mrk

I used to tempering chocolate many time was success, but recently have problem in tempering, I used "seeding method" to tempering and below is my process 300g dark chocolate, 100g for "seed" step1: melt chocolate the temperature reach about 46C-48C (recommend temperature of chocolate brand) step2: drop "seed"chocolate in melt chocolate to stirring bring down temperature to 31C-32C step3: test the result Why I wasn't success of result? what part have problem? Thank

It is so hard, at first you have knowledge of wine and several hundred wines to random with it, is there base rule for tasting?

I wondering when tasting what kind of chocolate with what kind of wine, this base on what rule? for instance : a curry infuse of dark chocolate or strawberry of chocolate with what kind of wine will match? Thank

If I make 40 bonbon, how to calculate how much chocolate for each bonbon? in approximately how many (g) chocolate to enrobing for each bonbon?

I follow Greweling's recipe "passion vanillas" the two layer, passion on the top and if passion puree too soft so hard to per-coating and cut do you pre-coating also use overtempered chocolate or tempered chocolate? the mouth feel would be different? usually, per-coating suface and bottom have to spread thin chocolate or just one side(like Ewald Notter's technique)? Thank

I try your recipe at almost a ratio of 2 parts chocolate to 1 part liquid but also a little soft, how do you per-coating ganache, I could per- coating suface but bottom of ganache stick on cooking paper, how do you per-coating?Thank

Edward, you suggest use the high quality stuff for the shell, and the ganache depend on your featured flavours to choose couverture

Jim,If use Peter Greweling's method, the passion puree taste is not enough I try before, I use 68g cream, 148g passion puree, 24g butter, 228g white chocolate, 20g cocoa butter, I adding cocoa butter this time but also hard to firm up at overnight, adding cocoa butter but chocolate seem like more soft, Why? Thank

I asking as the chocolatier how do you make ganache choose the chocolate? and if use expensive or cheaper of chocolate to make ganache, the result you can differentiate it? Thank

If I make cinnamon or other strong flavor ganache or adding liqueur, use Valrhona or Cacao barry of chocolate, do you discriminate between the ganache flavor is what brand? but these price totally different I'm uncertain, how do you make ganache choose the chocolate ? Thank

Hi Kerry, My english not good , I think AnythingButPlainChocolate answer can help me,Thank your guys wine cooler size about could store how much chocolate?

Thank for Kerry and Jim If I use wine cooler but not moisture adjust function, what is receivable limits humidity of chocolate?

Hi Kerry, I have a question, if room temperature about 30C in summer, I copy of Chocolates and Confections by Greweling take the ganache in room temperature(20C) overnight, I can't turn on air- conditioner overnight, in summer what can I do? Thank you

I saw some book said ganache can't ge into refrigerator that will get moisture on ganache but some recipe call for take into refrigerator to as fast as firm after for ernobing, so what is correct?

hi, jim, if you add 125g butter, your chocolate could firm? and the chocolate taste would have strong butter flavor? can you post the passion fruit recipe you always make good result ,Thank

for instance, cream(8%) fruit puree(18%) white chocolate(28%) this ratio, should I adding how many cocoa butter approximately, Thank you

Hi,there, I make fruit ganache ratio I try but result have problem, I use cream(8%) fruit puree(18%) white chocolate(28%) this ratio has enough fruit flavor but so soft, hard to put a thin layer of chocolate(pre-coating), and I try raise white chocolate ratio easy to firm but not enough fruit flavor, how can I do? Thank