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Showing results for tags 'Confections'.
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I'm looking for reliable sources of reputable mail order gourmet chocolates. Something other than Godiva, Bernard C., Neuhaus and the usual suspects. Can anyone help?
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I would like to purchase some chocolates (as opposed to cooking chocolate) in New York City. I went to Fauchon and they said that their chocolates were imported once a week. I have heard that chocolates must be very fresh to be good. I have had longer dated chocolates (Godiva and some from Belgium) which taste like colored, flavored wax to me. 1) How long after creation can chocolate be eaten if it is to be in peak condition? 2) Where would you suggest that I purchase chocolate in New York City?
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Left vs right, mostly non-smudged vs mostly smudged. Sigh. Why does this happen? Was my chocolate too warm? I painted the corners with a chocolatey brush to prevent air bubbles, but that was only in the corners and I certainly didn't linger with the paintbrush. Ideas?
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I've read of people on here making their own transfer sheets and was wondering if someone could explain how to do so. Thanks
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You know how some cake decorators print edible images for cakes? Is this possible for chocolate transfers? i know of a wonderful company that makes transfers, and even has made logo ones for me...but i was looking into making my own for the mere fact that i have a lot of design ideas, but it might only take 5 sheets instead of 20.... question is, is there acetate paper and a printer and edible ink/cocoa butter that someone can buy to design their own transfer sheets? my husband is a graphic designer so it would be a great fit if we could do some things ourselves for certain projects....any thoughts on that? also, does anyone have a schedule or know of any chocolate shows coming up? or perhaps any chocolate trade shows or anything related to the industry that is happening in 2011? (besides our awesome eG workshop of course!) thank you!
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I asked a friend of mine to build a guitar cutter for me. He is a professional fabricator and based his design on specs found on this website and other pictures I could find online. It's a beautiful piece of equipment. The problem is that it doesn't cut through my caramels. I cook them to just below the hard ball stage then set them in a caramel ruler. When I try to cut them, the wires just don't make it all the way through, though it perforates enough where I can then follow the lines with a pizza roller. So my question is this, am I having problems because the wires aren't right (I don't know enough to tell you what kind of wires they are) or do those of you with professional guitar cutters have the same problem?? Thank you diana
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I've spent the last day or so sifting through search results with little luck, hoping to avoid asking a question I suspect has been answered here repeatedly. I'd like to get some acrylic bars and perhaps even a full frame or 2 made for this year's candy blitz. I emailed a possible supplier to inquire which of their materials were a- foodsafe, and b- relatively rigid. The response answered neither. They told me that they don't have any foodsafe information and I'd have to do the research myself. Which, if more detailed information were available on their site regarding the material specifics, might not be so difficult! So here it comes... where did you get your acrylic bars/frames made? Is there a specific material spec I can look for from my local suppliers? I like the idea of having rulers laser etched, and it sounds like they work well from the posts I've read regarding available materials. There's a Metal Supermarket I plan to pick up some aluminum bars from next week, so I am not completely frameless if I can't find acrylic, but I'm really excited about the idea of one-piece frames for some of the truffles I've got planned for this year.
