Some cosmetic changes in preparation for larger site changes in the works.


That photo also reflects the odd (to me) dipping method suggested by FRAN'S of Seattle

Veteran Member
15776 posts
Joined: Dec 12, 2005


Posted to Thread #30170 at 5:52 pm on Mar 20, 2018

I have her PURE CHOCOLATE book and her method of dipping is to use your pointer (index) and your middle finger to grasp the candy filling and then dip in the tempered chocolate.

Well...take a gander back at the photo and you'll see how my poor caramels were squished by the superpower force exerted by my two fingers.

Also, caramels were slippery due to all that heavy cream, so there's that.

I had coated the first batch using a tined candy dipper, but they weren't perfect. So I tried Fran's method.

(ah, I'm beginning to spot a reoccurring perfectionist problem here)

Her method may work with something less slippery, like a truffle filling. Or, you know, someone who knows what the hell they're doing.

But next time I'll just go back to using the candy fork.

Jesus saves. Buddha recycles.

Other messages in this thread: