"The package is just one ingredient, fondant sugar. It's just pre-portioned and I'm new at this.However, I agree that fondant is too sweet. "
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Greg Gould
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- Portland, ME
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ACMC Help!
Started this discussion. Last reply by Greg Gould Mar 26. 1 Reply 0 Likes
At the worst possible time, the motor on my ACMC isnt working. The machine turns on, the bulbs light up and the temp display is working. How can I be sure it's the motor before I order one?How hard…Continue
Alcohol Concentrates
Started this discussion. Last reply by Kerry Jan 6. 3 Replies 0 Likes
Does anyone have experience using alcohol concentrates like the ones at Chef Rubber?…Continue
Yet Another Shelf Life Discussion - For The Holidays
Started this discussion. Last reply by Steve Whitman Dec 2, 2012. 5 Replies 0 Likes
Please forgive me if I've posted this in the wrong section.I've made ganache filled dark chocolate pralines/truffles/bon-bons and I'm supposed to be selling them for the first time this weekend at a…Continue
Greg Gould's Page
Latest Activity
Greg Gould replied to Linda Bowen's discussion Buttercreams"Any recipes for buttercreams I can pipe into molds?"
Greg Gould replied to Linda Bowen's discussion Buttercreams"It's all on the back of the package. I don't have a pack near me, but I think it's one package, 3 tbsp of butter, 1 tbsp of cream and only a drop of…"
Greg Gould replied to Ronn Hatchel's discussion chocolate moulds for sale in the group Classifieds - For Sale or Wanted"you have my email. Its greggould1000@gmail.com."
Greg Gould replied to Ronn Hatchel's discussion chocolate moulds for sale in the group Classifieds - For Sale or Wanted"Photos would be awesome.
"
Greg Gould replied to Greg Gould's discussion ACMC Help!"It was a loose connection on the circuit board and it's up and running. Whew."
Greg Gould posted a discussionACMC Help!
At the worst possible time, the motor on my ACMC isnt working. The machine turns on, the bulbs light up and the temp display is working. How can I be sure it's the motor before I order one?How hard is it to install a new motor?See More
Greg Gould replied to Sarah Mander's discussion Newbie Help!! - Lots of chocolate questions"My only problem with this method is that it sets up fast. It's usually faster than I can pipe it into shells so I have to -re-warm the ganache making sure not to go over the 90 degree threshold."
Greg Gould replied to Sarah Mander's discussion Newbie Help!! - Lots of chocolate questions"I recently bought the book "Fine Experiences, Great Chocolate 3 - Extending Shelf Life" by Jean-Pierre Wybauw. This is what you need. It explains everything scientifically. I highly recommend…"
Greg Gould replied to Sarah Mander's discussion Newbie Help!! - Lots of chocolate questions"Yes. Cool the cream to about 90 degrees."
Greg Gould replied to Linda Bowen's discussion Buttercreams"I use CK brand Dry Fondant Mix in a bag with some invertase. You can't get any easier than that and it's good. I was going to develop my own recipe, or do something from scratch, but everyone seems to like these."
Greg Gould replied to Greg Gould's discussion Molds Wanted: Buddha, Art Palette, Grand Mariner in the group Classifieds - For Sale or Wanted"I guess it would help if I included my email address:
djsilverchild@gmail.com"
Greg Gould replied to L J Goldstock's discussion FOR SALE CANDY EQUIPMENT!!! in the group Classifieds - For Sale or Wanted"EMail sent. Are they polycarbonate molds?"
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- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- Too many to mention.
- My favorite chocolate is:
- Guittard Akoma
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