"Kurtis, my experience is with water balloons. the more inflated you can get the balloon, the easier it is to release them from the chocolate. you run the risk of breaking the chocolate if you pop the balloon. I stretch out the top by the knot and…"
With the cost of the class and not having a person that can instantly look at what you’re working on is a concern. How do the instructors interact with the students? If your working on a ganache and it breaks, do you need to wait a few…"
"Remember, tempering machines that use a bowl that rotates continuousely will over crystalize the chocolate if you dont pay attention. You can not just turn the machine on an believe you will have tempered chocolate. You have to constantly check the…"
Hello. I passed through Frederick today and made a point of stopping in your shop. Your confections are lovely! As I indulge in the ones I brought home (limited to one a day so I can savor each flavor), I am certain the tastes will be as delightful as the appearances.
Hey - have been thinkin gof you - gret coincidence to trip across this site and find you! How are you?!!! Anil said your business is doing well - so happy for you. Am now in Scottsdale and trying yet again to figure out next steps - lots of ideas but then I get overwhelmed with mental math - you know the drill - how much can one person make and still cover expenses and have something left over to re-invest or even (image this) take home to the bank?!! As always sould love your perspective. Susan