Hello Everyone!

Discussion in 'New User Introductions' started by yvy0503, Jan 25, 2012.

  1. yvy0503

    yvy0503

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    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!
     
  2. ishbel

    ishbel

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    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.
     
  3. yvy0503

    yvy0503

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    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!/img/vbsmilies/smilies/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)!/img/vbsmilies/smilies/smile.gif
     
  4. ishbel

    ishbel

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    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!
     
  5. yvy0503

    yvy0503

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    Dear Ishbel

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

    Yvy