Cary Black
  • Male
  • Kaysville, UT
  • United States
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Dessert Professional and Cary Black are now friends
Oct 15, 2013
Cary Black replied to Julie Ehrentraut's discussion Chocolate Tempering Machines in the group Chocolate 411
"Yes.  I would encourage you to not only pursue the basics, but to step out of the box.  Look to put your own twist to old standbys in confections.  Don't make what everyone else does or if you do, do it better. Cary"
Jun 4, 2012
Cary Black and Kerry Beal are now friends
May 24, 2012
Cary Black replied to T. Jones's discussion Typical Tempering Question in the group Chocolate 411
"I know it sometimes is a pain, but every chocolate is different.  Not just from Dark, milk to white, but from brand to brand and blend to blend.  A lot of what is involved in determining the temperature benchmarks is the cocoa butter…"
May 22, 2012
Cary Black and Cassie are now friends
Nov 25, 2011
Cary Black left a comment for Cary Black
"Hello Cassie, Sorry it has been a few days getting back to you.  The season is already insane!  As for caramel crystallizing, I find that anything that absorbs moisture will speed the crystallizing process.  Nuts can help to cause…"
Nov 24, 2011
Cassie left a comment for Cary Black
"Hi Cary. I love your video. Your chocolates look so inviting! I saw that you won Best of Caramels In the Utah show. I have some questions for you. I make an orange macademia nut caramel that is one of my best sellers, but it crystallizes fairly…"
Nov 20, 2011
Cary Black posted a photo

DSC_0023_edited-1

Midnight Tropical Brownie - The brownie is a created with cocoa nibs, coconut, macadamia nuts, rum and Vahlrona Manjari chocolate. The brownie is then smothered in a layer of smooth caramel and topped with a layer of rich ganache created with…
Nov 19, 2011

Profile Information

About me :
I have an incredible passion for chocolate. It brings life fulfillment. I enjoy working with it and I completely enjoy the creative process in coming up with my own exclusive creations. I am not only the owner of my company, but I am a custom chocolate creator. My creations are found at www.respectthechocolate.com.
I enter competitions :
Very infrequently
I consider my specialty to be:
Custom Chocolate Creator

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At 1:34pm on November 24, 2011, Cary Black said…

Hello Cassie,

Sorry it has been a few days getting back to you.  The season is already insane!  As for caramel crystallizing, I find that anything that absorbs moisture will speed the crystallizing process.  Nuts can help to cause it.  I make a confection that is coconut and caramel together and it crystallizes in a few weeks.  In addition, I have not determined it yet, but I have wondered if alcohol based flavorings will cause it as well.  I will let you know what if any conclusions I come to. 

At 7:57am on November 20, 2011, Cassie said…

Hi Cary. I love your video. Your chocolates look so inviting! I saw that you won Best of Caramels In the Utah show. I have some questions for you. I make an orange macademia nut caramel that is one of my best sellers, but it crystallizes fairly quickly. Same goes for my cherry walnut caramel. Is it because of the nuts? My other caramels have a pretty long shelf life and my technique is the same for all of them. Also, do you put anu liqueurs in your caramels. Do you find that that causes them to crystallize faster too?  

 
 
 

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