Invertase
Posted in: Tech Help, Tips, Tricks, & Techniques
Cont. I wa told to keep it cold. I am interested in your feed back. How soft should I expect them to become? Should it be a big difference? Thanks!
Forum Activity for @Michael Karren
Posted in: Tech Help, Tips, Tricks, & Techniques
Cont. I wa told to keep it cold. I am interested in your feed back. How soft should I expect them to become? Should it be a big difference? Thanks!
Invertase
Posted in: Tech Help, Tips, Tricks, & Techniques
I have been adding invertase to my fondants right before dipping to soften them. I add a couple of drops per 1 lb of fondant. I don't notice much of a change. Am I doing something wrong or expecting too great of results. Also I am keeping the invertase in the refrigerator as I was t
updated by @Michael Karren: 04/10/15 05:20:42AM
Cream Center Recipe
Posted in: Recipes
Hey Everyone! I make old school chocolates, Cream centers (fondant). I love the flavor of Boston Buttercreams. If any of you have tasted it then you know what I mean. I have had difficulty matching the flavor of some of my favorite shop's and was wondering if any of you have a good recipe for BOSTON BUTTER CREAMS. I would be very grateful. Thanks!!
updated by @Michael Karren: 04/09/15 05:49:42PM
Invertase
Posted in: Tech Help, Tips, Tricks, & Techniques
Great! Thank you for your input! I will play around with it this week!
Invertase
Posted in: Tech Help, Tips, Tricks, & Techniques
The Chocolates I make are mostly cream centers (fondants) and I hand dip and sign them. As I have tasted chocolates from some local shops I have noticed how smooth and soft their centers are. As I have studied them I realized there's no way they could dip something that soft and sticky and keep them a pretty shape. I was later told about Invertase. I have never used it but wonder if this could do the trick. My chocolates have been tasty and creamy, but not to the same extent. I don't want liquid centers just an extra silky smooth cream. What are your opinions and instructions on invertase.
updated by @Michael Karren: 04/21/15 05:54:36AM
Fondant creamer
Posted in: Tech Help, Tips, Tricks, & Techniques
O Really? That's good to know... Do you just pour the hot fondant from the pan into the mettle mixing bowl and let cool, then start the paddle?
Fondant creamer
Posted in: Tech Help, Tips, Tricks, & Techniques
I am wondering if theres a way to beat fondant other than just stirring by hand. I've seen some amazing equipment on savage brothers website but I'm wondering if theres anything cheaper or smaller scale
updated by @Michael Karren: 04/13/15 12:24:27PM
Dry roasted almonds
Posted in: Classifieds F/S or Wanted
Does anyone know of a good place to buy whole dry roasted almonds. I'm in salt lake but willing to order online
updated by @Michael Karren: 06/29/23 06:49:02PM
Dipping Chocolates
Posted in: Tech Help, Tips, Tricks, & Techniques
I'm using guittard old dutch milk, the 10 lb blocks
Dipping Chocolates
Posted in: Tech Help, Tips, Tricks, & Techniques
Thank you. Have you found anything that helps you keep more chocolate enrobed around the centers. When I dip my chocolates my chocolate isn't very thick on the finished product. I'm using guittard
Dipping Chocolates
Posted in: Tech Help, Tips, Tricks, & Techniques
How do you get the chocolate thick when dipping chocolates. Someone told me to add a little bit of water when you are working the chocolate on the marble slab. Is this true or can you achieve this just by the way you dip?
updated by @Michael Karren: 04/23/15 12:43:43AM