"Hi this is mervat i am studing now in echole chocolate program my answer to you is YESSSSS because its really very intensified programe and full of all information about chocolate industry from A to Z in the begining i was hesitating because i…"
"I really like your post. I have been looking for recipes for mac's as well. Can you email your recipe for gingerbread & chocolate? I really want to make them from scratch. My email is email@example.com. Thank you"
thanks for the reply. I do understand the theory on WA but i still wonder why there is a lot of chocolatiers that store their products in refrigerated cases. You're right maybe they just want to be on the safe side."
"I have been taught that you are not supposed refrigerate truffles and bonbons because they will lose their sheen but I have found a lot of artisan chocolatiers displaying their truffles in refrigerated cases. Could that be because their centers have…"
"I am making cupcakes frosted with white chocolate cream cheese frosting (ingredients are white chocolate, cream cheese and butter, no sugar) to sell for valentine's day. Can anybody tell me what temperature they need to be displayed at and how…"
"I would highly recommend the Discovery class as Callebaut. This class will give you a basic understanding of chocolate making before you take the class with Ecole. I had very little experience before taking the online course with Ecole. I can't…"
hi lrma wiese i sea ur comment lite .then i dont no what happen if you need any help from now i am ready .for cake . plated dessert .croissant danish .all kind of sugar art.or chocolate jop.i am ready bye bye
Hi Irma, Yes, some chefs have had luck using the more simple shapes for chocolate. They also place a transfer sheet under the template. Thanks for your interest. Please feel free to contact me with any questions.
Kind regards, John www.tuiletime.com