Forum Activity for @Dawn-Marie Lambert

faux chocolates

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

A local shop is interested is selling my chocolates! However, they do not have airconditioning and do not have a refrigerator case in which to display the chocolates. They asked if I could make some faux chocolates for display. I was thinking of using styrofoam, paint, real sprinkles and then perhaps a spray of clear acrylic...If anyone has any suggestions and ideas as to how to make faux ones I would really appreciate it.

updated by @Dawn-Marie Lambert: 04/21/15 12:58:36PM

huckleberries!

Posted in: Tasting Notes

Kathryn,

I've been working long hours lately and have not done much chocolate making lately, or anything else for that matter! Thank you for the recipe, I look foward to making it and will let you know how it turns out...

DM

huckleberries!

Posted in: Tasting Notes

yes I would most definately be interested! I have since learned how to make a raspberry cream center which I cant wait to try with the huckleberries but I'd love to try your recipes as well. Thank you!

huckleberries!

Posted in: Tasting Notes

Huckelberries are a small sweet berry in the same family as theblueberry. I thought it would be easy to find a huckleberry truffle recipe online but had no luck. If I am able to find a good blueberry truffle recipe, could I possibly interchange the berries? And is frozen or fresh better?I am worried about the water content in thehuckleberries and at this time do not have the knowledge to adjust a trufflerecipe accordingly. Can I interchange them or does anyone have any hot leads on a huckleberry truffle recipe? The locals here don'teven disclose the whereabouts of their huckleberry patches muchless share recipes containing huckleberries. Maybe I will have better luck on this discussion...
updated by @Dawn-Marie Lambert: 04/21/15 01:25:15PM

melting/tempering white chocolate

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

Thank you. I will keep that info in mind when I re order...I am using another brand this weekend and hopefully wont run into the same problem..

melting/tempering white chocolate

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

Thank you Robyn. I was thinking the same thing, in regards to the brand of chocoalte I was using. This particular time, I was using ghiradelli. I don't usually use them as a general rule but have not had any trouble using their dark or milk chocolate. I was also thinking of using almond bark ( I know I know...yuck!) only a small amount though to melt at firstand then add the better quality chocolate to it a little at a time, in the hopes that the better quality chocolate would preside as far as flavoring goes.

Perhaps I will try the EGuittard with the temperature suggestions from Thomas and Dieter Speer and see how that goes first...

Thanks for answering my SOS!!

melting/tempering white chocolate

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

Hello. I am a new chocolatier. Ireally enjoymaking truffles and pralines. I am having difficulty with meltingwhite chocolate..Iam able to melt and then tempermilk and dark chocolate, even though I need more practice, it comes out ok. The white chocolate clumps no matter the technique I use.Its like it does not even melt at all, but just starts to clump together. the techniques I've used include:microwave, direct stove top and even double boiler...Am I missing the melting point? Am I burning it? My equipment used is clean and dry and I am not adding any additives (cream/butter) to the chocolate. I really want to learn how to work with white chocolate so I can color it when I master melting and tempering it. I wanted to send an SOS to my chocolate friends in the hopes I would gain some helpful hints and techniques......Thanks!
updated by @Dawn-Marie Lambert: 04/10/15 07:01:46PM