"What did you do with the tempered chocolate? Enrobe something, or just leave in the bowl? If it was all left in the bowl, you would get streaking from the large mass of chocolate and the latent heat of crystallization. If the streaking is on an…"
"4 to 1 ratio for dark chocolate is overkill. 2 to 1 is more realistic. Are you adding other ingredients? What is the temp of your ganache? Putting in fridge temporarily helps, but it will soften more when you bring it to room temp. Try to not get…"
"It takes a bit of time to build up a customer base. Did you have customers before moving? Do they know where to find you? Are you sampling? Is the rest of the store at the same price point as you? Is the rest of the store competing with you? Can you…"
"I have a Perfect. While it is far from perfect, it is great for the money. I couldn't be in business without it. Like anything, there is a learning curve. The instructions that come with it are sadly inadequate, but somehow you figure it out.…"
Ruth, I don't know if this is the best way to get connected:) I followed the link back...Anywho, I'd be thrilled to ask a few questions. One of which is, what chocolate tempering equipment have you owned and liked/disliked? I am just starting up and am a bit overwhelmed at my choices. Thanks, Karen
When is the conference? Unfortunatelly I am still doing it part time, trying to push as hard as my body, time and sanity can handle, I would really love to do this full time, I hope it is going to happen for me soon, been waiting for so long.
I will check the detail on the eg forum, would love to see you.
I don't have a business yet. I work as a nurse, and am hoping to get a business slowly up and running in the next year, focusing on truffles, caramels and toffees. I wasn't aware that Utah has a law that allows you to use your home kitchen. Can you tell me where to get that info? Also, where is Amano located?