Comments on: Robin Chocolates chocolate caramel fleur de sel

By: Eagranie

Eagranie — Thu, 04 Jun 2009 06:27:18 +0000

Mark, I think we’ve made this the geekiest post on my blog, just based on vocabulary alone. Huzzah!

Das is good.

By: Mark

Mark — Wed, 03 Jun 2009 03:14:42 +0000

Yeah, I was thinking about it after I posted. I initially thought of the enantiomer, which seemed highly unlikely, considering how difficult they are to make, but it could , and likely does, refer to any number of diastereomers. Blaven. .

By: Eagranie

Eagranie — Mon, 01 Jun 2009 21:02:06 +0000

Mark – it probably is what you think it is. I can’t remember the exact process (and I’m lazy and won’t get my reference books out) but it’s the process of taking a C6 ring sugar dimer, and (hydro?)lyzing it into its monomer components. It’s added to caramels to interfere with the crystallization process, thus resulting in oozy, gooey caramel and not a clumpy crystalline mess.

Robin – Thanks for the comment. I discovered your chocolates by accident, and for someone who has only been in business for a year, you’re doing really well. You have great technique – keep it up!

By: Robin

Robin — Mon, 01 Jun 2009 12:11:13 +0000

Hi,
Thanks for the comments and criticism. I have only been in business for a year and just starting to grow. My recipes continue to get tweaked here and there as I learn different likes and dislikes amongst my customers. You obviously know chocolate – I have never had anyone (outside of a few chefs) mention the bottoms! The online store should be up in about 3 weeks, and will include shipping to Canada

By: Mark

Mark — Mon, 25 May 2009 00:53:33 +0000

I can only presume that “invert sugar” is not what I think it is.