"Nick
just wanted to let you know that i did a test run using the refrigeration/freezer method which the website Truffley Made recommends for using its silicone molds -- and it worked! They recommend refrigeration for 6-12 hours and freezer for 24…"
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mary amsterdam
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mary amsterdam's Discussions
wine fridge for chocolate storage
Started this discussion. Last reply by mary amsterdam Jan 14. 2 Replies 0 Likes
I have heard of people using a wine refrigerator for chocolate storage. Does anyone do this, and how does it work out. Thanks.Continue
chocoflex for ganache
Started this discussion. Last reply by mary amsterdam Feb 1. 7 Replies 0 Likes
Has any used the chocoflex silicone molds for ganache. i have great success making caramels in the mold (i use the square mold). they set up beautifully and pop out with a minimum of effort. i chill…Continue
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Latest Activity
mary amsterdam replied to mary amsterdam's discussion wine fridge for chocolate storage"is it okay for truffles too?"
Lane Wigley replied to mary amsterdam's discussion wine fridge for chocolate storage"It's ideal. Refrigerator is too cold and more importantly the humidity there is too high. Just give it 15 mins to get back to room temp and you're good."
mary amsterdam replied to Amber B.'s discussion Display cases"I think your advice about "middle steps" is very good. I began as a hobby, and have been fortunate enough to have the middle step of renting space on an hourly basis at a local bakery/gift shop where i make and sell my chocolates.…"
mary amsterdam posted a discussionwine fridge for chocolate storage
I have heard of people using a wine refrigerator for chocolate storage. Does anyone do this, and how does it work out. Thanks.See More
mary amsterdam replied to Andy's discussion Caramel Cutting"I use a chocoflex mold and it works great."
mary amsterdam replied to Lane Wigley's discussion Chocolate bar packaging for lazy people"thanks. i had googled it, but only used one "p" and got lots of weird stuff :)"
mary amsterdam replied to Lane Wigley's discussion Chocolate bar packaging for lazy people"What is BOP tube?"
mary amsterdam replied to Lane Wigley's discussion Chocolate bar packaging for lazy people"you could try cello sheets. Nashville Wraps sells them. you can "wrap" the chocolate pretty quickly and they don't wrinkle like foil, and you can use a label to seal them up."
Nick Henderson replied to mary amsterdam's discussion chocoflex for ganache"I make my own caramel and haven't had a problem. When it's ready in the pan I quickly pour the whole lot into the centre of the mold and as accurately as possible I spread it out with a palette knife. If you get your volumes right you can…"
Susan Van Horn replied to mary amsterdam's discussion chocoflex for ganache"Ah. Ok. I was wondering how you did it. I make my own so, if anyone knows how to do it that way, let me know. Thanks for your response!
"
mary amsterdam replied to mary amsterdam's discussion chocoflex for ganache"i use peter's caramel. it comes in a 5 lb block. i soften it slightly in the microwave. still cool enough to touch, but soft enough to work with. then i basically "push" it into cavaties with hard dough…"
Susan Van Horn replied to mary amsterdam's discussion chocoflex for ganache"I am curious as to how you manage to fill the molds without the caramel cooling too fast or the caramel in the pan overcooking? I have considered doing this, too, but it seems like I would have one or the other problem with the caramel. Thank you…"
mary amsterdam replied to mary amsterdam's discussion chocoflex for ganache"i am thinking of trying the molds from truffley made. they are much more "flexible" and you can invert the cavaties to push out the truffle. their instructional video says to freeze the ganache. they also say to use a…"
Nick Henderson replied to mary amsterdam's discussion chocoflex for ganache"Hi Mary,
I've had the same issues. The molds are great for caramels but with any ganache I've tried they never come out in one piece. Almost always there's a little bit of ganache left inside, even after refrigerating or freezing,…"
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- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- spending the day "interning" for jacques torres!
- My favorite chocolate is:
- callebaut
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