“I want to color my chocolate orange. I noticed you sell flavored orange chocolate, but I don’t want the flavor. I just want the color. Can I color the chocolate myself?”
“When using A’Peels to dip, what temperature is optimum for best coverage but also for setting up quickly? When my pretzel rods are almost set, I cover them in nuts, but it seems to take way too long to set up. There seems to be a small window of time between the toppings sliding off and the chocolate setting up before I put the toppings on. I would be so grateful for suggestions!”
It’s time again for another Gygi Guest Post Contest. This time we want your pie recipes.. but not-your-mama’s-pies!
“I just purchased some chocolate and am not sure if I have to temper it. I want something that is quick and easy to melt down. What do I use?”
Come and see gygi today and tomorrow at the 2011 Utah Women’s show at the South Towne Expo Center. The show runs Friday Nov 4th from 10:00 a.m. – 9:00 p.m. and Saturday Nov 5th from 10:00 a.m. – 7 :00 p.m. We will be there with some yummy caramel apples samples and showing everyone some tricks and tips on how to temper chocolate. Be sure to stop by the store on your way down for a 2for1 coupon to the show.
“After several years of trying, I still have a bloom on my hand dipped chocolates… HELP!”