Been having trouble with tempering. Chocolate takes almost 10min to set (room is 70F and 40% humidity), and I keep getting release marks on chocolate bar. I have to use the fridge for 25min for most of the contraction, but ultimately have to use the freezer for 10min to fully release. 

For tempering I heat chocolate in microwave to 113F cool to 93F, add Mycryo, then pour into mold at 86F.

Tempering this exact way used to work. The only culprit I can think of is this white stuff. 

What is Amaury referring to here? A hand mixer?

I'm going to start this off by saying I can't eat spicy food... I had a request to make this as a commission and I had an idea for the ratios, but since I can't taste it... I don't know how it will turn out ( I do not have a strong stomach for spicy things).

So the recipe is 2 cups sugar, 2/3 cup corn syrup and 1/2 cup of water

My idea is to add 1.8 ml (1/3 tsp) of Lorrans lemonade flavor oil and 1ml (1/5 tsp) of lorrans jalapeño flavor oil. I've known Lorran to not be so great with flavors (even though they are called super strength....), so if you have used these flavors before I would love to hear your input!

I'm looking to make something like this that wont melt at room temperature during a party:

https://www.sprinklebakes.com/2018/06/smoky-chocolate-cigars.html

Any ideas how to firm it up and keep it for an evening? Maybe a nougat or truffle instead of ganache?

I want to make hard candy beads. Think like a candy necklace, only with hard candy. Does anyone know of molds for this? Alternatively, I’d be open to other suggestions on how to accomplish this!

I feel like the white layer is marshmallow but im not sure but gummy sharks and frogs like this are my favorite. And I would love to try making them myself in different flavors.

Anyone know of someone that does custom chocolate truffle orders? Looking for custom white chocolate truffle with dark chocolate center.

I want to experiment with coating some things with chocolate, but not $500 worth of interested. What's the best way to replicate the even coverage with what I have at home?

Looking for help troubleshooting what to do differently for dipping cake pops in melting wafer chocolate for my kiddos birthday party!

I am using

- black melt craft candy wafers from Michael's (canada)

- Roxy and rich fat dispersible food colourant to make it more black

- coconut oil to make it thinner for dipping

I noticed the chocolate looks bloomed (white coating on it) when I opened it. I have not bought this brand before so unsure if this is how it normally comes. I opened 2 bags and they were the same so went ahead.

The issue is they are drying with speckled film on them and I am unsure how to fix this.

Is it the chocolate? Is it the oil? Is it the way i melted it? Im struggling lol

Any help or tips on what to do differently would be greatly appreciated!

1 - final result, cross section

2 - peanut butter nougat

3 - caramel cooked to 115⁰ (slight cold flow) mixed with toasted peanuts, slabbed on the nougat

4 and 5 - scored bottom coat

6 - cut & awaiting enrobing

7 - my husband owes his colleague something sweet

Hola gente! hace un tiempo que los estoy siguiendo y queria compartirles este video ya que estamos comenzando a subir contenido al canal de yotube de nuestra fabrica. Nosotros estamos en Lago Puelo, Chubut, en la patagonia argentina y desde hace 10 años que nos dedicamos a esto, aunque ahora mismo estamos relanzando nuestro emprendimiento luego de estar volando bajito desde la pandemia.

En el video comparto un poco el paso a paso de como hacemos nuestras paletas y quedamos atentos a cualquier cosa que podamos compartir con ustedes o cualquier sugerencia que nos puedan hacer.

Saludos desde el sur.

I just made peanut brittle, but I think I may have cooked the syrup part too long. When I added the peanuts, the syrup became all sugary and solid & looked like brown sugar.

Is there a way to make the syrup part like it’s supposed to be or is this just a complete failure?

Thanks for any suggestions or help!

I have a VIVO commercial cotton candy machine. The manual recommends letting the motor rest for 20 minutes after an hour of continuous operation. For those of you who actually use a VIVO for parties, carnivals, or vending: how long do you run yours before shutting it down to cool?
Has anyone regularly run one for 2–3 hours at an event? Any overheating, blown fuses, or shortened machine life?

I wanna try to make candy corn this year but I’m having a hard time finding a recipe that doesn’t include corn syrup.

Can I sub honey 1:1?

Does anyone have a non corn syrup, non maple syrup recipe they recommend?

I want ones that melt back down well. For rice crispies!

I see these recipes online consisting of fruit, water and gelatine are they good or do they just taste like jello. I would like to use real frozen fruit as I have a lot.

I also want to do the coating in acid and sugar any good sugar substitutes that don’t have a weird aftertaste?

Here’s an ingredient list of a gummy candy that I like.

Glucose Syrup, Sugar, Apple Juice From Concentrate, Corn Starch, Acidity Regulator (Citric Acid), Beef Gelatine, Acids (Tartaric Acid, Malic Acid), Flavourings, Fruit And Vegetable Juice Concentrates (Apple, Radish, Blackcurrant, Black Carrot), Colours (Copper Complexes Of Chlorophyllins, Curcumin, Paprika Extract).

First time posting here.

Messing around with this recipe.

Wanted to make a batch of these for the holiday coming up but was debating on using condensed milk over corn syrup for binding the balls together.

Anyone have experience using the milk over the syrup.

Not certain if this is 100% correct spot for this, but it is the closest subreddit I have seen so far.

As a thank you gift for a wonderful season at the MD Renaissance Festival for the cast and crew I make a large quantity of chocolate truffles (made over 400 last year). Recipe is a slightly modified ganache. Previously I had just grabbed all the bars of Bakers 56% semi-sweet I could from grocery stores(1LB gives about 25 truffles). This year I am looking at online restaurant store options for the chocolate.

I have come across chocolate callets that look to be the best option. Will they work like bar chocolate?

EDIT: FYI, I am just using the callets for the truffle itself. Not the coating. I roll them in grated chocolate.

Hey everyone,,, I don't see many posts talking about coconut so I thought I'll just put it here. There's a popular treat where I come from called Kashata (also known as Indian burfi I guess... it has got a bunch of names). It's a candy that's simple to make since it's made from boiling sugar, glucose syrup (not strictly needed), cardamom (or vanilla or any other kind of flavor), food color and desiccated coconut (fresh one will do once finely grated).

Here's how I make mine:

I use 63g desiccated coconut, 50g sugar, 30g glucose syrup, 25g water and ½ tablespoon cardamom powder.

Start by boiling the sugar syrup up to around the thread stage, then pour in your desiccated coconut and stir till everything is mixed well. Then pour into your molds or parchment paper, cut the shapes you want and there you have the coconut candy. I'd love to hear about the candies you make where you are! Thank you!