i would'nt advice to use a convection oven for cookies, cause it dryes the inside of the cookies , i tried it myself . So i preffere the normal oven to give me the best results . good luck :chef:
dear chef,
why dont you try to make big cakes 60 by 40 cm, like opera or concerto, ets . and then cut them into individual pics. that will help you much . if you r puting ur cakes on a bufet try to put put also some fruit salad...
I use callets chocolate for ganache 58% or 72% and it doesnt break . breaking is due to extra whipping or stirring. no need to whisk. for truffles put some butter in the chocolate.
truffles: 1 liter of cream. 2 kg of chocolate 400 gr...
