"I'm rather late to this discussion. What do you consider room temperature. We chill our centres, as they are too soft at 72 degrees to cover. We dip ours on a wire belt, into a cooling tunnel."
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Lizzy Steffen
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- Dunlap, IL
- United States
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Lizzy Steffen's Discussions
Precoating Chocolate
Started this discussion. Last reply by Cathy Kuepfer Jun 28, 2011. 7 Replies 0 Likes
Ok, so I've been making pralines as an amatuer for some time now. I have read countless books and have worked with hundreds of pounds of chocolate thus far. But I still ask my self about precoating…Continue
Lizzy Steffen's Page
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Lizzy Steffen replied to Brad Reardon's discussion Can't I just stay small? in the group Startup Central"Hi Brad,
I live in Peoria, IL and trust me when I say this: even with the chain stores you're products will be well accepted. I work out of a little tiny coffee house just north of Peoria, IL and I can't believe how busy I…"
Lizzy Steffen commented on Gail Marie Barros's photo
Chocolate Group pic
"What did you use to photograph this shot? Did you do it or hire someone? I looks like a light box of some sort."
Lizzy Steffen replied to Clay Gordon's discussion Setting up Shop Online: The Good the Bad and the Ugly in the group Startup Central"Clay,
I have used USPS for years and love it. Although, I used it mostly for my ebay store that I had. I continue to use them because of the integration between paypal and them. I like paypal although I don't like the look of it in my online…"
Mark Heim replied to Lizzy Steffen's discussion Precoating Chocolate"Doing a double dip will help with slowing down oil migration into the shell, softening it."
Linda Grishman replied to Lizzy Steffen's discussion Precoating Chocolate"Hi Lizzy: Never dip, just roll. And as you get more proficient at it, try rolling two together and then three. Just spread them out in our hand. The first roll doesn't necessarily even have to completely cover the ganache. That way it has some…"
Lizzy Steffen replied to Lizzy Steffen's discussion Precoating Chocolate"Linda,
Thanks for your reply. My chocolates turned out very well but the chocolate I used for dipping I think WAS too viscous. It used to work great when I didn't pre-coat and now it's too thick (but then I had cracking). Although the…"
Linda Grishman replied to Lizzy Steffen's discussion Precoating Chocolate"You have it down pat..... you discovered the secret yourself. Twice dipped... no need to thin the chocolate and definitely not an additional coat over that. There's nothing worse than having to bite through a thick coating to get to the…"
Lizzy Steffen replied to Lizzy Steffen's discussion Precoating Chocolate"Indeed they are. I also never chill my centers anymore which I think used to be a problem with softness."
Ruth Atkinson Kendrick replied to Lizzy Steffen's discussion Precoating Chocolate"Are your centers at room temp when you dip them?"
Lizzy Steffen posted a discussionPrecoating Chocolate
Ok, so I've been making pralines as an amatuer for some time now. I have read countless books and have worked with hundreds of pounds of chocolate thus far. But I still ask my self about precoating truffle centers first. I have had so many problems with chocolates cracking in the past. Infact, today I was precoating chocolate using a dipping fork and my chocolates still cracked! I then decided to put some thinned chocolate in my hands and roll the glorious little balls of chocolate. …See More
Lizzy Steffen commented on Clay Gordon's group Startup Central"Howdy! I've had a small cake & confectionary business in Peoria Illinois just under a year now and I'm loving it. I've been amazed at the growth of my small business. I just do it part time but there are no "good"…"
Lizzy Steffen joined Clay Gordon's group
Startup Central
Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Eating the first truffle I ever made
- My favorite chocolate is:
- My Hawaiian Salted Caramel Dark Truffle
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