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By Audrey Brown
I want to make sugar-free bars with Callebaut cocoa liquor and Erythratol. Any advice on ratios? Should I make it in my melanger or would just melting, adding and tempering work? I made the mistake of buying Callebaut sugar-free with Maltitol and it is definitely a laxative. Now still stuck with a lot of it. Any advice is most appreciated.
I am an artist ( oil and pastels) by trade so the coloring of artisan chocolates really appeals to me. I was wondering if I could make my own colored cocoa butter using oil candy colors and cocoa butter, or is there more involved.
Also, if I add the oil candy color to white chocolate will it affect the temper?
Hi there, I’m looking for some interesting flavours for truffles. Any combination of filling and coating ideas? For lemon, dark ganache, orange and caramel example.
I also realised that when deciding to use ready made truffle shells filling needs to have a creamy texture. Any advice on this?
I am doing some spring cleaning and am selling some of my used polycarbonate molds. I've attached pictures and dimensions below. The mold prices do not include shipping fee. I will ship these via USPS priority mail.
For estimation purposes only, 4 - 5 molds can fit in a medium box and it costs $15.05 to ship. Please let me know if you have any questions.
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