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Rookie that needs help please!

post #1 of 10
5/9/06 at 7:58pm
Thread Starter 
Hello to everyone.

I am a rookie to this site, but I am trying this to find some information.

Currently I am a sales rep. for a food distributor in Winnipeg. One of my clients has asked for self tempering cocoa free chocolate.

Can't say that I am :crazy: familiar with this one. Oh the application is for coating, decorating if that helps.

If anyone knows of a product I would love to hear about it.

Cheers,
Goolie
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post #2 of 10
5/9/06 at 9:25pm
WOW! He might of sent you on a hunt for a 5gallon bucket of steam, or the Old Bay grinder too.

Self tempering, well, tempering is done by hand, or a machine if you have boo kuu bucks.

As far as I know, modern techknowledgy has not been able to replicate in a bag, tempered choc( though all is tempered to a point I guess?). Unless you have the machine that folds and regulates all the temp whilst dealing with the choc..:confused:
Like all good meals, this too shall pass
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post #3 of 10
5/9/06 at 10:15pm
No, it does exist. Real chocolate is made with cocoa fat, cocoa liquor, sugar, vanilla and lecethin. This needs to be tempered if you want a snap and nice shine. If you substitute another vegetable fat for the coca fat, you don't need to temper it, just melt and dip, guaranteed a good shine. However you won't get a real chocolate mouthfeel, taste or snap. This product is called many things in N.America: Baker's choclate, Summer choclate, coating chocolate... In Europe this product can not be called anything with the word " Chocolate" in it's name, hence the German word for it, "Fettglasur". This being said, most major Choclate Co.s (all the major European ones...) make a version of it, and it sells somewhat cheaper than the real thing.

Cocoa free self tempereing chocolate? Yup, there is such an animal. Real white chocoalte is made with cocao fat, sugar, and milk powder. The cheaper version (Baker's or summer chocolate) that doesn't have any coca fat will fit your client's bill. Course it won't taste like much....

Check out this distributer in Vancouver: www.qzina .com

Winterpig, eh? Never worked there. Did Saskabush,(Saskatoon) the odourous orfice (Regina), and Tisdale, but never anywhere near cold like Winterpig...
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post #4 of 10
5/10/06 at 6:38am
Great discussion! Welcome to Chef Talk, Goolie.

I'm moving it to the Baking and Pastry forum where it'll get some more responses.
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #5 of 10
5/11/06 at 9:11pm

umm

sounds like he is yanking your chain, be careful, chefs will find entertainment sending anxious sales reps on wild goose chases, just my experience.
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post #6 of 10
5/12/06 at 5:09am
:bounce: :) :talk: :roll: :D
"Winterpig"....That's funny!
My latest musical venture!
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post #7 of 10
5/12/06 at 5:23am
check out albert uster or swiss chalet!
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post #8 of 10
5/12/06 at 7:10am
No yanking chains.
Brune,
Lot's make it as foodpump says. I prefer the CocoaBarry. It's a coating right out of the can. I believe nestles has a superlitive coating block also:talk:

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
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post #9 of 10
7/20/06 at 2:56am

winnipeg

first of all what in the name of jesus are you doing in winnipeg i used to live there and thank god moved to venezuela where some of the best chocolate in the world comes from
let me tell you about self tempering choccolate it is made with vegetable fat it shines okay but the flavor is not the same it is also a cheaper lower type of quality product
looks like your costumer is a cheap skate my suggestion dont waste time with this one
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post #10 of 10
7/26/06 at 8:03am
Here in the states it's called chocolate coating.
In other countries you can't call it chocolate because it has filler oils and other flavors.
It's cheaper and self tempering because of the fats/oils that replace the cocoa butter.

happy coating!:bounce:
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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