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Megan Hile
- Female
- Madison, WI
- United States
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Megan Hile's Discussions
Tempering your chocolate for slabbed ganache
Started Mar 12 0 Replies 0 Likes
Hi - I was re-rereading one of Peter Greweling's books tonight and he really emphasizes using tempered chocolate when making slabbed ganache. I never use this method as I use so many different…Continue
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Megan Hile posted a discussionTempering your chocolate for slabbed ganache
Hi - I was re-rereading one of Peter Greweling's books tonight and he really emphasizes using tempered chocolate when making slabbed ganache. I never use this method as I use so many different chocolates when making different ganache recipes. I would never have the time to temper them all. He says it makes for the creamiest consistency. I use the warm cream method over finely chopped chocolate.Anyone use his method out there? Or has anyone tried just melting chocolate to get out all the…See More
Megan Hile replied to Megan Hile's discussion WANTED: Chocolate Tempering Machine - in the group Classifieds - For Sale or Wanted"Hi Samy! Thank you for the reply- Sounds great! I will call you later today for more details! Thanks!
Megan"
Samy Chabbi replied to Megan Hile's discussion WANTED: Chocolate Tempering Machine - in the group Classifieds - For Sale or Wanted"Hi Megan, i have a chocolate tempering machine that i can sell you for $900 plus cost of with shipping and insurance ...if interested u can call me at 305-968-4262...thanks!...btw, here is the same one listed on ebay (item…"
Megan Hile added a discussion to the group Classifieds - For Sale or Wanted
WANTED: Chocolate Tempering Machine -
I am looking for a nice tempering machine for my chocolate business. Please let me know if you have one. I need 10lb capacity. Used is fine, but good condition.Thank you!MeganSee More
Megan Hile joined Clay Gordon's groupClassifieds - For Sale or Wanted
This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members.B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
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- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- working in Ecuador and receiving a shipment of fresh baba to ferment. Shelter from the rain, under a tent, with a friend, opening a fresh pod and eating the fruit off of every last seed....
- My favorite chocolate is:
- Michel Cluizel
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