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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?
We are new Chocolatiers 3 months in business and doing well. We are looking for mentors people who are in production and can help us grow in the right direction. We need to take some decisions to invest now before the holiday season and want to make sure we are doing the right moves.
If we need to pay for this service we don’t have a big budget but will try. We will try to get help to avoid any mistakes and will take a loan for this investment.
Look forward to hear from you guys
By Tiffany B
I am new to this forum. It is nice to meet you all.
For August I have 2 big custom chocolate jobs and would love to know if I can paint the molds with tempered cocoa butter weeks in advance and then shell, fill, cap, at the last minute?
Will the paint hold and be shiny and beautiful?
Thanks in advance
Id like your advise about freezing bonbons.
Lets say i would start to freeze my bonbons now in the summer for Christmas. Would they last for such an extended period of time?
Also using natural colouring, would the colour remain as good when i open them up after a couple of months?
Would be great to hear your thoughts and experiences on the matter
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