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Cooking with "Chocolates and Confections" by Peter Greweling (Part 2)


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#121 gap

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Posted 04 February 2010 - 08:35 PM

Re Tava - their standard chocolate bar is a 100% bar (I think they may refer to it as bakiers/baking chocolate, but they just mean it's 100%). I'm just not sure if they're shipping at the moment while they move premises. You can always try e-mailing them - it'll be cheaper than buying a 99% Cluizel bar :smile:

#122 RichardJones

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Posted 05 February 2010 - 03:02 AM

Lucy, IMHO using a cutter is potentially easier and less messy than a stencil...
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I kept a blog during my p√Ętisserie training in France: Candid Cake

#123 dhardy123

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Posted 05 February 2010 - 11:02 AM

I have made a few things:

1. Rootbeer Float Fudge
2. Peanut Butter Nougat with Peanuts and Caramel
3. Mint Meltaways
4. Mint Patties
5. Sponge Candy

All things turned out perfectly. Pictures of all things are in my album

#124 Darienne

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Posted 05 February 2010 - 11:27 AM

Terrific stuff, dhardy123! :smile:
Darienne


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Cheers & Chocolates

#125 emmalish

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Posted 05 February 2010 - 01:52 PM

Well, it sounds like I have no choice :biggrin:

lol!

I'm gonna go bake something…

wanna come with?


#126 RWood

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Posted 11 February 2010 - 05:34 PM

I got the book a couple of days ago. I think even if you have the first book, get this one too. There are a few different things in it. Since the recipes are geared more toward a home cook, it gives ingredient options that would be easier to find.
I made the Peanut Butter Goodness yesterday. They are very good, not anywhere near as sweet as a real Snicker's. I will probably use my caramel recipe next time. While this one is good, I think I should have cooked it a degree or so less. They are firm, but still fine. I know my recipe and think it would work better for me. I really like the PB nougat. They came out a little too thick, and that's because I used my metal bars instead of a 9X13 pan. Next time I'll know how much it makes and adjust.
I only had 1 1/4 cups peanuts, which looked like a lot, but when I cut them, you don't see as many.

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#127 emmalish

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Posted 11 February 2010 - 05:38 PM

Ohhh, those look great. I like the sound of the pb nougat. I still haven't read through the entire book and have no idea what I'm going to try first, but that's definitely a contender.

I'm gonna go bake something…

wanna come with?


#128 Lior

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Posted 11 February 2010 - 10:52 PM

May I ask if there is a barrier layer of sorts between the nougat and the caramel? I found after a while there is some transfer of moisture from the caramel to the nougat. I guess a thin layer of chocolate like a foot or even rice paper would solve this. Anyone had this issue?

#129 LucyInAust

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Posted 12 February 2010 - 03:07 PM

I made the chocolate nougat ... really happy with the outcome even though I couldn't get the chocolate liquor (I couldn't even get 99% - my normal shop totally let me down ... the highest % I could find was 85%!).

I put in 250g blanched and toasted whole almonds and 110g cacao nibs ... only heated the second batch of sugar to 130 degC as I like soft nougat ... turned out beautifully! First time I've made nougat.
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#130 Kerry Beal

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Posted 12 February 2010 - 05:06 PM

I made the chocolate nougat ... really happy with the outcome even though I couldn't get the chocolate liquor (I couldn't even get 99% - my normal shop totally let me down ... the highest % I could find was 85%!).

I put in 250g blanched and toasted whole almonds and 110g cacao nibs ... only heated the second batch of sugar to 130 degC as I like soft nougat ... turned out beautifully! First time I've made nougat.
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Looks wonderful - especially for a first try.

#131 Darienne

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Posted 05 March 2010 - 08:48 AM

Candy canes and striped hard candy lollipops on p.200 in PG.

Has anyone made them and if so, what extra tips would you extend to a novice in making striped hard candy?

Thanks. :rolleyes:
Darienne


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Cheers & Chocolates

#132 Nimbok

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Posted 21 March 2010 - 03:58 PM

Lucy, that nougat looks great! I tried my hand at the soft chocolate nougat and threw in some pistachios and dried cherries; it was a big hit! It was a little intimidating, because I'm a newbie at this stuff (Greweling's book has been my Bible), and one of the more complicated recipes.

Was your soft nougat a lot lighter in color than the pictures you posted? Mine was about the color and consistency of the nougat in Snickers bars. It was a little too soft and tacky to get sharp edges, and the pistachios made for some lumps when I cut into it, but they still looked halfway decent after I dipped them.

Regarding chocolate liquor - my local Whole Foods occasionally carries unsweetened Callebaut, which has worked well for me. It's their usual $8 per lb.

nougat.jpg dipped.jpg

Edited by Nimbok, 21 March 2010 - 04:00 PM.


#133 muse

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Posted 23 March 2010 - 02:54 PM

That looks very good.

#134 lebowits

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Posted 22 April 2010 - 06:12 AM

For those who use Facebook, Chef Greweling has a public page with photos and a discussion board. You can find it here.

Your mileage may vary, terms and conditions apply, no warranties express or implied.
Steve Lebowitz
Doer of All Things
Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#135 iguana

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Posted 18 June 2010 - 05:58 PM

I made pectin jellies today from this book-- wow, easy and tasty. I had some expired liquid pectin, but they gelled perfectly and my 5-year-old had a great time coating them with sugar. The mulberry tree in front of our house is fruiting, so the jellies are mulberry-lime flavored:

mulberry lime jellies.jpg

Step pyramid styling by my junior Egyptologist. I'm enjoying this book-- I just wish I had more time to work on my dipping technique-- maybe this winter!

Jen

#136 Darienne

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Posted 19 June 2010 - 02:14 PM

They look mouthwatering-ly gorgeous!
Darienne


learn, learn, learn...

Cheers & Chocolates

#137 Lior

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Posted 04 September 2010 - 11:16 AM

I wonder: Has anyone made Trifections?? I have a few questions....

#138 lebowits

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Posted 14 September 2010 - 02:56 AM

I wonder: Has anyone made Trifections?? I have a few questions....


I made them but it was some time ago. I'll do my best to answer your questions though.
Steve Lebowitz
Doer of All Things
Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#139 Lior

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Posted 17 September 2010 - 04:40 AM

thanks! My ? is-did you follow the recipe exactly or did you make any changes? I did not follow the recipe at all really but it is basically the same-I used almond paste no sugar with white chocolate using a 60/40 relation. I recommended this to a hoobbyist and hers did not work. \I think she had all sorts of mistakes but was interested in how others do this idea.anyhow-shana tova to you Steve-and thanks

#140 lebowits

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Posted 20 September 2010 - 08:04 AM

thanks! My ? is-did you follow the recipe exactly or did you make any changes? I did not follow the recipe at all really but it is basically the same-I used almond paste no sugar with white chocolate using a 60/40 relation. I recommended this to a hoobbyist and hers did not work. \I think she had all sorts of mistakes but was interested in how others do this idea.anyhow-shana tova to you Steve-and thanks


I made them using the formula as written. I happen to have raw blanched almonds and raw blanched hazelnuts. As I recall, the nuts are toasted before adding them to the chocolate and confectioners sugar. The hardest part for me was that had not yet learned to fasten the rulers to my board so they don't move. I've now learned that I can use masking tape (the kind painters use) to hold them down. This was also before I bought my guitar and as such didn't have a good "biscuit" to spread the gianduja in the frame and get a smooth top.

Lastly, don't forget to give each layer time to firm before spreading the next.

Shana tova to you and yours as well.
Steve Lebowitz
Doer of All Things
Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#141 Ceviz

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Posted 20 September 2010 - 11:38 AM

Hi friends, I've searched the forum but I couldn't find information about the cream (not paste) of nuts as fillings. Also, as far as I see, internet does not have so many recipes with them.

I'm making mainly cream based ganaches so far, but now I'm thinking to make moulded chocolates with hazelnut cream, pistachio cream, almond cream etc. as fillings. I will not make them myself and use some commercial brands. I'm thinking to use them without combining any other ingredients, but I would like to learn your ideas about the recipes with those nut creams. Which ingredients can be combined with those creams in order to give more smooth mouth feel without shortening the one year self-life of these nut creams?

Thanks ... and, as always, I'm sorry for poor English.

Edited by Ceviz, 20 September 2010 - 11:41 AM.


#142 Lior

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Posted 20 September 2010 - 01:50 PM

I am not sure what nut creams you are referring to... Without cream I assume?
And Steve, thanks. What is a Biscuit besides being a cookie?!

#143 Ceviz

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Posted 20 September 2010 - 01:59 PM

Nutella for example ... as a hazelnut cream.

Edited by Ceviz, 20 September 2010 - 02:00 PM.


#144 lebowits

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Posted 21 September 2010 - 07:11 AM

I am not sure what nut creams you are referring to... Without cream I assume?
And Steve, thanks. What is a Biscuit besides being a cookie?!


A "biscuit" in this usage is a long, generally flat tool used for spreading another substance into a uniform layer. A cursory search for a dictionary definition turned up nothing useful.

On the subject of "nut creams", would a gianduja be a good first order approximation of what is being looked for? Depending on the final texture needed, additional ingredients could be added to thin the mixture or keep a softer texture (gianduja will harden in a short time).
Steve Lebowitz
Doer of All Things
Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#145 Ceviz

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Posted 22 September 2010 - 02:59 PM

Thanks Lebowits ... nut creams are indeed spreadable giandujas, and I think adding giandujas to these spreads would make them a little bit firm. I will try to add a little bit butter or very high percentage milk cream to obtain more creamy texture. Thanks for your interests.

#146 lironp

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Posted 03 October 2010 - 07:36 AM

I tried making it several times- The first time I did it exactly according to the recipe- Made almond paste and hazelnut paste in my food processor, and tabled it with each type of chocolate. Although it was a cold winter day, the mixture just wouldn't thicken on my marble and the temperature didn't get below 26 degrees- I think the friction between the nut particles keeps it warm. Eventually I moved it to a bowl inside a bowl with ice water and quickly cooled it down to about 22 degrees till it was thick enough. Next time I used ready made praline because I didn't like the texture (instead of 115 gr of hazelnuts and 70 gr icing sugar I used 185 gr of praline)- texture was well after crystallizing, but it was too sweet, and last time Instead of 185 gr praline I used 85 gr unsweetened hazelnut paste, and 100 gr praline. Texture was a bit softer because the unsweetened paste is thinner, maybe it needs to be cooled down more, but the taste was much better this time. What exactly did she have problems with?

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#147 curls

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Posted 03 October 2010 - 04:14 PM

I made the Lattes on page 260. Very happy with how they turned out, wonderful coffee flavor.

Had to make a few ingredient substitutions based on what was in the house but don't think that they changed the flavor profile or texture too much. Did not include hazelnuts, used espresso powder instead of instant coffee and used 1 ounce of heavy cream and 3 ounces of butter instead of 4 ounces of heavy cream.

Also played around some and made molded chocolates with homemade brandied cherries inside... first try at this combination, need to do some additional tweaking to get the texture and flavor right.

#148 CurlySue

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Posted 02 November 2010 - 03:44 PM

I would like to make the nougat recipe from the book (not sure which one yet, probably torrone). I have a giant container of meringue powder (Henry & Henry Kwik Fluff to be exact) left over from my cake making days and I was wondering if it would be possible to use it instead of the egg whites (dry and fresh) in any of these recipes, and if so, what the conversion might be? For example, the torrone recipe calls for 10g dried egg white and 100g fresh egg white. Obviously I would need to moisten the meringue with water so I'm thinking something like 75g meringue with 35g water? Should I be trying to sub by weight like this, or is there a better method? Is this even a good idea? I know meringue powder includes other ingredients so I don't know if those ingredients would ruin the recipe. Just trying to use up this meringue!

#149 Lior

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Posted 03 November 2010 - 01:04 AM

Ceviz, do you have Ramon Morato's book? There are spreads in there, if I recall. I think I have some recipes in other books as well. I will look into it later on. PM me if you are interested. I missed your "nutella type" explanation-sorry! BTW I do use unsweetened nut pastes mixed with chocolate and some cb (for a meltier experience).

#150 Lior

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Posted 03 November 2010 - 06:11 AM

LIRON-THANKS! Looks delicious! :rolleyes: