Hi all,
Getting into the candy making mode. Got the mise en place going -
(http://img851.imageshack.us/img851/4623/candy01.jpg)
This is just this weekend's start. More will come as I'm still waiting on some of the ingredients for the centers. Each year I try a different line of flavors: cocktails, coffee house, and wine have been been done in the past. Usually one or two flavors may stick around. This year will be salt. Salted caramels and salted chocolate truffles. I have got a small selections of salts: habanero, smoked, pink, red, black and some finishing salts.
Also trying some new pepper flavorings. While habanero/mango/rum is still the number one favorite the fans have been asking for more heat. Also trying a new hot pepper flavor - the Dirty Irishman.
Also have 33 more pounds of chocolate coming in. Stay tune for how it proceeds...
Jim
gran marnaier
you have my attention :D
This should be fun to watch... :D
Candy made with boose! Nothing wrong with that :)
Nice........ what brand of chocolate do you use?
Will be following this!
Oh god, chocolate yum. We deliver 40' containers of Belgium chocolate to a pplace that makes promotional chocolates and chocolate cookies. They advertise company logos and slogans and the like.
One year I got a block of milk and a block of dark. The blocks are 8lbs. each. We made chcolate everything that year for xmas gifts. You name it we covered it in chocolate. Ginger, jujubes, pretzels, nuts, dried fruit. That was something else.
I wait with baited breath to see what you do with this. I may have to go get some more blocks of chocolate.
One of my fav choclates is chili pepper choclate bars I think from Hersheys or Cadbury.....I may be wrong on that, but it is dang good.
I was hoping I would see another candy making post from you.
Quote from: deb415611 on November 04, 2011, 08:00:29 PM
Nice........ what brand of chocolate do you use?
Orchid from Albert Ulster Imports. It is a good compromise between flavor and cost. This runs about $45 a 11lb box and it comes in wafers which makes it easy to work with. The dark a rich berry flavor. It also is bitter (as should be for 74%) but very low in acid. The milk has a very strong caramel flavor.
If you guys wish I can do the step-by-step time?
Jim
Jim
thanks Jim
I really like the looks of their website, it could be dangerous
Jim...a step by step I think would be just great, and my wife will be watchin with great interest... :D
I'll see what I can do.
I got 6 bathes of centers done yesterday. Ran out of storage bags at that point :D
Planning out the rest of the attck to get it done. Several are experiments so it gets bounced around the head to figure out the chemistry of adding flavors without changing the basic recipe. Take cocktail recipes, I think about what the overall flavor profile is and than what each of the ingredients brings. Take creamsicle, it is orange and vanilla with a smooth creamy texture. So white chocolate seems to be a good base to start with. Next will be the orange, Grand Marnier provides that but so will Triple Sec, neither one by itself doesn't seem to bring out the right punch. So I go with Triple Sec for a sharper punch of citrus and add a touch of vodka to bring a "bam" factor.
The tough one this year will be the Dirty Irishman. Based on a drink using a hot pepper (ghost peppers) chocolate sauce. Here I have to figure out how to add a liquid ingredient without making the truffles into liquid centers. Got my work cut out for me. Also got to decide which salt to use for a couple of the salted line. The salted caramels will propably go with a nice finishing salt such as fluer de sel but on the salted dark chocolate truffles I want to play with what could really work there. So far the Peruvian Pink salts and the Hawaiian Black salts seem to give the best flavors but the Alaea Hawaiian Sea Salt (red) would make a stunning visual picture.
Jim
Here we go, the basics for the truffle centers. The players tonight for Mudslide and French Kiss truffles -
(http://img20.imageshack.us/img20/8118/candy02.jpg)
The milk chocolate in the best machine for making a perfect emulsion, the food processor. Done it by hand, immersion blender and others and this is the best -
(http://img440.imageshack.us/img440/9335/candy03.jpg)
Chop up the wafers even smaller -
(http://img41.imageshack.us/img41/9774/candy04.jpg)
Scald the cream, bad cream, haven't I raised you better -
(http://img406.imageshack.us/img406/2517/candy05.jpg)
Add to the processor and let sit for a minute -
(http://img848.imageshack.us/img848/183/candy06.jpg)
Blended all smooth -
(http://img829.imageshack.us/img829/7614/candy07.jpg)
Let it cool to room temp so it won't melt the room temp butter. Gets a better flavor and texture. Added -
(http://img715.imageshack.us/img715/7151/candy08w.jpg)
And all ready to use or add flavors -
(http://img694.imageshack.us/img694/2973/candy09.jpg)
Flavor mixes ready for additions -
(http://img3.imageshack.us/img3/1452/candy10.jpg)
Mixed and packed. I like to chocolate to set at room temp before the fridge -
(http://img4.imageshack.us/img4/2720/candy11.jpg)
More to come but this is the basic technique I use for most of the centers. The main difference is the flavors in many cases. Granted white chocolate works better if I melt it first and than add the cream by hand.
Jim
Everything looks great!! Is the pink salt a colored salt or a cure?
Mr God...I gotta try this when you finish posting...My husband is a huge chocolate fan...never even thought to make candy for him...
I will definately stay tuned!!!
Thanks for tips...will keep following.
I guess my first question Drac....is don't you have to have a lot of candy making "doo dads" to do this kind of stuff?
We are still watchin Drac, I already gained 5 pounds...lol.
(http://3.bp.blogspot.com/_kUDRn-sPqtE/TOw1XdUm3AI/AAAAAAAAALQ/HEShzQeX0MQ/s1600/homer_drool_1.gif)
UHGHGHHHH Chocolate!!!!
Well got the flavor list finalized for this year -
Brandy
Caramel
Cookie dough
Creamsicle
Dark chocolate truffle
Dirty Irishman
French kiss
Grand Marnier
Habanero/mango/rum
Hazelnut
Kahlua
Love Potion
Milk chocolate truffle
Mudslide
Peanut butter
Raspberry
Rum
Salt caramel
Salted dark chocolate truffle
Toffee
Vanilla
White chocolate cappuccino
White chocolate truffle
Wine
Red ones are new this year.
Quote from: La Quinta on November 07, 2011, 04:41:14 PM
I guess my first question Drac....is don't you have to have a lot of candy making "doo dads" to do this kind of stuff?
Like smoking you don't need fancy equipment but it can make life a lot easier. I still make a couple of the emulsions by hand. I'll cover that when I do them. I do use molds that can be expensive but you can set the truffle mixture in a baking pan, slice up and dip. You can also hand roll and dip. For both techniques you have tweek the recipe from the one you would use for molds.
If you want to check out one of the best books for making and understanding chocolate truffles check out - http://www.amazon.com/Making-Artisan-Chocolates-Andrew-Garrison/dp/1592533108/ref=sr_1_8?s=books&ie=UTF8&qid=1320764166&sr=1-8 (http://www.amazon.com/Making-Artisan-Chocolates-Andrew-Garrison/dp/1592533108/ref=sr_1_8?s=books&ie=UTF8&qid=1320764166&sr=1-8). Covers all the techniques and theroies. Great for if you want to step up your game and some of the "tricks" are really easy.
For general candy making (and the recipes I use for caramel and toffee) check out http://www.amazon.com/Candymaking-Ruth-Kendrick/dp/0895863073/ref=sr_1_2?s=books&ie=UTF8&qid=1320764228&sr=1-2 (http://www.amazon.com/Candymaking-Ruth-Kendrick/dp/0895863073/ref=sr_1_2?s=books&ie=UTF8&qid=1320764228&sr=1-2). Full of no-fail recipes, though I am a master of failing so they aren't 100% idiot proof. Trust me. It is still the best for basic candy making out of the dozen+ books I have.
Tempering chocolate can also be done by hand. I've never done well but it can be. I prefer to use my tempering machine but I do a lot of chocolate and it was a god investment for me. If you aren't going to do 30+ boxes of candy it may not be a good one though. Me, I will I had the 10lb one vs the 2lb I currently use. Granted also wish I had 3 or 4 of some of the molds (especially the magnetic ones) so I wouldn't have to reuse the same mold and slow things down. Yes, I'm lazy... and I hate doing dishes :D
Hopefully more tonight,
Jim
Habanero and mango is a great combination.
This is a great thread Jim.
Quote from: Drac on November 08, 2011, 07:21:48 AM
If you want to check out one of the best books for making and understanding chocolate truffles check out - http://www.amazon.com/Making-Artisan-Chocolates-Andrew-Garrison/dp/1592533108/ref=sr_1_8?s=books&ie=UTF8&qid=1320764166&sr=1-8 (http://www.amazon.com/Making-Artisan-Chocolates-Andrew-Garrison/dp/1592533108/ref=sr_1_8?s=books&ie=UTF8&qid=1320764166&sr=1-8). Covers all the techniques and theroies. Great for if you want to step up your game and some of the "tricks" are really easy.
Jim
you know what's cool, this book is available in the kindle version, and while I know all you guys like to get boxes, the kindle version doesn't get detected, there is no spouse - what did you order now ? ......... just ordered this one :D
Good day all,
Got home and started this days works. Started with a new one, the Dirty Irishman. The inspiration for this one came from Zest Fest. I tried a hot sauce, Crazy Uncle Jester's AfterBurner Sauce, and really liked it. I thought this need to be in candy. I was poking around their website and saw the drink recipe (http://www.crazyunclejester.com/pages/recipe_dirty_irishman.html (http://www.crazyunclejester.com/pages/recipe_dirty_irishman.html)) and like the idea. So the starting lineup -
(http://img72.imageshack.us/img72/7554/candy12.jpg)
I decided to do this as a hand emulsion to show how it is done without machines. Scalded the cream, sauce and sugar together. Added to chopped chocolate, waited a minute and started stirring in little circles to start the mixing. The idea is to get the emulsion going slowly. You know when it has began when you get a dark, shiny circle -
(http://img256.imageshack.us/img256/774/candy14.jpg)
Once you got it going than increase the circles bringing in more chocolate -
(http://img232.imageshack.us/img232/3928/candy15.jpg)
Continue until done. Don't rush this part. This is the foundation of the truffle -
(http://img9.imageshack.us/img9/6197/candy16.jpg)
Jim
While that was cooling I started on the Chocolate Chip Cookie Dough truffle. This is a super top secret (with a NePaSmoKer level rider) recipe. A favorite of the ladies.
Simple formula -
(http://img208.imageshack.us/img208/4311/candy17.jpg)
On white chocolate I have found it easier to melt it in the microwave before adding the cream -
(http://img171.imageshack.us/img171/8189/candy18.jpg)
Same procedure with the mixing -
(http://img38.imageshack.us/img38/4952/candy19.jpg)
Both need to cool to room temp so as to not melt the butter added. The fancy name is pommade. I noticed the texture and taste is more what I like since the fats and solids don't separate. Once they color I'll stir in the butter and add the flavorings.
Jim
The two came out well. I really liked the flavor of the Dirty Irishman. Bang of heat (unlike the habenero/mango/rum which sneaks up on you) and than a wonderful after glow.
Tonight is the wine and some of the white chocolate. I have been informed that my box has arrived at my wife's work.
The wine takes a while to boil down the bottle to 1/4 cup so i have to start early.
Jim
We're watching with great interest....
Having some issues with Image Shack tonight...
Here is the start. When I started with wine flavors I liked the sirahs since it has a low tannin (yuck) and a high berry flavor but I forgot to write down the name and the ones I've tried sinced sucked. My butcher's wife (they own a wine and meat shop) recommended a zinfandel than was sweeter than the normal -
(http://img651.imageshack.us/img651/3808/candy21.jpg)
To give you an idea how far down I take it -
(http://img502.imageshack.us/img502/9663/candy22.jpg)
And I got a box!!!!!
(http://img573.imageshack.us/img573/7060/candy23.jpg)
And what lay inside but more boxes -
(http://img713.imageshack.us/img713/2051/candy25.jpg)
What is even cooler is that they pack the box with these (what's with the popcorn bags, they use them every year) -
(http://img13.imageshack.us/img13/4160/candy24.jpg)
Enough to last me a while. Ice that is, not chocolate.
Jim
That Four Vines wine is actually pretty decent. I've had that in their tasting room, and they give you some dark chocolate after you taste it, then taste the wine again, you'd be surprised how well it pairs with chocolate. It should go great with your homemade candys.
Jim,
I flipped through the Making Artisan Chocolate book but haven't had a chance to read much. It looks like a great book.
I thought that you didn't need to temper Couverture ? Or do you get a better looking candy if you do?
thanks,
Deb
Cool Thread Jim, I bet clean up is a choar ;)
This entire thread is fascinating to me....thank you...(and on a smoking forum, no less) EVEN BETTER!!! ;D
After a week or so of working on centers I'm down to 4 left. The new salted caramel came out well but the salted dark chocolate truffles have failed twice. One more try and if it doesn't go well I'll have to come up with a different flavor. I recently saw a Green Fairy (absinth) truffle, hmm...
I got to head to Pensey's for some vanilla beans. I need 4 for the vanilla truffle (one for Amy) and that is the only place I can get them at a reasonable price. Nice that they are also some of the freshest and best ones.
Tonight I start on the shells so if everything goes well (been a bit of a rough an annoying weekend) I should have some pics on it. Spent a bit of time sitting on the couch yesterday polishing the molds with cotton balls. It helps make the molds release better.
Jim
I am just fascinated with this thread. I love candy making when I used to do it for the holidays - but never made fine chocolates.
My only question - where is the brisket truffle or the chocolate covered poke rib? Or even a chocolate covered moink ball that had been basted in pineapple and coconut? Then a fatty - oh my head hurts with all the possibilities!!!
Quote from: Caneyscud on November 14, 2011, 06:53:13 AM
I am just fascinated with this thread. I love candy making when I used to do it for the holidays - but never made fine chocolates.
My only question - where is the brisket truffle or the chocolate covered poke rib? Or even a chocolate covered moink ball that had been basted in pineapple and coconut? Then a fatty - oh my head hurts with all the possibilities!!!
From last year's post -
(http://img607.imageshack.us/img607/8379/bacon.jpg)
Chocolate covered bacon. Close enough?
Jim
That's just plain wrong, you are going to hurt someone with pictures like that... :D
So Drac, you get Absinth down there? I heard it was illegal in the U.S.
Q...it is now made in Cali...(and maybe other places now) but very highly regulated as it has those silly kinda LSD properties to it!!! 8)
I've always wanted to try it as I am a Poe and Lovecraft fan. There is a mystic and air about it just for the almost ritual way it is traditional enjoyed. I got a chance to enjoy it in San Diego Old Town a year or so ago.
It will take quite a bit of research before I use it though. Not so much about the properites or the chance of poisoning. Both are rarely an issue with the regulations on the manufacturing. Big issue is seperating the look a likes, Absinth flavored and the real stuff. Regulation there is a lot more lax.
Last night wasn't a good night for shells. Who would have thought it would be in the 80s in Nov? So I worked at finishing up the next two centers. Got the vanilla and salted dark chocolate done. The vanilla is for my wife Amy and uses 4 vanilla beans for the batch.
Hopefully will be cool enough for shells tonight. More good news is that the transfers I ordered should be here tomorrow and I will be able to get going on the fancy ones.
Jim
Here we are after a lot of work -
(http://img820.imageshack.us/img820/126/candy26.jpg)
Next step, the making of the shells. The setup. Got this machine several years ago and it has made my life so much easier and faster. Have the molds, forks, transfer sheet and the tempering machine -
(http://img811.imageshack.us/img811/4370/candy27.jpg)
Here is one of the magnetic molds and the transfer sheet. It is silk screened, colored cocoa butter -
(http://img528.imageshack.us/img528/1221/candy28.jpg)
Trim it up (so I get 3 runs) to fit the mold -
(http://img208.imageshack.us/img208/3866/candy29.jpg)
Fitted in and ready -
(http://img853.imageshack.us/img853/6023/candy30.jpg)
As I get ready to do up some milk chocolate. Got the machine loaded up -
(http://img510.imageshack.us/img510/5213/candy31.jpg)
Got the machine going. One issue with the wafers is they spill over so I use the saucer to hold them in -
(http://img41.imageshack.us/img41/1456/candy32.jpg)
First step is done. This is melting the chocolate to a temp that melts the cocoa butter completely -
(http://img821.imageshack.us/img821/5350/candy33.jpg)
Add the seed chocolate. This will cause the cocoa butter to crystallize in the correct shape -
(http://img267.imageshack.us/img267/2796/candy34.jpg)
Ready to use -
(http://img33.imageshack.us/img33/9623/candy35.jpg)
Filling the molds. One technique is to fill a piping bag and fill each cavity -
(http://img840.imageshack.us/img840/9413/candy36.jpg)
The neater technique -
(http://img703.imageshack.us/img703/8651/candy37.jpg)
Empty back into the machine and run the trowel over the mold -
(http://img684.imageshack.us/img684/7162/candy38.jpg)
Ready for the fridge to set -
(http://img840.imageshack.us/img840/439/candy39g.jpg)
The rest are done using the ladle to scoop the chocolate into the molds. I like using the bag for the magnetic ones but the scoop is faster but messier. Here are the molds setting up in the fridge. Will do up some of the dark chocolate ones tonight, fill and cap them tomorrow a bunch at a time.
(http://img510.imageshack.us/img510/5333/candy41.jpg)
Someone asked about cleanup?
(http://img822.imageshack.us/img822/7626/candy40.jpg)
Jim
GOOD GOLLY! You need some stainless steel tables and a pressure washer.......
You need someone to lick the spoons, and I'm going to volunteer...lol...it is sure is interesting to watch...
Quote from: ghost9mm on November 15, 2011, 06:11:49 PM
You need someone to lick the spoons, and I'm going to volunteer...lol...it is sure is interesting to watch...
I agree! I'm waiting for the video to come out too! ;D
Wow Drac....you are an amazing chocolatier...very, very kool...Our own Jaques Torres!!!
Looks great.
If you lay a sheet of plastic wrap over the scale before weighing you will save a little time on clean up. I also use plastic wrap to cover the scales when I am weighing different types of meat, especially chicken.
My scale (not pictured) is a small digital so it fits nicely in a 1 gallon ziplock :D
BTW I do clean up completely between batches :-[
Jim
Cleanup! I think that would be defined as: When you see Caney with his head in the chocolate bowl licking for all he's worth.
Habs...me too...is it the same with chocolate tho?
Got a couple molded last night. Tooks a few pics. Will do somemore tonight and hopefully get sometime to post them. Getting into the cycle and need to get them done before next week if I can since I am heading on vacation to my in-laws house for Thanksgiving and the week after so that not only puts a damper in the making but the family will expect me to bring some home with us.
Did up some sample ones of the habenero ones with the hotter formula since there were complaints last year of needing more heat. I turned it up a little. Pass the samples around work and got feed back ranging from "COUGH, COUGH... Good flavor" (in a horse, strained voice) to "Mmmm... Damn thats good." It is a step up in heat without loss of flavor. 100% a hit.
Jim
Here is what the molds finish up like.
A filled mold, habanero in this case -
(http://img7.imageshack.us/img7/8895/candy42.jpg)
A batch ready to go -
(http://img442.imageshack.us/img442/3686/candy43.jpg)
The setup -
(http://img525.imageshack.us/img525/6844/candy44.jpg)
Cover with chocolate and scrapped -
(http://img802.imageshack.us/img802/4730/candy45.jpg)
First mold didn't come out right but here is one that did -
(http://img694.imageshack.us/img694/618/candy46.jpg)
Pop them out and clean them up -
(http://img442.imageshack.us/img442/1204/candy47.jpg)
Got a box of transfers -
(http://img403.imageshack.us/img403/8053/candy48.jpg)
Here's the way they can turn out (when they work) -
(http://img830.imageshack.us/img830/8025/candy49.jpg)
Here is what the milk chocolate molded ones turned out like. They oval one will get a coating of milk chocolate and Oreo crumbs to mark it as the mudslide -
(http://img7.imageshack.us/img7/2690/candy50.jpg)
Jim
Great Job Drac. That looks like it takes a lot of time, but I am sure its well worth it!
Love the spicy chocolates. Here is the one I buy around here. Sorry for the crappy pic but you can see it.
(http://i1011.photobucket.com/albums/af233/quarlow/pepchoc001.jpg)
This is a great post. You sure keep busy don't ya.
You truly do some amazing work!
awesome Drac
WOW !!! it has got to smell really good around your house...it all looks just so good...
Wow...looks like a lot of doo dads Drac...
I don't think shipping from Texas to Florida is too much. Be glad to help take some of them off your hands if you so desire ;D
I am really impressed with your candy making skills. Nice job!
Well, should be finishing up enough tonight to get some boxes out this tomoorow or Thursday. Ran short on time due to the vacation and military. Sorry I couldn't continue with the step-by-step but with running short on time I had to just move quickly.
Got 2 more candies and a batch of fudge to finish tonight and maybe get a box packed up or two.
Will try to get a couple pics of the finished products before sending them out.
Jim
Well had some personal time to burn before the end of the year so I headed home to finish up.
The finished list -
(http://img26.imageshack.us/img26/6938/candy51.jpg)
Into the tray and box. Some go in to cups and different boxes -
(http://img97.imageshack.us/img97/8791/candy52.jpg)
Some finishing touches -
(http://img194.imageshack.us/img194/8015/candy53.jpg)
Amy got this for me last year -
(http://img849.imageshack.us/img849/6307/candy54.jpg)
Ready to mail -
(http://img833.imageshack.us/img833/9196/candy55.jpg)
The fudges I through together. People liked them quite bit in past years. The pale one with the topping is milk chocolate chipotle with pecans and the other is raspberry-chipotle dark chocolate. Surprising how well chipotle goes well with both -
(http://img259.imageshack.us/img259/2220/fudgel.jpg)
Should get a box or two ready to mail tomorrow :D
Jim
Udaman! Fantastic. My hand is up for a Texas treat. Drac - you get a double gold star this year.
Well done my friend, my wife really enjoyed the presentation from beginning to the end, she said that looks like alot of work, and I said it looks more like a labor of love....you are the master candy maker...well done...
Beautiful! If you ever opened a store/online business...I'd be buying! Thanks for posting the process...it was quite interesting!
Very nice Job Drac, those look excellent!!!
They do look Wonderful Jim.
Amazing work. If they taste half as good as they look they would be phenomenal. Awesome stuff.
Thanks all. Got about 14 boxes ready to go out this weekend. Got to do a few more rounds of a the flavors and planning on 35 boxes this years.
Trust me all in all it is fairly straight forward if you want to give it a try. Major issue is the investment in equipment if you want to do large batches. After that it's just the dreaded "R" work, research but you guys do a lot of that here anyways. With the meats and that you guys turn out this is fairly easy stuff.
Jim
Drac...get a lisense and sell those...they look awesome...
Very professionally done!!!!
Got everything packed up and ready to ship out -
(http://img838.imageshack.us/img838/1575/candy56.jpg)
This doesn't include the 3 boxes for Navy, 3 my work and 2 for Amy's. That makes about 800 pieces going out in boxes plus a couple hundred "scraps."
Jim
My God Drac...you are incredibly talented...honestly we would pay for them...they are so cleanly done...WOW is all I can say... :)
My friend you have done well, I hope your family and friends are appreciative of your talents and extra hard work...very well done.. and Merry Christmas..
Awesome! You have some very lucky family and friends!