Trying to find some thing like this in the UK , would probably fly to the U.S. for it.
very little available here apart from callebaut courses and I'm looking for something more in depth .
Does anyone recommend or have any experience of the valrhona week long course ?
I need some advice in relation to Meltaways. I have had issues with Meltaway centers dipped in dark chocolate displaying bloom within a couple of weeks of dipping. Research has revealed this is a common problem and can be rectified by adding some milk chocolate to the dark chocolate for dipping .
I would like to avoid this if I can , is there any other way of preventing the bloom , anything I can use as a barrier ?
Id be really grateful for any advice anyone can offer .
Thanks in advance (and with anticipation haha)
Hi there, I am just about to launch my little artisan company and am trying to finalise a few items for my range that will be relatively long life.
I have successfully made a nice selection of Pate de fruit from local seasonal fruits. However I have noticed that they have started to turn sticky. I have read many notes about sealing with veg oil, using a special coating sugar, drying time etc. I am still unsure as what is actually best practice with these.
Can anyone point me in the right direction?
I am also having tremendous trouble locating caramel cello wrappers in the UK and can find Niege Decor but not granulated coating sugar, i'd be very glad if anyone can assist.
Many thanks, Sally.
