Forum Activity for @Christine de Massis

lumpy chocolate

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

hello everyone..

i have a question regarding the chocolate i use. I use belcolade mik chocolate and Im satisfied with the product. Although I have had several issues with it...I melted it to mould them and no filling, the problem is that the texture was very lumpy..what do you think might have been the problem? I did not temper that batch...do you think thats the problem or tempering just affects the look of the chocolate and not the lumpiness? could it be that it was over heated?

thanx for any advice in advance

have a gr8 day

updated by @Christine de Massis: 04/09/15 17:34:02

Chocolate Molds

Posted in: Classifieds F/S or Wanted

Thanx i will check it now

Chocolate Molds

Posted in: Classifieds F/S or Wanted

Thanx a buncj really helpful!

Chocolate Molds

Posted in: Classifieds F/S or Wanted

Hello everyone i was wondering if anyone can advice on where can i buy chocolate polycarbonate molds one where they have lots of varities and also professional truffle molds. Help please
updated by @Christine de Massis: 06/29/23 16:49:02

GANACHE FEELS CRUMBLY

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

Hello Everyone..

I need help in this matter...I make my ganache, I add more chocolate than cream and butter to it, because Im trying to increase its shelf life, as I have mentioned before I will be selling at different selling point where I cannot control the temperature. If I use creamy ganache I think the chocolate wont last more than a week or a week and half, correct me on that one if Im wrong.

So my question is: when I put my inclusions to my ganache, I will be more sepcific, I add peanut butter to the ganache and then pipe it in the chocolate bonbons...when I tried the chocolate and took a bite, the feel of the ganache was crumbly and hard, not silky smooth, yummy tase...any advice??? please help! What am I doing wrong?

updated by @Christine de Massis: 04/13/15 18:47:37

SUGAR FREE CHOCOLATE RECIPES

Posted in: Tasting Notes

Hello everyone..

I was wonerding if anyone can help me and list some ideas of sugar free inclusions for diabetic people.

I already bought chocolate for tempering that has been substitued with sugar substitute for diabetic people. But what can I include in the bombons? ganache with what? and if I do sugar free chocolate clusters, could the inlusion be almonds or any other kind of nuts? is that suitable? what else is? raisins? cranberry seeds? fruit purees?

thanx.

updated by @Christine de Massis: 04/18/15 01:51:32

Truffles covered with nuts

Posted in: Tasting Notes

Helloqgain! Wanted to know how long do u guys think a truffle (ganache) will last whe. Covered wih nuts! The question is: how long do nuts last and not go rancid?Thanx a million
updated by @Christine de Massis: 04/10/15 18:51:09

HELPPPP: CHOCOLATE IS CRUMBLY

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

Hello Everyone...

Please I need urgent help....I tempered my chocolate (dark and mil chocolate), and all the process seemed to be fine, they came out nicely from the molds. The problem was that later when i tried them, the chocolate, not the ganache, was crumbly...what do you think the problem is??? could it be that the tempering process was not well done? ehat other reasons can make chocolate crumbly.

Thanx...

updated by @Christine de Massis: 04/12/15 08:00:08

wrapping chocolate

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

Hello everyone...do you guys think i can wrap my chocolate bars using some kind of celofane paper, wrap tightly and then put a sticker on? the thing is I want something different and creative! let me know what your thoughts are.

updated by @Christine de Massis: 04/09/15 17:48:04

I NEED HELP!

Posted in: Allow Me to Introduce Myself

yes I certainly boil the cream (200 ml of heavy cream,50 g of butter and then i add the chocolate).

But this ganache is not creamy at all as you can see its more chocolate based that cream and butter based. How long do you think this would last in the filled and sealed chocolate? is there any advice you have on a different ganache that has a longer shelf life and at the same time has more shelf life.

thanx.

I NEED HELP!

Posted in: Allow Me to Introduce Myself

Thank you so very much!!!! all the info was so helpful...I will look up those books and buy them....

Really thanx for the advice.

Havea great day,

Christine.

I NEED HELP!

Posted in: Allow Me to Introduce Myself

Hello everyone!!!

I started my chocolate making business. I bought the tempering machine, the polycarbonate molds and I have a great chocolate to work on...but i have a lot of questions and Im hoping you all can help me.

Here is the list of questions:

1. Is there a specific brand of chocolate for tempering that taste similar to godiva style chocolate that you recommend?

2. The garnache that Im making is made of chocolate,cream and butter and this is my filling for my molded chocolates, ofcourse I add all the ingredients to make the different flavours that we offer. The question is how long do you guys think the garnache lasts if not in refrigeration. The reason I ask this is because I do not own a chocolate boutique yet, so my chocolae boxes will be in different stands at different selling points. Its the shelf life Im concerned of, since the garnache is made of cream and butter, they can get easily ruined. thoughts and advice on that? Do you have a specific recipe of garnache that has a long shelf life? I heared that the more creamy it is the less shelf life it has, since it contains a lot of creme...I was hoping to find a recipe that is creamy enough and still have long shelf life since it will not be in a refrigerated area.

so sorry for the details, but im really hoping to get some advice on all of this..any aditional info you think is usedful to me please dont hesitate to let me know.

thanx.

updated by @Christine de Massis: 04/15/15 04:58:14