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Posts by chocaho

I'm looking for used tempering machines shakers and molds
When making a compound I've added inverted sugar to get it thicker but still not as strong flavor as I would like. What else should I do when I'm boiling this down to make it thicker. I'm using this to make a chocolate truffle so I need most the water out
I make truffles now. as ganache.,but i want to make a longer shelf like truffle. Is it more of a candy but with chocolate.  I want to do a truffle flavored like key lime, coffee, ect. I think i can just longer shelf ingredients like evaporated milk instead of cream. Any suggestions.
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