"There are so many ways to answer your questions. I would order your molds on line after you figure out what you want. As to chocolate, again, depends on a lot of factors. The only chocolate that Gygi carries that I would consider is Callebaut.…"
"Hi Arianna, I teach classes in Salt Lake, Ogden and Logan. My next class is scheduled at Love to Cook in Ogden, April 12. Not sure what I will be teaching, but it will involve chocolate:). Other than that, I will be teaching at Bakers C&C,…"
"Are you looking at the water temp or the chocolate temp? On the Savage, it takes a bit of practice. I don't drop the temp, but rather seed. I can hold temper for at least a day. I love my machines, but it does take a while to learn how to use…"
"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."
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?