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tikidoc

tikidoc

My chocolate tastes lean quite dark as well, so I pretty much only use white as a base for fruity ganaches, so I am looking for a fairly neutral base. I am a hobbyist and I mostly do chocolates for family and friends, so I don't need to worry about making something for everyone's tastes. I find Felchlin Eidelweiss to be edible (which is as far as I will ever go as far as white chocolates). I recently got my first shipment to play with, so I have only sampled and have not worked with it yet, but my Albert Uster rep says it is easy to work with and quite fluid. It's not cheap, but not super pricey either, and since my rep drops off at my office, I don't pay shipping. It is pretty milky but not nauseatingly sweet. I'll post again once I have had a chance to play with it.

tikidoc

tikidoc

My chocolate tastes lean quite dark as well, so I pretty much only use white as a base for fruity ganaches, so I am looking for a fairly neutral base. I am a hobbyist and I mostly do chocolates for family and friends, so I don't need to worry about making something for everyone's tastes. I find Felchlin Eidelweiss to be edible (which is as far as I will ever go as far as white chocolates). I recently got my first shipment to play with, so I have only sampled and have not worked with it yet, but my Albert Uster rep says it is easy to work with and quite fluid. It's not cheap, but not super pricey either, and since my rep drops off at my office, I don't pay shipping.

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