The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Esther L. Greenberger
  • Female
  • Cleveland, OH
  • United States
Share on Facebook
Share Twitter

Esther L. Greenberger's Discussions

chocolate covered frozen bananas

Started this discussion. Last reply by Esther L. Greenberger Nov 7, 2013. 4 Replies

Is it necessary to temper the chocolate for chocolate covered frozen bananas since they are kept in the freezer anyhow after they are dipped?Continue

Wilton Color Mist

Started this discussion. Last reply by Esther L. Greenberger Sep 15, 2013. 4 Replies

Thanks, Clay, for responding to my question even though I posted it in the wrong place. I want to use Color Mist on my chocolates after they are released from the mold. I'll try it and let you know…Continue

recipe

Started this discussion. Last reply by Kerry Jul 14, 2013. 1 Reply

Does any have a good recipe for making nondairy caramels that you could also dip in chocolate?Continue

chopping up a block of chocolate

Started this discussion. Last reply by Joe S Aug 1, 2013. 17 Replies

Is there a simpler way to chop up a 10lb. block of chocolate other than using a chocolate chipper and a small hammer?Continue

 

Esther L. Greenberger's Page

Latest Activity

Esther L. Greenberger replied to Esther L. Greenberger's discussion chocolate covered frozen bananas
"Thanks for your reply, Terry. I'll do some trial and error."
Nov 7, 2013
Terry Wakefield replied to Esther L. Greenberger's discussion chocolate covered frozen bananas
"The addition of coconut oil (76 degree melt point) to your base chocolate will improve its resistance to cracking when the finished product is re-frozen.  Depending on how much coconut oil you add, it will be difficult to actually retain temper…"
Nov 7, 2013
Esther L. Greenberger replied to Esther L. Greenberger's discussion chocolate covered frozen bananas
"Thanks for the tip, but I want to dip the bananas into my semisweet nondairy Belgian chocolate. I guess the only way to decide is to try it and see what happens."
Nov 5, 2013
Alex Radcliffe replied to Esther L. Greenberger's discussion chocolate covered frozen bananas
"We hand dip naked vanilla ice cream bars into E. Guittard chocolate. It's a special blend of chocolate and coconut oil. Talk to Jerry at Chocosphere. He has the ratio recipe or you can order a 55 pound pail of it already premixed. Much easier…"
Nov 5, 2013
Esther L. Greenberger posted a discussion

chocolate covered frozen bananas

Is it necessary to temper the chocolate for chocolate covered frozen bananas since they are kept in the freezer anyhow after they are dipped?See More
Nov 4, 2013
Esther L. Greenberger replied to Esther L. Greenberger's discussion Wilton Color Mist
"my pleasure"
Sep 15, 2013
Cathy O'C replied to Esther L. Greenberger's discussion Wilton Color Mist
"Thanks so much for coming back to me - that sounds brilliant, especially that it doesn't come off when you touch it - I have just ruined a great champagne bottle by using a silver spray (designed for chocolate) which is coming off so…"
Sep 13, 2013
Esther L. Greenberger replied to Esther L. Greenberger's discussion Wilton Color Mist
"Hi Cathy, I used the spray on just a few pieces of chocolate. You must not spray too close to the confection and you need to just spray lightly with a sweeping motion. It doesn't smell particularly good when you first spray, but it dries…"
Sep 13, 2013
Cathy O'C replied to Esther L. Greenberger's discussion Wilton Color Mist
"Hi there, I'm interested in using colour sprays on my chocolates too - have you had a chance to try this technique, how did you get on?  Cathy"
Sep 13, 2013
Esther L. Greenberger replied to Andre Costa's discussion Rev1 Problems - won´t melt!
" I have the Sinsation. It melts and tempers about 1.5 lbs. of chocolate at a time. After about 30-40 minutes I find that I need to melt a small amount of chocolate and re temper the batch because it becomes over-tempered, becoming too thick to…"
Aug 17, 2013
Esther L. Greenberger commented on Esther L. Greenberger's blog post color mist
"Thanks for the advice, Andy. I did try it. It takes a few minutes to dry. I didn't find that it left a taste on the chocolate. However, It created a pretty strong odor when first sprayed. I will try it again, experimenting carefully and noting…"
Aug 17, 2013
Andy Ciordia commented on Esther L. Greenberger's blog post color mist
"Esther, before we had an airbrush we used some of the color sprays on our showpiece molds/carvings. You need a better set of questions though; does it come off on touching? does it have taste implications? can it withstand heat? or things like…"
Aug 17, 2013
Esther L. Greenberger posted a discussion

Wilton Color Mist

Thanks, Clay, for responding to my question even though I posted it in the wrong place. I want to use Color Mist on my chocolates after they are released from the mold. I'll try it and let you know how it worked. EstherSee More
Aug 2, 2013
Clay Gordon commented on Esther L. Greenberger's blog post color mist
"Esther - One of the reasons why you're not getting answers to your question is that you posted this as a blog. You want to post it in the discussion forum. Tech Help category. That said ... It's not clear. If you were thinking of…"
Aug 2, 2013
Joe S replied to Esther L. Greenberger's discussion chopping up a block of chocolate
"Philadelphia, Pennsylvania area"
Aug 1, 2013
PHLChocolate replied to Esther L. Greenberger's discussion chopping up a block of chocolate
"Joe, I would be interested. Where are you located? Thanks!"
Aug 1, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
when people taste my peppermint patties and tell me that they are so incredibly delicious.
My favorite chocolate is:
peppermint patties

Esther L. Greenberger's Blog

color mist

Posted on July 30, 2013 at 9:58pm 4 Comments

Can Wilton Color Mist be used successfully on tempered chocolate confections?

Comment Wall

You need to be a member of The Chocolate Life to add comments!

Join The Chocolate Life

  • No comments yet!
 
 
 

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service