Forum Activity for @Despina Antypa

Chocolate confectionery school

Posted in: Travels & Adventures

Hello everybodyWhich do you consider is the best Chocolate confectionery school in Europe?Thanks
updated by @Despina Antypa: 04/11/15 01:59:52AM

Online retailer

Posted in: Uncategorized

HelloDoes anybody know where I can find an online retailer for chocolate that ships within Europe (Greece)?Thank you
updated by @Despina Antypa: 04/11/15 01:51:11AM

Chocolate VS couverture

Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks Robert. I will try the method you suggest

Chocolate VS couverture

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Robert,Thanks for the reply.Garrison recipe is simple. 200gr 64% chocolate, 224 gr heavy cream, 28 gr light corn syrup, 28 gr salted butter. The only alterations I have made are: 52% couverure, not salted butter and glucose instead of corn syrup which I think it doesn't make any different because as far as I know is the same thing. Procedure is simple as well. Chopped not melted chocolate, boil syrup with cream pour into the chocolate, stir and when the chocolate reaches 35 C add the butter. The method you are suggesting in your previous post (40 C cream into melted chocolate) as far as I know it is used in making the butter ganache (without cream).So, what do I do wrong? According to the recipe, the ganache should be firm to pipe after one hour.Are there difference between the ganache we are using for truffles and the one we use for dipping confectionery?

Chocolate VS couverture

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Renata, according to the recipe I shouldn't refrigerate the ganache but I will try less cream as you suggest.Thanks

Chocolate VS couverture

Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks Anthony. I will try it.

Chocolate VS couverture

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Mark, thanks for the reply. I will try tempering it. You thing it would be better to temper after adding the cream or if I bring the cream in 40 C and then add it to the tempered chocolate?Thanks

Chocolate VS couverture

Posted in: Tech Help, Tips, Tricks, & Techniques

Hello,I am trying to do some of the recipes from Garrison book but I have a problem with the ganache. I make it with couverture, because I can't find chocolate in Greece, and the ganache is very soft. Even though I waited a day to dry. The only solution I found is to increase the amount of couverture that is said on the recipe (almost 250%), but in this way the result is a totally different thing. Any ideas what should I do?ThaksD.
updated by @Despina Antypa: 04/09/15 11:03:39PM

Vienna confectionery supplies

Posted in: Travels & Adventures

Hello Helmut,Thank you very much for the reply.Yes, that is what I am looking for, and I would be grateful if you could ask your friend.I live in Athens, and these things are not very common here.

Vienna confectionery supplies

Posted in: Travels & Adventures

Hello,I am going to Vienna on Christmas and I would like to buy some confectionery supplies (dipping forks, molds etc). Do you know where I can find one?Thanks a lotD.
updated by @Despina Antypa: 04/10/15 08:46:20PM

Online buying/selling?

Posted in: Tech Help, Tips, Tricks, & Techniques

Hello KirsiUnfortunately I can't help you with your question because although I have searched a lot I can't find any manufacturer from who I can buy retail. They only sell if you are a professional, at least in Europe.But I would like to ask you something. I am thinking of starting the courses in Ecole Chocolat on January, and I would be very grateful if you could tell me some things about it. Especially, how do they do it on line. How can they test what you do. Does it works with a web camera?Thanks a lotD.

Corn Syrup

Posted in: Tech Help, Tips, Tricks, & Techniques

Hello AndreI think alternatively you could use glycose syrup.