My work has a fundraiser with a little girl as the picture. My boss wants me to use this little girl as a template for making a chocolate decoration to go on top of a dessert for 300 people. Now I know I could temper the chocolate, but since I don't really have any experience tempering chocolate I'm unsure of my abilities to make that work, I'm wondering is there a good coating chocolate out there that we could use, or does anyone have any suggestions on how to do this so I don't have to worry about streaks or discoloration.
Thanks Christie

By Chefspike (Chefspike) on Wednesday, November 26, 2003 - 11:13 pm: Edit

Christie, Swiss Chalet, (Santa Fe Springs, CA.) has just the choc. you are looking for.
Call them and talk to Hans, good people and they won't try to sell you something you don't need.
They will even walk you through any prosess you might have concern about.
Good Luck.
P.S. and no, I don't work for them or get kick backs, and you don't have to mention my name.
But...if you are happy with them and you want to send a check, make it out to Manny, help him pay for that townhouse in flor-e-da I'm gonna be using. LOL.

By Chefspike (Chefspike) on Wednesday, November 26, 2003 - 11:20 pm: Edit

or...you could make a decoration from gum paste, painting the little girl on that and then color the plate or whatever with choc.
kinda like the old time oval minatures.
if you can't paint you could have the pitcure copied on the plate by one of those bakries so many parents use to have photos copied on to cakes. Then just do touch up with the choc.
might save you some time, and you can get almost any size.
just a thought.
good luck.

By Jimmyjames (Jimmyjames) on Thursday, December 11, 2003 - 10:42 am: Edit

You can find excellent tips for tempering chocolate at www.foodtv.com

By Pastrycrew (Pastrycrew) on Friday, December 12, 2003 - 01:39 am: Edit

call chocolates ala carte, they can make you silkscreens of it easily enough.

By Scott123 (Scott123) on Friday, February 06, 2004 - 04:14 am: Edit

Here are some good links on tempering:

http://www.vantagehouse.com/customer/tempering_how_to.htm
http://www.scharffenberger.com/library/tempering.htm
http://www.chocolatier-electro.com/english/whatis2.htm
http://www.grenadachocolate.com/tour/temper.html