Discussions
packaging Chocolate ganache sauce
Recently I whipped up a few ganache sauces at a wine gala. They were such a hit people asked me to make some for them. The problem I have is how...
@Maren Muter started 15 years ago - replies: 3
Trouble with my X3210 Revolation and Tempering information
Hello!I make gourmet toffee and slather it with Belgian chocolate. I originally started with a little Revolation 1 and although I found it always...
@Sarah Thieben started 16 years ago - replies: 1
What do you do with white chocolate?
I just came back from the World Pastry Forum and 2008 Amoretti World Pastry Team Championship but while I was there I was introduced to an...
@Clay Gordon started 16 years ago - replies: 2
What's your favoriate home tempering technique?
I have not had much luck tempering since moving to FL in 2006. I have a couple tempering machines (Chocovision, a small one and two big ones) and...
@Patrick Sikes started 16 years ago - replies: 6
health laws, etc for making chocolates at home??
i want to start a chocolate business at home and wondered if there are any laws around doing so, as with other food businesses...i have NO clue and...
@donna3 started 16 years ago - replies: 7
How do YOU make a ganache?
Do you chop the chocolate and pour the hot cream over it to melt, or do you melt the chocolate and incorporate the hot cream?What techniques do you...
@Clay Gordon started 16 years ago - replies: 11
What's Easiest? Shell molds, hand-rolled, or enrobed/dipped?
About five years ago I was helping a small startup figure out what their business was going to be all about. We talked about their creative...
@Clay Gordon started 16 years ago - replies: 1
Tempering Chocolate: How could we serve our chocolate shine?
hi joe, continuing from your previous reply actually yes I don't use refrigerator to temper it, because I don't have that. so I change it with...
@The'a started 14 years ago - replies: 3