From David Lebovitz: Chocolate-Covered Caramelized Matzoh Crunch
Posted in: Recipes
Hi Clay,there is product on the market similar to this ww.matzeltoff.com. it's pretty good! the also had a passover version but it's out of stock.
Forum Activity for @jean-francois Bonnet
Posted in: Recipes
Hi Clay,there is product on the market similar to this ww.matzeltoff.com. it's pretty good! the also had a passover version but it's out of stock.
need help with jelly fillings
Posted in: Tech Help, Tips, Tricks, & Techniques
it is a little difficult to really understand what type of filling you are talking about but just to clarify...i know that glucose avoids crystals; what i meant was to let the filling dry longer to have a skin (if you prefer that term from a crust).
need help with jelly fillings
Posted in: Tech Help, Tips, Tricks, & Techniques
OK a per Clay's request I'll try to help...first NEVER try to accelerate the process by chilling your molds, all you'll do is, make it colder! you filling needs to "crust in order for the chocolate to stick to it without creating condensation. how liquid is your filling? if it is very thin the only way is to make your shell thicker. if it is semi-liquid then, make sure that you recipe contains glucose in order to create a "crust", allow your filling to fully set also (overnight is always good).you should not encounter a problem this way.don't hesitate to reply if you have more questions or problems.Merry ChristmasJF
Special Holiday Chocolate Offers for Chocolate Life Members
Posted in: Classifieds F/S or Wanted
We also will do a holiday offer, (also because we just launched our site! ), just add to the delivery address C/O thechocolatelife.com and a 15% discount will apply to your order. You will not see the discount at check out but it will be applied on the invoice....happy holidays!Cheers!JF www.tumbadorchocolate.com