Recent content by Mattchewone

Tried it yesterday with dark chocolate and it set a lot better. Very nice very rich. Might try the milk chocolate one

I think I made a mess up. Does it matter if I use milk or plain chocolate? I used the truffle recipe from uncle bob, but I dont think I left it long enough, after about an hour and a half It was still quite soft. So I stupidly decided to whisk it and now I have frosting lol. I'll try again...

Condensed milk truffles? Go ahead post away. I'd like to see all recipes but would really like to know and try the traditional way.

I'd like to make some lovely chocolate truffles at the weekend, but the last time I made them they were very soft which made them very difficult to roll in things and had to be kept in the fridge as fear of just melting. What is the basic mix 50/50 chocolate and cream? If so is it 100g to...

The ganache I made before didn't set hard is there a reason for that? I even tried chilling it and it was a bit soft still. I didn't whip it. I haven't tried whipping yet I just wanted to know what the difference in finish was and why and what you would use normal ganache compared to whipped...

How about a chilli sauce? What would I need to make a sauce lol I've never made a sauce. Chilli BBQ sauce would be great!

Also when making truffles is it best to have a higher chocolate ratio and to chill in the fridge for a few hours before I ball them? When they are balled and rolled can they be stored out of a fridge or do they need to be fridge stored?

That's interesting I've not heard of that before.

How do I dry them if I wished to do that? If I was to freeze them should I put them in to freeze them?

Not sure where this might go, I've been growing green hot chillis this year and was wondering what is the best way to store them for the winter. Drying them out or something? Not really to sure how either. Any help is much appreciated. Thanks

What I heard about is exactly ice cream or texture as such but as said does not melt at all. So not sure if it's a warm ice cream that sets at room temperature so it doesn't melt. I have no idea lol

Can anyone tell me or advice me on the best ration of cream and chocolate to make a nice thick ish piping and/or frosting/cake covering? I have done it once or twice and found it was quite soft still even after a day in a cool place I'd like it to be soft but not squeeshy when pressed if that's...

Hi all, Ive heard about this and really want to be able to try it does anyone have or know if where to get a recipe for such a thing!? Thanks

Hi Guys/Gals, Got another question for you lovely people. I was making a cake the other day, a lovely moist chocolate cake. I was thinking as I was making it in 2 small cake tins (or flan tins I think), do most recipes request 2 tins? Which ones do you make in one of the large tins, like the...

I have attached a quick pic of the what my brownies look like. Any tips on how to get them relatively level? At the minute the outside is high and nice and the middle is thin and a bit more moist/gooey.