Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

There is no edit history to show, or this comment was edited by a moderator.

  • Similar Content

    • By BVWells
      I was just wondering what PSI you all generally use for your compressors for molded bonbons? I'm sure the effect you're trying to get influences how high or low you run the compressor, but to just get a general nice even coat, what PSI do you all recommend?
    • By sarita020
      My name is Silvia,and I love cacao transformation, and always willing  to learn new ways to do it. www.nomnomcacao.com
    • 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
    • By kimmiq
      Hi all, hope your holiday season is going well!!  Any idea why sometimes the defect on the bottom happens?  The one on the top came out of the same batch. Thanks in advance!

    • By hvea
      Hello,
       
      I have two questions about using alcohol for cleaning the mold and brush splattering/spraying the metallic dusts.
       
      Some of my potential customers are asking for non alcohol chocolates (not just the ingredient but I also shouldn’t use it at any stage) (i know the alcohol completely evaporates but thats not something I can convince them)
       
      1) I have been taught to use alcohol to clean molds. Is there an alternative for this?
       
      2) I have been checking savour online classes. In one of the lessons (chocolate crunch bar) Kirsten Tibbals mix the dust with the alcohol and then splatter it with brush.
       
      is it possible to use cocoa butter / dust mixture and splatter or spray it? what would be the difference?
       
      Thanks!
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...