All of my work involves panning. However I may have an opportunity to work with someone interesting on a new project that involves molds. In essence it is to make company logos out of chocolate by…Continue
I pan coffee beans and other centers. I have always used untempered chocolate which has been successful. It is my understanding that the vibration of panning makes type V crystals thus tempering the…Continue
Here in Australia we are having really strange weather. Bushfires and record temperatures a couple of weeks back and then very heavy rainfall. It's all adding up to high humidity which is proving…Continue
I'm always trying new things. Some "flop" and some are really successful. to date I only pan - an enrober is on my "wish list".
I'd like to experiment to see if I can incorporate honey into chocolate. I mean, actually combine these two really popular natural products.
Of course honey contains water which make chocolate seize. So I have not even tried that. Best I can source at the moment is 15% water content - that might be low enough for me to experiment. Any comments? Am…Continue