When I dip my ginger-infused truffles, the tempered chocolate sometimes cracks or streaks. I've reduced the amount of cracking by rolling the truffles in my hand in tempered chocolate first, letting…Continue
I use the seeding method for tempering (although I am tempted to try using a cold water bath instead) and am having difficulty keeping my chocolate in temper at 88 degrees long enough to dip more…Continue
I'm a new chocolatier and have an opportunity to sell my chocolate confections wholesale. Is there an industry standard wholesale discount for chocolate confections?