Sue Casey

I am looking for 42DE Corn Syrup in Canada (Ontario specifically). Anyone know a supplier?

Has anyone heard of the French caramel making technique for fudge? Just wondering what it is and how it is done.

They look great Kerry. Tempering with a Thermomix - that sounds interesting.

I made several Pate de fruit with G-pectin from Andrew Shotts book - Making Artisan Chocolates. (Strawberry, Raspberry and Pineapple) Pate de fruits worked find. Layered with chocolate ganache, footed, cut, air dried. I dipped in chocolate. A few days later, I notice there was a grittiness to the truffle. Seemed to be occurring between the top of the pate de fruit layer and the dipped chocolate. Any ideas as to why this might happen?

Hi MattyC Can you give specific directions for the vacuum bag and water bath method that you use to make caramelized white chocolate. Sounds interesting and easier.

Finally got some G Pectin and made the Strawberry Balsamic and the Raspberry Lemon (not wasabi) with Boiron purees. Balsamic was a bit too strong and I know what you mean about an off taste. The raspberry were okay but I think I'd rather just have a plain ganache on the bottom so that the raspberry flavour is dominant. I also tried the Peppered Pineapple using Andrew's recipe for the puree. Taste is nice. HOWEVER - problem with crystallization for all three types, especially the pineapple truffle . Crystals seem to be between the top of the pate de fruit layer and the dipped chocolate. Does anyone know why this occurred?

Are all the ingredient measurements in grams? I suspect they are but just wanted to double check

Kerry - what mold did you use for these? I've been trying to find a long triangular mold without much luck. This rectangular one seems like it might be a good substitute for what I'm looking for. Your effects look great.

I have 2 Chocovision Rev 2. The first one I bought has now developed a problem of no heat. I'd like to get it repaired. I've read on this forum how helpful Chocovision is regarding service. Can anyone give me a contact information for someone they dealt with? It seems it's always best to go directly to someone who is willing to help.

I'm relatively new to this forum and was wondering where I might find the ganache checker spreadsheet posting.

I got my melter just a few days ago from prairiegirl. I was one of the people in the bulk order. I plan on trying it out tomorrow and see how it goes. I've never used a melter before, but having read all the posts on them I'm looking forward to putting all the helpful hints into use.