Marion
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Posts posted by Marion
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I think I am getting better in tempering...I watch that I get no water or steam touching the bowl..using the boiler method.
Microwave is a little to drastic, and with the boiler method you can take your time a bit better.
But here is my new found problem...the Chocolate gets thick too fast.
What to do about this...after you tempered your Chocolate to the best of your abilities...
But my Chocolate thickens with a very short time...what is the best container to keep it workable...could I transfer it after Tempered to the Wilton Candy Melt pot to keep its fluidity?
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Hello there,
I am excited to got my Callebaut Chocolate today. I know it's professional Chocolate for Chocolatiering.
I have great respect for this product, hopefully it will deliver what I am looking for.
I was reading on the packet should be stored between 16C to 18C ..Oh boy..I live in Florida..
And here again..the question Tabeling or Seeding..
I watched so many YouTube Video's..truly confused..One pro does the Bon Marie the other in the Microwave..
That's a world of difference.
Anyway I have a picture of the product...any experience with it?
Lastly, which Chocolate has the highest flow ...this is only 3
Thanks
Marion
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Hello everyone..
Hopefully you made it to the Holiday season well and in good spirits. I am still in my Babyshoes when it comes to this industry.
Feels like a kid in the candy store for me..no pun intended lol
I am born and raised in Berlin Germany...and as far as Bakerys and Chocolates just the best. When I am in Germany I can't pass by a Bakery
ever since I was a kid on my way to school, that was the best time.
I live now 20 years in Florida and this year I started Baking at home and learning All about Chocolates.
The great thing about being fluent in 2 languages is I can poke my nose in 2 different recepiets..lol
I am passionate to bring both to the table...there is so much to learn. Since I also a Artist the beauty of creating fascinates me. Instead of displaying your Art...you can eat it as well. Best of both worlds.
Well I could go on and on...
Happy New Year I guess.
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Oh my I am brand new to this business...haven't thought about this.
Thanks guy's for the heads up, this forum has a wealth of information.
Good luck for upcoming Holiday Marathon!
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Thank you guy's, I realize now it's Food Coloring...not for Chocolate but for Baking😅
I wish everybody here a Happy😊 Healthy 😍Prosperus 👍
Chocolate covered 2019🎉🎊😃🌰🥞
2019 is also in China the Year of the Pig..🐖..hope that brings luck for us💚
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I don't understand this, my attempt to do some blue colouring went bad...
I added gel drops to my white melt after stirring it a few times I had this mess😣
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I think I will stick to my Truffle making
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Final result...it's shying but the Chocolate sticks to your fingers..so it's NOT tempered right😨
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Ps
I am like a mad scientist when it comes to Chocolatiering 😂
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Oh boy did I had go around trying to temper my chocolate....I watched countless YouTube videos have 2 kinds of Thermometer.
I bought even pure cocoa butter, claims to make tempering easy.
NO MATTER WICH WAY IT ALWAYS LOOKS SO EASY.
My question are 2...1.if you had not use up all your tempered chocolate and you want to use it another time, do you have to go through the whole process again?
Also, if you melt coverturre chocolate, does it not come tempered?
Thanks a bunch.
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Oh boy did I had go around trying to temper my chocolate....I watched countless YouTube videos have 2 kinds of Thermometer.
I bought even pure cocoa butter, claims to make tempering easy.
NO MATTER WICH WAY IT ALWAYS LOOKS SO EASY.
My question are 2...1.if you had not use up all your tempered chocolate and you want to use it another time, do you have to go through the whole process again?
Also, if you melt coverturre chocolate, does it not come tempered?
Thanks a bunch.
Tempering (Tabling vs Seeding)
in Pastry & Baking
Posted
Thank you very much ...will have to Google Ikea dimmer..never heard about it.
Some say you can place the Chocolate back on the water pot to get the temp up to 90F...how warm dangerous where you have to do the Tempering process all over?