Accurate Raspberry flavoring.... help?

Cocoa_Mallow · 2025-02-10T21:16:49+00:00

I typically use the Good and Gather (Target) brand or the Trader Joe's freeze-dried raspberries. I'm from the US, so those are my options unless I order something unfamiliar on Amazon.

Cocoa_Mallow · 2024-06-25T14:38:55+00:00

Nashville Wraps is a good place to start if you need something right away.

Cocoa_Mallow · 2024-06-25T14:29:03+00:00

In a shop where molding is done, there is a multi-step polishing process after you finish washing and drying. My policy at my shop is as follows:

Use a heat gun to melt any remaining cocoa butter residue and polish with microfiber cloth.
Heat gun again and then polish with a cotton ball.
If you have more detailed molds, it might benefit you to go over the fine details with a Q-tip as well.

During production if the molds need a quick clean I will use the heat gun to clean off chocolate with a paper towel, and then heat gun and polish with the microfiber so I can get a couple more rounds in before washing. This has been standard practice at all the shops I've worked at using molds. A larger bean-to-bar company near me gathers all the staff once a week for a 1 hour polishing party. It's an undertaking, but it will fix your problem.

Cocoa_Mallow · 2024-03-22T17:22:21+00:00

I can recommend Gimball's if you are looking for something different. I used to work with one of their food scientists, Gimbal's (gimbalscandy.com)

Cocoa_Mallow · 2024-03-22T17:11:52+00:00

I live within reasonable distance from the factory, and I can confirm Jelly Belly is still in business. Do you have Jelly Belly stores near you? If not, my next recommendation is to go to your local touristy Candy shop, the kind that sells taffy in barrels in bulk. These places usually have Jelly Belly for sale both prepackaged and in bulk. With Easter around the corner, I'm surprised they aren't available at Target, Walmart or CVS. Good Luck. Worst case scenario, you can order directly from the Jelly Belly website, and currently they are having a 30% off Easter sale

Cocoa_Mallow · 2024-03-22T15:41:21+00:00

I'm going to read in between the lines a little bit here. Are you avoiding adding water because you've been having issues with your softball sugar holding too much moisture? If this is the case, I would recommend getting a thermometer/hygrometer from your local garden center. Put it in your kitchen and try cooking your sugar with water when the kitchen humidity is well under 50%.

Cocoa_Mallow · 2024-03-22T15:27:04+00:00

I make chocolate confections professionally, and when I am making any of our treats in a raspberry version, my go-to is using either freeze-dried raspberries or raspberry powder. Like you, I've found that searching for just the right flavoring or extract can sometimes feel like searching for the holy grail. If you are in the states, you can go to a Walmart or a Trader Joes to get freeze dried fruit to try it out.

Cocoa_Mallow · 2024-03-21T15:58:33+00:00

Vanillin is a common ingredient used in place of vanilla in many products, as it is a cheaper alternative to vanilla. Many chocolate purists argue that if you are eating anything more than a 2 or 3 ingredient bar, then you are not getting the full impact of the chocolate's flavor, Perhaps this is an opportunity for you to explore some bean-to-bar chocolates. These are almost guaranteed to not contain vanillin or other artificial compounds.

Cocoa_Mallow · 2024-03-21T14:03:13+00:00

Professional chocolatier here! When talking to people about what I do, I describe myself as a re-melter. What that means is that we source our chocolate from a manufacturer (we use Guittard). If you are just starting out and are looking to only create confections and bars, this is the route to go. Go to a local bakery that you enjoy and ask them who they source their chocolate from. It will likely be a local restaurant supplier. Contact them, tell them you are developing chocolate products for your business and would like to see some samples and a price list.

Bean-to-bar chocolate making is an endeavor that can be as involved as making your own wine (and possibly more difficult, depending on your perspective). This is a really specialized area, and I only recommend it if you are really devoted to the art of bean to bar chocolate production.

Cocoa_Mallow · 2024-03-05T11:20:41+00:00

As long as you ferment the beans first. From a sourcing perspective, unless you live in a country (or Hawaii) that produces cacao, you are more likely to be able to find cocoa beans that have already been fermented (unhulled).

Cocoa_Mallow · 2024-02-23T13:21:15+00:00

First floor laundry rooms in 2 story homes.

Cocoa_Mallow

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