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Chocolate confectionery school

Started this discussion. Last reply by Omar Forastero Oct 26, 2010. 1 Reply

Hello everybodyWhich do you consider is the best Chocolate confectionery school in Europe?ThanksContinue

Online retailer

Started Oct 20, 2009 0 Replies

HelloDoes anybody know where I can find an online retailer for chocolate that ships within Europe (Greece)?Thank youContinue

Tags: retailer, online, shop

Chocolate VS couverture

Started this discussion. Last reply by Despina Antypa Oct 22, 2009. 11 Replies

Hello,I am trying to do some of the recipes from Garrison book but I have a problem with the ganache. I make it with couverture, because I can't find chocolate in Greece, and the ganache is very…Continue

Tags: ganache, recipe, couverture

Vienna confectionery supplies

Started this discussion. Last reply by Despina Antypa Oct 20, 2009. 2 Replies

Hello,I am going to Vienna on Christmas and I would like to buy some confectionery supplies (dipping forks, molds etc). Do you know where I can find one?Thanks a lotD.Continue

Tags: confectionery, supplies, Vienna

 

Despina Antypa's Page

Latest Activity

Omar Forastero replied to Despina Antypa's discussion Chocolate confectionery school
"hi despina, i am looking for the same answer. We currently work with ZDS www.zds-solingen.de, its a school in germany that focuses on large manufacturer chocolate makers.i see you posted this about exactly a year ago. what did you settle for?"
Oct 26, 2010
Despina Antypa posted a discussion

Chocolate confectionery school

Hello everybodyWhich do you consider is the best Chocolate confectionery school in Europe?ThanksSee More
Oct 23, 2009
Despina Antypa replied to Despina Antypa's discussion Chocolate VS couverture
"Thanks Robert. I will try the method you suggest"
Oct 22, 2009
Robert Shea replied to Despina Antypa's discussion Chocolate VS couverture
"To me, that looks like a ganache you might pour over a cake and not one you'd attempt to enrobe. The fact that you are using a lower percentage chocolate may or may not impact (depends on what the cocoa butter contents are. Personally, that…"
Oct 21, 2009
Despina Antypa replied to Despina Antypa's discussion Chocolate VS couverture
"Hi Robert, Thanks for the reply. Garrison recipe is simple. 200gr 64% chocolate, 224 gr heavy cream, 28 gr light corn syrup, 28 gr salted butter. The only alterations I have made are: 52% couverure, not salted butter and glucose instead of corn…"
Oct 21, 2009
Robert Shea replied to Despina Antypa's discussion Chocolate VS couverture
"What is your recipe? Milk fat in the cream, cocoa butter content of the chocolate (or which chocolate if you don't know), are you using butter? If so what amount of milk fat? Glucose? Just answer as much as you know, I'm trying to see if…"
Oct 21, 2009
Robert Shea replied to Despina Antypa's discussion Chocolate VS couverture
"Tempering after cream has been added... not a good idea. What is the curve? Who knows? Depends on the cream, how you cooked it, how much you added, etc. Add warm cream (39-40C) to tempered, liquid chocolate (32-33C) chocolate... depending on the…"
Oct 21, 2009
Despina Antypa replied to Despina Antypa's discussion Chocolate VS couverture
"Hi Renata, according to the recipe I shouldn't refrigerate the ganache but I will try less cream as you suggest. Thanks"
Oct 21, 2009
Despina Antypa replied to Despina Antypa's discussion Chocolate VS couverture
"Thanks Anthony. I will try it."
Oct 20, 2009
Despina Antypa posted discussions
Oct 20, 2009
Despina Antypa replied to Despina Antypa's discussion Chocolate VS couverture
"Hi Mark, thanks for the reply. I will try tempering it. You thing it would be better to temper after adding the cream or if I bring the cream in 40 C and then add it to the tempered chocolate? Thanks"
Oct 20, 2009
Mark Heim replied to Despina Antypa's discussion Chocolate VS couverture
"Couverture is chocolate but with more cocoa butter, to make it more fluid when tempered, making it easier to enrobe pieces with a thinner coating. You can compensate with adding cocoa powder but you will lose some of the smoothness. Another trick…"
Oct 20, 2009
Despina Antypa replied to Andre Costa's discussion Corn Syrup
"Hello Andre I think alternatively you could use glycose syrup."
Oct 20, 2009
Despina Antypa replied to Kirsi Hyytiäinen's discussion Online buying/selling?
"Hello Kirsi Unfortunately I can't help you with your question because although I have searched a lot I can't find any manufacturer from who I can buy retail. They only sell if you are a professional, at least in Europe. But I would like to…"
Oct 20, 2009
Despina Antypa replied to Despina Antypa's discussion Vienna confectionery supplies
"Hello Helmut, Thank you very much for the reply. Yes, that is what I am looking for, and I would be grateful if you could ask your friend. I live in Athens, and these things are not very common here."
Oct 20, 2009
helmut placek replied to Despina Antypa's discussion Vienna confectionery supplies
"Hello, I am from Vienna living in L.A. and understand that you are going to travel to Vienna around Christmas. I am not sure if I got that right, are you looking for a place to buy pastry tools in Vienna? If yes, I can ask a friend, he has a…"
Oct 20, 2009

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Dark, Milk, White?
Milk
Most memorable chocolate experience:
sadadsADA
My favorite chocolate is:
Callebaut

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