So, A Customer Made A 'suggestion'
Sugar Work By jescapades Updated 31 May 2007 , 3:25pm by crgsnbrown
I didn't even know you could get Cadbury's in the US, maybe I will visit one day after all! Do you get Bournville or Green and Blacks? That's the kind of chocolate I use in my cooking - dark and gorgeous. I'm guessing candy melts are like cooking chocolate and I'd agree that it tastes a bit greasy.
I think the customer was probably being genuine and trying to help. Better receive a bit of constructive criticism and improve your products than be surrounded by 'yes' people and become stagnant.
I have a question for those of you who use 1/3 melts to 2/3 real chocolate. Once it's set and you leave out, does it bloom at all? Or it will maintain the nice sheen?
I never tried this method and it sound so much easier than tempering. I have thrown out a lot of chocolate because of this
Do you use a thermometer to make sure it's tempered? and can you refrigerate and then leave out? That's where I always get in trouble.
Thanks,
Alex
I have a question for those of you who use 1/3 melts to 2/3 real chocolate. Once it's set and you leave out, does it bloom at all? Or it will maintain the nice sheen?
I never tried this method and it sound so much easier than tempering. I have thrown out a lot of chocolate because of this
Do you use a thermometer to make sure it's tempered? and can you refrigerate and then leave out? That's where I always get in trouble.
Thanks,
Alex
No, Alex, it doesn't bloom and it retains a nice sheen. Since it isn't technically tempered--you're not taking anything to a specific temperature--there's no need for a thermometer.
I've refrigerated covered strawberries and then left them out at room temp for some time while serving and they stay very nice. I've added a bit of crisco for berries so that all of the chocolate doesn't crack and come off in the first bite.
Also, there's no need to throw away out of temper chocolate--unless you've scorched it or gotten water in it and then it's ruined. If it's just out of temper, you need to re-melt it and get it back to the proper temperature. I use the seed method that StephW mentions above, so melt the out of temper stuff and then add some fresh, in temper chocolate, and it should all be fine.
HTH
Rae
Yes, you could use it for truffles.
To use any leftovers, you can just re-melt it gently (I use a microwave on 50% for 30 second bursts, stirring after each interval) and use it, or add it to a new batch of the same ratio mixture.
The real key is to never get it too hot--most chocolates melt at body temp, so if a bowl feels really hot to your hand, you've overheated it. If you stir it frequently, you spread out hot spots.
I usually like to melt the candy melts first and then pour that over chopped real stuff. Stir it up and then heat that gently to melt any stubborn lumps.
Rae
I wouldn't be insulted by what she said. I must say, I do not like the Wilton melts either. I either use Merckens or Make N Mold wafers. They taste great!
I myself use Candymaker chocolate candy wafers by Make N Mold. I prefer them way over Wlton and at my AC Moore they are cheaper. I have had people swear I was using a expensive chocolate because the taste is so smooth and melt n mouth though it hardens nice for molded candies and than others who dont like it at all! Great on Strawberries also! So each person will be different. Maybe start off small with a more expensive if you think you have to than go from there. Myself will stay with what I use because though come say they dont like it they always come back for more lol.
I have a question for anyone who can answer. So when you say that you " add a little butter or crisco " to the mixture how much exactly is " a little " ?
Does anyone have a good firm ganache recipe for choc covered strawberries ?
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