July 23, 2012
Does anybody know the best way to use Belguloc fondant. A few areas of concern although pretty minor are;
1- what is the best way to get it out of the tub - scrape it out, gouge it out using a strong utensil and someone with strong arms or use clean hands and just grab at it chunks at a time. I have went through a few utensils bending then beyond use and have now resorted to using my hands.
2 - what is the proper method of using it, I`m currently putting it into a bowl then heating it up in the microwave for about 1 minute at about 25 second intervals, flavouring and whatever else then putting it into a piping bag and then piping into truffles and chocolates. The problems I`m having are to get it more fluid and easier to pipe I need to heat it up to the minute mark which then melts the truffles and chocolates slightly which makes them stick to the moulds which in turn make them sometimes impossible to get out without breaking them. Not enough heat and it is like a military boot camp trying to pipe them out the bag.
Is there any hints and tips on how to use this and make life a bit easier.
Thought about a depositer but when I got the price from Dedy about 3300 euros, I thought maybe not. They also do a hand depositer - piston funnel for about £300. Are they any good? Does anyone have any experience of these items?