I find that the chocolate I am using to dip the truffles into is too thick can you please let me know which callebaut chocolate I should use perhaps there are a few options and the temperature that it should be kept at? thanks
Could you tell me where I could purchase the dipping fork used in this tutorial? The only ones I could find on Amazon are three-pronged, and the prongs are also spaced further apart from each other.
Where can I purchase a Chocolate fridge? Commercial ones are thousands! Could I use any other type of fridge set at a higher temperature? Can I re use left over tempered Chocolate and do I need to add further Callets to re-seed it?
Hi Eman. The choice is yours. You could leave it in the bowl and re-melt it for further usage later or simply pour it in an automtic tempering machine.
Hi Rachel Reed-Dalhover - good question indeed. The plastic you mention, is called a "guitar sheet". The one we used here is the one sold at IBC. More info on this product can be found here www.ibcbelgium.com/nl/guitar-sheets.html Good luck! Best regards!
Kunt u mij vertellen op er ook kleinere snijapparaten voor pralines te koop te zijn ? De snijder die u gebruikt is professioneel en zit in de prijs klasse van 1500.00 € Dat is voor mij momenteel teveel daar ik pas begonnen ben en al veel geld heb uitgegeven aan kunststof bonbon vormen en temperateerbak , compressor en spuitpistool .Of tips en eventueel andere mogelijkheden om mooie scherp gesneden producten mee te snijden ? met vriendelijke groet .
Hi Rana, yes you should always temper your chocolate before moulding. Pick your preferred technique - marble worktop tempering ( bit.ly/2rdwubR ) or microwave tempering (bit.ly/2s4yWpa). Don't forget to share your results with us on Instagram :)
This was an incredibly helpful video! Thank you!
So detailed! Thank you! Great accent too! Scrumptiously clean! =)
Thank you for the great lesson
Ty so much give great idea 👌 👌 👍
Thank you for sharing
Very helpful
Man you are good
I find that the chocolate I am using to dip the truffles into is too thick can you please let me know which callebaut chocolate I should use perhaps there are a few options and the temperature that it should be kept at? thanks
hi do you have to temper the callebaut chocolate buttons, or are they already tempered? also where can i buy the chocolate forks
What temperature do you keep the chocolate that being held in the warmer so not to disrupt the temper?
Could you tell me where I could purchase the dipping fork used in this tutorial? The only ones I could find on Amazon are three-pronged, and the prongs are also spaced further apart from each other.
what are the measurements of the slabs?
What’s the machine called that your holding the tempered chocolate in please & can it be left on continuously?
It is a round food/soup warmer, and yes, it can be left on continuously, it will keep the chocolate (or any food) at the set temperature
Where can I purchase a Chocolate fridge? Commercial ones are thousands! Could I use any other type of fridge set at a higher temperature? Can I re use left over tempered Chocolate and do I need to add further Callets to re-seed it?
What do you do then with the rest of the chocolate?? Do you keep it inside this bowl to cool or do you pour it into drops to cool?
Hi Eman. The choice is yours. You could leave it in the bowl and re-melt it for further usage later or simply pour it in an automtic tempering machine.
what is the braline recepy ... coud u pls give it ?
Where can I get the plastic you are placing the chocolates on?
Hi Rachel Reed-Dalhover - good question indeed. The plastic you mention, is called a "guitar sheet". The one we used here is the one sold at IBC. More info on this product can be found here www.ibcbelgium.com/nl/guitar-sheets.html
Good luck! Best regards!
Kunt u mij vertellen op er ook kleinere snijapparaten voor pralines te koop te zijn ? De snijder die u gebruikt is professioneel en zit in de prijs klasse van 1500.00 € Dat is voor mij momenteel teveel daar ik pas begonnen ben en al veel geld heb uitgegeven aan kunststof bonbon vormen en temperateerbak , compressor en spuitpistool .Of tips en eventueel andere mogelijkheden om mooie scherp gesneden producten mee te snijden ? met vriendelijke groet .
pls tell me how to have my chocolate so shiny using cocoa better at home? shall I temper it first
Hi Rana, yes you should always temper your chocolate before moulding. Pick your preferred technique - marble worktop tempering ( bit.ly/2rdwubR ) or microwave tempering (bit.ly/2s4yWpa). Don't forget to share your results with us on Instagram :)
Callebaut Chocolate thanks for replying.. but I meant tempering cocoa butter.. and how
Hi Rana, then perhaps this tutorial will do: bit.ly/2rUE2Cg :)
Please cut out the irritating background music. It really does my head in. It is not needed.
Int Nederlands aub