Kitchen Confectionery

Information

Sponsored by Chocovision. This group is for everyone who made, makes, or is interested in working with chocolate in the home kitchen.

Location: Worldwide
Members: 155
Latest Activity: Mar 30

4 members like this

chocovision logo image

Started by Evelyn Feb 20. 0 Replies 0 Likes

Started by Donna Roesink. Last reply by Evelyn Feb 20. 1 Reply 0 Likes

Started by Barbara Malewska Nov 21, 2011. 0 Replies 0 Likes

Comment

Comment by The'a on January 4, 2010 at 4:06am: Joe, truly sorry replying your message just now. oya, considering on clay's suggestion, so I've answered it in the discussion forum. I do really expect that you wouldn't mind to reply it back on the forum, thanks joe n mr. clay^_^

Comment by Clay Gordon on January 2, 2010 at 3:09pm: Joe and The'a - rather than doing this in the comments please start a discussion on the topic. That will make it easier for everyone to follow.

Comment by JOE CREVINO on January 2, 2010 at 1:40pm: Tell me what you do to temper it.

Comment by The'a on January 2, 2010 at 4:46am: hello joe, I'm still learning on molding, but the color a little bit pale while I want to serve it. I temper it standardly without refrigerator. o.. ya, I use a standard brand of chocolate here, Chocolatta, for a beginner and a little bit cheaper it's commonly use in my country. so, how could I make it shine when I wanna serve it, joe? how about dipping, could we make it shine too? do they have the same procedure? thank very much for your kindness, joe^_^

Comment by JOE CREVINO on January 1, 2010 at 12:20pm: Hi The'a,
Are you molding or dipping ? How are you tempering ?? What brand of chocolate are you using

Comment by The'a on January 1, 2010 at 8:17am: hello joe, I'm Aulia. I'm still new here. I would like to ask you how to make our chocolate shines, while we want to serve it? thank you^_^

Comment by JOE CREVINO on August 13, 2009 at 9:00am: Hi Manju,
You do not need a chocolate making machine to make chocolate. I does make it easier but living in India you may encounter some climate problems. Heat and humidity play a big role in chocolate making.

I would suggest that you try hand tempering first to see if you can do it where you are located before investing in a machine.

joe

Comment by MANJU SETHIA on August 12, 2009 at 5:28pm: Is it worth buying a chocolate making machine . I live in India

Comment by MANJU SETHIA on August 12, 2009 at 5:28pm: How can i know the shelf life of the chocolates I make thanks Manju

Comment by Andy Ciordia on January 5, 2009 at 11:12am: My wife and I have been working on a winter line of drinking chocolate to be accompanied with fresh homemade marshmallows. I gotta say, it's tough being a taste tester. After about 6 flights of different ratios I have such an amazing buzz hehe!