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From: Toni
Remote Name: 152.117.133.159
Date: 06/30/02
Time: 05:59 PM
Thanks Tami. I alway use my own formula of 14-16 oz of Ghiradelli and 1/2 cup of cream, and 1/4 cup Euro Butter for Truffles, and Its great, to me! For Ganache, I use about 14-16 Oz Ghiradelli, 1 cup or cream and 1/4 cup Eup butter, with 1/4 cup Lyle srefiners syrup for shine. As for Chocolate brands, everytime I read about what makes a good chocolate (conching, smoothness, velvety texture) I always am reminded of the first time I opened a bag of Ghiradelli Milk Chips. The shine and almost no bloom, and then the texture. I immediately went "O, God!" at the taste. and for a home baker, and probably others, its the best of both worlds (price and quality). As for brands that are devilish, I don't think I will ever use Nestles for enrobing. The commercial brand for wholesale is Peter's. Extremely high viscosities, and poor quality. Toni