3 posts in this topic
Looking for your opinions and experiences... I am planning to put some wire shelving in my chocolate & confections kitchen. The kitchen has a concrete floor. This shelving will hold ingredients, colored cocoa butters, and packaging. Wondering if I should get casters for this shelving... what are your thoughts on this oh so important question? ;-)
I've used Valrhona Ivoire white chocolate as a base for various ganache recipes for some time after failing to create a good ganache with other white chocolate including Callebaut, a brand I otherwise like. Valrhona is expensive compared to other brands available here in England but Vente Privée offers it at a good discount several times each year. There is a Valrhona sale this week:
That link is to the English site but I know the company operates in other countries. You need to become a member to buy from the site, not sure why but it is free and you aren't obliged to buy anything.
I've already placed an order, popular products sell out fast. Since ordering I have read various posts in the Pastry and Baking thread that have left me wondering if I should be using Opalys as my white chocolate rather than Ivoire.
Do any of you have experience of both variants of Valrhona's white chocolate? I would be grateful for any advice you can provide on using them in baking or chocolate making.
I'd like to do a smores flavor and a few other uses of marshmallows in some molded chocolates. Can anyone give me some guidance on preparing marshmallows so that I can pipie them into the molds? I see a problem similar to the PDFs....by the time they are cool enough to put in the chocolate shells, they are too firm to pipe. Anyone have any tips, pointers, suggestions, etc.?
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