Decorating Chocolates
Posted in: Tech Help, Tips, Tricks, & Techniques
I use it occationally on the top and have never had any problems.
Forum Activity for @Julie Helzer
Posted in: Tech Help, Tips, Tricks, & Techniques
I use it occationally on the top and have never had any problems.
How do I have better bases?
Posted in: Tech Help, Tips, Tricks, & Techniques
Do you use a silipat sheet or something else?
How do I have better bases?
Posted in: Tech Help, Tips, Tricks, & Techniques
I appreciate the way you explained this, it makes perfect sense now. I used to flatten the whole tray of fondant balls with a cookie sheet but somewhere along the way stopped doing that, but now I see I have been shooting myself in the foot.The fondant is pretty firm, like the consistency of play-dough, so I can form it into this flatter shape and it will maintain it.Thanks so much!!
How do I have better bases?
Posted in: Tech Help, Tips, Tricks, & Techniques
that sounds good, I will give it a try, thanks!
How do I have better bases?
Posted in: Tech Help, Tips, Tricks, & Techniques
I have my chocolate business up and running but am still unhappy with how the bottoms of the chocolates look. Nobody complains because they look great from the top and taste good but I would like them to be thicker on the bottom and not ooze out. I use room temperature fondant centers I make myself and use 87 degree milk chocolate or 86 if I dip in dark. Any suggestions? Attached picture shows the problem.thanks & am I glad to find this forum!
updated by @Julie Helzer: 04/29/15 19:00:34
Question regarding the use of a commercial kitchen
Posted in: Opinion
In Utah, it is a lengthy process to get not only certified by the Utah Dept. of Agriculture and have inspections, but also to get the necessary permits from the city. It can be done though and it is an ongoing process to submit your recipies so they will check them for food safety and shelf-life issues.
Why...Oh Why....Am I Having Such Difficulty Tempering My Valrhona Feves?
Posted in: Allow Me to Introduce Myself
I have tried a lot of different melting and tempering methods and the one that works the best for me is really simple. I put the amount of chocolate I will use the next day in silicone cake pans in the oven, turn the light on overnight and in the morning I have perfectly melted chocolate that I simply stir a bit to cool (as my oven light gets the chocolate to 91 degrees) and I am good to go. I am careful not to take more out of the oven at a time than I can use before I would have to remelt it and when it does get too cool, I pop that pan back in the oven and work with another one for a bit.
Set up cost of starting a small chocolate business
Posted in: Allow Me to Introduce Myself
I would also take into account the weather in South Africa and find a space you can control the temperature year-round.