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Dec
19
comment Storage of chocolates/candies in process (i.e. prior to cutting, dipping, etc)?
Edited with specific examples
Sep
30
comment Is there a way to add shine to a chocolate coating after it has hardened?
If you're using chocolate chips, especially if they're cheap ones, make sure you check the ingredients. Many chocolate chips contain cheaper fats like vegetable oil. The only fat in the chocolate chips should come from cocoa butter.
Feb
19
comment What can I use instead of corn syrup?
It's a matter of the fructose quantity. In the US, corn syrup is almost always mostly fructose. Glucose syrup should have very little fructose if any. At least that's my understanding.
Feb
15
comment How many milliliters is a “pinch?”
This is why all recipes should be written by weight.
Feb
11
comment Bizarre: Chocolate tempering is good on the outside
This thread has a ton of information about all kinds of molded chocolate work. I'm pretty sure there is a discussion of the cocoa butter thing somewhere there. forums.egullet.org/index.php?/topic/…
Feb
10
comment Bizarre: Chocolate tempering is good on the outside
How long have they been out of the molds?
Feb
5
comment converting pure chocolate to “bittersweet” chocolate
Sorry I didn't get there in time. Milk seems like an OK way to go, but I'd still recommend adding the sugar to the cookie batter. Either that or get a Santha Wet Grinder. :-)
Jan
17
comment Chocolate Shot Glasses
Actually, this could work. If you melt the chocolate very carefully to 88 F for dark chocolate and don't let it get any hotter, then the chocolate will still be in temper. This technique is called incomplete melting and is sometimes used when only a tiny amount of chocolate is needed. But please don't use a cooking spray on the molds. Polish them with cotton and/or buy a real chocolate mold if it doesn't release properly.
Jan
17
comment Chocolate Shot Glasses
And also under the name "Chocolate Candy Coating". Just look for the Wilton logo and throw it in the trash. :-P
Jan
14
comment Chocolate Shot Glasses
I would really discourage anyone from using coating chocolate. It isn't real chocolate and your guests will be able to tell that they are eating something cheap even if they have no idea what coating chocolate is. Just my opinion, though.
Jan
13
comment What are the differences between candy thermometers and meat thermometers?
I'm not sure about fudge, but I prefer to make caramels without my candy thermometer. The cold water test is far more accurate. Drop a small amount of the cooking caramel in a bowl of ice water, let it cool for a few seconds, and pull it out. The consistency of this bit of caramel is roughly what you will get in the final result. What you see is what you get. (As a side note, temperatures in caramel recipes are guide, not a fact. You can't just use someone else's temperatures and expect to get the same texture. That's why the cold water test is easier.)
Jan
11
comment What is the proper way to dispose of a kitchen knife?
+1 for suggesting donating it, even if it doesn't work in this case. Personally, I'd saw off the unbroken part and use it as a razor type knife. Could be useful for chopping up smaller things.
Jan
11
comment Cheapest place to get bulk chocolate?
justkt - Very few of us are lucky enough to be able to buy couverture in bulk locally, so most of north america would probably be interested in the same sources. I suppose it is somewhat localized, though.
Jan
11
comment Cheapest place to get bulk chocolate?
Scharffen Berger is too bitter for my taste. I'd be happy to eat 80% Valrhona all day (if I could afford it), but 60% Scharffen Berger justs tastes bitter to me. I think it's because Scharffen Berger has a very pure chocolate taste without the fruit or nut overtones that many other chocolates have. Of course, if you are looking for the most chocolately taste, Scharffen Berger might be the way to go. Of course that's just my opinion. Save a small amount of every chocolate you try and then put 8 or 10 next to each other and taste them.
Jan
7
comment What is hot raspberry puree?
Interesting, but I doubt that there is supposed to be either cornstarch or sugar. I'm pretty sure this recipe is looking for just raspberry.
Jan
2
comment Can i freeze chocolate cream frosting / ganache?
When you take it out of the freezer, warm it slowly if possible and don't break the seal until it is at room temperature.
Dec
30
comment How long do I need to freeze the freezer bowl when making the second batch of ice cream?
Try it. The worst that can happen is you have to melt and re-freeze the next morning.
Dec
25
comment Measuring glucose syrup without wasting it
Interesting idea for baking, but I agree with Joe. Probably not a good idea for candy making. Anything, especially anything with fat, can mess up a candy recipe.
Dec
25
comment Measuring glucose syrup without wasting it
I do all my measurements by weight, but I always use a separate bowl in case I put a little two much in. (Also, because I usually need some ingredients heating on the stove while others are being measured.)
Dec
19
comment Can I use Chocolate Chips in place of Semi-sweet baking chocolate?
Chocolate chips melt differently because they often include fats other than cocoa butter. Many of the more expensive brands of chocolate chips are pure chocolate and may be used identically to baking chocolate. The trick is to to read the ingredients.