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What's the difference between premium chocolate and premium compound chocolate?
Chocolate is usually a mix of chocolate liquor (made from cacao beans), cocoa butter, and sugar, plus milk solids for milk chocolate. Premium chocolate generally has a higher quality and larger proportion of chocolate liquor and cocoa butter, while less expensive chocolates have a larger proportion of sugar. Compound chocolates, which are more stable and easier to work with than non-compound, do not have cocoa butter.
What are chocolate transfer sheets (or design sheets)?
Chocolate transfer sheets are designs made of colored cocoa butter, printed on acetate sheets. When melted chocolate is applied to the printed side of the sheet and allowed to cool, the design transfers onto the chocolate. Like chocolate, transfer sheets must be stored and handled carefully to keep the cocoa butter stable.
What is ganache?
Ganache is generally a mix of melted chocolate and heavy cream. In some cases butter is also included, as well as flavorings. The thickness of the ganache depends on the ratio of chocolate to cream - more cream makes a thin ganache that can be poured, more chocolate makes a thick ganache that can be scooped into truffles.
How should I clean my chocolate molds?
Rigid plastic chocolate molds should always be hand washed with warm water. Dishwashers, very hot water, and soap will all shorten the life of your mold and make it more prone to cracking. Soap may also leave a film on the mold which can alter the taste of your chocolate.
My designs didn't transfer! What happened??
Chocolate is finicky! Your chocolate may have been overheated, or the humidity in your house or refrigerator may be too high. Try again, and keep testing to see what works best - use a different bowl to heat in, heat more slowly, mix more vigorously or longer, try letting the chocolate set up at room temperature rather than in the refrigerator. The good news is, even if the design didn't transfer your chocolate isn't ruined. It will still taste great! Or, if it is milk or dark chocolate you can remelt and reuse it. This does not work with white chocolate because the color of the transfer sheet will discolor the chocolate.
Why does my ganache look waxy or separated?
Separation is very common when working with ganache. In most cases the separation is fixed by continued mixing. You can also try very gently reheating the mixture if it has fully set, and then mix until fully emulsified. You can still use the chocolate if separation happens.
How long can I store chocolate? What's the best way to store it?
Solid chocolate - especially dark chocolate - is shelf stable and can be stored in a cool dry place for 6 months to a year. It will lose texture over time, becoming slightly dry or crumbly, especially if it is subjected to heat, cold, or moisture. Chocolate truffles can be frozen for several months, or refrigerated for several weeks - but will also have texture changes. Truffles are best eaten at room temperature.