"You certainly wouldn't want to take a bakery course if you want to do chocolate. My husband and I started with a little dipper and eventually had a store. We were mostly self taught. We did get the name of a woman in PA who would teach us for a…"
"Every comment seems to be about cleaning the molds. Could it be that the molds were too cool? I know that's why chocolate sometimes sticks. I was told that molds are supposed to be 80 degrees. I use my warming oven. I also have a surface temp…"
"I know that people only consider a truffle a truffle if it's made with cream. I have no idea how the truffles that are in boxes for ages in stores are made.
I use organic, tasteless coconut oil for meltaways. Maybe it would give truffles a…"
"I think you should try scoring while the toffee is still hot. This should help. If you find any pooling of the butter you can always wipe it off with a paper towel. I agree with Ruth that you might need to try a different chocolate.
Am I the only…"
"I wasn't sure where to go on your website to ask a question so I'll do it now.
I have a question about making caramels. Boy was my arm tired the day I made toffee and caramel in the same day.
My recipe is a typical one, butter, cream, corn…"
"I make about 14 pounds of finished product at a time. I take 5, 1/2 sheet pans lightly sprayed with Pam into a cold oven. I turn it to 350, and when it reaches that temp I turn off the oven. I do this while I'm melting the butter.
"Did you really mean below 25 degrees or is that a typo? That's below freezing. Do you coat just one side or flip your sheet over to coat the other side?
I'm just curious. My toffee seems to last longer when it's totally enrobed in…"
"Hi, I'm a new member but fully understand the frustrations of all of you. I have found that I have the least shearing when I let the toffee air dry a bit so the surface isn't as slippery.
The most shearing I ever had was when I made the…"