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Magrietha Hendrika du Plessis
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Magrietha Hendrika du Plessis's Discussions

Floppy Ganash A Recipe Please

Started this discussion. Last reply by Magrietha Hendrika du Plessis Dec 20, 2011. 2 Replies

Hi, I was making some Glühwein truffles using Glühwein I made myself. Sadly it was one of my total disasters. I drained the fat off and stored the remaining glob of chocolate in the fridge. Today I…Continue

Tempering help please

Started this discussion. Last reply by Magrietha Hendrika du Plessis Nov 13, 2011. 6 Replies

I am having problems again and I do not know if it is me or not. Is it at all possible to temper chocolate with room temperatures between 28C and 30C? This is what I have, I do not have aircon and I…Continue

Decorating With Royal Icing

Started Nov 4, 2011 0 Replies

Hi Everyone, I was wondering if it is possible to decorate chocolates with royal icing or will the royal icing do something to the chocolate.The reason I ask is because I cannot afford a bag of white…Continue

Dipping cold centers

Started this discussion. Last reply by Magrietha Hendrika du Plessis Oct 21, 2011. 20 Replies

I have a caramel center that is very soft. It is very tasty so I would love to keep it as it is, but it is impossible to dip. I do not have the means to use truffle shells at the moment.I was…Continue

 

Magrietha Hendrika du Plessis's Page

Latest Activity

Magrietha Hendrika du Plessis replied to Brad Churchill's discussion Merry Christmas & Happy Holidays From Brad!
"Thanks Brad, merry Christmas to you as well. AND you have helped me a lot, even in the posts you were grilled your knowledge helped me on my way as the internet is the only place where can learn this craft."
Dec 24, 2011
Magrietha Hendrika du Plessis replied to Magrietha Hendrika du Plessis's discussion Floppy Ganash A Recipe Please
"Thanks Davy. I think using it in a filling is the best idea. Here is the recipe I used to make the 50ml of gluhwein I needed. 50ml dry red wine, I used a good cabernet ½ t cinnamon ½ t cloves ½ all spice 1 orange rind 1 slice of…"
Dec 20, 2011
Magrietha Hendrika du Plessis replied to Magrietha Hendrika du Plessis's discussion Molds
"Ah, what a good idea. They must be in temper as my associate just brought some mold back that she used for marketing. I made them in August and they are still fine. Thanks."
Dec 20, 2011
Davy Asnong replied to Magrietha Hendrika du Plessis's discussion Floppy Ganash A Recipe Please
"Why don't you make a cake or something and use this chocolate as topping, or use it in a cream ganache between the layers of the cake? What recipe did you use?  I love gluhwein, so I believe you as you say it a great taste :)"
Dec 20, 2011
Davy Asnong replied to Magrietha Hendrika du Plessis's discussion Molds
"In don't thinks you did anything wrong. Just the same as you handdip pralines, they won't be a shiny as a moulded praline. If you want the bottoms more shiny, you can put a plastic foil on the chocolate when it is still fluid.  "
Dec 20, 2011
Magrietha Hendrika du Plessis posted a discussion

Floppy Ganash A Recipe Please

Hi, I was making some Glühwein truffles using Glühwein I made myself. Sadly it was one of my total disasters. I drained the fat off and stored the remaining glob of chocolate in the fridge. Today I thought I will grate it and use it to make something for ourselves. It turned out exceptionally tasty when I grated it. Now I sit will all the lovely grated chocolate that I do not want to waste by using it as chocolate chips, it's just too tasty you all the lovely Christmas tastes coming through and…See More
Dec 20, 2011
Magrietha Hendrika du Plessis replied to Magrietha Hendrika du Plessis's discussion Molds
"Someone Please!"
Dec 20, 2011
Magrietha Hendrika du Plessis replied to Magrietha Hendrika du Plessis's discussion Molds
"Ok, so I have been trying to take photos of my molds with the problems. The photos are not very good, but never the less you will be able to see the kind of "streaks" and even something that looks like chocolate bloom. The top is…"
Dec 9, 2011
Magrietha Hendrika du Plessis replied to Magrietha Hendrika du Plessis's discussion Tempering help please
"Not always but we are having a heat wave 36C yesterday."
Nov 13, 2011
Ricardo Trillos replied to Magrietha Hendrika du Plessis's discussion Tempering help please
"A portable a/c fpr a chocolatier is like a great card hidden while playing poker...you never know when you need it but it is certainly better to have it :) where are you located that is that hot?"
Nov 13, 2011
Magrietha Hendrika du Plessis replied to Magrietha Hendrika du Plessis's discussion Tempering help please
"Thanks Ricardo, I think this is the best idea to get a portable one, it will not be as expensive. For interest's sake, it is so hot here that chocolate we poured out of the chocolate fountain in the market 24 hours ago is still not set. OK, I…"
Nov 13, 2011
Ricardo Trillos replied to Magrietha Hendrika du Plessis's discussion Tempering help please
"Magrieta, if your room is small enough try to get some portable a/c unit (doesnt have to be a huge one) but it will help to cool down the temperature a little bit and as for the ganache make sure it's well emulsified to prevent a broken…"
Nov 13, 2011
Magrietha Hendrika du Plessis replied to Magrietha Hendrika du Plessis's discussion Tempering help please
"Thanks Omar, yes I think it is in temper but not cooling down fast enough because I notice that the little leftover chocolate actually sets just fine and has no chocolate bloom at all. Must be the heat. Money or not, I will have to get an aircon as…"
Nov 11, 2011
chocochoco replied to Magrietha Hendrika du Plessis's discussion Tempering help please
"Hello Magrietha,   Your room temperature is too high. I have never tempered chocolate at this room temperature. It shouldn't be higher than 22C. Have you tempered chocolate before without problem with such high room…"
Nov 11, 2011
Magrietha Hendrika du Plessis posted a discussion

Tempering help please

I am having problems again and I do not know if it is me or not. Is it at all possible to temper chocolate with room temperatures between 28C and 30C? This is what I have, I do not have aircon and I am not succeeding in tempering any chocolate at all. I am desperate as I have nothing to sell on Saturday.What else I need to know is whether the heat can also give me trouble with making my ganache. I am having problems with it refusing to work. I end up with a blob of chocolate floating in fat! I…See More
Nov 10, 2011
Magrietha Hendrika du Plessis posted a discussion

Decorating With Royal Icing

Hi Everyone, I was wondering if it is possible to decorate chocolates with royal icing or will the royal icing do something to the chocolate.The reason I ask is because I cannot afford a bag of white chocolate at the moment and I need to do some decorations in white for Christmas.I have lots of cocoa butter though and maybe I can color it white somehow and use that. Does anyone have any ideas for me please. How do I get the cocoa butter white and do I have to temper it before I use it? I do not…See More
Nov 4, 2011

Profile Information

Dark, Milk, White?
White
Most memorable chocolate experience:
Brugge visit
My favorite chocolate is:
milk chocolate

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