A special thank you to Peter’s Chocolate and all of our wonderful guests who made our 2011 Chocolate Extravaganza a huge success!
-The Orson H. Gygi Team
“I’ve never tempered chocolate before… do you have a step-by-step guide?”
“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?”