The Chocolate Life

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Michael Karren
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  • Salt Lake City, UT
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Invertase

Started this discussion. Last reply by Mark Heim Sep 4, 2012. 4 Replies

I have been adding invertase to my fondants right before dipping to soften them. I add a couple of drops per 1 lb of fondant. I don't notice much of a change. Am I doing something wrong or expecting…Continue

Cream Center Recipe

Started Aug 23, 2012 0 Replies

Hey Everyone!  I make old school chocolates, Cream centers (fondant).  I love the flavor of Boston Buttercreams.  If any of you have tasted it then you know what I mean.  I have had difficulty…Continue

Invertase

Started this discussion. Last reply by Mark Heim Mar 6, 2012. 3 Replies

The Chocolates I make are mostly cream centers (fondants) and I hand dip and sign them.  As I have tasted chocolates from some local shops I have noticed how smooth and soft their centers are.  As I…Continue

Fondant creamer

Started this discussion. Last reply by Mark Heim Sep 24, 2011. 5 Replies

I am wondering if theres a way to beat fondant other than just stirring by hand. I've seen some amazing equipment on savage brothers website but I'm wondering if theres anything cheaper or smaller…Continue

 

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Profile Information

Dark, Milk, White?
Milk
Most memorable chocolate experience:
When I dumped dark chocolate into the milk chocolate tempering machine at the first candy shop i worked at.
My favorite chocolate is:
Guittard

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