"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?"
Discover Chocolate and Live La Vida Cocoa!
Despina Antypa's Discussions
Chocolate confectionery school
Started this discussion. Last reply by Omar Forastero Oct 26, 2010. 1 Reply 0 Likes
Hello everybodyWhich do you consider is the best Chocolate confectionery school in Europe?ThanksContinue
Chocolate VS couverture
Started this discussion. Last reply by Despina Antypa Oct 22, 2009. 11 Replies 0 Likes
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 0 Likes
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
Despina Antypa posted a discussionChocolate confectionery school
Hello everybodyWhich do you consider is the best Chocolate confectionery school in Europe?ThanksSee More
Despina Antypa replied to Despina Antypa's discussion Chocolate VS couverture"Thanks Robert. I will try the method you suggest"
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…"
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…"
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…"
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…"
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"
Despina Antypa replied to Despina Antypa's discussion Chocolate VS couverture"Thanks Anthony. I will try it."
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"
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…"
Despina Antypa replied to Andre Costa's discussion Corn Syrup"Hello Andre
I think alternatively you could use glycose syrup."
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…"
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."
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…"
Profile Information
- Dark, Milk, White?
- Milk
- Most memorable chocolate experience:
- sadadsADA
- My favorite chocolate is:
- Callebaut
Comment Wall
- No comments yet!
Member Marketplace
Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.
Promote TheChocolateLife
Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc
Badge
© 2013 Created by Clay Gordon.
