Forum Activity for @xinhong liu

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Hi Geert,I just want to add another question. Do I use these for ganache?Or what are the names you can give are most suitble for ganache? Do you use different chocolates for cream ganache or other flavour ganache like fruits?Thanks in advance.Xinhong

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Hi Geert,You can not be more helpful! This is what I asked for. I cannot thank you enough for this.I will have to copy your notes down and put it in my notebook and more importantly start practising with your tips.Good night.

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Hi Geert,I'm using callebaut at the moment but I want to switch to Valrhona soon.I have a problem with callebaut with enrobing. The shell is too thick and when it's too thick it tastes very hard. I want the coating as thin as possible so the the flavour of shell chocolates wont affect the ganache flavour.Do you have any ideas about h it?Do you think if i use Valrhona this problem would be solved?I have bought few boxes chocolates from 'La Maison du Chocolat' and the chocolate shell is very thin and soft. The chocolates tastes great. I have heard La Maison use Valrhona. Is that the trick?Thanks in advance.Xinhong

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Thanks so much on this.I will get inverted sugar. I read about some airticles about making inverted sugar.I want to give a go.Best regards,Xinhong

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Thanks very much your insights on this. This would be very helpful for me.By the way can I use Sorbitol, also known as glucitol as the replacement of inverted sugar?My supplier only has Sorbitol.Thanks

Guittard/callebaut/Valrhona ?

Posted in: Opinion

Thanks very much for this. I like your chocolates very much.I have a question here: if I want to make fruity flavour ganache, say raspberry puree, what is the percentage of everything else?What is the best chocolates to go with fruits? White or milk or dark?I only want to make realy fruits puree not artificial flavour. Often the fruit flavour gets overshadowed by the flavour of chocolate. What shall I do to make fuit flabour to stand out? If I put too much fruit puree the ganache get very wet and soft and can not handle.Is this the only solution by adding cocoa butter to make the ganache firm?Please help.RegardsXinhong

Best Female Chocolatier?

Posted in: Opinion

Thanks for your reply Vanessa!I don't have a shop in UK yet. I'm creating a website right now and it might be the starting point to sell my chocolates initially and I hope I can have a little shop soon.A fantastic website! I must say. Having read your story and I have a question here for you.As the 'raw' is unregulated in US how you educate people to take on your idea that eating 'raw chocolates' is healthy or 'raw chocolates' has health benefit rather than just a treat.ThanksXinhong

Best Female Chocolatier?

Posted in: Opinion

Hi,Is there a dedicate website for your good raw chocolates? Sorry I'm from UK I have not heard anyone who makes raw chocolates.Regards,Xinhong

Best Female Chocolatier?

Posted in: Opinion

Hi,I have a question for my American friends here: what do you think Mariebelle Sweets?A link can be found in here http://www.mariebelle.com . Do you think she could be one of topten female chocolatiers?. My European friend said: by looking at this website the chocolates look very synthetical but I understand Mariebelle's shop is one of NY attractions? What do you think?Xinhong

Best Female Chocolatier?

Posted in: Opinion

Melt ( http://www.meltchocolates.com/v2/Video.aspx ) makes the most delicious rasbury truffles.rococo http://rococochocolates.com/ makes best 'Long Ting' tea truffle.