Discover Chocolate and Live La Vida Cocoa!
storage temp
Comment
-
Comment by Clay Gordon on November 24, 2009 at 9:31am -
How long are you "storing it?" A few hours until it sets up? Longer? And why are you rolling it? If you're pouring slabs of ganache, most people I know pour the ganache into a frame while it is still quite liquid and let it crystallize in the frame. Then they coat what will become the bottom with a thin layer of chocolate, let that crystallize, and then cut for enrobing. All this can happen in a good working environment of 60-68F.
Member Marketplace
Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.
Promote TheChocolateLife
Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc
Badge
© 2013 Created by Clay Gordon.
You need to be a member of The Chocolate Life to add comments!
Join The Chocolate Life