I recently started attempting to use CCB for my chocolates. The biggest problem that I have been having with the CCB is the tempered chocolate not sticking to the mold cavities. The chocolate seems…Continue
I know this is a late reply to this discussion but I have made a cognac caramel and I add about 3 - 4 Tbls. of cognac at the end of the cooking process. Because the caramel is so hot the alcohol tends to burn…"
This is my first year selling my chocolates at the farmers market as well. I began my market experience back in October selling my chocolates for 1.25 each (15 - 16 grams) and initially I would not give samples. I did ok the first 2…"
"I have attended three courses at their Montreal location and thought they were each wonderful. You learn so much and actually get to make things and use techniques you would never get to do in your own business. Callebaut will also help AFTER the…"
I done a couple in England, i thought they were fantastic and its not just what you learn on the courses, whether its a professional chocolate course, Chocolate wedding cake course, sculpting course, its also the back up service you get from…"
"I attended two courses at the Chocolate Academy, one in the Netherlands (Zundert) and one in Belgium (Wieze). Generally I was quite satisfied with the amound of techniques I learned during the short time of the course. I also wrote a blog post…"
Ganache should really sit out at room temperate for at leastttt an hour to crystallize. Some books even recommend overnight. At that point, it shouldn't be at a temperature that will throw the molds out of temper.…"
Quick questionHow cool should I let my ganache cool to before adding it to my molds. I just had to discard about 100 truffles because of streaks in the shells and the only thing I can think of is maybe the ganache was to hot causing the shells to come out of temper. The bizarre thing for me is that this has never happened to me before at least not to this extent. Thanks for any advice. See More
The first time I took homade truffles to work and the reaction I got. My introduction into truffle making and chocolate was actually an unplanned and somewhat accidental experience. I began working with chocolate about 4 years ago. At the time I was taking a few culinary courses at the local community college and one night I decided to make a desert, it was a banana crepe topped with bananas foster and then topped with a Chocolate Ganache. Call it laziness on my part, call it part of Gods plan (Everything happens for a reason) or call it whatever you want but instead of doing the math and breaking down the recipe for the Ganache I decided to make a full batch which left me a large amount left over. Instead of wasting it I decided to put it in a container and throw it in the fridge even though I knew in all likelihood that I would never use it again. A few days later I decided to throw the Chocolate away so I got it out of the fridge and as I was throwing it away I noticed that the way it set up and the consistency of the Chocolate might make good Truffles but I continued to throw the whole batch away anyway. As the weeks went by the thought of making Truffles never left my mind so I decided to make another batch of Ganache and let it set up again. Initially I would simply roll the Chocolate into balls and then dip them into candy coating. As the years progressed I went from your basic Chocolate flavor to flavoring the chocolate, I went from dipping them to using molds, I went from using candy coating for the shells to tempering real Chocolate for the shells and then I began experimenting with colored cocoa butter so I could add color to the shells. Everything I learned was self taught. Whenever I wanted to try something new I would google and do research. That is actually how I cam across this website. I don't know how many times I would look at the threads and learn something knew from the people here. Love this site.
My favorite chocolate is:
Valrhona Dulcey Blonde
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