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260 posts in this topic
By Ian Dao
Recently, I just found this paradise for Foodie and it is my pleasure to be here. My name is Ian and I am from Salzburg. I love to eat but have to hold myself back before I could roll faster than walk. Last month, I started my own food blog (mostly about restaurant, travel and stories). Reasons I want to be here are to improve my knowledge about food/wine and to learn more how to describe ingredients around me.
Thank you and have a great week =D
Guten Hunger (German)
--> Enjoy your meal =D
At least in Europe comercial chocolate tablets are getting thinner. Usually 6mm thick and of course bigger in area.
But I don't manage to find that kind of molds at manufacturer's sites (80 or 100g). Or at least choice is very limited.
Why? Maybe too thin for manual unmolding? Or they just use bigger molds and fill partially?
I have a box of truffle shells that were not stored properly and have bloomed. If I fill and dip them in tempered chocolate, will the newly dipped chocolate bloom due to the layer underneath it, or will the outer layer seal the under layer and keep them looking nice?
does anyone recognise this grate/grid that Antonio Bachour is using in this picture.....or what the correct name for this bit of kit is....?
I like the height and I want one...
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