Guittard/callebaut/Valrhona ?
Posted in: Opinion
thank you!
Forum Activity for @Amber B.
Guittard/callebaut/Valrhona ?
Posted in: Opinion
I'm looking to get a good basic chocolate for enrobing (and using in ganaches). As my truffles tend to fall apart and not set up very firm (despite butter & invert sugar), I'm guessing I need a "thin" chocolate for enrobing.I'm looking for a "go-to" predictable, but great chocolate in dark, milk & white. I don't have the ability to taste all the varieties of each..so at this point I'm asking for your expertise.Guittard's best dark/milk/white for enrobing?Callebaut's best dark/milk/white for enrobing?Valrhona's best dark/milk/white for enrobing?And..which brand do you prefer the most?
updated by @Amber B.: 04/10/15 09:48:36AM
Chocovision vs. Melter
Posted in: Opinion
Ladies and Gentlemen,
I'm looking at taking my hobby into (God willing :) a retail point of sale...just for the kitchen :) My question is this. I have a Chocovision Rev 2..which clearly will not make enough chocolate at 1 lb. each time. I'm contemplating going to the larger model ($1,600) but have heard through the grapevine, that you can temper chocolate using a microwave and melting it to about 118, pouring that mass into the warmer, and then adding seed chocolate as it cools, and when the entire mass gets to 90 degrees (stirring your little arms off along the way) that it should all be in temper and good to go. Is this true? Can you achieve professional results using a microwave & melther in this manner with say 6 lbs (4 melted, 2 seed)?....or should I just buck up and get the $1,600 Chocovision (and I'm going to need the melter regardless). Advice much appreciated.
updated by @Amber B.: 04/13/15 06:58:39AM
Display cases
Posted in: Opinion
thank you....if you're not supposed to refrigerate, then how do you explain the refrigerated display cases?
Display cases
Posted in: Opinion
Bud,Can I use a "deli" case or "bakery" case? What should I avoid in refrigerated cases, or look for? Thank you.A.B.
Display cases
Posted in: Opinion
Bud,How long can I expect my truffles to last and remain "sell-able" in a refrigerated case?
Display cases
Posted in: Opinion
Thank you very much Bud.I can see that a refrigerated one is a must! Someone told me I can skimp by using a wine cooler or refrigerator. I don't know what the difference between a "cooler" and "refrigerator" are, but I'm trying to find out which one doesn't have humidity. If you know, please do tell.Sincerely, Amber B.PS. Thank you for your kindness.
Display cases
Posted in: Opinion
Refrigeration vs. non-refrigerated?Hello everyone. My name is Amber and I've been surfing The Chocolate Life and gleaning all sorts of wisdom and for that I thank you. You are all very kind-hearted and helpful...not to mention extremely knowledgeable. I have three questions (actually hundreds, but 3 to start with):I am trying to set up a retail shop on a shoestring budget as I've outgrown my "friends and family" circle.1) I am wondering about bare-bones display cases. Do they have to be refrigerated if the commercial space has a window a/c? (I'll assume yes..and if so) can you use what they call a "deli case" vs. a bakery case (as they are MUCH less expensive.?2) Can you really temper chocolate only by using a microwave then pouring mass into a chocolate warmer/melter and adding more seed chocolate to it (on a 2/1 ratio meaning 2 melted 1 seed)? I've heard that you can, but haven't found on the internet for sure if the melter will hold the temper for long periods of time? (I currently use a very small chocovision rev 2 machine for my hobby).3) How can extend shelf life of my cream/butter truffles? Are you supposed to refrigerate or freeze them due to the moisture/condensation problem? Also them cracking when "re-entering" normal room temperatures?Thank you for your patience and help with yet another newbie.
updated by @Amber B.: 04/13/15 04:09:32AM
chocolate tempering machines
Posted in: Opinion
Ian,I have a Rev 2 and would love to give the holey baffle a try. I am at the point of needing a larger tempering machine as well, and wanting to check out AMCM, etc...because the jump in price is quite a jump...but 1.5lbs at a time is just not enough for me...definitely interested in the holey baffle though.