Discussions

Carole Inglis

Should I override the Chocovision settings?


HiHaving problems with false temper on dark chocolate setting. The tempering instruction on the box (Callebaut Fleur de Cao) shows a graph, with a...
@Carole Inglis started 14 years ago - replies: 4
sibylle

cords on chocolate bars:(


dear joe,I'm really frustrated today.I've been tempering chocolate many times, I've made chocolate bars and truffles.but today, for the first time...
@sibylle started 14 years ago - replies: 2
Greg Sorini

Increasing recipe size


Hi all,I'm looking to make more ganache at one time. Can I just double, triple, quadruple etc. my current recipes? Any immediate or long term...
@Greg Sorini started 13 years ago - replies: 0
Barbara Malewska

Adjusting chocolate amount based on the percentage: Kitchen Confectionery


I am reading the book, 'Cooking with Chocolate'. One of the discussions concerns adjusting the quantity of chocolate based on the percent of the...
@Barbara Malewska started 13 years ago - replies: 2
Donna Roesink

ChocoVision REV 1~ where to find absolute best price?


I would love to buy a ChocoVision Rev 1 machine. Does anyone know the absolute best deal around?
@Donna Roesink started 11 years ago - replies: 1
Evelyn

Has Anyone Used This Machine Before?


Hey everyone. I'm looking to purchase a bigger tempering machine as I am moving from selling at home to selling in a shop. I have been using the...
@Evelyn started 11 years ago - replies: 1
Robert Stout

Increased capacity with new Chocovision baffle


I don't know if any of you follow Mr. Gordon on Twitter , but a few days ago he posted a photo of a "holey" baffle. I like to call it a...
@Robert Stout started 14 years ago - replies: 2
Laurie Douglass

Toffee Trouble


I've been using a toffee recipe from "Formula and Theory for the Artisan Confectioner" with fantastic results, until the last 2 batches. When I...
@Laurie Douglass started 14 years ago - replies: 3
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