Does anyone know why Callebaut is no longer marketing Mycryo for tempering?
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Davy I would love to know how your experience at the academy is, I'm going in April. What are you taking, if you don't mind me asking?
I found Amazon has a huge selection, you might be looking in the wrong area? Look for books from Rechuitti, that is my favorite and hope I spelled his name right. You will undoubtly be connected with other choice once you make a hit and then it will all open up from there.
Here's a link - Chocolate books
This is probably an easy one for many of you but I'm at a loss. I colored some cocoa butter and painted it into my molds, no problem. Did all the chocolate and filling, everything went well until I un-molded. Some came out with a really great shine while others didn't?
Do I need to temper the cocoa butter? did I not chill the filled mold enough prior to unmolding? This was my first attempt at this. I love the look and want to experiment more but would love know where I might have gone wrong....any help would be appreciated.