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Irma Wiese's Groups
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Chocolate 411
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Tish Talk
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Pastry & Baking 411
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Irma Wiese's Page
Learn more about my company at www.xocofinechoc.weebly.com
Latest Activity
Denay,
thanks for the reply. I do understand the theory on WA but i still wonder why there is a lot of chocolatiers that store their products in refrigerated cases. You're right maybe they just want to be on the safe side.
I have been taught that you are not supposed refrigerate truffles and bonbons because they will lose their sheen but I have found a lot of artisan chocolatiers displaying their truffles in refrigerated cases. Could that be because their centers have…
I am making cupcakes frosted with white chocolate cream cheese frosting (ingredients are white chocolate, cream cheese and butter, no sugar) to sell for valentine's day. Can anybody tell me what temperature they need to be displayed at and how long…
I would highly recommend the Discovery class as Callebaut. This class will give you a basic understanding of chocolate making before you take the class with Ecole. I had very little experience before taking the online course with Ecole. I can't begi…
Hi to All!
I was just online a couple of weeks ago looking into Ecole Chocolat, and you have answered many of my questions as well. I also am a self-taught baker/cake decorator for the past 30 years and am now embarking on rekindling my catering bus…
Hi Daphne,
I am considering the chocolate field. With absolutely no experience in chocolate or the restaurant business, would you recommend a hands on course first before the online class? I found a 3 day discovery class at Barry Callebaut Chocolat…
I would definitely recommend the Discover Chocolate course at Callebaut if you have not had any training. You will learn all the necessary basics from the comprehensive lectures and the hands-on class . Definitely worth the money. Good Luck.
Hi Irma,
I am considering the online entry chocolate class at ecole chocolate, with absolutely no training in chocolate, would you recommend the entry level hands on @ Barry Callebaut first?
thank you so much for your time and generosity,
Judy
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Comment Wall (2 comments)
- At 12:12pm on October 21, 2009,
vanessa johnson said… - you may have over whipped your whites this is why the cracks and also how long did you leave them out to form a skin?
- At 12:52pm on March 24, 2009,
John Rubino said… - Hi Irma, Yes, some chefs have had luck using the more simple shapes for chocolate. They also place a transfer sheet under the template. Thanks for your interest. Please feel free to contact me with any questions.
Kind regards, John www.tuiletime.com
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