Aria

Thanks Pam! So is it sort of like the Whippets or Viva Puffs we get in Canada?

Hi all, One of my Israeli friends on facebook joined a group dedicated to this dessert. I can't read Hebrew so I don't know what it is but it looks divine. Any clues, recipes? קרמבו - This is the name in Hebrew, hope it shows up OK. Thanks!

What I do is use both hands to 'hand dip' and then use a fork to roll in coconut, ground nuts, whatever. Sure the fork gets chocolatey but that's not a big deal. I have about 3 - 4 forks ready for when one gets too messy to work with!

If you would like to include Canada, there is a company called Soma Chocolatemaker that does some bean to bar items. I have also never tasted their chocolate. They wouldn't ship to the US. Shame they wouldn't ship to the US. Soma is DIVINE! They do bean to bar and also make truffles with their own chocolate. I cannot even express the super thin shell they get on their moulded chocolates!

Thanks Kerry, you're always so generous!

Thanks so much! Now I'm excited...

Happy New Year everyone! After 4 years of being in the truffle business, I think I'm ready to make molded chocolates! I kept resisting but now realise how much more you can do with molding like have a very soft center! Well, what kind of molds do ppl suggest I start with? I'd like to have 2 kinds to offer customers for VDay ( heart shaped and round ). On the Chocolat/chocolat website, there are clear Asian molds, Belgian, French...it's very confusing. Thanks in advance!

Thanks everyone, can't wait to try it...

My kids are begging for marshmallow truffles. No, unfortunately, green tea, raspberry and other truffles don't seem to excite them. They want to make the marshmallow from scratch and then dip in tempered chocolate. Would that work? Is there a recipe anyone has? I feel this might have been discussed in 'confections, ...'. Thanks:)

So I finally got my mol d'art and opened it up about 1 hour ago. I need to dip a bunch of centres and so I put about 1.5 lb of dark choc. into the melter. Well, it's still not all melted!!!!!!! What am I doing wrong? By now I would have been done w/o the melter. Am I supposed to half melt it and then agitate without adding tempered chocolate...reasoning being the unmelted choc. will seed the melted? PLEASE HELP:(

I mean the ganache got grainy, I didn't change anything really. However...I fixed it as per baking 911. Divided the ganache in half, refrigerated one half and heated the other and mixed them together! It sounds like your ganache just set stiffer than you are used to, perhaps due to a little less liquid. I've also noticed that a ganache sets quicker when you temper the chocolate. You might try to add just a bit more creme next time. What technique did you use to put the ganache together? ← ←

Thanks David, I boiled the cream and poured it over tempered chopped chocolate It sounds like your ganache just set stiffer than you are used to, perhaps due to a little less liquid. I've also noticed that a ganache sets quicker when you temper the chocolate. You might try to add just a bit more creme next time. What technique did you use to put the ganache together? ←

Hi all! I've got a great Lime / ginger truffle recipe that has worked in the past...however this time, after adding the Limoncello, the ganache seized when I checked on it after a few hours...why??? Here's the recipe if anyone wants it, - 8 oz semi sweet chocolate ( I use Valrhona ) -1/2 cup creme fraiche - 2 tbsp butter - 2 tsp grated lime zest - 2 tsp Limoncello For coating: - tempered chocolate - icing sugar - ground ginger

Thanks so much Kerry and mrose!! I will try some Frangelico, always wanted to. Kerry, the nougat paste was from McCalls. They've got a new pistachio paste that looks great, maybe you can try it and let me know:) Take care,

I spotted something called 'Nougat Paste' at the local bakers place I go to for my confectionery needs...it's actually ground hazlenuts,ground almonds, some veg. oil and sugar. It tastes great, very good quality. I was hoping to find some 'Gianduja' but this was the closest they had. I'm planning on folding this into some milk chocolate / creme fraiche ganache, enrobing in milk choc. and rolling in toasted hazlenuts. - Anyone tried hazlenut truffles w/ good results? - Anyone know why this is called 'Nougat Paste'? Thanks!