Posted September 26, 2009 19417
Fine chocolate - general
Fine chocolate - reviews
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Ideal texture for the ganache filling
yellow oil comes out of white chocolate
Less then firm ganache!
tempering with a warm room temperature
tempering and avoiding air
User warmer as part of tempering process
PLEASE HELP ME temper & Dip!
Problems with truffles
the perishability of ganache centers
Hand Tempering - which method?
belgian pralines and truffles