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Dirke
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Shells & fillings

the chocolate shells, there wasn't anything on them prior to me putting in the filling.

Replied Jan 21

Shells & fillings
2 Replies

So I poured some tempered chocolates into the molds, let them set everything was going great. Added the filling that was room temp and now I have what look like air bubbles or bloom. Why? Any help wo…

Started this discussion. Last reply by Dirke Jan 21.

longevity, how to make your chocolates last longer.

All excellent advice, thank you for your input everyone!

Replied Dec. 2, 2009

longevity, how to make your chocolates last longer.

Fantastic, thanks. I think I will go with freezing. Makes sense. I really don't want to use chemicals or anything. I prefer fresh and natural all the way. there's enough chemicals and treatments on e…

Replied Nov. 23, 2009

 

Dirke's Page

Latest Activity

Dirke replied to Dirke's discussion 'Shells & fillings'
the chocolate shells, there wasn't anything on them prior to me putting in the filling.
January 21
Brian Donaghy replied to Dirke's discussion 'Shells & fillings'
Where are the bubbles or bloom? In the filling or in the chocolate? brian
January 21
Dirke added a discussion
Shells & fillings
So I poured some tempered chocolates into the molds, let them set everything was going great. Added the filling that was room temp and now I have what look like air bubbles or bloom. Why? Any help would be appreciated.
January 20
Emily and Dirke are now friends
January 8
Dirke commented on Clay Gordon's group 'Kitchen Confectionery'
Darienne, that's a good idea. appreciate the feedback from everyone. I figured after I thought about it that whatever side of the border we're on we'll all have different regulations, it is food after all so it will be strict regardless.
January 6
Dirke commented on Clay Gordon's group 'Kitchen Confectionery'
There lies the problem for me, our ministry of health is very strict about food operations out of your home. That's the good ol Canadian government for yah. I know they have there reasons, for good measures. Is there any Canadian operations? I belie…
January 6
Dirke commented on Clay Gordon's group 'Startup Central'
So here's the thing. I've been researching starting to make chocolates and confections as a business from home. There are loads of restrictions and permits and legal things to review. My question is..." Is there anyone out there that started from th…
January 5
Dirke commented on Clay Gordon's group 'Kitchen Confectionery'
So here's the thing. I've been researching starting to make chocolates and confections as a business from home. There are loads of restrictions and permits and legal things to review. My question is..." Is there anyone out there that started from th…
January 5
xinhong liu left a comment for Dirke
January 5
Jenny Zhan replied to Dirke's discussion 'Chocolate packaging & boxes, something special?'
custom-made boxes is expensive in US, but if you made it in China, it will be much more cheap. visit www.winwaypackaging.com, it may helps.
January 4
Dirke joined Clay Gordon's group
Kitchen Confectionery
Sponsored by Chocovision. This group is for everyone who made, makes, or is interested in working with chocolate in the home kitchen.
January 3
Bud Stockwell replied to Dirke's discussion 'longevity, how to make your chocolates last longer.'
You can always add some citric acid to your recipe. 1part to 100. I thought freezing your ganache really changed the texture.
December 27, 2009
Bud Stockwell replied to Dirke's discussion 'Chocolate packaging & boxes, something special?'
Check out aspecialtybox.com for some more nice boxes. I second the poster who mentioned Chocolat-Chocolat and finally, I use sweetpacking.com for my one level up for standard packaging. For my boxes I just give away, I use Mod-Pac. They are fantasti…
December 27, 2009
Bud Stockwell replied to Dirke's discussion 'Chocolate packaging & boxes, something special?'
That's a great Idea. I have a bunch of their boxes with wood sides and the mahogany chests. Thye are expensive and we don't sell tons of them but a refund on the refill could really help. Thanks Bud
December 27, 2009
Dirke commented on Clay Gordon's group 'Startup Central'
Thanks Karen & Annick. I have learned the hard way when I didn't follow my gut, thus the reason I am pursuing this new venture and getting out of the high tech world. The passion is there, the hours comes with the territory of running the show, even…
December 26, 2009
Dirke and Karen Neugebauer are now friends
December 25, 2009

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Chocolate covered strawberries in France with an amazing bottle of wine and my wife.
My favorite chocolate is:
Caramel Ganache

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At 11:35am on January 5, 2010, xinhong liu said…
Hi Dirke,

Thanks for being a friend of mine. Let me guess what the flavours are for your truffle without reading any content.

They are chilli & mint, mint alone, chilli alone with either 70% dark chocolate or milk chocolate.

Very nice presentation! I use similiar plates for my truffles.
 
 

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