"The Sweetest Message Board on the Web"
aka THE PINK PALACE!
| Dolores' Private website | Online Catalog | Archives | Home

Re: Truffle question

[ Follow Ups ] [ Post Followup ] [ CANDY MAKING ] [ FAQ ]

Posted by AnitaMD on July 13, 2007 at 23:16:06:

In Reply to: Truffle question posted by Janice S. on July 12, 2007 at 11:08:24:

Potassium sorbate is the preservative ingredient you want to add. Dolores sells it right here.

: A while back someone commented how their truffles were going bad fairly quickly and someone posted an ingredient that can be added to increase shelf life. Anyone remember what that was? Also, my friend makes truffles: ghiradelli choc. melted with cream etc. and if not kept in the fridge the soften real quick. Any ideas what to do? She doesn't temper the choc., just melts the block down. I say she either temper it or use merkens, but what do I know!

Follow Ups:

Re: Truffle question - Janet 14:15:46 09/25/07 (0)

Post a Followup

Name    : 
E-Mail  : 
Subject : 

Comments:
: Potassium sorbate is the preservative ingredient you want to add. Dolores sells it right here.

: A while back someone commented how their truffles were going bad fairly quickly and someone posted an ingredient that can be added to increase shelf life.  Anyone remember what that was?  Also,  my friend makes truffles: ghiradelli choc. melted with cream etc. and if not kept in the fridge the soften real quick.  Any ideas what to do?  She doesn't temper the choc., just melts the block down.  I say she either temper it or use merkens, but what do I know!



Optional Link URL : 
Link Title        : 
Optional Image URL:

If you press "Preview Message," you are taken to a preview screen where your
message is shown to you before allowing you to post it.
Your message is not finalized until you click "Post Message".

[ Follow Ups ] [ Post Followup ] [ CANDY MAKING ] [ FAQ ]

Home / Email