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Anyone have a favorite recipe for chocolate cake using semisweet chocolate? My usual chocolate cake recipe uses cocoa, but I have some samples of chocolate I want to use up for a workplace party. Yes, I could make brownies or ganache frosting, or chocolate mousse or chocolate chunk cookies, just feeling like cake this weekend ...
I'm trying to make bonbons with milk shells for the first time and I'm struggling. When I melt my milk chocolate it is really thick. Is this normal? I'm pretty sure humidity is not an issue. I'm concerned that my shells wont empty out well and I'll be left with no room for ganache. I tried adding some cocoa butter last time but it affected the flavor.
Disclaimer: I'm using pretty cheap milk chocolate (Ghirardelli) cuz I'm still learning. If you think this is the only issue please let me know.
We work with transfer sheets regularly but most of them are not double backed. By that I mean most of them are one layer, not backed with a white layer. I'm having a real problem with consistency in the thicker sheets as seen attached. We attach these individually as they come out of the enrober but it doesn't feel like we're getting enough heat penetration to do a full transfer.
Anyone share some tips on thicker applications like these? Our short run came out fine but as soon as we went into production of course the first batch ends up being shot.
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?
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!!!!
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