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So a question about guitar cutters. I can see why they're a superior method for cutting ganache in terms of uniformity and efficiency, but I was wondering if there's something about cutting with a metal string that's superior to cutting with a knife? Perhaps a ganache would stick to the string less than the knife? Where I'm headed with this is, as someone who's just starting out and not ready to invest in a guitar cutter, I'm wondering if using a cheese lyre to cut ganache might be better than using a knife?
Afternoon everyone. I know that some of you have taken classes with Melissa Coppel and I am finally going to bite the bullet and take one of her classes, but I don't know whether I should take her "Intensive Chocolate Workshop" class or her "Running a Chocolate Production" class. I hear all of her classes are great, but I'm just wondering which one would be better for an amateur home chocolate maker who is pretty confident in his tempering and ganache skills, but is looking to take that next step. Thanks in advance!!
Hey guys :)
Im having difficulties with my tempering machine. The chocolate is not in temper. Ive made several tests and they all have certain marks on.
Im in a hot country so i make sure to have my mould in temper and then i pop them in the fridge to make sure they set properly.
Any tips? Something i should be considering?
Anything would be of great help!!!!
How low can you go on calculating pricing on wedding favours.
I use this method which assumes you want a 50% mark up: Cost of item: 4 dollars (100-50)x100
I know its up to me to decide the mark up percentage I use but how low should can you/should you go?
Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart? If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?
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