Nick Henderson's Page

Hi All,I want to use some new bar molds I've bought to include caramelised nuts and other inclusions and I want to have a professional appearance with the nuts enclosed within the bar and the shell smooth. I've molded them as i would a bonbon so that there is a shell of chocolate, then dropped nuts into the shell before filling with chocolate. My problem with that is that when I then cap them off it looks messy and 'homemade', for want of a better word, because of the nuts. I also can't use…See More

Having read numerous books and threads on the topic it seems that the consensus when making a ganache is to temper it on a marble slab as a final stage before moulding/dipping. In an effort to speed up the process (and because the slab I use is just too small to be useful) I thought I'd just add 1% Mycryo cocoa butter to the ganache as you might do when tempering just chocolate. It firmed up nice enough but I don't know if it has the same effect as slabbing the ganache in terms of improving…See More

This is probably a stupid question but I thought I'd run it by you experts anyway!Is there any reason why you couldn't fill multiple molds at one 'sitting'? I mean, assuming you're willing to use the same chocolate could you fill - i.e to create the initial outer shell - scores of different molds in one go? Then you could just reach for them as and when you need them, which presumably could save some time and effort further down the line. Surely better to blitz the issue in one big go than do…See More