"Do you use a scraping wire to remove excess chocolate after they are dipped?"
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Julie Helzer
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- Draper, UT
- United States
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Julie Helzer's Discussions
How do I have better bases?
Started this discussion. Last reply by david smith Mar 19, 2012. 9 Replies 0 Likes
I have my chocolate business up and running but am still unhappy with how the bottoms of the chocolates look. Nobody complains because they look great from the top and taste good but I would like…Continue
Tags: bottom
Julie Helzer's Page
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antonino allegra replied to Julie Helzer's discussion How do I have better bases?"Hi,
your chocolate for dipping look a bit too runny, that's why (in my opinion) it sits very thin on the sides and has a large foot.
try a different viscosity chocolate and if you can post a picture of whole truffle as well."
margaret replied to Julie Helzer's discussion How do I have better bases?"Mark,
I just saw your comment on the truffles.
What type of screen are you referring to?
Thanks,
Margaret
"
Mark Heim commented on Julie Helzer's blog post Caramels"There are many things you can do to alter the texture of caramels. The type of corn (glucose) syrup, and it's level (ratio to sugar), your cook temperature, the type of milk you use (sweet condensed, evaporated, powder, and my favorite, fresh)…"
Julie Helzer replied to Chocolate Lady's discussion Decorating Chocolates"I use it occationally on the top and have never had any problems."
Julie Helzer left a comment for MANJU SETHIA"The callebaut classes look very good & now they offer some in chicago, which is closer for me than canada but still expensive. For now, I would rather invest in equipment but I always want to learn more. What is the chocolate season in India,…"
MANJU SETHIA left a comment for Julie Helzer"Hi Julie
Thanks alot for your advise by fruit filled i mean the fruit preserves which come in large tin. I am making caramel and adding the fruit.
I did the 2 days proffessional chocolate making class in Mumbai run by the Callebaut institution. It…"
Julie Helzer posted a blog postCaramels
I am trying out lots of different recipies. Today I did one that has to set for 2 days, so we'll see how that cuts up on Th. I have found some caramel I really like the flavor of but want them to hold their shape better. I am experimenting with temperature but also need to find the right molds and wrapping materials. Saran wrap works but doesn't look very professional and is a pain to cut.
Julie Helzer left a comment for MANJU SETHIA"Hi Manju, I have been told the shelf life for truffles is 2 weeks and they should be kept refridgerated. However, at one place I worked they sold the truffles for a solid year. I don't think that is food safe at all, but I wonder if a truffle…"
Julie Helzer replied to Julie Helzer's discussion How do I have better bases?"Do you use a silipat sheet or something else?"
Julie Helzer replied to Julie Helzer's discussion How do I have better bases?"I appreciate the way you explained this, it makes perfect sense now. I used to flatten the whole tray of fondant balls with a cookie sheet but somewhere along the way stopped doing that, but now I see I have been shooting myself in the foot.
The…"
Julie Helzer replied to Julie Helzer's discussion How do I have better bases?"that sounds good, I will give it a try, thanks!"
Mark Heim replied to Julie Helzer's discussion How do I have better bases?"With a round shape, you have all the weight of the piece at one pont, which pushes the chocolate away and to the sides, which already gives you a "foot". You have a few options if you need to keep them round:
- As Clive noted, you can pre…"
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- Dark, Milk, White?
- Dark, Milk
- Most memorable chocolate experience:
- I love those winter days when I have the perfect temperature to make a batch of fresh fondant, fill it with fruit, and dip it and it sets up quickly and looks just right.
- My favorite chocolate is:
- callebaut milk chocolate
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Caramels
Posted on September 1, 2009 at 12:15pm 1 Comment 0 Likes
I am trying out lots of different recipies. Today I did one that has to set for 2 days, so we'll see how that cuts up on Th. I have found some caramel I really like the flavor of but want them to hold their shape better. I am experimenting with temperature but also need to find the right molds and wrapping materials. Saran wrap works but doesn't look very professional and is a pain to cut.
Comment Wall (1 comment)
- At 12:15pm on September 1, 2009, MANJU SETHIA said…
- Hi Julie
Thanks alot for your advise by fruit filled i mean the fruit preserves which come in large tin. I am making caramel and adding the fruit.
I did the 2 days proffessional chocolate making class in Mumbai run by the Callebaut institution. It was fabulous.
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