Forum Activity for @Julie Lu

Julie Lu
@Julie Lu
12/09/14 13:18:42
6 posts

CALLEBAUT L6040NV INTENSE BITTER SWEET GANACHE CHOCOLATE


Posted in: Opinion

I just ran across this product.

https://www.qzina.com/content/l6040nv-intense-bitter-sweet-ganache-chocolate-usa-only

Not sure what it is supposed to be used for--is it a ready-made ganache that just needs to be melted and poured into a truffle, or is it the chocolate that you temper and make ganache truffle with?

Thanks!


updated by @Julie Lu: 04/13/15 08:51:40
Julie Lu
@Julie Lu
12/15/14 18:15:21
6 posts

adding color to white chocolate


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

Thank you very much, Kerry!

Julie Lu
@Julie Lu
12/09/14 08:41:46
6 posts

adding color to white chocolate


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

I just need to add one dab of a color to each piece of white chocolate truffle at the bottom of the mold. Can I just mix colored coacoa butter with my tempered white chocolate and then dab the mixture at the bottom of my mold? I literally just need one little dab but I want to make sure that it's ok to use this mix--and that 1)my tempered white chocolate won't break and 2)the colored dab comes out of the mould together with the rest of the truffle.

Thanks!


updated by @Julie Lu: 04/15/15 17:05:12
Julie Lu
@Julie Lu
12/09/14 01:25:45
6 posts

adding cocoa butter when tempering


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

Thank you all for your input. Really appreciate it.

Have a wonderful holiday season!

Julie Lu
@Julie Lu
12/09/14 01:25:05
6 posts

adding cocoa butter when tempering


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

Hello Brad:

Thank you for the info sheet. Really helpful. Does your dog give tempering lessons on white chocolate by any chance?

Have a wonderful holiday season!

Julie Lu
@Julie Lu
12/05/14 03:36:08
6 posts

adding cocoa butter when tempering


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

Hello:

I am new to chocolate and just read that it's possible to add cocoa butter when tempering to make the chocolate more shiny and improve taste. Can anyone comment on whether this is a good idea? I would like to know before starting to do this in case it's wont' turn out.

Thanks and have a wonderful holiday season!

Julie


updated by @Julie Lu: 04/10/15 16:41:54