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I use Selbourne or Le Bourne dark and milk compound chocolate (contains vegetable fat). If you want couverture chocolate (has cocoa butter in it), the pricing will be slightly higher because it costs more. It also tastes better but will melt faster than compound chocolate.

All these chocolates and marshmallows are suitable for wedding doorgifts, "hantaran", festivities, birthday parties or just for plain "makan-makan".


Please give me at least 2 weeks to finish your orders. If they involve edible images, I need time to buy the images first. For bulk orders (>200 pcs), appreciate if I can have at least 4 weeks notice. I don't provide delivery services. Why pay more when you can pick the chocs from my house or at some other mutually-agreed place? However, postal orders can be arranged. The costs will be borne by the customer.


For enquiries, please email me at lindamz@hotmail.com.

P/S:- Due to the increase in the prices for Selbourne milk and dark chocolate, edible images and the gold boxes, I have to increase the prices of my chocolates too. :-(

Monday, February 14, 2011

Info

I only knew this last week, sigh....

The 6 techniques of making chocolate:-

1) Bar = the chocolate will be in a bar form, similar to the ones sold at shops.
2) Praline = chocolates with a nutty filling eg: almonds, hazels, walnuts, etc.
3) Truffle = chocolates with soft filling eg: mint, strawberry, etc.
4) Enrobed = anything eg: biscuits, marshmallows, etc that will be dipped in chocolate.
5) Splitter = chocolates mixed with something else eg: nuts, that will be dropped onto a tray.
6) Hollow figures = chocolates made using molds.

I am ashamed to know the correct terms only last week. I first learnt how to make chocolates on 16/4/2010 and only now I know the above info from an e-book. How embarrassing. All my chocolate terms are mixed up. :-(

Looks like I have to redefine the terms in my blog.....

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