"What temperatures are we talking about? What are you heating it to and when does it set?"
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Dave W replied to Nancy Bontrager's discussion Warming/Thinning Fondant enough to deposit into moldsDave W replied to Donna Roesink's discussion Please help a newbie who wants to mold solid chocolates"You will need to couverture and you need to temper it if you want the essential snap, shine and shrinkage. From a tin mould? - that is going to take some practice and some very careful temperature control."
Dave W replied to Clay Gordon's discussion Weird Flavors and Inclusions in Chocolate"I tried making horseradish mustard pralines last weekend - it needs a little more work.,"
Profile Information
- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- My courses at Callebaut
- My favorite chocolate is:
- Tanzanian Chilli chocolate
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