All Discussions Tagged 'help' (9)

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Holding working temperature; tips? Difference between tempering machine and a melter I am teaching myself to temper chocolate right now and I'm wondering the best way to hold the temperature of the chocolate. I'm using a dou… Started by Kaydee Kreitlow	3	Apr 6 Reply by Kaydee Kreitlow
To add extra cocoa butter OR NOT? (When tempering real chocolate) Sooooooo, I went to Whole Foods and got a small block of chocolate (like top item pictured below). I'm going to experiment further in my ne… Started by Erica Rodriguez-Anthony	3	Apr 28, 2012 Reply by Mark Wightman
Cocoa Town Melanger - Sugar sticking to granite grinders Hello! I Have been using a Cocoa Town Melanger for a few months now, to produce cacao paste and grind coconut sugar with chocolate. I am ha… Started by Crucial Jade	1	Jul 18, 2011 Reply by antonino allegra
Help with transfer sheets please (: So here I am again, asking for help from the experts. (I come back because I always get such great advice from everyone!) So, I think I g… Started by Klassy	8	Apr 11, 2011 Reply by Andrea Bauer
Tempering machine with a wheel/dispenser Hello everyone. I need assistance. I am opening a chocolate company mostly selling truffles and maybe bars later (when I can do bean to bar… Started by Klassy	21	Mar 29, 2011 Reply by Lana
Need help with Jordanian flavor ideas! So, I have been starting my chocolate business very slowly (but surely). I have not even finished my packaging designs yet, but I just got… Started by Klassy	2	Mar 10, 2011 Reply by Ice Blocks!
Need "ganache" help quick! So I have 1 day to figure this out! I am trying a different method of making truffles. I need my truffles to have a long shelf life so I ca… Started by Klassy	18	Feb 24, 2011 Reply by Sebastian
Type of Bar Foil Hi Everybody! I am looking for a foil that has a kind of parchment style paper lining or backing on it. I have seen it on other bars and re… Started by Nick MacPherson	2	Jun 7, 2010 Reply by Nick MacPherson
Help - Couverture on truffles is cracking. Yesterday I made a batch of truffles and the couverture that I coated them in (53% valrhona) cracked on 50% of them. It happened after they… Started by Valerie	5	Nov 17, 2009 Reply by Jeff Stern