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Sweet-Tempered

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  1. Oh! I misread and got so excited. 🤣🤣 You are so kind.
  2. What?! Really? You're local to me? That's fabulous! I can reimburse you. I don't know how to connect. Does this platform have DMs?
  3. @Jim D. Thank you so much. 😊
  4. @Jim D. Thank you for your reply. I imagine just one bad incident with mold would be more than enough. Do you have a recommendation for an AW meter? I remember looking into them and got overwhelmed with what is out there and not having a working knowledge of what I'm looking for. You are correct about the rising cost of ingredients, particularly couverture. One of my first thoughts was, "I've picked a fine time to start all of this." Then, I am reminded that I am surrounded by an encouraging community. They are always asking what I'm cooking next. Thank you for the recommendation of Chef Jungstedt's courses. I have been curious about them. I will follow through with that. No apologies are necessary. I forget a lot and very much appreciate reminders.
  5. @Kerry Beal I'm shopping online for the correct fondant. I've found cream fondant with sucrose & corn syrup ratios of 80/20 & 90/10. Are those what I'm looking for? Do you know which ratio will be better for making fudge? I'm still researching, but your input is appreciated.
  6. Hello all, This is my first post. I have always had an affinity for chocolate, the darker the better. About 20 years ago, I became interested in learning to create bonbons, but didn't know where to start. About 12-15 years ago, I discovered that chocolate courses could be taken online. I still chose to be practical and keep doing my 9-5 office job. That job went away and I have a new job that gives me a lot more flexibility in my schedule. This spring I earned my chocolatier certificate from Ecole Chocolate. Now, I am a home baker who is specializing in chocolate and candy...or at least I am aspiring to be that person. I have so much to learn. It's why I'm here. If my current job goes away, I'd like to be stable enough in my home business to make it my full-time gig. I have Peter Greweling's book, Chocolates & Confections. This is my introductory post, but I thought I'd go ahead and ask my pressing questions here. 1. Mr Greweling has 3 recipes for soft caramels. I have decided the one that uses evaporated milk might result in product with the longest shelf life. (I have zero facts to back up my theory, but maybe someone here knows) I would like to incorporate reduced apple cider and eliminate the vanilla bean. Has anyone had success doing something similar? I wonder which variation to model. I am thinking his raspberry variation, using the cider reduction in place of the puree. Thoughts? 2. In his fudge recipes, Mr Greweling calls for premade fondant. I have "dry fondant sugar" on hand. Could that be used in place of or to make Premade Fondant? Thank you in advance for your suggestions. I am trying to get together a Fall menu.
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