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Sara M. Fekete

society donor
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  1. I bought a second EZtemper to keep my colored cocoa butter warm- I use small glass bottles (that fit onto the spray gun - which you may decide to purchase)) so there’s room for various colors. I just lower the set temperature post-tempering. Plus EZtemper does not take up much space. Before that I used the warming buffet servers (water heated type- very inexpensive - but frustratingly inaccurate re: precise temperature- but if I monitored it closely it would stay within 28-31 degrees usually. Hope that helps.
  2. HelloS I began making bonbons a year ago and use AUI to order the chocolate and fruit purées. Have had great success with Des Alpes Coins using the 63% Dark Garnet, the 37% Milk Topaz, and the White Opal. But I do not see any recommendations for Des Alpes in my (hopefully) thorough search on this forum. Felchin gets high marks frequently. But so many to choose: Any recommendations? I see Sao Palme, Opus, and Elvesia- and others. (I’m still using just coins- haven’t graduated beyond that yet) Many Thanks.
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