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  1. C

    chocolate tempering

    thank you !:)
  2. C

    chocolate tempering

    ok. i will try that.thanks is it the same method for white choclate? or should i do something else? when you say "If it doesn't do that, it's not tempered." what should i do in that case? is it saveable or should i start all over again? thanks again for your time and advice - i really appreciate...
  3. C

    chocolate tempering

    thank you for your advices - the thing is that in the past i did try tempering choclate on "ben-marie"(large bowl on boiling water) while working with termomether and few days later after molding it , it got all crystalized ,so i wondered if there is a way so it wouldn't happen...
  4. C

    chocolate tempering

    hello, what would be the best way to temper chocolate (for every kind of chocolate) so it wouldn't crystallized so quick (or at all)? what kind of choclate would be the best to use ?
  5. C

    edible hydro dipping

    i need it for an experimental project im working on
  6. C

    edible hydro dipping

    hello everyone, i was wondering if there is an edible hydro dipping in any way? a full set or maybe something that i will be able to do on my own? what should i use to do that? thank you! :)
  7. C

    fondant

    thank you all for your responses! i did try the satin ice and it was good for what i needed.
  8. C

    fondant

    hello, i've never used fondant as a cake coverage and i've be told it is much better than sugar paste papers. what is the best fondant recepie ? after it's ready when will it be possible to work with? and how? i'm sorry for all the questions and would really appreciate any advice on the...
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