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Chocolate FAQs / Surfas Los Angeles
Sep 6, 2011 . Because of these properties, couverture chocolate is preferred for tempering, coating and enrobing candies. Couverture can be dark, milk or .
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Caramel | baking911.com
After enrobing in chocolate, chill in the refrigerator for about 1/2 hour and then let set at room temperature. . Reheat it in the top of a double boiler. . In fact, commercial candy makers routinely make successful recipes just like this one, and .
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Just Melt It! can also be melted in a double boiler, crock pot or steam table. . Just Melt It! chocolate fountain chocolate can not be re-used for other commercial .
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Working with Fine Chocolates
We will concentrate on enrobing centers in chocolate. Before we begin, have at least one pound of chocolate melted over hot water in a double boiler ready for .
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(or, Chewy Peanut Butter Chocolate Granola ... - Something Edible
To finish, melt chocolate in a double-boiler or microwave and then dip and/or . when it'd be nice to be able to pull a commercial-grade enrober out of the closet.
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Glossary of Chocolate Terms - Gourmet Chocolate of the Month Club
Glossary of Chocolate Terms, compiled by the experts at The Gourmet Chocolate of the Month Club. . A bain marie is the equivalent to a double boiler. . Enrober : A machine, which receives lines of assorted centers (nuts, nougats, fruit or . It is a commercially blended mixture of roasted hazelnuts and/or almonds, and .
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Turn On the Dark Trancscript
Apr 11, 2012 . You know, chocolate is the new coffee, and since we shot our first chocolate episode, a plethora of . Now, when dealing with a large, commercial block, I like to use a serrated knife and a . It's known as a double boiler. . The next lesson for practitioners of the dark arts is a tricky one indeed - enrobing.
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Chocolate FAQ
Chocolate: psychoactive drug or food of the gods? . Beyond the historical, agricultural and commercial, and culinary sides to chocolate, others: affect . But I like the idea that the chocolate is not getting steamed as it is with a double boiler . . dipping into melted chocolate or enrobing, gently pouring chocolate over the treat.
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(commercial) or microwaves in 20-30 second intervals (residential) until the . Double boilers are not recommended . Handling and Application Instructions for Real Chocolate . Tempered chocolate is pumped into the enrober hopper.
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Peppermint Pattie Chocolate Project Instructions
Thus I find most commercial mints too bland and like to make my own when time permits. . Since I don't own an enrobing machine, they do not look as neat as commercially available . Double Boiler - See Double Boiler Usage Instructions.
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The Flirty Blog: Daring Bakers' Challenge: Tempered Chocolates ...
Aug 27, 2011 . In a Bain Marie (double boiler) I mixed together the cocoa powder, sugar, more . enrobing each brick with tempered semisweet chocolate and .
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Chocolate-Dipped Almond-Honey Nougat Bites
Sep 9, 2011 . The environmental temperature is critical to the chocolate enrobing portion of the build. . Procedure: Heat honey and vanilla beans over a double boiler on . Move to a cooling tunnel until it reaches 70°F. Using a commercial .
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Alton Brown and the Chocolate Farewell
Feb 11, 2012 . In that early chocolate episode he advocated a basic double boiler setup because . Enrobing items in chocolate caused my ears to perk up.
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Chocolate Truffles - Recipe File - Cooking For Engineers
Nov 18, 2006 . Step by step recipe instructions for chocolate truffles complete with . Do I need to make a double boiler and heat up the mixture more before I let it cool? . can be scooped or cut into pieces for enrobing with an outer shell. . Dipping is quite a highly labor intensive process unless you go into commercial.
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The Chocolate Doctor - Ask a Question
If my chocolate drops below the working temperature do I have to start . Preferably a company that offers enrobing and filling consistencies of chocolate in milk, white and dark. . What kind of eco-friendly double boiler would you recommend for tempering chocolate? . We are making large quantities for commercial sale.
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Baker Perkins in the Chocolate and Confectionery Business
Collaboration in Chocolate Enrober Development . and bakery fittings, restaurant tables, a hand cart or bread van and even a Lancashire boiler! . The early machines had the rolls in line horizontally, in double or treble configurations , but . It was not a commercial success and Forbes and Grover adapted it for wrapping .
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Recipe: Eggless chocolate mousse - Worldnews.com
Feb 8, 2012 . You can also melt the chocolate-milk mixture on a double boiler. . Chocolate Mousse centers are put down an enrobing line, the centers are filled . Rue Gouraud is a mixed residential and commercial street in Gemmayzeh, .
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MMMMM----- Recipe via - Textfiles
Melt chocolate and shortening in the top part of a double boiler. . If you have a heavy duty or commercial one, you can go to full speed and make the . 1 oz Cognac MMMMM-----------------------------ENROBING---------------------------------- 1 lb .
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Cookstr - Chocolate Caramel Tart
A great recipe for Chocolate Caramel Tart by Kate Zuckerman from The Sweet Life. . keep the contents of the container or bowl hot—basically, a makeshift double boiler. . the average chocolate eater associates with most commercial chocolate. . enrobing confections than are chocolates with higher percentages of sugar.
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Hitting the Sweet Spot - Cascade Business News
Jul 6, 2011 . Confectionary connoisseurs are in for a treat after local chocolate and ice . visitors see traditional copper kettles, chocolate double broilers, creamers, . coating “enrobers”, cooling tunnels and proprietary molds as part of the process. . Most of today's commercial production is in eastern Brazil in South .
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The Zen of chocolate
Sep 20, 2010 . Also defines all the types of chocolate: Unsweetened chocolate, milk . Couverture is used for dipping, enrobing, molding, and garnishing. . You can make a double boiler by sitting a glass or metal bowl into a pot with a smaller diameter. . Note: Some photos of commercial products such as grills were .
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Weekly BonBonBar Photo: My Chocolate Melter - Sweet Napa
Apr 3, 2008 . There's also the option of melting the chocolate in a double boiler to . if it had an enrobing attachment) if I had my own commercial kitchen.
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Course:FNH200/2011w Team07 Chocolate - UBC Wiki
Enrobing is the technique of dressing a piece of chocolate (or some other substance) with an . Chocolate is melted in a double-boiler to a temperature of 120°F/49°C for dark chocolate . Commercial/Industrial Chocolate Tempering Machine .
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Chocolate Truffles - Cooking For Engineers
Nov 18, 2006 . Chocolate truffles are traditionally made with ganache shaped into . Do I need to make a double boiler and heat up the mixture more before I let it cool? . can be scooped or cut into pieces for enrobing with an outer shell. . Dipping is quite a highly labor intensive process unless you go into commercial.
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Ganache Chocolate - Terminology
Bain-Marie – A French term for a double boiler. . for a thin shell of chocolate in molded pralines, and for easier hand enrobing of other bonbons. . yolk in 1850, and this was the sole source of lecithin used by the commercial food industry.
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Cooling tunnels
Chocolate machinery; cooling group, horizontal cooling tunnels. . Enrobers, bottomers,cooling tunnels UNITED GROUP IS BECOMING ONE OF THE . helicoidal and /or spinning fans, temperature double check and insulated panels easily . single phase 230V of Ø300 and Ø400 mm (commercial ranges) and three phase .
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