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How about a thread to seriously discuss Chocolate making?!? Goto page Previous  1, 2, 3 ... , 55, 56, 57  Next      CakeCentral.com Forum Index » Candy Making & Pulled Sugar / Blown Sugar Author Message bobwonderbuns Forum SuperStar! Joined: Nov 17, 2006 Posts: 6236 Location: one block from the edge of the earth... Birthday: Nov 01 Posted: Fri Oct 30, 2009 1:13 pm  Nope, never did find that book. Oh well. Until I hear a lot more about it I'm not spending the $$ to get it. I have a lot of candy books anyway, so it's not like a necessity or anything. luvlaugh Newbie Joined: Sep 17, 2009 Posts: 16 Posted: Mon Nov 02, 2009 1:06 pm  Sweettreasures, I am going to try to make chocolates with centers too. I am going to try ganache. Maybe you should try that. Let me know how it goes. Good luck. [/b] phoenixphillips Junior Member Joined: Mar 25, 2008 Posts: 42 Posted: Sun Nov 08, 2009 9:59 am  Hello chocolate lovers! I crashed this thread last year and here I am again. I wanted to see if I could get some feedback on the Chocolate Pro Melting Pot by Wilton. Anyone have it? Like it? Hate it? (I searched this site and found nothing on it.) I have ‘made’ a double broiler for the last 4 years to dip my truffles. I learned about this gadget last year and am seriously considering purchasing it for this holiday season in hopes of it making the process a little more easier. I would LOVE to eliminate leaning over the hot stove! Any thought would be appreciated. Thanks so much! fiddlesticks Forum Fanatic Joined: Aug 05, 2006 Posts: 4990 Location: In my Kitchen! Posted: Sun Nov 08, 2009 11:34 am  I have the Chocolate Pro Melting Pot by Wilton.It works great ,takes a little longer for the choc to get all melted but once it does and you turn it to keep warm its great! I only use it when I have a lot to dip.It doesnt seem to hold a lot at once but you can just throw in more choc as you go along.I keep it in its original container in my pantry so unless I have a lot of choc's to dip I dont bother getting it out.I either use the stove or microwave.But yes if your going to dip a lot for the Holidays you might consider buying it ! I know some people dont care for it but I like it when I use it . phoenixphillips Junior Member Joined: Mar 25, 2008 Posts: 42 Posted: Mon Nov 09, 2009 10:09 am  Thank you fiddlesticks! If you don’t mind I’m gotta pick your brain a little more. How does the white chocolate melt in this pot? I was having issues with my white chocolate last year which is the reason I ended up in this thread. fiddlesticks Forum Fanatic Joined: Aug 05, 2006 Posts: 4990 Location: In my Kitchen! Posted: Mon Nov 09, 2009 10:59 am  Mine does fine but I only use the Sams blocks of Ghirardelli choc these days !Im hooked on that stuff it melts easy anywhere and tastes delicious.I have melted reg choc chips and waffers/discs of milk, semi sweet choc in it also . and it was fine ! I know sometimes some white choc can be a pain to get melted even if you add wax/shortening to it ! phoenixphillips Junior Member Joined: Mar 25, 2008 Posts: 42 Posted: Mon Nov 09, 2009 11:20 am  I use Bakers white chocolate. I have never added anything to my chocolates and never had a problem melting them until last year. I was melting them at a high heat level. Learned to use the mid-heat level. Thanks for your input. I just visited the Wilton.com and I can't find a single thread/post or customer review anywhere on that site. fiddlesticks Forum Fanatic Joined: Aug 05, 2006 Posts: 4990 Location: In my Kitchen! Posted: Mon Nov 09, 2009 11:24 am  Your welcome ! I can only tell you how it is for me,But maybe if you buy it at Micheals with a forty off coupon it wont hurt so much LOL They have that and also a 50% off going on right now through the 11th! Thats how and where I got mine ! phoenixphillips Junior Member Joined: Mar 25, 2008 Posts: 42 Posted: Mon Nov 09, 2009 11:30 am  Great minds think alike! Right now Joann's has a 50% off coupon in the holiday mag they sent out and I have a gift card....so it's sorta free bobwonderbuns Forum SuperStar! Joined: Nov 17, 2006 Posts: 6236 Location: one block from the edge of the earth... Birthday: Nov 01 Posted: Sat Nov 21, 2009 4:20 pm  To be quite honest, I'm far too lazy to go back through 56 pages, but on the outside chance someone remembers -- is there any info about doing chocolate shoes? I'm ready to pour and now I have questions... fiddlesticks Forum Fanatic Joined: Aug 05, 2006 Posts: 4990 Location: In my Kitchen! Posted: Sat Nov 21, 2009 5:54 pm  Hey Bob Sorry im not sure theres info on choc shoes in this thread!But if you look up posts my Jen Dontz she has talked about them several times ! Of sourse that can be some work to LOL! playingwithsugar Forum SuperStar! Joined: Aug 31, 2005 Posts: 6197 Location: To All of You and your families, near and far. Birthday: Nov 20 Posted: Sat Nov 21, 2009 6:11 pm  fiddlesticks wrote: Hey Bob Sorry im not sure theres info on choc shoes in this thread!But if you look up posts my Jen Dontz she has talked about them several times ! Of sourse that can be some work to LOL! Or you could just PM Jennifer directly. She's JenniferMI here at CC or you can contact her through her website - www.sugardelites.com. Theresa bobwonderbuns Forum SuperStar! Joined: Nov 17, 2006 Posts: 6236 Location: one block from the edge of the earth... Birthday: Nov 01 Posted: Sun Nov 22, 2009 5:46 am  I have, me and Jen are buddies and we've already talked about the chocolate shoes. I was just hoping someone else had tried them. I poured them last night, they're quite easy to do actually but I let them set too long and the first coat cracked. But never fear, I'm melting them down and repouring today! bobwonderbuns Forum SuperStar! Joined: Nov 17, 2006 Posts: 6236 Location: one block from the edge of the earth... Birthday: Nov 01 Posted: Sun Nov 29, 2009 7:42 am  Okay this has probably already been covered but I'm going to ask it anyway: If you look in my pix, I recently did a cake for Bella's sixth birthday. She wanted a purse cake with fabulous shoes, and the fab shoes I did were chocolate. I had so much fun doing them that I'm wondering if anyone knows where I can get more high heel shoe molds in different styles? (See Gayles website for examples.) Thanks all!! Edited to say I have no idea why this link isn't coming up so I removed it (it was turning up questionable content... .) If you go to Google and type in Gayles chocolates, this is the web address that comes up but for some reason this link isn't going through... sweet-n-sassy Junior Member Joined: Nov 30, 2009 Posts: 35 Posted: Tue Dec 01, 2009 9:59 pm  i have made toffee before but it's been a while, but if i remember right, it would be too hot to but directly in the chocolate molds. i would probably make the toffee, let it cool, break it into pieces, and then coat it in chocolate. As for chocolate truffles one of my favorites is Habanero truffles. Just steep a habanero pepper in the cream of your ganache, you'll probably want to cut it in half but make sure you get the seeds and the pepper out before you pour it over the chocolate. i know it sounds strange but the spicy aftertaste with the chocolate is very good. i like to use dark chocolate but milk chocolate is good too. 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