Shelf Life of Chocolates
Posted in: Tech Help, Tips, Tricks, & Techniques
If they want 6 months, have them buy Godiva. Those things are the Twinkie's of chocolate.
Forum Activity for @Bill Tice
Posted in: Tech Help, Tips, Tricks, & Techniques
What is a "Traditional Chocolate Truffle"?
Posted in: Opinion
That's the best one yet!
updated by @Bill Tice: 06/19/15 09:03:51AM
What is a "Traditional Chocolate Truffle"?
Posted in: Opinion
That is what I use too. I scoop and weigh each ganache. I shoot for 5/8 oz for each and hit about 98% of the time. When they are enrobed each is 1 oz. Thanks for your input.
What is a "Traditional Chocolate Truffle"?
Posted in: Opinion
If you want to know something about chocolate go to the source! Thank you Clay. I will be forwarding this information along with the information from the International Chocolate Contest to the operator of the show and competition I entered. Competition is good but judging should be on a level field. ]
Thank everyone who answered my question.
What is a "Traditional Chocolate Truffle"?
Posted in: Opinion
That is my definition also. This contest judged molded and filled Bonbons, Pralines and Truffles in the same category as "Traditional" and "Non-Traditional" Truffles. I will be contacting the contest administrator with some suggestions.
What is a "Traditional Chocolate Truffle"?
Posted in: Opinion
I have a dilemma. I entered what I thought was a "Truffle" contest and the winners were what I consider "Bonbons". I remember some time ago on the old Discover Chocolate site Clay defined several types of Truffle. I think they were: French, American, Nouvelle American. I also posted this question: What is a "Traditional Truffle" on the Ecole Chocolat Graduate forum. There seems to be a wide and subjective definition. What is yours?
updated by @Bill Tice: 04/20/15 08:40:22AM
Need to know about parts/manual availability for this machine.
Posted in: Tech Help, Tips, Tricks, & Techniques
Here is ChocoTec's website: http://www.chocotech.de . As Danial Herskovic mentioned they are part of Sollich.
Calling all Chocolatiers: What are YOU Making Special for Easter This Year?
Posted in: News & New Product Press
I mold the two halves and base. Fill with ganache as smush together. I don't melt or fill the joint and as you can see it is very small. These are 4" eggs.
Calling all Chocolatiers: What are YOU Making Special for Easter This Year?
Posted in: News & New Product Press
