Indulge

I used LorAnn oil flavoring for candies and chocolates. www.Lorannoils.com I am working on a few with ganache centers, but couldn't wait to try out the transfer sheets.

This is my first attempt at using transfer sheets. I followed the tutorial on this site and used a magnet mold. I can't believe it worked. The chocolates are solid champagne flavored 64% semisweet chocolates. I liked the taste, it has a subtle sweet flavor and smells very aromatic. Almost like roses. My husband did not like it, but he does not like dark chocolates and eats very few sweets. My 13 yr old and 4 year old liked them, but my 7 year old did not. My two year old eats anything. I need to find some adult friends to try them out on. In the mean time I'll just have to eat them myself

Thanks. I am glad that I do not have to throw the leftovers out.

I making molded chocolates with ganache fillings and I ran out of molds, but I have alot of ganache leftover. The ganache is cream based. Can I keep the leftover ganache for use for another day? If so, should I store the ganache in the refrigerator or room temperature, (approx 60 degrees Farenheit)? Thanks

Thank you to everyone who posted a reply. I was finally able to temper the chocolate properly. My first success is a batch of solid, 60% Ghirardelli Semi Sweet hearts. I added a thin layer of Red Pearlised cocoa butter to the interior of the mold. The chocolates came out very shiny and did not melt to the touch. They where perfect. Of course now I have to learn how to take better pictures...but that's a lesson for another day I just wanted to say thank you!

Yippee! I am so glad to hear that the chocolate is OK. Since I brought a large amount of it. Secondly, I can definitely get the temperature of the room down to 65 degrees. I am so excited, because I recall testing the chocolate on the wax paper during one of my many attempts and it did turn "matte and dull". I have also experienced the "ribbon" effect in the chocolate. So I must be on the right track. I will definitedly stop rushing things and let the chocolate set at room temperature. I will give this a try and report back, hopefully with beautiful pictures of my chocolate jewels Thank you for all of your help.

I just wanted to take the time to say that I agree wholeheartedly with you guys. This forum has a wealth of information that is hard to find anywhere else. Everyone is extrememly helpful and friendly.

Let me begin by stating that I am a novice at tempering chocolate....I have tried tempering chocolate several times over the past week with no success. I am using the microwave with the seeding method and I have also tried the cold bath method. I have an IR thermometer and am sure that I am getting the chocolate to the right high and low temperatures. I stir alot to ensure even temperature through out the bowl. I am using a glass bowl. The chocolate pops out of the mold easily, but melts to the touch and is a little mushy if you squeeze it between your fingers. Why? I think that the problem may be due to one of the following issues: 1. The chocolate that I am using...It is Ghirardelli Semisweet 60%, but it says baking instead of coveature. Could this be the problem. I am beginning to think that maybe baking chocolate can not be tempered? 2. Maybe I can not recognize when the chocolate is in temper, from lack of experience. I mold the chocolate immediately, within seconds of when I think it is in temper. Maybe it's not in temper? 3. Maybe I am not allowing the molds to set long enough. I was trying heart shaped molds of solid chocolate. Approximate diameter of 1/2 inch. I would put them immediately into the refrigerator for 10-15 minutes. Maybe that is not long enough? My kitchen temperature averages 68-70 degrees farenheit, there is no humidity...I can not figure this out. Any suggestions and/or comments will be greatly appreciated. -Thanks