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We've grown up from cheap airbrushes to the Grex line and we're attempting to get much more serious about our airbrush techniques. It's been long enough. Any thoughts, tips, tricks, or considerations are greatly appreciated.
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
Ive been having some difficulty with Valhrona Milk 38%. It doesn't seem to temper like any other milk chocolate.
I melt the chocolate to 45C and then using the seeding technique i drop the temp down to 30C.
When at 30C it seems tempered but after a few minutes i start to see bad tempering results.
Is there something in particular about this chocolate that i should know about?
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