Praline fillings
Posted in: Recipes
Hello everybody,
On the topic of pralines, for spraying painting in the pralines, what kind of "paint" do you recommend? Something from Barry Callebaut or can you advise something else?
Forum Activity for @Antonio Garcia Rivera
Posted in: Recipes
Hello everybody,
On the topic of pralines, for spraying painting in the pralines, what kind of "paint" do you recommend? Something from Barry Callebaut or can you advise something else?
Butter Pecan & Caramel Milk Chocolate Cake
Posted in: Recipes
Looks really great! I bet it tastes really good as well.
And sea salt with caramel that sounds interesting
For Sale (UK): KREBS 'hotCHOC' LM3 Chocolate Spray Gun
Posted in: Classifieds F/S or Wanted
I have one and it is good indeed!
split ganache
Posted in: Tech Help, Tips, Tricks, & Techniques
Do you have an especific method?
Thanks!
split ganache
Posted in: Tech Help, Tips, Tricks, & Techniques
Does anyone know how to mend a split ganache?
Tryed to do a dark chocolate lemon ganache and it was totally ruinned.. Read somewhere that it could be caused by adding the chocolate to the cream and not the other way around... Could that be it?
updated by @Antonio Garcia Rivera: 10/01/15 10:49:52AM
Where is the tempering error(s)?
Posted in: Tech Help, Tips, Tricks, & Techniques
Yes, understanding the process helps. I follow instructions in my temerping machine booklet. May be there is good adivise in it for you: https://www.krebsswitzerland.com/image/data/Mktg_PDFs/chocMELTER_6KG_manual_low_res.pdf