Tips, Tricks, and Techniques (269)

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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
Is this sugar bloom and how to prevent it? I own a new start up chocolate and confection company. One of our products is chocolate bark, which we do in layers of various chocolates… Started by Anastasia Weis	3	Feb 13 Reply by Daniela Vasquez
Hot chocolate transfer tool Hi everyone, I am making hot/cold chocolate out of a large pot (bain marie) and I am looking for a creative way to transfer the milk/hot ch… Started by Olivier L	5	Feb 13 Reply by Olivier L
Store and manage truffles Hi - I am a start-up renting kitchen space from a local organization. I want to be able to offer customers the option of picking the truffl… Started by Jo-Ellen Fairbanks	1	Feb 12 Reply by Greg Gould
Bar Molding Defect I am new to The Chocolate Life and would appreciate the group's thoughts on this recurrent problem I'm having with bar molds. I have attach… Started by Alan B	2	Feb 10 Reply by Alan B
Summer shipping tips & tricks? Hi all, It's getting to be melting season again. Does anyone have any tips or tricks for keeping summer shipping effective and affordable… Started by Malena Lopez-Maggi	30	Feb 6 Reply by Clay Gordon
chocoflex for ganache Has any used the chocoflex silicone molds for ganache. i have great success making caramels in the mold (i use the square mold). they set u… Started by mary amsterdam	7	Feb 1 Reply by mary amsterdam
Magnetic Chocolate Mold Templates Hi I'm looking for templates for my choc. molds, specifically the heart (DCRPDR9013) & the oval (11271). Other than making my own (last… Started by Debra Farnum	0	Jan 28
Cleaning Molds Suddenly my health department wants me to clean and sanitize all my molds between uses. Do you guys do that? Does anyone know of any regu… Started by Matt Carter	4	Jan 24 Reply by Brad Churchill
Thinning white chocolate I could REALLY do with some help please. I need to thin down chocolate in order to apply a thin layer to enable me to pan freeze dried prod… Started by Colin Green	2	Jan 23 Reply by Colin Green