Tips, Tricks, and Techniques (268)

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Tempering your chocolate for slabbed ganache Hi - I was re-rereading one of Peter Greweling's books tonight and he really emphasizes using tempered chocolate when making slabbed ganach… Started by Megan Hile	0	Mar 12
Trouble with white chocolate consistency for dipping Greetings chocoholics! I'm having trouble dipping truffle centres in white chocolate, and I'm hoping someone can help out... I'm dipping… Started by Paul Ireson	6	Mar 12 Reply by Giovanna
Molding a bar with inclusions Hi All, I want to use some new bar molds I've bought to include caramelised nuts and other inclusions and I want to have a professional app… Started by Nick Henderson	0	Mar 11
Chocolate Panning, process and equipment Greetings, I'm investigating the art/science of chocolate panning for nuts, primarily hazelnuts and almonds. This would be for a small side… Started by Bob Aman	23	Mar 10 Reply by steve
Artisan Chocolate Temperature Curve Does anyone know any "easy" way of getting the right temperature curve for an artisan chocolate? I've been trying to temper it by trial and… Started by Daniela Vasquez	17	Mar 10 Reply by Daniela Vasquez
Capacity of CocoaTown Melanger I've searched through old forums and not found the answer I was looking for. Perhaps I didn't search hard enough, so please forgive me if t… Started by Casandra Hutchinson	16	Feb 28 Reply by Andal Balu
question about finishing and white spot on my chocolate Please see pics. Obviously on the 3 bars pic, the left one is untempered, middle is tempered, and right is somewhat(?) tempered. First qu… Started by Rus T	0	Feb 25
tempering question Hello, My name is Rus. I have interests in chocolate as I love chocolate. Currently I am intrigued to make chocolate from bean to bar and… Started by Rus T	0	Feb 22
how to intensify flavor for pate de fruit i am developing a honeybell pate de fruit (type of tangerine). i used a boiron recipe for orange pate de fruit, but it was too sweet. Could… Started by mike johnson	1	Feb 20 Reply by Renee Shuman
Warming/Thinning Fondant enough to deposit into molds I began making fondant for a cream center that has sold MUCH better than I thought it would. Now I need to make it on a bit bigger scale. … Started by Nancy Bontrager	2	Feb 20 Reply by Nancy Bontrager