For many candy
makers and chocolatiers this is the busiest time of the year. That’s why, for
the month of December, we’re sharing some of our favorite candy hacks—quick and
easy solutions to common confectionery conundrums. This week we’re sharing a
pro tip for pulling brittle with greater consistency.
Do you ever
have trouble with staff stretching large slabs of brittle in an inconsistent
manner? By cutting brittle into several smaller strips rather than one large
slab, RCI member Kevin Wenzel of Wiseman House Chocolates has been able to
reduce waste and produce product with a more even thickness.
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After pouring
and spreading, run a large metal spatula under the brittle to break the
cold/heat bond from the cooling table. Then cut the brittle into several long
sections and stretch on one side, then flip each section over and stretch it
again. This approach will help achieve more even thickness and reduce the
amount of product from the edges that is scrapped.
Stay tuned, next week we will
share tips for prevent your sea salt caramels from sweating.
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