The Chocolate Life

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Kitchen Confectionery Discussions (18)

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Has anyone tried using clarified butter in cream or butter ganaches?

Hello,Just noodling around about whether it's possible to make a successful butter ganache using clarified butter. The solids are where the…

Started by April Karys

2 Feb 15, 2010
Reply by April Karys

Tempering Chocolate: How could we serve our chocolate shine?

hi joe, continuing from your previous reply actually yes I don't use refrigerator to temper it, because I don't have that. so I change it w…

Started by The'a

3 Jan 24, 2010

Increased capacity with new Chocovision baffle

I don't know if any of you follow Mr. Gordon on Twitter, but a few days ago he posted a photo of a "holey" baffle. I like to call it a "per…

Started by Robert Stout

2 Jan 16, 2010

packaging Chocolate ganache sauce

Recently I whipped up a few ganache sauces at a wine gala. They were such a hit people asked me to make some for them. The problem I have i…

Started by Maren Muter

3 Aug 14, 2009
Reply by Andy Ciordia

What do you do with white chocolate?

I just came back from the World Pastry Forum and 2008 Amoretti World Pastry Team Championship but while I was there I was introduced to an…

Started by Clay Gordon

2 Sep 10, 2008
Reply by Sarah Hart

Trouble with my X3210 Revolation and Tempering information

Hello! I make gourmet toffee and slather it with Belgian chocolate. I originally started with a little Revolation 1 and although I found i…

Started by Sarah Thieben

1 Aug 17, 2008

What's your favoriate home tempering technique?

I have not had much luck tempering since moving to FL in 2006. I have a couple tempering machines (Chocovision, a small one and two big one…

Started by Patrick Sikes

6 Aug 11, 2008

What's Easiest? Shell molds, hand-rolled, or enrobed/dipped?

About five years ago I was helping a small startup figure out what their business was going to be all about. We talked about their creative…

Started by Clay Gordon

1 May 12, 2008
Reply by Patrick Sikes


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