"Hi - I am looking to start up and have a similar business in the uk and would be very interested in a. The equipment you use and b. how you can calculate shelf lives of the chocolates - I look forward to hearing from you
Nigel"
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Nigel
- Male
- Northampton
- United Kingdom
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Nigel's Discussions
Tempering and "keeping" in temper
Started this discussion. Last reply by Andrea Bauer Nov 29, 2011. 3 Replies 0 Likes
I have only ever tempered small quantities for small batches of chocolate and this has been very successful and now need to produce larger batches - can anyone advise how to keep my tempered…Continue
Tags: batches, larer, tempereing, with, Help
Nigel's Page
Profile Information
- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- Too many to mention...
- My favorite chocolate is:
- Salted caramel
Nigel's Photos
Nigel's Blog
Help Please... chocolate caramels.. leaking
Posted on September 22, 2011 at 2:48am 3 Comments 0 Likes
I keep making soft chocolate caramels and fudge yet when I coat them he filling "pushes" its way out and leaks - any advise please?
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