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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
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?
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.
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