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My name is Silvia,and I love cacao transformation, and always willing to learn new ways to do it. www.nomnomcacao.com
Im in need of your expertise! Ive been having troubles with my machine, or maybe not even my machine.
Ive attached an image (hopefully its clear) to show you a mould that has different tempering problems. I dont understand how one mould can have several different tempering issues.
Ive also been advised to have my machine between 30C-31C, however all ive known is to use dark chocolate between 31-32C. Ive done tests from 30C-32C and none have the outcome that is expected, that shiny chocolate.
Please share your knowledge I really need it!!
By Linh N.
Hello. Thank you for allowing me to join. I am from the sunny Florida. I just started venturing into the chocolate world and am loving it. I am in awe of all the mold chocolate creations and want to be able to make decent pieces. Beside that I also love making macarons. I hope to learn more from all the experts in here. Thank you
After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online. After two flawless batches of macarons, I've been re-energized to continue to work at mastering them. Specifically, I want to try more of his recipes. My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get. I can't tell if one is just an updated version of the other or a reissue or what the differences really are. I was hoping somebody had some insight. I have searched online and haven't seen both books referenced in the same context or contrasted at all.
This one appears to be older.
And this one appears to be the newer of the two.
Any insight would be helpful.
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