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How about a thread to seriously discuss Chocolate making?!? - Page 3

post #31 of 883
10/26/08 at 9:32am
Quote:
Originally Posted by mkolmar

*For those who are reading this thread and want to start chocolate making, but don't know how to temper. I'll be typing up all of the tempering things you need to know and placing it here on CC. A chocolate 101 if you will icon_lol.gif Anyways, I've had lots of members ask me about tempering, so I just thought I'd make it easier and post it here on CC instead. I'll make sure to go into more detail though so it will be LONG.


WOW! How did you know that was what I was going to ask for?!?!?
Thanks in advance!
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post #32 of 883
10/26/08 at 9:36am
I wouldn't mind getting some recipes also for fillings etc..I have alot of molds already but never seem to use them!! I'm not sure about in the US but here in Canada there is a wonderful chocolatier that makes purely divine confections named Bernard Callebaut...his main factory is right here in Calgary..Every birthday or Christmas etc hubby buys me a big box of chocolates ..about $80.00 and they are usually gone in 2 days!!! Just Heaven!!
Busy Bakin Kakes For Kids!!!

Mom to Mitchell 11 yrs and Delaney 9 yrs
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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 11 yrs and Delaney 9 yrs
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post #33 of 883
10/26/08 at 9:40am
I have an addiction to candy molds. icon_lol.gif

I know how to temper but I don't do it often, my kids think that melts taste wonderful and if I don't make candy for them out of real chocolate I don't eat it. icon_twisted.gif That's if the real chocolate would even last long enough to be molded. I'm also lazy so tempering is only done for special stuff. icon_wink.gif
"If we are going to teach 'creation science' as an alternative to evolution, then we should also teach the stork theory as an alternative to biological reproduction." - Judith Hayes
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"If we are going to teach 'creation science' as an alternative to evolution, then we should also teach the stork theory as an alternative to biological reproduction." - Judith Hayes
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post #34 of 883
10/26/08 at 9:40am
I am definitely up for a chocolate making thread. I have been making all kinds of chocolates since I was a kid. I like to do molded chocolates. At Easter, I make a ton, all of my DD's basket fillings are homemade. And, I make a huge bunny for DH each year. I would like to make more for the winter holidays, especially truffles. A pumpkin truffle recipe would be wonderful. And, I would love a peppermint truffle recipe too for Christmas. I really like the Ghirardelli truffle recipe from Food Netowrk. I add some Lorann oils to it and use it to a coated mold, yummy! I was planning on doing that for the peppermint truffle, unless anyone has a good one they like.

Here's the recipe if anyone's interested

http://www.foodnetwork.com/recipes/food-network-challenge/ghirardelli-sinful-chocolate-truffles-recipe/index.html

I like to use a mix of bittersweet and semi-sweet chocolate, for a little extra sweetness icon_smile.gif

Looking forward to lots of yummy chocolate ideas!

Mary Jo
Mary Jo
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Mary Jo
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post #35 of 883
10/26/08 at 9:53am
Quote:
Originally Posted by sayhellojana

Humm. The only one;s I've seen are these (http://www.perpetualkid.com/index.asp?PageAction=VIEWPROD&ProdID=1326) and they are made for ice. BUT, it's a rubber/silicone mold, so it will probably be ok to use with chocolate





Thanks, those are the ones i've found also, but don't know if I can use the hard candy in them also.
I Like To Be The Kind Of Woman, That When My Feet Hit The Floor Each Morning The Devil Yells "Oh No, Shes Up!"
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True Love Isn't Blind........It's Just A Little Out Of Focus.
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I Like To Be The Kind Of Woman, That When My Feet Hit The Floor Each Morning The Devil Yells "Oh No, Shes Up!"
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True Love Isn't Blind........It's Just A Little Out Of Focus.
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post #36 of 883
10/26/08 at 9:55am
Quote:
Originally Posted by staceyboots

I'M IN...I'M IN!!!!!

I am definitely a newbie when it comes to the art of chocolate making. Any tips for a beginner? I am guessing that the best place to start is learning how to make a simple chocolate truffle??!!

What is the best chocolate for melting? Can I just melt store-bought chocolate (like Lindt or Cadbury) and use that to fill molds?





I use the almond bark white or chocolate to do all my candy dipping it. This year i'm going to try the cake balls. They sound pretty interesting to make.
I Like To Be The Kind Of Woman, That When My Feet Hit The Floor Each Morning The Devil Yells "Oh No, Shes Up!"
...............................................................
True Love Isn't Blind........It's Just A Little Out Of Focus.
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I Like To Be The Kind Of Woman, That When My Feet Hit The Floor Each Morning The Devil Yells "Oh No, Shes Up!"
...............................................................
True Love Isn't Blind........It's Just A Little Out Of Focus.
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post #37 of 883
10/26/08 at 10:02am
I am all for it! I have wanted to learn all I can about chocolates and candy making for years now. I have made truffles rolled in cocoa, peanut brittle, and fudge (once).

I do a lot of reading on the net and would love to share ideas and such. I want to learn to temper before years end. I actually bought a machine but over a year later it is still in the box icon_redface.gif .

Tempering scares me; tempering and pie crust. icon_cry.gif

Hoping to overcome these fears one at a time. This will be fun, great thread!
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The older I get the smarter my mother gets!
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post #38 of 883
10/26/08 at 10:02am
I LOVE CHOCOLATE!!

I started making hademade truffles a few years ago , and I love it!!

I don't really care for tempering chocolate though , I'm hoping to get a tempering machine in the future so I will be more motivated to make molded truffles.

I have this book called "truffles candies and confections" by Carole Bloom , I love this book!! It has tons of great recipes

My favorite so far is the candied orange peel truffles , OH they are sooooo good. The candied orange peel tastes just like those gummi orange slices coated with sugar. I also really enjoy the butter peanut brittle recipe and then I dip the pieces halfway in chocolate , yum!!

I think I just like to put chocolate on everything , especially homemade marshmallows with a bit of flavored oil in it.
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post #39 of 883
10/26/08 at 10:05am
I have never tried molds for candy. The molds I have, have way to much detail and i would not know where to start on them. I have one it's santa in a sleigh and reindeer lollis. Not even going to attempt it! No idea where I got it from either. I just don't know where to start or how to do a small candy mold.
I Like To Be The Kind Of Woman, That When My Feet Hit The Floor Each Morning The Devil Yells "Oh No, Shes Up!"
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True Love Isn't Blind........It's Just A Little Out Of Focus.
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I Like To Be The Kind Of Woman, That When My Feet Hit The Floor Each Morning The Devil Yells "Oh No, Shes Up!"
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True Love Isn't Blind........It's Just A Little Out Of Focus.
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post #40 of 883
10/26/08 at 10:06am
Oh fiddlesticks... you are going to love her methods for making the whipped cream and ganache truffles.. so easy to follow, and so dang melt in your mouth good thumbs_up.gif I have made most of her recipes in the book (after having gone to two of her classes), and my favorites are the mocha and caramel. Best part is they sell every thing you need in their website..
I have a candy mold fetish too.. icon_redface.gif but I am glad I collected them over the years, because now I use them for fondant molds... thumbs_up.gif
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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post #41 of 883
10/26/08 at 10:13am
Oh, I was just going to recommend that book by Carole Bloom and Candymaking by Ruth Kendrick.

There is also lots of good reading at egullet.com under the pastry and baking forum. Great candy info- truly a wealth of knowledge!

You can also find lots of good stuff on blogs, I don't know if I bookmarked any but I'll see.

The book I am dying off for is by Peter Greweling from the CIA- Chocolates and Confections. It seems a little intimidating but I know of novices who have tackled recipes from there with success.

I recently found DVD's on candy making on the CIA website but they are a little pricey at $200 for the set. But it is cheaper for me that taking classes so they are still on my list!

Has anyone heard anything about the online chocolate program at ecolechocolat.com?
I dream of taking that course since I don't live anywhere near a school where I could take classes.
The older I get the smarter my mother gets!
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The older I get the smarter my mother gets!
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post #42 of 883
10/26/08 at 10:16am
Pastry-panda,
Would you be willing to share the recipe for candied orange truffles. I loved chocolate coated candy orange peels. These sound wonderful.

Thanks,
Mary Jo
Mary Jo
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Mary Jo
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post #43 of 883
10/26/08 at 10:17am
ok stupid questions::::

1. what is tempering chocolate?

2. I found a mold just now going through some of my candy stuff and it's like a big reeses cup mold.....anyone know of a pb recipe i can put in it? or strawberry, or cherry? Or would strawberry or cherry work in it?
I Like To Be The Kind Of Woman, That When My Feet Hit The Floor Each Morning The Devil Yells "Oh No, Shes Up!"
...............................................................
True Love Isn't Blind........It's Just A Little Out Of Focus.
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I Like To Be The Kind Of Woman, That When My Feet Hit The Floor Each Morning The Devil Yells "Oh No, Shes Up!"
...............................................................
True Love Isn't Blind........It's Just A Little Out Of Focus.
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post #44 of 883
10/26/08 at 10:47am
I bought the quilt one and then the whole set of contemporary molds. It's not a cheap plastic but not the thickest plastic I've seen with molds either. Still pretty decent quality though. Eventually one day I'd like to buy silicone molds for the chocolates....a girl can dream can't she. icon_wink.gif
1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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post #45 of 883
10/26/08 at 10:49am
I bought the quilt one and then the whole set of contemporary molds. It's not a cheap plastic but not the thickest plastic I've seen with molds either. Still pretty decent quality though. Eventually one day I'd like to buy silicone molds for the chocolates....a girl can dream can't she. icon_wink.gif
1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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