I am sooo frustrated!! with the failure rate of the blank transfer sheetsI would love to hear your experiences.From what I understand we have two options with blank transfer sheets, 1. cocoa butter…Continue
Does anyone know why Callebaut is no longer marketing Mycryo for tempering?I noticed they have changed the label to show fish and corn and it has the tag "cocoa butter for salty applications"Mycryo…Continue
I just finished reading about a technique that says raising the temperature of your finished chocolate to 89.6-95 F for 80 minutes can postpone bloom development for one year. Has anyone ever tried…Continue
Hi, Just moved from Denver to Spokane and can't find a chocolate supplier.
In Denver I purchased blocks at Restaurant Depot - Callebaut 823NV / about $35.00
I'm shocked at Internet prices plus shipping.
Is anyone familiar with my new area? Can you suggest online sources?