April 4
I am making a chocolate wedding cake decorated with chocolate vine leaves and fear that even the best-tempered chocolate may develop a bloom in this damp weather. I have heard of a glaze that professionals use to give a shine to chocolate, but I have not been able to find any. Does anyone know of a supplier?
Off-the-wall answer: use lip balm. Buy a new tube or stick, use a food flavour (I’ve seen raspberry and chocolate), then brush it on the surface of the leaves and they’ll stay shiny. Hey, don’t blame me, but if you really need to do it...
Cheap chocolate manufacturers who try to imitate the “tempered” look sometimes use a food-grade shellac, beeswax or carnauba wax to get an instant shine. They’re almost impossible to buy for home use, but lip balm often contains it.
What do you think will be the biggest snack products in the bakery category this year?
- 20 - 22 May, 2008
Bakery China - 21 - 22 May, 2008
Caffe Culture - 03 June, 2008, 16:30 - 21:30
Introductory Bread Making Course - 10 June, 2008 - 11 June, 2008, 20:30
Patisserie for Beginners - 15 - 16 June, 2008
Speciality & Fine Food Fair - 18 - 20 June, 2008
52nd World Food Business Summit
