31 minutes ago, Jim D. said:
Just my opinion, but I would recommend the first Greweling book I mentioned, and if you can afford it, the Notter book as well. Then, as Kerry said, later the Wybauw Gold book. If it's in your budget, I have found the Savour School videos very helpful; Kirsten Tibballs is exacting but not fanatical and has tons of good ideas. There is nothing quite like watching a process that you have only read about previously. You can subscribe for a year (note that not all videos are about chocolate). You can also find some free Youtube videos with Kirsten; they would be a good place to start. It's very important to use recipes that are "balanced" (that is, amount of liquids, sugars, cocoa butter, other fats); otherwise you may be discouraged when your ganache separates or your finished filling refuses to
Just my opinion, but I would recommend the first Greweling book I mentioned, and if you can afford it, the Notter book as well. Then, as Kerry said, later the Wybauw Gold book. If it's in your budget, I have found the Savour School videos very helpful; Kirsten Tibballs is exacting but not fanatical and has tons of good ideas. There is nothing quite like watching a process that you have only read about previously. You can subscribe for a year (note that not all videos are about chocolate). You can also find some free Youtube videos with Kirsten; they would be a good place to start. It's very important to use recipes that are "balanced" (that is, amount of liquids, sugars, cocoa butter, other fats); otherwise you may be discouraged when your ganache separates or your finished filling refuses to crystallize and you don't know the reasons for these issues. crystallize and you don't know the reasons for these issues.
You gave me so many ideas that definitely i will benefit from , thank you so much .
