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Help! I am an amateur and make chocolate truffles, bonbons, and caramels for friends and family. I made some soft caramel for filling molded bonbons. The flavor and consistency are fine, but the caramel is filled with bubbles. I don't know how to get the air bubbles out, and am concerned using it in my molded chocolates. I would like to know if it is okay to use. I have been making confections for about four years and this is the first time this has happened. I would really appreciate any help! I'm new to the forum and don't know anyone yet.
I am making molded bunnies for Easter and I am finding that the
necks are cracking and the head breaks away from the body. I have noticed that the neck is not as thick as the rest of the bunny. Total grams for this bunny is 200.
Does anyone have any suggestions on how to rectify this? Oh yeah I didn't mention that after pouring into molds I place in the refridgerator.
Any suggestions are welcome!
Mary - Rookie
I couldn't think of a better way to word that!
I'm experimenting with adding a very small amount of cocoa butter decoration onto bars I'm making and am not sure whether I should heat the moulds up with a hair dryer as I would for completely bare moulds or just abandoning this step. I would avoid blowing directly onto where the cocoa butter is as much as possible. Thoughts?
By Janet Taylor
Ever since Todd talked making cupcakes I have been cupcake crazy. Although, I am not a cake maker but more of a pie person.
My first dessert that I love that I make is my Coconut Cream Pie w/heavy whipped cream. I don't use low fat anything and probably angioplasties is necessary after this baby.
My second is Peach Cobbler w/rich vanilla ice cream. I never met a cobbler that I didn't like, but peach is my favorite.
I don't make these often because I wouldn't be able to get through the front door if I did.
How about yours?
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