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I am someone who used to hate milk chocolate (and white as well) because they are always too sweet for me.
but recently I got to try Valrhona's Bahibe 46% and it's really good; creamy and not sickeningly sweet.
After Valrhona has changed my mind, I'm on a quest to explore the world of milk chocolate.
Are there any alternatives as good or even better? what's your preference when it comes to milk chocolate?
Who here hand dips chocolates, either with their actual hand, or with a fork?
I have a side job working with a woman who hand dips everything with her fingers in a puddle of chocolate on a sheet of parchment. She's super fast at it, I tried it but it felt so messy and awkward. I have done a little fork-dipping, so today dipped 300+ cookies with a fork and remembered why I hate fork dipping.
So, anyone have any pointers, tricks, or favorite dipping forks that don't make your hand go numb? Today I used a dinner fork, I didn't have my actual chocolate dipping forks, but they have really thin metal handles that are hard to hold onto and horrible. I need like the Good Grips version for people with arthritis and pastry chefs who have done too much piping ...
Posted 1 hour ago My truffles are cracking and leaking even when dipped at room temperature.
I am so frustrated! Also some centres are too soft to dip unless chilled or frozen, suggestions? Also anyone have a good butterscotch truffle recipe with no icing sugar or cream cheese involved?
I just wanted to thank Kerry, Steve (lebowits), Rob (gfron1) and Chocolot for taking the time out to answer so many of my questions. I haven't been working with chocolate for long and was running into a number of problems and they were so helpful. After following their advice and lots of practice I finally feel like I am getting the hang of things. Here are today's results. Waiting to be filled, but so far so good. Thank you again and hopefully I'll get to meet you guys at the workshop next year. By the way, there will be TONS of additional questions to come. lol
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