2 hours ago, pastryani said:Thanks all for the info - these are good guidelines. I was thinking about doing dipped truffles instead of molded chocs as it's easier and faster. I'd like to demo a ganache but that would depend on if they had a kitchen/stovetop.
How do you typically temper chocolate while on-site? Most people don't have marble slabs for tabling, so I'm guessing it would have to be seeding or Mycryo (oh EZ temper, why oh why can't you be pocket-sized?!).
I have a battery for my EZtemper - so I can take it with me. Still not pocket sized!
In previous to EZtemper days I would often do the half melting temper technique - microwave until chocolate is partially melted, stir and put back in the nuke 8 secs or so at a time until the seed is just melting out and you are hovering around the working temperature.
I do truffles in the microwave too - chocolate to 30º C, cream to 40º C - stir to emulsify. I take along already scooped truffles that have had a chance to dry to make them easy to coat, a batch made the day before that I get the participants to scoop and roll, then I make a batch there - that one I usually use for the demo of molded chocolates (I rarely let the participants mold if the group is large - it just doesn't seem to work well).
