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Sarah Scott
- Culver City CA
- United States
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Sarah Scott's Discussions
Chocolate Temper
6 Replies
Started this discussion. Last reply by Kenny Siegel Jun 10.
looking for decorating supply sources
Replied Mar. 4, 2009
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Also you can go to http://www.felchlin.com get a password, log in and email for questions or one last resort contact thr corp chef
stephan Iten
stephan.iten@felchlin.com
He takes a few days to respond, but he is a rock star.....good luck
Attached is the official Felchlin tempering chart. There are some newer couvetures not listed, hoe this helps
I think he means that the 1/3 everyone talks about is 50% of the weight of what you already melted, but I agree, it is 1/3 of the total weight. Don't know why it would be too much. You aren't using any extra chocolate, and it works for me. I actuall…
How is 1/3rd equal to 1/2?
Callebaut Demo by Chef Derrick Tu Tan Pho
Hi Sarah, I came across this bit of info for you on tempering chocolate from a good source. Hope it helps! Thank you Sandra
The demo by Callebaut Chef Derrick Tu Tan Pho took place at Atlanta food in dow…
I never have any problems... I use one-fourth the weight of the chocolate as seeds, bringing the temp down with those seeds and an immersion blender, and then raise the temp with a commercial heat gun (for removing wallpaper and such). As my shop is…
Hi All-
I am hoping for some help in regards to chocolate tempering. I am having
some serious issues and trying not to go mad. I have read so much
conflicting information in various books that I have
become very lost. I am having the most difficult…
Profile Information
- I enter competitions :
- Never
- I consider my specialty to be:
- Chocolate
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Sarah Scott's Blog
Chocolate Blog
Hi everyone!
I have recently started a chocolate blog and would love some feedback.
Thanks- Sarah
Confessions of a Chocolatier
I have recently started a chocolate blog and would love some feedback.
Thanks- Sarah
Confessions of a Chocolatier
Posted on May 19, 2009 at 12:20pm — 3 Comments
Seasonal Truffles
I'm getting ready for Thanksgiving by starting on a fresh batch of my seasonal truffles like pumpkin space and rum. Collections of these can be found here at my website. www.ladychocolates.com
Posted on November 13, 2008 at 1:21pm —
Comment Wall (2 comments)
- At 10:20am on May 1, 2009,
kurtis baguley said… - Very nice work Sarah
- At 2:48pm on November 4, 2008,
Gonzalo Costa said…
Hi Sarah, I`m Gonzalo fron Argentina a new memeber in this site. I love cook and make new friends.
Sorry my english, no so good but i trie.
See you soon.
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