[barista]

This is my 1st posting since registering.

I have a couple of questions that I hope you all can help me with.

Bear in mind that I leave in very sunny Singapore with average temp in the 30-34C (86-93F) daytime, and humidity in the 80% and above. And I know these could be contributing factors. In any case...

I was trying to make some chocolate leaves for a cake. I melted the some Carma chocolate and started applying it on leaves as directed, and placing the coated leaves in the fridge. After halft an hour in the fridge (which is far longer than recommended) I removed the tray and tried lifting the leaves from the chocolate. But as I lift the leaf, the chocolate just started melting, without my fingers touching the chocolate. Am I resigned to just being only able to see chocolate leaves in photos?

So I ended up just doing a cocoa dusting on the cake, which by the way is a flourless torte. The dusting was done with a fine strainer. However, I don't seem to be able to get the really smooth dusting that I see on professionally prepared cakes. is there a trick to getting a really smooth dusting that will completely cover the top? I usually do a very light dusting, but on this occassion, I wanted to completely cover the top.

Thanks for any help.

 

[barista]

This is the 1st time I'm working with chocolates, beside adding them as ingredient in baking.

I used the quick tempering method where I melted the chocolates partially and stirring till all melted and cooled, as instructed in the Cake Bible.

I was using the fine strainer and tapping the edge. Maybe I should lightly blow the dusting lighly???

 

[barista]

Is this the same as what they refer to as compound chocolate? Does it really handles better, esp for creating little decorations?

 

[barista]

Thanks. Maybe I'll give it a try the next time. Could be a trade off I have to make given the weather where I live.

 

[barista]

Thanks for the link, Kimmie. Didn't expect such a coincidental find.

I was using the microwave method, but I suppose I didn't cool the chocolate enough while stirring.

 

[barista]

Thanks everyone, for all the tips and assistance!

I'll go try out as much of them as possible till I figure out what works over here.

Cheers