"I've not heard of a buttercream truffle, but rather a buttercream fondant center. If that is what they are referring to, a cooked fondant with added butter would do it. It is not a truffle, as it isn't a ganache filling."
"I don't think you can get it smooth with a food processor. Definitely not at Robot Coupe. They only have a 5 minute duty cycle, not nearly enough time to get it smooth. There is specialty equipment for this."
"Chef Rubber is certainly not a super market. Paul specializes in specialty items for the pastry/chocolatier market. I have never found any of his products to be less than top quality. Chef Rubber does not make the products, but distribute them is…"
"The good news is you probably won't kill anyone with "old" chocolates:) I have a water activity meter from Decagon that gives me all kinds of confidence. If you are using GMP, and good formulas you should be ok. Mold is the obvious…"
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?