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  1. Between Valrhona Ivoire and Opalys, what do you guys prefer? and why?
  2. i'm jealous of all of you who live in the states and europe. 😥 I live in Asia, and there are only a few good chocolate brands available (eg. Valrhona, Michel Cluizel, Cacao barry, Callebaut).
  3. Hi everyone, I am someone who used to hate milk chocolate (and white as well) because they are always too sweet for me. but recently I got to try Valrhona's Bahibe 46% and it's really good; creamy and not sickeningly sweet. After Valrhona has changed my mind, I'm on a quest to explore the world of milk chocolate. Are there any alternatives as good or even better? what's your preference when it comes to milk chocolate? Thank you.
  4. @AAQuesada @jmacnaughtan Is this recipe the one you guys are talking about?
  5. I have no idea why they blurred the name.. so i really would love to know the name of this cookbook. Has anyone seen it? (I think it’s in French.) Thanks!
  6. https://www.instagram.com/p/BkOR7OKF4q7 these look more like jewelry than chocolate.. 😱😱
  7. Well.. after a second look, i guess you're right. XD They look quite different from the photo from my first post. (At first, I just assumed that she'd use the same process for all for tart shells.)
  8. On one of Polly Kosheleva's instagram posts, someone asked her what kind of weights she used, and she replied that she didn't use any. (The conversion is in Russian though.)
  9. Thanks @Rajala for your swift response. I have the silpat but im not sure what kind of baking tray you are refering to. Is it something like this? https://www.debuyer.com/en/products/perforated-flat-baking-tray https://www.debuyer.com/en/products/aluminium-non-stick-micro-perforated-pastry-tray https://www.debuyer.com/en/products/micro-perforated-tray-in-hard-aluminium-oblique-edges Your lemon meringue tart looks so perfect, and that's your first attempt?! WOW 😮
  10. I've been trying to find tips and techniques to improve my tart shells, They taste fine, but look ugly as hell.. there are bumps, holes, ridges, etc. And i see those perfect tart shells uploaded by pastry chefs (see below) They are perfectly flat, neat, and uniform. Would appreciate if anyone can provide any insights on how to achieve this level of perfection. (They don't seem to use any kind of weights (baking beans) when blind-baking, but i have no idea why their shells are so flat and do not rise at all.) Thanks!
  11. Hi there, I'm Dean. i'm a newbie when it comes to chocolate making. what i want to know is not particularly about design but how to get bonbons as shiny as those in the picture.. I've seen a lot of bonbons from other chocolatiers, but i'm always amazed how Andrey's are THAT shiny. I know that polishing molds with cotton balls would help.. but that's about it. Do i have to spray the surface with cocoa butter first or something? Thanks guys. PS. Here is a clip i stumbled across for the marbled effect similar to Monde Du Chocolat's bonbons. Hope it helps! https://www.instagram.com/p/BQ6ONCgl5gW
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