In the contradictory state of Ohio, no alcohol is allowed in confections without a license - and yet they have no provisions to issue licenses to confectioners. But you can add vanilla and other…Continue
"Your ganaches sound tasty! My experience with that problem is that it happens when the ganache has not had time to crystallize. Try covering the filled mould (for sanitation purposes) and leaving it overnight to set before topping it off.…"
First, congratulations on your order! That's great. . I store my product in a wine cooler at 65 degrees and have not had a problem with shelf life for a week or two. I do not use invertase or other preservatives. I personally draw the…"
Thanks for posting this question. I was just lamenting the demise of my beloved three pronger and, likewise, was unable to locate a suitable replacement without purchasing a complete set.
I may note for the group, however, that Pheil and…"
Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More
In the contradictory state of Ohio, no alcohol is allowed in confections without a license - and yet they have no provisions to issue licenses to confectioners. But you can add vanilla and other flavorings that contain alcohol. The key is it can't be an alcohol meant to be consumed as a drink. Who makes up these rules? How do you label alcohol that's been cooked down to reduce its percentage? And does the flavor suffer? Does anyone have any good flavor alternatives to Cointreau, Brandy, or…See More
"Well Linda, Vermont is mighty tempting. But only in the summer. And Jeff, all those toys you have must be a blast, but they would hardly fit in my tiny rental apartment. For the time being my batches are teeny tiny. At least I've gotten to the…"
"I have had such a good time reading this forum this afternoon. I'm tinkering with a berry ganache and just decided that the flavor profile isn't right and should start over. Personally, I have been going to the school of hard knocks this…"
I tried to have a chocolate fountain for my daughter's graduation party. It was outside and a cool evening. I wanted really GOOD chocolate, not syrup or oil so I used bittersweet chips and melted them adding just a little oil. Well the 4' rental fountain seized up in the cool air and we ended up taking a heat gun to the fountain to melt the chocolate. It was hysterically funny but everyone loved the chocolate. My kitchen never recovered from the mess!!!
My favorite chocolate is:
dark extra bittersweet. Fruity profile
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