cocoa-lulu

You realize you just jinxed yourself! What I can't understand is why advertisers don't get mad at this practice. I received my Valentine copy of Chocolatier a few days after Valentines. I'm sure some of their advertisers were expecting sales from the issue.

Truffle Guy, I was happy to see that: I have been starting my ganache with melted tempered chocolate for some time now, with good results. I've been wondering whether I was alone in that, and whether it was considered a no-no. ← You're not alone, I started out using the 'hot cream to melt" method with o.k. results. Then the "cream to premelt", I would still get a grainy texture, every now and then. Now I add my cream to tempered chocolate in liquid state. I don't don't know if this is science or superstition. So, I'm guessing the tempered chocolate jump starts the proper crystallization. I've never had a grainy mixture since. The only adjustments I've made is to use a plastic bowl instead of metal for mixing. I found it a pain when the chocolate would start to set on the inside of the metal bowls.

That's the only way I do it. You don't want to add it too soon (don't want to evaporate the alcohol), but you can use it to speed the cooling of the cream. It's better for me to worry about two temps (cream/alcohol and chocolate) than three.

You're right about the potato stamping! I guess everything I need to know I did learn in kindergarten! You're also right about the size of the stamp, I bought the smallest I could find. About a 1/4" wide. I'm working on a 26" rabbit right nw. I stamped on a starburst pattern on her apron before going over it in white chocolate. Once that sets a while I'll fill with milk chocolate. Keep your fingers crossed, I'm not so good with these huge molds. I'm going to try the acetate later. Thanks, Lulu

I'm sure somebody, somewhere has done this before. But I came up with the idea after ready a previous post where someone mentioned "pad printing machines" I took small rubber stamps from a craft store, dipped those in a slurry made of cocoa butter and luster dust. I then stamped the inside of an Easter egg mold, set in fridge a few seconds then continued with molding as usual. The imprints are not as defined and intricate as transfer sheets. But I think it has a lot of potential. I used a small detailed flower and a plain solid heart in my experiment. The solid image of the heart worked best. Any thoughts on refining my technique? Lulu-

You might try photography studios in industrial zones. Some have full kitchens for food stylist. Whether they are health compliant is another issue but they don't have the living quarters problem because of the industrial zoning.