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@corinne-mendelson
• 9 years ago
• comments: 0
Posted a response to
"Pairing Chocolates with a Tea Room"
"I make pralines with an indian blend tea with hibiscus and spices and it is a hit "
@corinne-mendelson
• 9 years ago
• comments: 0
Posted a response to
"cream percentage"
"I suppose i could also use sorbitol but i don't know if it would be wise to use both glucose and sorbitol and what quantity of sorbitol..."
@corinne-mendelson
• 9 years ago
• comments: 0
Posted a response to
"cream percentage"
"In fact i use glucose and the ganache stays creamy but i dkn't know inflyence it will have on shelf life. Thank you very much for your help."
@corinne-mendelson
• 9 years ago
• comments: 0
Posted a response to
"cream percentage"
"Thank you for you answer i did not think about what you said but of course you're right. Some of my ganache have a too high fat content and it..."
Thank you Corinne for the reply. I only have a 3kg Mol d'Art melter and seriously considering to get either a 6kg melter or a Pavoni Minitemper. I might be inclined to get a bigger melter as it's easy to do moulding and cost-efficient. I just dislike constant stirring..
As far as what you've mentioned about business scale. I believe eventually it will be like running a small factory. I consider myself as a mobile factory as I do everything by myself. Anyway, I started the biz a while ago and now try to get the good marketing strategy to expand the business. There's always something new everyday.