Chocolate making's topics - tribe.net

Perfect V-day treat

Laura — Sun, 10 Feb 2008 00:24:54 GMT

Dark chocolate-dipped fruit syringe-injected with liqueors.

Strawberries injected w amaretto are divine, but works with a large variety of fruit and libations. Easy, fun, and very tasty! Just make sure to temper your chocolate to the right temp, and inject the liqueor after the choc has hardened.

posted in Chocolate making - 0 replies

Chocolate Mushrooms in Main Photo

JenniferSCA — Fri, 24 Jun 2005 12:11:27 GMT

OK! I want the recipe for the chocolate mushrooms used in the main photo for this tribe! My mouth is watering looking at them.

posted in Chocolate making - 4 replies

Chocolate Molds Dilema: Advice Please..I'm Desperate!!!

Melissa — Sun, 06 Aug 2006 20:39:28 GMT

Desperate for Chocolate Candy Help!!! I am making chocolate eiffel towers from candy molds for my 10th Anniversary Party. I'm using Trader Joe's milk chocolate pound plus bar and Ghiradelli White Chcoclate from Trader Joe's. Tempered it, poured into the molds. I let it harden in the freezer and they came out beautifully then have stored them in the fridge just to make sure they hardened well. I also did a seperate batch that after hardening in the freezer I let rest at room temperature. When they return to room temperature (about 75 degrees) they soften and are are so soft they are very bendable however the unmelted bars remain totally hard and firm. What am I doing wrong. Is it the chocolate? The milk chocolate is 33% cocoa. Thanks for any help you can give!!!

posted in Chocolate making - 4 replies

Jul14&15CHOCOLAT:tasting@Fort MasonSF.demo.wine pairings.chef&author talks..paintings.makeovers.spa.fashion show.. 2007

quan — Wed, 04 Jul 2007 17:08:46 GMT

Chocolat lovers, I will be there Jul.14,see you there too?.
Discount for admission (17.50) before July 11.
Want to meet up, let me know.
quan

FYI:
http://www.sfchocolatesalon.com/
-When:
Sat.July 14: 11am-6pm
Sun.July 15: 10am-4pm
2007
-Location:
Fort Mason Conference Center, San Francisco, California

-General Ticket/Admission Cost:
Adults:
($17.50 B-4 Jul.11)
$20@door
or
(B-4 Jul.11)
$25.00 w/complimentary chocolate book ($40 value)
"CHOCOLATE FRENCH" by Bernard Poussin
$35.00 @door includes book

Children 6-12yrs old: $10
Children under 6: Free*
*Applies to 2 children per adult.
Each additional child under 6: $10

~details:
Chocolate lovers, en garde! The first major chocolate show on the West Coast in two decades takes place this summer at the San Francisco International CHOCOLATE SALON n Bastille Day Weekend, July 14 and 15, 2007 at the Fort Mason Conference Center in San Francisco. Chocolate aficionados, fanatics, buyers and journalists can experience the finest in artisan, gourmet & premium chocolate in one of the world's great culinary metropolitan areas.

Salon highlights feature chocolate tasting, demonstrations, chef & author talks, wine pairings, chocolate painting, a chocolate spa and makeovers, and ongoing interviews by TasteTV's Chocolate Television program. The Salon will also include an evening charity fund-raiser featuring a Chocolate Fashion Show.

News: The San Francisco International CHOCOLATE SALON, July 14 and 15, 2007, announces a delicious lineup of speakers and members of its Chocolate Tasting Panel, including celebrity chocolate perfume maker Yosh Han. TasteTV also announces that Vermeer Dutch Chocolate Cream Liqueur wil be a major sponsor of the Ten Days of Bay Area-wide chocolate events culminating with the two-day Chocolate Salon at San Francisco’s Fort Mason Conference Center.

During the week leading up to the International Chocolate Salon, Bloomingdale's San Francisco will present daily chocolate recipe demonstrations in its kitchen by chocolatiers XOX Truffles, Coco Delice, Cosmic Chocolates, and Coco-luxe Confections, as well as by chefs Eddie Blyden, Ryan Scott of Myth Cafe, and Murielle Roux of Absinthe Brasserie. In addition, Vermeer will be sponsoring "Chocolate Specials" on dishes, drinks, and desserts at local restaurants, bars and clubs.

http://www.sfchocolatesalon.com/

posted in Chocolate making - 0 replies

Fail a Drug Test?

Obsidian_Black — Fri, 16 Sep 2005 06:01:37 GMT

Is it possible to fail a drug test by eating raw cacao beans? I know that cocaine is made from the Coca Leaf, but would there be any trace of it in the Cacao Bean? I've looked on the net and I found a random source that says no, the chemicals for cocaine is only in the leaf.

Dose any one know for sure?
I just want to avoid a "Poppy Seed" incident with my new job.

posted in Chocolate making - 8 replies

liquer chocolates

teenz — Sun, 25 Mar 2007 17:05:39 GMT

Hello,

I have little bottle moulds to make liqeur chocolates. I don't want to make liquer truffles. Does anyone know how i can fill the liqeur in the liquid form and then close the back of the bottle with chocolate. I think the melted chocolate will blend with the liqeur. please help.

Love
teenz

posted in Chocolate making - 2 replies

chocolate making classes?

jordan — Thu, 22 Mar 2007 09:15:13 GMT

hey folks,

im a raw chocolate maker, raw foods chef. id like to learn some of the practical techniques used in traditional chocolate making, but Im not sure where to look for instruction. Are there chocolate making classes in the SF bay area or any chocolatiers who want to share some knowledge with an eager student? Thanks for all your help, stay sweet!

lovejkp
917.697.7616

posted in Chocolate making - 0 replies

Need some help with my Rocky Road recipe please!

Donna Kelli — Sun, 10 Dec 2006 18:15:27 GMT

Greetings to all, I'm new to this tribe and need some advice on making Rocky Road.

It's a pretty simple recipe, basically just Choc chips, butter, sweetened condensed milk, melted together on the stove until hot and well-blended. Then nuts and mini-marshmallows are added, stirred around and spread out in a shallow pan to cool.

The problem is that the chocolate mixture has to be warm enough to spread but try as I might, I always end up with melting marshmallows making swirls and creamy layers by the time I get it all spread out in the pan. I've tried spreading the marshmallows in the pan first then pouring the chocolate over. This works a bit better but does not always cover all the marshmallow like it should.

My feeling is that there must be some magic moment or technique with the chocolate that I'm missing - Does anyone have any experience with chocolate that will help with this?

Thanks so much!

posted in Chocolate making - 4 replies

Raw Chocolate Drink?

Obsidian_Black — Wed, 31 Aug 2005 22:34:28 GMT

Dose any one know how to properly make chocolate milk or hot cocoa from the raw cacao bean?

I just got done drinking some home made chocolate milk that I made by grinding up raw cacao beans, simmering in water, and mixing it with a cup of condensed, water added powdered milk. I added about three tablespoons of Sugar in the Raw to sweeten it. How long dose one simmer the ground cacao beans? Dose one boil the water first, then add the ground beans, then reduce to a simmer; or dose one add the ground beans to water, bring to a boil, and then simmer?

I have to admit, even if I did ill-prepare the chocolate, it still came out really good!

I have a Hennery’s, a Bonney's, and a Trader Joe's in my area that are all natural food stores where I can find raw cacao beans. The beans they sell seem to be all ready roasted. When pealing off the chaff, the bean itself looks like a hard chocolate coated raisin. Any ideas on how to more efficiently and quickly peal the chaff, it took me forever by hand.

posted in Chocolate making - 17 replies

capping chocolates

kip-Cherone — Tue, 15 Nov 2005 16:56:49 GMT

Ok, I need some help here.

I'd like to make some chocoalte creams, you know, the candys where you bit into them and get oozing stuff, instead of truffle texture stuff...

But i'm really not sure of the molding techniques involved.

anyone have any suggestions?

posted in Chocolate making - 4 replies

chocolate truffles

Tinker — Thu, 05 Jan 2006 23:53:53 GMT

Chocolate Truffles
I know that in New York and some of the larger cities, that the chocolatiers are doing some fabulous things with unusual ingredients for chocolate trufffles.

I'm experimenting with a cayenne/chili/cinnaman mix I call "Menopause Moments" cause they cause hot flashes.

Anyone have recipes for wasabi truffles or cumin and such?

The "Everything Chocolate" Cookbook is where I've started for some great base recipes. I've even created my own version of a white chocolate and orange "Dreamsicle" truffles that's been a huge success.

posted in Chocolate making - 2 replies

maple creams

cocoafiend — Tue, 20 Dec 2005 02:33:51 GMT

Anyone have a good tried and true maple cream recipe?

Also, any tips on making filled chocolates in general? They always make it look so easy on TV, just fill the molds, wait a while, flip over to leave a nice coating (which will be the top), fill, spread more chocolate over all, and put in the freezer. Well... when I tip my molds over, the whole damn thing ends up pouring out! LOL.

posted in Chocolate making - 2 replies

body casting

twilightening — Fri, 25 Nov 2005 22:58:51 GMT

HI I have the opportunity to create a chocolate life size body cast. I am thinking either plaster or silicone cast of my body then fill it in with chocolate. Any tips on how to keep it from blooming? or ideas about how to go about this project
what do you think?

posted in Chocolate making - 5 replies

Need AN AMAZING CHOCOLATIER

shiva — Thu, 08 Dec 2005 16:13:40 GMT

Anyone know AN AMAZING CHOCOLATIER for partys
Rikshiva

posted in Chocolate making - 0 replies

cocoa beans

JenniferSCA — Thu, 08 Sep 2005 00:46:43 GMT

Hey does anyone know a source where i can buy the cocoa beans that are already roasted/fermented whatever? So that i can experiment with someo f my own chocolate reicpes? Let me know...Jenn

posted in Chocolate making - 1 reply

Dark Love - Hot Chocolate/Coffee Drink Recipe (great for the fall/winter holidays and cold days in general)...

Thu, 25 Aug 2005 16:21:17 GMT

Dark Love - Hot Chocolate/Coffee Drink Recipe...

1 - Make a 2-4 cups pot of your favorite coffee
2 - In pot on stove, make old fashioned hot cocoa
a. Heat up 2-4 cups Vanilla Soy Milk
b. Mix in Green and Black's Organic Hot Chocolate mix
c. At boiling point, mix in a swirl of organic honey and a dash of allspice
d. Stir in thoroughly
3 - In mugs, mix 1/2 coffee with 1/2 hot chocolate
4 - Top off with whipped cream (dairy or non-dairy)
5 - Top off whipped cream with topping of your choice (I use allspice)

NOTE: Serves 4-8 people.

Great for the fall/winter holidays and cold days in general...

- drink and enjoy - Savannah Skye...

posted in Chocolate making - 1 reply

Shipping chocolate--insulated envelopes?

Brian — Mon, 25 Jul 2005 14:17:49 GMT

Does anyone know where I can find insulated envelopes?

Folks have asked me to mail them truffles, and I've been trying it with frozen gel-packs and 2nd day mail, but only with mixed success.

posted in Chocolate making - 1 reply

candy tumbler

kip-Cherone — Mon, 18 Jul 2005 03:20:49 GMT

HELP !!!

about 2 or 3 years ago, i was watching "chocolate with Jacques Torres" and he was discussing cholocate covered almonds.

he had this nifty attachment for his Kitchen Aid mixer, that was a candy tumbler.

anyone know how i can find such a gadget/

posted in Chocolate making - 3 replies

Waves Hello!!

JenniferSCA — Fri, 24 Jun 2005 12:08:35 GMT

Hi! My name is Jennifer and I am co owner of a candy making business called C&J Subtleties. I have just recently been turned on to Tribe.net and am loving everything about it. So what has everyone been working on? Im dying to make a recipe called nipples of venus that has to do with a dome shaped white or dark chocolate mold with a syrupy/sugary nut filling. Anyone every made these before?

posted in Chocolate making - 4 replies

Spicy chocolate?

Rachelle — Thu, 23 Sep 2004 01:39:20 GMT

Are there any good recipes out there for chocolates and chilis?

posted in Chocolate making - 2 replies

tempering Dark Chocolate

kip-Cherone — Wed, 08 Jun 2005 17:07:59 GMT

Hi all.

I'm having a heck of a time getting a solid temper for dark chocolates (75%-90%).

Can anyone who has worked with darks tell me the system they use?

I'm trying to bring it down to 82-84 degrees, but it's so thick at that point, it's hard to work with. I'm really quite stumped.

THANKS

posted in Chocolate making - 3 replies

molds

Thu, 14 Oct 2004 20:51:17 GMT

I have been doing chocolate molds, and one of them always cracks stright down the middle after cooling, and at first I thought it was air, but it is a clean break straight through, any suggestions to keep this from happening? Also could my mold be warped in a way that i don't see? Just a shout out for some help, this is my biggest seller and most popular, and don't know what to do.

posted in Chocolate making - 11 replies

Happy Holidays

Tue, 21 Dec 2004 23:05:34 GMT

I just wanted to wish everyone a Very happy and merry holiday this weekend. I hope all is well with everyone and hope to "see" you on tribe. Look forward to all of your posts. Take care and Enjoy the holidays! :)

*stardancer*

posted in Chocolate making - 2 replies

Bleached Dried Seahorses?

Julia — Fri, 13 Feb 2004 11:40:15 GMT

Has anyone ever tried to grind them little buggers and mix them into your chocolates? It is said that it is a KILLER aphrodisiac well at least for the men!

posted in Chocolate making - 9 replies

filling chocolates

Sun, 25 Apr 2004 20:19:31 GMT

I make adult chocolates and recently started to experiment with filling them, the only problem I find that I am having is getting the shell even, it is either to thick or not thick enough. Any suggestions on what might help me get it even, I do use a paint brush to paint on the chocolate. Thanks for listening and will be greatful for any advice on my shell problem.

*stardancer*

posted in Chocolate making - 2 replies

Any titillating recipes?

Rachelle — Wed, 22 Sep 2004 06:01:39 GMT

I'm in search of recipes for some decadent desserts. I'm going for rich, sexy, organic yumminess in the form of chocolate to serve at a small gathering. Being close to the end of summer, dipped seasonal fruits is a bit worn but do-able. I would really love some new ideas. Any suggestions?

Rachelle

posted in Chocolate making - 0 replies

Money is better than chocolate

GG — Fri, 10 Sep 2004 01:51:39 GMT

I have a friend who says that it does not matter how you smell if you are rich, you always smell good. Chocolate could never do that for you.

posted in Chocolate making - 2 replies

Hello

Wed, 11 Aug 2004 04:12:28 GMT

Just checking to see if everyone is still out there somewhere. Sorry I have not been as active as I should be, started doing my chocolates online and I have been busier than I thought I would be, that and working. Whew... Anyways just touching base and seeing how things are with everyone.Hope all is well with all. fell free to post pics and anything else you would like.
*stardancer*

posted in Chocolate making - 0 replies

Dipping Chocolate

Bendrix — Mon, 21 Jun 2004 16:37:55 GMT

My house is experimenting with dipping already sweet and yummy things (like chocolate chip cookies and coconut maccaroons) in chocolate so as to make them sinfully yummy. We tried that microwaveable stuff that comes in the cardboard tub, but it wasn't very good.

Does anyone know any really excellent recipes for dipping chocolate? We want a semi-hard shell after it dries.

mmmmm....chocolate....

posted in Chocolate making - 2 replies

Hello everyone

Thu, 10 Jun 2004 15:57:32 GMT

Hi, haven't posted in awhile and wanted to just check in and see how everyone has been doing. Hope all is well with everyone and would love to hear from you all. Feel free to post your chocolate making ideas and your chocolate making photos as well if you like.

*stardancer*

posted in Chocolate making - 1 reply

Welcome

Thu, 13 May 2004 03:17:01 GMT

Welcome to all the new members. Hope you enjoy the tribe and have many new and interesting things to post. Would love to hear them.

*stardancer*

posted in Chocolate making - 0 replies

Chocolate recipes

Tue, 13 Apr 2004 20:35:31 GMT

Anyone have some chocolate recipes? Would love to be able to see what we could come up with.

*stardancer*

posted in Chocolate making - 1 reply

How do you like your Chocolate?

Sun, 29 Feb 2004 22:00:46 GMT

I love my chocolate anyway, but mostly I like creating this with it. I also like using chocolate covered spoons in my coffee or cocoa. Chocolate is even fun to play with, nothing better than a chocolate covered raven....Giggle....Giggle So how do you like your chocolate??

*stardancer*

posted in Chocolate making - 2 replies

welcome Ben

Mon, 16 Feb 2004 22:11:19 GMT

Welcome to the tribe Ben, I hope you enjoy and would love to hear anything you would love to throw out there. Have any chocolate making ideas? Would love to hear them.

*stardancer*

posted in Chocolate making - 3 replies

Chocolate Making

Mon, 12 Jan 2004 21:09:43 GMT

I just wanted to say hi and to see if anyone wanted to share their choclate making stories. Or any tips on chcolate making like how to set a mold faster or how to melt chocolate faster. I do all kinds of choclate making from basic molds to adult chocolates. All replys are welcome. Thanks again, hope you find the tribe interesting.

posted in Chocolate making - 4 replies

Pics of chocolates

Sat, 31 Jan 2004 02:07:33 GMT

Hi, Just wanted to say that I am going to be doing some of my chocolates this weekend and am going to post some pics of them, if you have any pics of your chocolate making creations feel free to share them. Will look forward to seeing what you all make.

*Stardancer*

posted in Chocolate making - 7 replies

Welcome

Tue, 03 Feb 2004 00:32:36 GMT

Hi Ken,
Glad to see that you joined , hope you enjoy the tribe. Any input or topics would be much appriciated. So what did you think of the pics? Let me know. See you later.

*Stardancer*

posted in Chocolate making - 6 replies

chocolates

Tue, 20 Jan 2004 00:56:53 GMT

Hi, just wondering what kinds of chocolates everyone makes, I make all kinds but I specialise in adult chocolates. I make from Penis' to ladies on a stick. How about anyone else, would love to find out more about what everyone else does.

posted in Chocolate making - 1 reply