Posts by Serena4016

I keep adding shortening until the candy melts drip off a spoon easily...sometimes it is quite a bit. Just keep stirring and heating for very short intervals and the shortening will all melt in.

Wow!! You are making pretty intricate baked goods for a bake sale!!

That would be 'cooking' chocolate... not 'cookoing chocolate'!! LOL

It also states...Eating chocolate is..."Glossy , hard , smooth and sold as confectionary, this varies widely in quality. Allow the cocoa butter content to be your guide"Couverture..." This is not an 'eating' chocolate. It is dull in...

Quote:Originally Posted by kmstreepeyI think what the Cordon Bleu book meant by "eating chocolate" was not a type of chocolate but a reference to actually consuming chocolate. As in, "to eat chocolate requires no tempering" or "just eat...

Yes, type in gelatin butterflies in the search. Then scroll down to articles.

Did you do a search on here for them? I beleive there is a tutorial. I remember seeing one and I'm pretty sure it was on CC.

Yes, DianeLM, great advice!! I love CC!! I have learned almost every thing I know about decorating cakes from the people who have gone before me and done it all!! Thank-you!!

I have a book "Le Cordon Bleu, Dessert Techniques". In the tempering section this book states that "Unlike cooking chocolate, eating chocolate does NOT need to be tempered." Because I have no desire or time for that matter to play with...

Good Luck!! I don't see any way, honestly. It happens to me also and I just pick it/them out of the fondant. Short of working in a vacume sealed, sterilized enviroment where we scrub down and wear sterilized garments, hair nets or head...