Edward J's Discussions (53)

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Discussions Replied To (44)	Replies	Latest Activity
"How about a classier name, like ferrero rocher?......................" Edward J replied Jun 18, 2012 to Shelf Life of Chocolates	35	Jun 18, 2012 Reply by Edward J
"Ahhh....... may I guide you down the supermarket shelves to "Nutella"? A blend of o…" Edward J replied Jun 17, 2012 to Shelf Life of Chocolates	35	Jun 18, 2012 Reply by Edward J
"I use ghee in two of my pralines, I like it. I don't use much glucose in my ganache…" Edward J replied Jun 16, 2012 to Shelf Life of Chocolates	35	Jun 18, 2012 Reply by Edward J
"About 6 mths, maybe longer . Basically you make a syrup, add in the booze and pour…" Edward J replied Jun 13, 2012 to Shelf Life of Chocolates	35	Jun 18, 2012 Reply by Edward J
"When formulating ganache recipies, you have to remember that even 60% alcohol contai…" Edward J replied Jun 12, 2012 to Shelf Life of Chocolates	35	Jun 18, 2012 Reply by Edward J
"When wine ages, the flavour improves. When chocolate and cream/liquids ages, the fl…" Edward J replied Jun 4, 2012 to Shelf Life of Chocolates	35	Jun 18, 2012 Reply by Edward J
"My personal definition? Ganache that is hand rolled into balls and then enrobed wit…" Edward J replied Jun 2, 2012 to What is a "Traditional Chocolate Truffle"?	20	Jun 12, 2012 Reply by Bill Tice
"Freezers are notorious for condensation--no more than 5 mins tops. You didn't say h…" Edward J replied May 25, 2012 to Humidity? Too cold fridge? Problems with bloom	17	Jul 12, 2012 Reply by Tony
"Caramel? Kinda/sorta if you spray "pam" on the wheels, but I just use the wheel to…" Edward J replied May 10, 2012 to DIY Guitar	20	May 10, 2012 Reply by Edward J
"No.... Wile E. Coyote was an "Acme" man, through and through......" Edward J replied May 9, 2012 to DIY Guitar	20	May 10, 2012 Reply by Edward J

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Edward J's Discussions (53)

"How about a classier name, like ferrero rocher?......................"

"Ahhh....... may I guide you down the supermarket shelves to "Nutella"? A blend of o…"

"I use ghee in two of my pralines, I like it. I don't use much glucose in my ganache…"

"About 6 mths, maybe longer . Basically you make a syrup, add in the booze and pour…"

"When formulating ganache recipies, you have to remember that even 60% alcohol contai…"

"When wine ages, the flavour improves. When chocolate and cream/liquids ages, the fl…"

"My personal definition? Ganache that is hand rolled into balls and then enrobed wit…"

"Freezers are notorious for condensation--no more than 5 mins tops. You didn't say h…"

"Caramel? Kinda/sorta if you spray "pam" on the wheels, but I just use the wheel to…"

"No.... Wile E. Coyote was an "Acme" man, through and through......"

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Weird Flavors and Inclusions in Chocolate