Pairing Chocolates with a Tea Room
Posted in: Tasting Notes
I make pralines with an indian blend tea with hibiscus and spices and it is a hit
Thank you for you answer i did not think about what you said but of course you're right. Some of my ganache have a too high fat content and it breaks or there is a deposit if fat at the bottom though i followed the recipe or the proportions of half the weight of the chocolate . And it is specially annoying with my caramel ganache interieur with a pinch of salt. I will appreciate any insight from more experienced chocolatiers thank you
hi thank you for yhour answers. it is a little difficult to get a revolation for me since i live in israel and it is a little complicated since there is no chcocovision representative and to ship it overseas makes it more expensensive than to buy a pavoni mini temper. Do you know the pavoni mini temper ?is itsomething more or less equal to the revolation ? according to what i have seen the Pavoni's representative shop and what i see on site for the revolation it seems very similar the big revolation can temper more than the pavoni but the pavoni (3kg) is more what i need. I think thqt it was Brad that told me he has some problem with the Pavoni but i am very far from the time his machines works (8 hours a day).
Hi to everybody ! i have decided that if i want to survive with my little shop i have to expand a litle and for that i need a tempereuse but i am confused about what machine to buy. I tend to buy the pavoni minin temperer because it seems easy to work with but i have already bought 2 melting machines that were supposed to be temperer therefore i want to have some tips. I don't need a temperer of more than 3 to 5 kilos but i need to have tempererd chocolate for as long as i need during the day. On the other hand i don't want a temperer working with the seeding method, so what would you recommend ? is there anything else than the pavoni for what i need ? i hope i will receive some insight because i am going to buy the machine and i don't know which one to buy
i want to make an Earl Grey ganache. I had some bad experience with it : after a few days the interior turned bitter and i don't know why, is there any reaction between cream and tea? may i infuse it too long ? i would like to have some insights. thank you
I am also considering doing that with my little shop : on little plates and on a marble counter with air conditionned non stop, seriously, it works well since i saw it working at others. As you someone else here said the refrigerated desktops are so expensive ! and since my shop is a real tiny one i can without problem pop my truffles and pralines in wine refrigerators in boxes though if air conditonned is working no problems! But in case there is problem with the air conditionned machine...
Hi everybody how much i appreciate all these discussion on the forum it is just awsome to see that there are simple solution sometines. My question today is about shelf life of ganache filled pralines;Do i have to add sucre inverti (sorry i am french and i don'tknow how to say it in english and to look for it now will just take me out of focus!)and glucose ? At what stage do i have to add them, is there a limit proportion ? Is the proportion relatve to chocolate qunatity, cream quantity, both ? I am not talking about months of course but a little bit more than " weeks in order to be able to have a little stock. Anyway i like everything to be fresh and i just want to be sure i won't spoil the taste of my pralines and truffles. Thank you all for your enlighting help !
Thank you very much for your help! I am a very little artisan ans i don't need the machine to work for 8 hours a day i envy you a little to read that you have so much work in chocolate making but i am not sur i really want to become so big. My problem is that i can"t seem to be able to have tempered chocolate long enough to enable me to work and fill enough moulds and then to cover the ones i filled the day before, it is very difficult to temper by hand 4 to 5 times a day and it is very frustrating. Don't misunderstand me i love making this tempering it really soothes me but well, it is a little difficult. I am not sure i need a Pavoni because it is expensive in comparison to others machines and now you told me there is problems with their motors... though I am very far from your quantities i don't want to make a mistake and throw away my money.
hi to everybody i hope that you will help me here to ! does everebody know something about the Pavoni mini temper (little but sophisticated tempering machine) i would like to buy one b ecause i think it suits me very well for the moment et later it can be of help for little quantities, but it is very expensive so i will like to know if soimebody has any experience with this machine?
if i set the ac on 18c i think i will have a general temperature in the room of 20C, is it ok - i willjust have to plug out my display case and leave it...open or closed what do you say? thank you so much! it's so reassuring to see that i am not the only one to have a littke budget et problems. The real light at the tunnel end is that my chocolates are ok, tempering is good,i do it all by hand with the marble tempering method and i learn everyday, i am sorry if my english is not always very good, i leave in Israel but i am french and sometimes i write english but i think in french though i am also a diplomed translator! thank you all very much i appreciate your tips and i will try to ask our electrician if it's possible
Thank you so much yesm sugar bloo; is exactly my problem ! a higher temperature won't work since it's very hot and humid outside. In fact i tried the higher temperature the problem is that this stupid little desktop is n ot able to keep any tmeperature for too long it has to cool down and then to refrgerate therfore the difference between temperature "kills" my pralines and truffles. I mus t say i am considering closing my little shop for the summer and concentrate on workshop for children and teen agers. Trouble is i don't know what desktop to buy, i mean from what company that will assure me, this time, a real desktop for pralines and not for cakes!
hi to everybody i am very new here and it is the first time i am writing something but i have been reading the discussions for sometime now. I am a little artisan chocolatier and i am a self made women in this field. I have a very little shop where i sell my chocolates. I live in a hot country and during the summer it is very very difficult to make chocolate (hot, hmidity and so on) of course i have ac in my shop but i can't leaveworking non stop day and night. I have a little counter refrigerator desktop that, according to the man who sold it to me was specially made for chocolate display (14 - 18C). In fact it seems it only suits for cakes and i have a very serious problem with cold qnd of course condesnsation. My question is : is there any possibility to transform this desktop in something suitable for chocolates, may be somethihng to do in the refrigerating system, i's just that it is very expensive and i don't think i will be able to buy another one so i would have to shut my little shop during the summer. Please help!
do you mean the products one uses to clean grease and fats from ovens ? it is apretty strong stuff and i am a little puzzled if it is this stuff are you sure it doesn't shorten the moulds' life i am afraid to use it and then to see that something happens to all the moulds!
hi every bodym
has anyone heard or used a pavoni mini temper? i don't live in the State and it is not eassy for me to buy a chocovision or a hilliard but we have here a sale representant of Pavoni so i am asking is it any good? I have a tiny chocolate shop and i do everything by hand, it's becoming a little difficult i would appreciate your input.