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Hello Everyone!

post #1 of 5
Thread Starter 

I'm a sugarcraft artist/enthousiast, who lives in the Caribbean 

And must say I'm very lucky to have come across this wonderful website!

I am looking forward to upgrade my knowledge here, and would be delited

to share if I could be of any help to my fellow members on this forum!



post #2 of 5

Hello and welcome to ChefTalk.  I think we have a couple of members who are either based in the Caribbean or originate from the area.  Where are you from?  I've visited a couple of Caribbean islands over the years, Jamaica and Trinidad and once to St Kitts.  Wonderful scenery and great people, too!


We have a number of members who specialise in cakes and sugarwork and there are some amazing photographs on the site, to give inspiration, too!


Feel free to join in on any thread you find interesting or start your own in the relevant forum.  Please note that the Professional fora are read-only for those of us who are not presently working in a culinary trade (but they still make interesting reading!)  The wikis, articles, photographs and reviews are all well worth spending time to view.

post #3 of 5
Thread Starter 

Dear Ishbel,

Thank you so much for your reply and suggestions!
 I am a native of Curaçao, which is a Dutch Island in the Caribbean. The climate here is about 30°C - ( about 86°F)

almost all year round. August/Sept. is a bit hotter 32°C (about 90°F). In December/January its much cooler

about 25 - 27°C and rainy. Indeed we also have nice clear blue beaches - white sands and blue sunny skies,

but on the other hand, too much of a good thing, can be bad!lookaround.gif

My problem is I would like to know if any member, with this type of climate has any

experience with chocolate modelling. I can't find a suitable recipe, that will not melt, and will hold its shape like

for example I want to make a chocolate rose to decorate a chocolate cake. I have tried different recipies I found on the

net, but as soon as I take it out of the refrigerator, it will start to get soft and melt.

I have even tried to mix it with rolled fondant and gumpaste (tylose/CMC)

which helps a little, but is still too soft to mold! I would appreciate any comment and help I can get.


Thank you in advance! Yvy


(I promise after I get acquainted and figure out the "How-to's" of this website,

I will post some picture of my cakes and also

of my Island Curaçao)!smile.gif

post #4 of 5

I am sure that if you post your questions in the baking/cakes forum, someone will at least TRY to help you with your questions re chocolate!

post #5 of 5
Thread Starter 


Dear Ishbel

Thank you very much for the advice, I will certainly do that!



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