Donny Gagliardi's Discussions
Started on Saturday
Hi all, I've been practicing tempering with my Chocoa melter for a couple of weeks and finally produced a decent product. Its not perfect though and needs refining. I've posted a couple pics that…Continue
Started this discussion. Last reply by William Snoding 23 hours ago.
Has anyone tried seeding with cacao butter? What method did you use? Did you melt first then add, or did you add chunks at a time?
Started this discussion. Last reply by Giovanna Mar 1.
I used my chocoa chocolate melter for the first time to practice my tempering. Its a 6kg melter. I used 2kg of 54% semi-sweet dark chocolate couverture. The melter temp was set to 45 C (113 F),…Continue
Started this discussion. Last reply by Melanie Boudar Dec 26, 2012.
Hello all, hope everyone is having a great holiday! I have a question regarding truffle making. To my understanding, once you have made your ganache/filling, you are supposed to refridgerate, then…Continue