Jump to content

Chocoguyin Pemby

new member
  • Content Count

    9
  • Joined

  • Last visited

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Chocoguyin Pemby

    Confections! What did we make? (2017 – )

    Great thanks for the info - I will look for a copy of that book.
  2. Chocoguyin Pemby

    Confections! What did we make? (2017 – )

    Hi - can anyone recommend a good book about chocolate and making bonbons etc - sort of a bible type reference - looking to improve my skills and taking a course is not an option due to my location. Is this a good starting point - it is pretty expensive but cheaper than a course. TIA Fine Chocolates: Gold Jean-Pierre Wybauw, photography Serdar Tanyeli
  3. Chocoguyin Pemby

    Confections! What did we make? (2017 – )

    So I visited with my sister this past weekend and made some chocolates with my nieces - salted caramel and peanut butter, solid chocolate lotus and coconut cream. This difference in the red heart shaped one is one is backed with white. Practicing for valentines this year. I want to offer a 5 pack of flavours - i was thinking baileys, red hot cinnamon, salted caramel, hazelnut praline and ??? any suggestions?
  4. Chocoguyin Pemby

    Help with a cheesecake bonbon

    Kerry Beal any chance you could share that recipe with me. If it’s handy. Also where is the chocolate workshop taking place this year? I haven’t heard.
  5. Chocoguyin Pemby

    Molded Bonbon Shine Tips

    I polish my molds with cotton makeup remover pads and some isopropyl alcohol. Tap your molds when filled to release air bubbles. Be aggressive banging is ok. Make sure your chocolate is tempered accurately. Try some colored cocoa butter. Have fun and enjoy. All mistakes taste great. I dabble at home.
  6. Chocoguyin Pemby

    Marble tempering

    Thanks for the responses - I would like to be able to move it - I would love to put granite counters in but that is not happening anytime soon.
  7. Chocoguyin Pemby

    Marble tempering

    Hi all - learning so much from everyone in the forum - thanks for your sharing of knowledge - it's the most positive website iv'e come across for sharing - so my question is how big a marble should I look for to table temper 1-2 lbs of chocolate at a time. I'm thinking a 2'x3' piece? Is there any difference between marble/granite/quartz or do they all do the job Tying to find someone local doing a kitchen reno I can get a piece from. TIA
  8. Chocoguyin Pemby

    How do they do that? (the bonbon thread)

    What do you use to get the triangle shape? or is this a secret? I am an aspiring hobby chocolate hobbiest.
  9. Chocoguyin Pemby

    Hi All

    Hello everyone - I am new here. Live in Pemberton, BC and just found this site and it's amazing - I have learned so much - thanks to all those with the wisdom for sharing. I have been making dipped truffels for about 10 years and have just recently started making bonbons and am loving all the tips. So much to learn!
×