relatively easy to make (the sweetened condensed milk version of the soft caramel recipe). Here's the good and the bad:

Good: Flavor was great!! I had planned to try all 3 soft caramel recipes in the book but now it's hard to imagine any of the others tasting better than these.

Color was good. I was a little worried here because the photo example in the book looked very pale. These had a nice deep, dark, brown, well . . . caramel, color. No complaints.

Bad: Way too soft! I poured them in a frame on a marble slab to cool. After slicing with a chefs knife, the sections would not hold their shape very well at all. Left them on the slab overnight and the sections had "melted" back together in a solid block although you could still see the lines made by the knife.

Bottom line is that these taste great but are way too soft to dip, IMO. I cooked them to 243 degrees, should I try going a little higher? Also, how sensitive is caramel to weather? It's unseasonably warm here (80 degrees today, nearly that yesterday). Do I need to cool the room? I know I do for tempering chocolate, not sure about making caramel.

All comments, questions, and suggestions appreciated.

Thanks,

Walt

updated by @Walt Moody: 04/11/25 09:27:36

chocoflex for ganache

Posted in: Tech Help, Tips, Tricks, Techniques

Nick

just wanted to let you know that i did a test run using the refrigeration/freezer method which the website Truffley Made recommends for using its silicone molds -- and it worked! They recommend refrigeration for 6-12 hours and freezer for 24 hours. I used a chocoflex mold, filled it with ganache, and then refrigerated for about 6 hours and then put it in the freezer overnight (probably 12-14 hours). Once the ganache set up a little (about 1-2 hours) I covered it tightly with plastic wrap. I unmolded them straight from the freezer, and while it was not perfect "pop out"- with a little push on the bottom most of them came out quite easily and with very little left in bottom. THe texture was fine - very creamy still. just wanted to share.

chocoflex for ganache

Posted in: Tech Help, Tips, Tricks, Techniques

I make my own caramel and haven't had a problem. When it's ready in the pan I quickly pour the whole lot into the centre of the mold and as accurately as possible I spread it out with a palette knife. If you get your volumes right you can fill the whole mold without waste.

chocoflex for ganache

Posted in: Tech Help, Tips, Tricks, Techniques

Ah. Ok. I was wondering how you did it. I make my own so, if anyone knows how to do it that way, let me know. Thanks for your response!

chocoflex for ganache

Posted in: Tech Help, Tips, Tricks, Techniques

i use peter's caramel. it comes in a 5 lb block. i soften it slightly in the microwave. still cool enough to touch, but soft enough to work with. then i basically "push" it into cavaties with hard dough scrapers. it takes a bit more time than pouring totally melted caramel, but it sets up quickly and it is pretty easy to work with.

chocoflex for ganache

Posted in: Tech Help, Tips, Tricks, Techniques

I am curious as to how you manage to fill the molds without the caramel cooling too fast or the caramel in the pan overcooking? I have considered doing this, too, but it seems like I would have one or the other problem with the caramel. Thank you for your help!

chocoflex for ganache

Posted in: Tech Help, Tips, Tricks, Techniques

i am thinking of trying the molds from truffley made. they are much more "flexible" and you can invert the cavaties to push out the truffle. their instructional video says to freeze the ganache. they also say to use a "curable" ganache. but i think that means putting invert sugar or other stabilizer in the ganache - but i don't want to do that because i am afraid it will affect the texture. if i do try it i will post my results.

chocoflex for ganache

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Mary,

I've had the same issues. The molds are great for caramels but with any ganache I've tried they never come out in one piece. Almost always there's a little bit of ganache left inside, even after refrigerating or freezing, which obviously affects the final appearance as well as making the cleaning up process longer. I'd love to know if there's something I'm missing but nowadays I only use the molds for caramels/toffees.

Nick.

chocoflex for ganache

Posted in: Tech Help, Tips, Tricks, Techniques

Has any used the chocoflex silicone molds for ganache. i have great success making caramels in the mold (i use the square mold). they set up beautifully and pop out with a minimum of effort. i chill them first, to keep the shape. i have tried this with ganache, and even with letting it sit in the refrigerator overnight, a lot of ganache stuck to the inside of the mold. some of the pieces came out fairly easily, but not enough. i wonder if my ganache is too creamy and maybe i need a different recipe. Any advises would be appreciated.
updated by @mary amsterdam: 04/11/25 09:27:36

Your take on: Organic Cacao Nibs, Organic Dark Chocolate, and Health ?

Posted in: Opinion

I don't share my thoughts too often on this forum as most posts are bang on in terms of an answer but I have to say 'Sebastian' made my morning when I read his post. Whether it is someonespalate or the rest ofhis/her body,everything is relative!

Your take on: Organic Cacao Nibs, Organic Dark Chocolate, and Health ?

Posted in: Opinion

Define healthy 8-)

100g of nibs vs 100g of dark chocolate

Calories 720Kcal 605Kcal

Sugar 0g 24g

Fat 54g 43g

Your take on: Organic Cacao Nibs, Organic Dark Chocolate, and Health ?

Posted in: Opinion

Well, remove everything from the list of ingredients for the dark chocolate bar with the exception of cocoa and you're essentially left with the equivalent of cacao nibs. The largest ingredient removed is sugar so in this case the nibs are healthier.

Your take on: Organic Cacao Nibs, Organic Dark Chocolate, and Health ?

Posted in: Opinion

Hi Forum,

I'm really glad that I found this site to talk about chocolate . My name is Mary from Finland (A frozen Nordic country in northern Europe near the north pole) I would love and appreciate if you guys share with me your thoughts.

I love chocolate so much. In the past, I used to eat chocolate everyday (Especially Milk chocolate). I have spent a fortune on chocolates, and I have eaten SO MANY types of chocolates. I used to go to La Maison Angelina in Paris to enjoy their amazing chocolates.

Anyhow, Unfortunately and sadly for some health issues, Doctors have completely prohibited me from eating milk chocolate. The only allowed option for me is about 10g of dark chocolate. Well, In this beginning this was so difficult for me because I cannot live without the sweet milk chocolate, However, I tired to swap it with dark chocolate and this has been a challenge since I am not used to the bitter and strong taste. Besides, In Finland we have a pretty small market with quite limited selections, the only available options are: Lindt Excellence (Max 85%), Marabou Premium 86%, and some useless local brands such as Fazer dark chocolate that is loaded with carbs and sugar.

Anyways, Thankfully I now can tell that I can eat and somewhat enjoy the dark chocolates.

So, What is my problem?

My problem is that most recently I discovered a new product in the market here which is: Organic Cacao Nibs, and I read that is healthy but I couldn't find any comparison for it with Organicdark chocolate?

I checked the nutrition facts of the Organic Cacao Nibs and found them very close to some of the Organicdark chocolates (85%). But my question is, Regardless the taste or the preferences (Let's discuss ONLY from a pure health perspective):

Which is healthier: Organic Dark Chocolate e.g. (85%) or Organic Cacao Nibs ?

I would greatly and sincerely appreciate your inputs !

updated by @Mary Larson: 04/10/15 04:36:33

Yet Another Shelf Life Discussion - For The Holidays

Posted in: Tech Help, Tips, Tricks, Techniques

Enrobed or molded, if you're sealing the ganache in tempered chocolate you should have at least a 3 week room temperature shelf life.

Yet Another Shelf Life Discussion - For The Holidays

Posted in: Tech Help, Tips, Tricks, Techniques

The industrials have, of course, figured this out in their own ways decades ago, and artisans have learnt many things from the industrials over the years as you know. I believe that the French artisans are very advanced in this area.