Hello, I'm new to The Chocolate Life, and am a new chocolatier in West Michigan. I am sure some of you will be going to the trade show in Chicago next week. I wanted to know what you are anticipating…Continue
"Hi! I really like the brand CasaLuker. I went to the Chicago chocolate show and tried a LOT of chocolate, I thought they were the best, and I like their business practices. I really like their Noche milk chocolate, it's a little darker than…"
"Originally I was taught from Greweling's books as well. Even in class, almost every time we used white for ganache we had to beat the hell out of it with the stick blender.
I can tell you, the faster you can blend the cream and chocolate the…"
"Tom- can you tell my why you don't boil the cream? How shelf stable is the ganache if you don't boil the cream? How long does it last? Do you add preservatives?
I always boil the cream, to remove as much water as possible. Higher water…"
"I recently attended a class that taught to melt the chocolate to around 86 and let cream cool to the same temp, and mix them at the same temp. It has worked for me. My white chocolate ganaches used to always break- an immersion blender usually…"
"I'm a novice as well... Might try first painting/spraying a thin coat of cocoa butter on the mold? That's something I've done to have a uniform shine once released from mold. Perhaps it will help keep the white together.
I think if…"
"I've found a food photography workshop to be really helpful. Just a basic how to use your phone or point and shoot camera.
Perhaps one that has an emphasis on current trends, handmade marshmallows are popular in US, maybe demo a s'more…"
"This is how I was taught to clean polycarbonate molds:
1) clean each cavity with a cotton ball and vinegar
2) wipe each cavity dry with cotton ball or make up applicator
3) use heat gun to lightly warm cavities then polish wtth a foam/cotton make up…"
"I agree that it is important. I buy direct trade. Most small farms and co-ops cannot afford the certification fees for fair-trade or organic.
It's good that Hershey has this line available, however I would be impressed if they took steps to…"
"I pre-coat mine. Wearing gloves I put a nickel size amount of chocolate in my palm and roll truffle, then drop onto pan (I drop them a little hard so that the bottom is flat). The ganache I make is a bit soft, so rolling them in chocolate before…"
"I really like CasaLuker. I get it through IFI Gourmet. It's from a smaller family owned company in Columbia. They also grow coffee, and exotic berries. The couverture is really high quality. Their Acauca (dark 70%) has won many awards, and…"
"Not sure if this could be related...
What kind of sea salt are you using?
I make a carmel that I dip in chocolate then sprinkle salt on top. I've had to experiment with different salts. When I used a coarse Pink Himalayan Sea salt the chocolate…"