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Ingredients to prevent chocolate melting - Page 2

post #16 of 26
Quote:
Originally Posted by MBalaska View Post
 

does it also taste like candy melts? or is it good tasting chocolate but just thicker.

haven't tried it

post #17 of 26

So, here are the chocolates I've been working on for Christmas gifts.  They are all molded, expect the caramels are dipped. If the chocolate is in proper temper, they hold at room temp.  

Flavors are: Raspberry, Tiramisu, Peanut Butter, Maple Walnut, Dark Chocolate, Peppermint, Eggnog, Caramel Apple, Pumpkin Caramel, Passion Fruit, Honey Vanilla Caramels, Caramelized Pear, Absinthe.

 

post #18 of 26

Very professional bonbons!! Great job!

post #19 of 26
Quote:
Originally Posted by rychevamp View Post
 

So, here are the chocolates I've been working on for Christmas gifts.  They are all molded, expect the caramels are dipped. If the chocolate is in proper temper, they hold at room temp.  

Flavors are: Raspberry, Tiramisu, Peanut Butter, Maple Walnut, Dark Chocolate, Peppermint, Eggnog, Caramel Apple, Pumpkin Caramel, Passion Fruit, Honey Vanilla Caramels, Caramelized Pear, Absinthe.

spectacular! you are a highly skilled professional chocolatier.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Cupcakes!
(12 photos)
Fishing / Hunting
(10 photos)
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post #20 of 26

beautiful!

post #21 of 26
They look like something you'd get from Godiva, just lovely! I've always wanted to work more with chocolates.
post #22 of 26

!!!!!!!!!!!!!!!!!!!!!!!
Thank you for posting this!
post #23 of 26

Thanks everyone.  I love doing them, but I am so busy I can't find that much time anymore.  It's been two years since I last made any. I've gotten an inquiry from a large hotel in the area about providing chocolates for them, so I may have to figure something out. Why couldn't I have gotten something like that when I was trying it as a business?? :)

post #24 of 26
Quote:
Originally Posted by BatterUpCake View Post
 

can't wait to try!

tried this method tonight and it was perfect

post #25 of 26
Those are gorgeous, rychevamp!

When I was in culinary school I really wanted to be a chocolatier. This post is bringing back those feelings. No one around here works with chocolate. Maybe I should start making bon bons again to set myself apart... °evil laugh°

Tempering really isn't that hard, if you have a good digital thermometer. It kils your arms, though. I'm gonna give that new method a try. So hard to find good chocolate in Puerto Rico, though.
"Life itself is the proper binge." - Julia Child
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"Life itself is the proper binge." - Julia Child
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post #26 of 26
Quote:
Originally Posted by SweetCarolines View Post

Those are gorgeous, rychevamp!

When I was in culinary school I really wanted to be a chocolatier. This post is bringing back those feelings. No one around here works with chocolate. Maybe I should start making bon bons again to set myself apart... °evil laugh°

Tempering really isn't that hard, if you have a good digital thermometer. It kils your arms, though. I'm gonna give that new method a try. So hard to find good chocolate in Puerto Rico, though.

Thanks!  If you can corner the market there, do it :).  It's hard to make a living just selling chocolates.  Cakes tend to be more of an expense people will go for than truffles. I do them on the side when I have time from my normal pastry job.

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