"Look at the moisture level and the sugar types and levels. If the water isn't tied up enough by the sugars it will easily migrate into the chocolate, making the chocolate soft, and the center will shrink and firm…"
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Michelle-Jo Garfield's Discussions
Chocolate sides caving in?
Started this discussion. Last reply by Mark Heim Nov 30, 2011. 4 Replies 0 Likes
Chocolate Moulds in Australia
Started this discussion. Last reply by Tom Nov 18, 2010. 3 Replies 0 Likes
Has anyone attempted flavoring their chocolates with beer?
Started this discussion. Last reply by Marquette Demarais Mar 2, 2011. 13 Replies 0 Likes
Michelle-Jo Garfield's Page
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Jasmine Mead replied to Michelle-Jo Garfield's discussion Chocolate sides caving in?"I exclusively use square magnetic molds for my truffles, and the same thing was happening to me. I reduced the amount of cream I used by about 2 tsp and haven't had the problem since.
Good luck!"
Michelle-Jo Garfield replied to Michelle-Jo Garfield's discussion Chocolate sides caving in?"Thank you!...I usually do but in this particular case I didn't. Thanks I will try again and see how it goes."
Justin Schaffer replied to Michelle-Jo Garfield's discussion Chocolate sides caving in?"Do you let your ganache set overnight before you cap it or enrobe it ? The ganache will shrink and suck the sides of your chocolate in..
This is the short version to a long answer...
Hope it helps !! :)"
Michelle-Jo Garfield posted a discussionChocolate sides caving in?
Hi,Just wondering if anyone can tell me why some of my chocolates sides cave in after a few days. Im' guessing its either from the shell being too thin or the mixture having too much moisture. They look great at first and then a few days later. the sides are all concave. Any help would be appreciated.Thank youCocoa JoSee More
Michelle-Jo Garfield replied to Chris Grain's discussion Cost of couverture in Australia in the group Chocolate Down Under"Iagree! Its so frustrating. Im only a small business from home and at the moment I am paying $48 for a 2.5kg bag. I almost making nothing when you factor in time and electricity etc. I guess they can charge that because there is really limited…"
Marquette Demarais replied to Michelle-Jo Garfield's discussion Has anyone attempted flavoring their chocolates with beer?"I haven't experimented with beer, but I make Grand Marnier truffles that are really potent and I get good feedback. I boil and cool a glucose mixture, add the liquor to that then fill and seal my truffle shells. I'm wondering if you…"
charley wheelock replied to Michelle-Jo Garfield's discussion Has anyone attempted flavoring their chocolates with beer?"
i tried to infuse hops into cocoa butter. It worked pretty well but it gave my chocolate too much of a bitter hoppy finish. I want the hops up front and tail off into chocolate sweetness.
I was toying with the idea of putting a thin layer of…"
Profile Information
- Dark, Milk, White?
- Milk
- Most memorable chocolate experience:
- The first time I had milk Lindt chocolate and realised the joy of smooth chocolate!
- My favorite chocolate is:
- milk peppermint crisps.
Michelle-Jo Garfield's Photos
Comment Wall (1 comment)
- At 11:21pm on April 26, 2008,
Clay Gordon said… - Michelle-Jo:
Welcome to The Chocolate Life. If you know Mandy that means you're probably in Tennessee, outside of Nashville. Did you also know The Cocoa Tree when it was open? Bethany, the chocolatier there, is also a member of The Chocolate Life.
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