talesfromthechocolateshop.blogspot.com

Tales from the chocolate shop

Tales from the chocolate shop. Tuesday, 3 March 2009. Rescuing a split ganache. Many of you will make ganaches.either because you make truffles, or because you make chocolate fillings or toppings for cakes or deserts. Reminder: a ganache is a blend of chocolate and cream. If you're following a recipe closely, they should be foolproof, but if you're estimating yourself or scaling up, you can get problems with ganaches splitting, especially milk and white ganaches, where the fat content is high. The fresh ...

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Tales from the chocolate shop | talesfromthechocolateshop.blogspot.com Reviews

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Tales from the chocolate shop. Tuesday, 3 March 2009. Rescuing a split ganache. Many of you will make ganaches.either because you make truffles, or because you make chocolate fillings or toppings for cakes or deserts. Reminder: a ganache is a blend of chocolate and cream. If you're following a recipe closely, they should be foolproof, but if you're estimating yourself or scaling up, you can get problems with ganaches splitting, especially milk and white ganaches, where the fat content is high. The fresh ...

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Tales from the chocolate shop | talesfromthechocolateshop.blogspot.com Reviews

https://talesfromthechocolateshop.blogspot.com

Tales from the chocolate shop. Tuesday, 3 March 2009. Rescuing a split ganache. Many of you will make ganaches.either because you make truffles, or because you make chocolate fillings or toppings for cakes or deserts. Reminder: a ganache is a blend of chocolate and cream. If you're following a recipe closely, they should be foolproof, but if you're estimating yourself or scaling up, you can get problems with ganaches splitting, especially milk and white ganaches, where the fat content is high. The fresh ...

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talesfromthechocolateshop.blogspot.com

1

Tales from the chocolate shop: December 2007

http://talesfromthechocolateshop.blogspot.com/2007_12_01_archive.html

Tales from the chocolate shop. Tuesday, 18 December 2007. Fresh mint and green tea. The fresh mint and green tea truffle is based on a chocolate called Orient by Jean Pierre Wybauw. As always, we use double cream for the infusion, in almost equal volume to the melted chocolate. We only sample this one to customers who (we think! Have palettes that can appreciate the subtleties. Labels: fresh mint chocolate truffle. Monday, 10 December 2007. Tips for truffle makers (part 2). I sometimes get resistance to ...

2

Tales from the chocolate shop: Fresh mint and green tea

http://talesfromthechocolateshop.blogspot.com/2007/12/fresh-mint-and-green-tea.html

Tales from the chocolate shop. Tuesday, 18 December 2007. Fresh mint and green tea. The fresh mint and green tea truffle is based on a chocolate called Orient by Jean Pierre Wybauw. As always, we use double cream for the infusion, in almost equal volume to the melted chocolate. We only sample this one to customers who (we think! Have palettes that can appreciate the subtleties. Labels: fresh mint chocolate truffle. Subscribe to: Post Comments (Atom). Fresh mint and green tea. The Cotswold Food Year.

3

Tales from the chocolate shop: Tips for truffle makers (part 2)

http://talesfromthechocolateshop.blogspot.com/2007/12/tips-for-truffle-makers-part-2.html

Tales from the chocolate shop. Monday, 10 December 2007. Tips for truffle makers (part 2). In my last post I talked about how a truffle is really a wonderfully simple way of bringing together some beautiful flavours. You’ll have picked up that I think a truffle is as much about texture as flavour. I’ve tasted relatively few truffles that are offensive in terms of pure flavour, but its wondrously rare in this country to find a truffle that delivers texture wise. Happy truffle making…. How to make truffles.

4

Tales from the chocolate shop: Tips for truffle makers (part 1)

http://talesfromthechocolateshop.blogspot.com/2007/12/tips-for-truffle-makers-part-1.html

Tales from the chocolate shop. Friday, 7 December 2007. Tips for truffle makers (part 1). We get lots of questions at this time every year from home truffle makers. Judging from the queries we get in the shop, I think a lot of people at home try and make things a bit more complicated than they need to be. If you like to experiment, then great (I do! I’m going to start with ingredients in this post and then in my next post I’ll talk about method. Or http:/ www.vantagehouse.com/. Now my favourite truffles ...

5

Tales from the chocolate shop: March 2009

http://talesfromthechocolateshop.blogspot.com/2009_03_01_archive.html

Tales from the chocolate shop. Tuesday, 3 March 2009. Rescuing a split ganache. Many of you will make ganaches.either because you make truffles, or because you make chocolate fillings or toppings for cakes or deserts. Reminder: a ganache is a blend of chocolate and cream. If you're following a recipe closely, they should be foolproof, but if you're estimating yourself or scaling up, you can get problems with ganaches splitting, especially milk and white ganaches, where the fat content is high. The Cotswo...

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Tales from the chocolate shop

Tales from the chocolate shop. Tuesday, 3 March 2009. Rescuing a split ganache. Many of you will make ganaches.either because you make truffles, or because you make chocolate fillings or toppings for cakes or deserts. Reminder: a ganache is a blend of chocolate and cream. If you're following a recipe closely, they should be foolproof, but if you're estimating yourself or scaling up, you can get problems with ganaches splitting, especially milk and white ganaches, where the fat content is high. The fresh ...

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