Forum Activity for @Dave W

Please help a newbie who wants to mold solid chocolates

Posted in: Tasting Notes

You will need to couverture and you need to temper it if you want the essential snap, shine and shrinkage. From a tin mould? - that is going to take some practice and some very careful temperature control.

Warming/Thinning Fondant enough to deposit into molds

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

What temperatures are we talking about? What are you heating it to and when does it set?

Weird Flavors and Inclusions in Chocolate

Posted in: Tasting Notes

I tried making horseradish mustard pralines last weekend - it needs a little more work.,