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Michael Karren
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- Salt Lake City, UT
- United States
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Michael Karren's Discussions
Invertase
Started this discussion. Last reply by Mark Heim Sep 4, 2012. 4 Replies 0 Likes
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 0 Likes
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 0 Likes
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 0 Likes
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
Michael Karren's Page
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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