Posts by tammylc

While 31-32 C is a pretty consistent range for temper with all dark chocolates, I've seen some variability in the tempering curve in terms of how where the top of the curve is. I use Michel Cluizel, and the top of the tempering curve is...

Not good for a truffle per se, but if you're doing any molded pieces, I just did a double layer piece with a layer of cherry preserves and a layer of thai basil infused ganache. It's an awesome combination, if I do say so myself... But...

I started my business in pretty much just this way - I decided to make and sell some truffles to coworkers, friends and neighbors for Mother's Day, and got orders for 300 pieces. I did a few more casual sales like that before I decided...

Are all the items priced the same? There are price points that are more or less appealing - even if something is cheaper by volume, the absolute price is more important.

The only thing you have to cautious about with shipping any chocolate is the weather. If temperatures are above 80 degrees, your recipients can end up with chocolate soup, or you can have problems with bloom. But this time of year...

i like to grate ginger very finely using a microplane grater, then squeeze the juice out of it and use it to flavor the ganache for my ginger truffles. it makes for a very potent ginger flavor, much more so than just infusing the cream...

You can buy Scharffenberger chocolate in most grocery store aisles. It's not my favorite chocolate, but it is actual couverture and will have a nice consistency for dipping. But, as other have said, real chocolate requires tempering, so...

Rather than adding butter, i would suggest warming it (microwave is great for this) and adding some melted (preferably tempered) chocolate . Seems likely that your eyeballing was just off and if you up the chocolate ratio it will firm up.

Rather than trying to make a round "truffle" you could just make a sheet of caramel, cut it into rectangles, and dip those. The Fleur de Sel caramel from Epicurious is great done this way. It's even better if you double the...

This Fleur de Sel caramel recipe on Epicurious is great: Fleur De Sel Caramels Recipe at Epicurious.com Read the comments too - some people like more salt (i do!) and you may need to adjust your cooking time accordingly.