"In my experience, melting and tempering the chocolate being used in ganache is a ridiculously easy way to extend shelf life. Boil cream, cool to 115 degrees, THEN add to freshly tempered chocolate. Use an immersion blender to create an emulsion. It…"
"I bought some Ghiradelli white a couple years ago that did that. Come to find out it was out of date. Another question I have would be is this it's first tempering out of the package. Sometimes during the subsequent tempers you get stubborn…"
"Greetings to all my fellow chocophiles, especially the EcoleChocolat grads!!! I am in the process of setting up shop under the protection of the newly-minted cottage law here in Michigan in order to test market demand for quality, artisanal…"
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
I hosted a chocolate tasting in my home 6 weeks ago.... I liken it to being at an appliance warehouse looking at the row of high-def TV's. The first one looks fantastic, till you look down the row. "Tasting in high-definition" is my new favorite thing.