No, tabling it is not practical in my production environment, although in small batches its fine to table it. I temper all ganaches.
I use cocoa butter silk to temper my ganaches.
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@eric
• 17 hours ago
• comments: 0
Posted a response to
"F/S - Chocolate making books - Netherlands"
"My apologies - I can be contacted on ericriemersma@live.nl"
@clay
• yesterday
• comments: 0
Posted a response to
"F/S - Chocolate making books - Netherlands"
"Eric - how do people get in touch with you if they are interested? TCL Forums members can DM you. Is there some other way that you feel comfortable..."
@eric
• 2 days ago
• comments: 0
Created a new forum topic:
F/S - Chocolate making books - Netherlands
F/S - Chocolate making books - Netherlands
@kapil-jain
• 8 years ago
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for more details
@colorchocolate
• 8 years ago
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