corinne mendelson

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corinne mendelson
 
@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
 
@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
 
@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
 
@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..."
corinne mendelson
 
@corinne-mendelson • 9 years ago • comments: 0
Created a new forum topic:
cream percentage
corinne mendelson
 
@corinne-mendelson • 9 years ago
@corinne-mendelson is now following @clay