Forum Activity for @Sally Cook

Sally Cook
@Sally Cook
11/03/15 04:42:07PM
6 posts

What courses would you like to see


Posted in: Chocolate Education

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 ?

Sally Cook
@Sally Cook
11/03/15 04:15:52PM
6 posts

dipping Meltaways



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) 

Sally Cook
@Sally Cook
10/12/14 03:53:21PM
6 posts

Panning


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

Incredibly useful info thank you. Can you recommend a panning machine for small volume production ?
Sally Cook
@Sally Cook
12/18/13 08:31:28AM
6 posts

champagne truffles


Posted in: Recipes

I am in v the middle of typical Christmas chaos and want to make a batch of Champagne truffles. I haven't tested enough recipes and don't have time to either, I want to use regular champagne , would anyone be willing to share with me their favourite recipe?Many thanks, Sally.
updated by @Sally Cook: 04/12/15 01:32:36AM
Sally Cook
@Sally Cook
10/22/13 07:03:23PM
6 posts

Pate De Fruit shelf life


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

Thanks very much Cheryl, would you believe the one that gave me the biggest problem was Elderberry! Had such a wonderful woodland flavour though .
Sally Cook
@Sally Cook
10/15/13 09:50:52AM
6 posts

Pate De Fruit shelf life


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

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.


updated by @Sally Cook: 04/09/15 09:54:26PM