Hi. I am a newly graduated culinary student. I have recently taken a pastry position at my new job. I really like my job and my chef is very educational. My only problem is, is that no one is a pastry chef!!!!:( So i am on a mission to perfect this station. I have started out slowly. My latest adventure is mignardise. Ive been dipping a lot of chocolate. But im not satisfied with how it's coming out. Ive learned how to temper my chocolate. My chocolates always look really nice when im dipping them. until i go and try to pick them up....i have tried to use parchment paper i have tried to use grates. I even tried a silpat which worked much better. So i guess my main question is once you have dipped your chocolate how do you place them so that they don't get the big ring of chocolate on the bottom? Or they don't stick to whatever you but them on and pull the chocolate off of the bottom of the candy? I havent used sprays for fear of tainting my chocolate? Ive tried to read about it in my books but i havent found anything. Can someone share with me a trick to the trade? Pleeeeaaaassssee!!!!
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1/10/08 at 9:46am