gap
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Post by gap on Mar 23, 2006 16:46:22 GMT -5
I'm definately no expert in the field but my understanding was that over-tempered chocolate was chocolate that had been melted, tempered and then by reaching "over-temper" it had become too thick to effectively work with - ie., the viscosity becomes too high. This may result in, say, overly thick shells if you are producing moulded pralines. I'm not sure what it means for the chocolate when it has set.
Like I said, no expert so I am happy to be corrected on this.
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gap
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Post by gap on Jan 3, 2008 17:52:17 GMT -5
Maybe you need to offer "around the world" with a stop in Paris on the way home (or on the way there, not sure which way you would fly)
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gap
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Post by gap on Jan 3, 2008 3:17:41 GMT -5
You always seem to have something new Sebastian!! :-)
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gap
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Post by gap on Mar 20, 2006 17:26:20 GMT -5
The use of futures is an interesting one - they affect my job in non-fundamental ways every day in fixed interest markets (via bond futures, not bean futures) so I can appreciate your point. :-)
And it is always good to hear of private companies that produce with moral values in mind - I try to support these companies myself where-ever possible. My point above is simply that it is not always a clear-cut path on these issues.
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gap
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Post by gap on Mar 20, 2006 16:46:15 GMT -5
Brad, you mentioned that there is no company law which mandates the philosophy of "buy low and sell high" and that every company is at the bidding of its shareholders to do as it chooses.
A company cannot act by itself - it is a legal entity. It is controlled/run by the directors. The directors do have legal obligations to act in the best interests of the shareholders. This means maximising profit. Typically, this is done by buying low and selling high (the exception being when you buy so low as to reduce quality to the point where the product is no longer consumed). Also, the directors and senior managers of the company typically have financial incentives (ie., performance based remuneration) to minimise costs and maximise profits.
In other words, it is highly unlikely that companies would ever "choose to buy higher priced beans because its more morally acceptable to do so". In fact, directors may actually be breaching their legal obligations by choosing to follow their personal moral values unless a) they can show it will boost profit for shareholders or b) shareholders have expressed a united commitment to accept a lower profit in exchange for paying more for beans. Option (b) is almost impossible given that the majority of shareholders these days are large fund managers who have a legal obligation to maximise investment returns - ie., they will also be breaching the law if they choose to follow their moral values and ask the company to pay more for beans.
A remaining option is for consumers to reduce the company's profit (by not buying the product) until the company pays more for its beans. This is essentially the consumer expressing a moral desire which the company is then forced to accept in order to maximise profit.
I don't know what the ideal solution is - the problem is a complicated one that has its own twist and turns in each region of the world. My point is simply that there are legal barriers to a company paying more for beans on moral grounds of the company directors.
PS: I work in the financial/investment industry and I think economics can provide the best solution in the majority of cases. However, for the laws of supply and demand to work, no buyer or seller should be able to influence the market price - not the case with growers and purchasers.
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gap
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Post by gap on Oct 16, 2007 17:28:38 GMT -5
Josh,
I really do admire your enthusiasm and ingenuity. Good luck with the new design . . .
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gap
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Post by gap on Jan 29, 2007 16:11:03 GMT -5
Choconutz, the praline paste I have used always has the consistency of "thick pea soup" - so I think you succeeded!! :-)
As for using the praline paste. If you want to shape and then dip, you tend to have to combine the praline paste with something first. Going from memory (someone please jump in if I'm wrong here) try 650g of milk chocolate to 1000g of praline paste. Let it set overnight in a frame and then cut into squares, dip in tempered chocolate.
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gap
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Post by gap on Dec 21, 2006 21:33:39 GMT -5
Sounds like a winning recipe to me!! :-)
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gap
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Post by gap on Dec 21, 2006 17:14:32 GMT -5
I know this is a chocolate forum but I can't resist asking; how do you go about making apple caramel? I make a lot of choc coated caramels for family/friends and the thought of an apple caramel sounds too good to let pass.
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gap
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Post by gap on Nov 2, 2006 22:16:44 GMT -5
A question from Australia: I keep seeing reference to "fondant sugar" but don't know what it is. Is it just fondant (ie., the stuff that is sometimes used in centers)? Or is it a special type of sugar? Is there another name for the "fondant sugar" (is it also referred to as confectionary/icing sugar?)
Any help appreciated :-)
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gap
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Post by gap on Feb 20, 2007 16:21:28 GMT -5
Hi Ethan, you'll find just about everything you need by reading through this forum
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gap
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Post by gap on Feb 11, 2007 16:33:10 GMT -5
For what its worth, I preferred Wybauw's book as it covers a lot of aspects of chocolate making but I like the Geerts book as well just for all the recipes it has. Both books have excellent pictures and I don't think you would be disappointed with either.
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gap
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Praline
Jan 4, 2007 15:49:57 GMT -5
Post by gap on Jan 4, 2007 15:49:57 GMT -5
There are others of this forum who would have a better idea of the recipe than me but the hazelnut praline paste I use lists the ingredients as 50% sugar and 50% hazelnuts.
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gap
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Post by gap on Dec 21, 2006 17:08:54 GMT -5
The centres were definitely creamier so maybe my expectations were just incorrect. What is the difference between rolling fondant and confectionary fondant? - that could also have been the issue I think
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gap
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Post by gap on Dec 20, 2006 18:19:09 GMT -5
Hi All,
I had a go at using the invertase on some fondant in moulded chocolates. I added about 1/2 teaspoon to 400g fondant. Unfortunately it didn't go very "syruppy". Fortunately fondant is still a good filling.
The invertase seems to have made it a little "creamier" but it has not reduced the sugar to an almost syrup as I was expecting. I left it for about 10 days before trying it. Are my expectations to great for invertase? Did I not add enough? Or was it the fact I used bought fondant from a cake decorating shop? - I've heard something about there being different kinds of fondant.
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