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Hello Andy, I hope we can be of help. Welcome! Brother Ephrem

Even though the temperature and humidity are high, I think I would give it a shot anyway. It isn't a large amount of ingredients and you could always half it again with no ill effects. If you were working with just chocolate I would be more concerned about the humidity but I think the heat is...

Karen, Humidity and heat are both enemies of chocolate and, by extension, ganache. In a perfect world the temperature should be below 70 degrees Fahrenheit (21 degrees Celsius). The humidity should be below 50%. Depending on your budget and the size of the room you work in, it would be worth...

I will reply first to LT2884's comment before Karen's. The milk in the milk chocolate is not liquid milk like whole milk or 2%. Chocolate has a long shelf life, about 1 year for milk chocolate and 2 years for dark. The milk that is in the chocolate is a dehydrated powder of some kind usually...

I realize this is rather late but I think I can help. I am a candymaker so I make truffles a lot. Ganache is pretty simple but there are some things most people don't know. With a couple of small pieces of advice I think you will be on your way to even better truffles. First of all, when...

In response to your question, I was taught by one of the other monks at first and learned on my own after that. In response to jpmcgrew, the monks who raise german shepherds are in New York and are called New Skete. We are in Eagle Harbor, Michigan about 12 hours north of Detroit. We get...

Good Morning, I thought I should make some sort of brief introduction for my first post. My name is Brother Ephrem. I am a monk at Holy Transfiguration Skete (a monastery) in Eagle Harbor, Michigan, on the shores of Lake Superior. I am a candy maker for our bakery Jampot which makes...