Q & A
Ask our Corporate Pastry Chef!
| What is the best chocolate to make a mousse? | | Why is my chocolate getting thicker after I start working? | | Why is there a letter in front of the numbers on the Callebaut chocolates | | What is the difference between a rolling fondant and a pouring fondant | | What is the difference between a Callet™, a Pistole™, a button and a Feve™? | | What is the difference between Chocoa and Callebaut? | | How do you use the chocolate fountain? | | Do you have to add oil to your fountain chocolate? | | What is the shelf life on chocolate? | | I need to know how many bags of 2.2 lb chocolate do I need to purchase for 125 people? | | Can we re-use the chocolate? | | should i still need to add oil on the Callebaut semi sweet chocolate callets that i ordered from you in using my chocoa fountain that i received from you too? | | Are your chocolates, specifically the white chocolate, made in a nut free facility? | | i want to know what is your kosher? Of who is the kosher? | | I am a huge fan of cocoa in its many forms. I enjoy baking with cocoa, but to be honest, mostly I just drink it. Instead of coffee I drink cocoa every morning! I tried Cacao Barry`s extra brut a while back, and am interested to know how it | | Allergen question: Can you please tell me if your cocoa butter transfer sheets contain trace amounts of tree nut (pistachio, cashew, walnut, etc.) allergens via the manufacturing process (shared lines, shared facility). Thanks. | | Which marzipane or almond paste is best for covering an 8 inch layer cake? | | To what temperature could I heat ganache before compromising the mixture? (includes whipping cream, sugar, butter)needs to be hot for packing.Thank you,. | | Do you sell a kosher colored cocoa butter? | | I bot your mini chocolate fountain on ebay but it has no instructions/manualPls advise about using ---I have heard I must use oil with chocolate wafers and heard I must melt the chocolate first then add it to the bowl. | | A seller on eBay is selling your Belgian chocolate in chip form for use in chocolate fountains. Do you have any recipes that we could use incorporating your product?Thanks,John. | | I have a customer that needs us to make a clean product. Do you sell a clear glaze with a clean label? | | What is the difference between a mousse cake and a truffle cake? Thank you. | | Hello,Im making my best friends wedding cake and we need to make a white chocolate buttercream, is it okay to use regular white chips for melting to add to the buttercream instead of callets? | | what is the composition of the edible ink that used to make the transfer sheets? | | I want to put chocolate on popcorn (regular chocolate and white chocolate). I`m looking for a chocolate that will harden and look good, and not melt easily (and hopefully taste good). Can you tell me which product of yours you would recommend.Thanks, | | I use Satin Ice rolled fondant and every time I cover a cake and put it in the refrigerator and take it out it sweats. Is this normal? Is there a way to prevent moisture in the fondant when the cake comes out from the refrigerator into a room temperature | | Can you use chocolate transfer sheets on rolled fondant? If so, how?Best Regards,Bill | | Do you carry chocolate disks for la Girolle ruffle cutter? |
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