January 6, 2007
July 4, 2006
October 20, 2005
October 11, 2006
There is a product which is a fat encapsulated sugar, it looks like icing sugar but will not turn to syrup when in contact with the chocolate or moisture, the brand I use is called sweet snow from mcphee but this does contain hydrogenated fat, apparently there is a product around that is hydrogenated fat free but I dont know who make’s it
October 14, 2005
I think the taste of this product leaves something to be desired..
More suited for cakes and pastries than pralines..we used it a lot at the Richemont but I never could really get enthusiastic about it…
For champagne truffles I recommend to use a slightly overtempered couverture and roll in icing sugar, then sieve out…
January 24, 2007
Just off the icinig sugar topic,why use over crystalised couverture?Its going to be thicker,you would also risk loosing the properties a properly crystalised couverture has.The only time i would use it is when you need it pliable in texture.I use the modified icing sugar,just let the truffle nearly set before you roll it,gives it a coat that doesnt get into the couverture as much.Cheers!