thegreatdane

YOU'RE the one with those chocolates?!?! Oh don't EVEN get me started on those chocolates! They're like crack. They are the most wonderful things in the freaking UNIVERSE. Seriously, ya'll. Go get some of those chocolates. The first time I tried them, I bought one. Then I went around the farmers market, came back to the booth, and bought another. And another. I left with a small bag of them, and they were gone within the day. Heavenly. I haven't had any in a while, but every now and then - like now - I get a huge craving for them. ← MissAmy, you are too kind to write such things about our chocolates. But, shhh, don't mention anything about the addictive qualities. We're hoping to keep them legal. When y'all come down to the 4th and Guadalupe Downtown farmers' market, say you're from eGullet. I'd love to meet you, and we'll make sure you get a taste of our chocolate. By the way, Kakawa Cocoa Beans were featured in the Saveur 100 and most recently on TheStreet.com in a fantastic article by Ana Dane titled, "Transcend The Truffle." Back to Keeping Austin Cool. (Anyone else choke on the phrase "Keep Austin Weird"? The only time Austin's been weird was when everyone got greedy in the 80s and seemed to not care about Barton Springs getting polluted.) Keep Austin Cool. Tom cocoapuro.com

Speaking of Austin vibe, come on down to the Austin Downtown Farmers' Market, 4th and Guadalupe, Saturday, 9-1. It's smallish but high quality. My goal, for the second year in a row, is to sell chocolates through a hot Texas summer. Gotta have a goal in life. Tom www.cocoapuro.com

Check out Mandola's Italian Market in the Triangle, just north of 45th on Guadalupe. Nice food and casual ambiance. Say "Hi" to Damien and get a Pignole cookie on the way out. Tom

Let us know how it goes. Good luck! Tom

If I recall correctly, I baked at about 350°F for almost an hour. Lots of steam from the wet dough. I used Pullman pans, with lids. Once, I put in too much dough and after it had baked it wouldn't allow me to open the pan. Too tight! I don't think the lids are necessary. Once you get the hang of things, and know how much dough to put in, you can use a lid to get a square loaf.

That was my experience; the 'dough' was very sticky and thick. Interesting, my Grandfather was a Danish baker and made rye bread all the time. None of us were trained by him. My father tried to duplicate his recipe and thought it needed to rise and have gluten, like regular bread, so he added white flour. Being the stubborn one, I tried the whole rye and sourdough route with success. Now, to get a professional in on this discussion would clarify things. I love that bread. It's truly the staff of life. Or maybe the brick.

When I had more time, I used to make a good all-rye bread, dense and delicious, thin sliced. I made a rye sourdough starter from rye flour and combined that with whole-grain rye that had been covered in hot water and left soaking overnight. I then added cracked rye and perhaps some rye flour to bind it, and some salt. The consistency was like wall spackling. I had to all but use a trowel to put it into the pans. It's been a while since I've made some but I sure miss it. Good with butter, or any cheese, pate, fish, ham (with mustard green), and, surprisingly, chocolate. (not all together) I'd be very interested in a professional recipe as I was just winging it.

A quick search for smoked chocolates indicates a few avant garde chefs smoking finished bars of chocolate but none that I am aware of trying to use smoke in the roasting process. In my mind, smoke and chocolate would seem like a fantastic combination and I was wondering if you were willing to do a bit of experimentation in trying to create a smoked chocolate bar. ← There are some chocolates that have a smokey character, due to the drying process over fire, any fire, any wood. It gives it a hammy character, some may like. I'm not sure olive wood would make a difference. I understand some growers do this to hasten drying because of the rainy season when they harvest. Otherwise, the preferred means of drying cocoa beans is in the sun for a week or so.

On the Saveur 100, don't overlook page 63, Kakawa Cocoa Beans. Yum. (A shameless plug for my chocolate.)

Thank you. Tom

I'm wondering what food shows on radio you might like. Now that many are listed on the web, it might be interesting to 'travel the country' and listen to them. Also, do you know of a list of radio food shows in the country? Thanks, Tom

Don't forget artisan chocolate. At the Downtown Farmers' Market, 4th and Guadalupe, north of the river, are Kakawa Cocoa Beans. They're great! I should know, I've been selling them there for a year, through the 107 degree summers, cold rainy winters, and windy days where tents can fly away. It's bare-knuckles commerce out there and every one of the vendors is putting their heart and soul into what they're doing. Come on out and support local vendors. Every dollar spent is a vote for a better quality of life. Cheers! Tom

That's why I love this community; so many helpful smart talented people. Thank you.

Thanks for the suggestions. I'm looking for red and black, paper lined. Glerrup has gold only. Does anyone know about the content of the foil? I see to have run across some mention of lead in the foil, particularly from Mexico. I appreciate the help.

Would someone please give me a suggestion where I can find foil candy wrappers? Thanks!

I love pecans, pronounced puh-cahns. The very best are the Texas natives, but they're hard to crack and get at all the meat. I did two cups for a pie and it almost killed my thumbs and forefingers. Herewith is my families secret recipe, passed down from my Great Grandmother: Go to the store. Buy a bottle of Dark Karo Syrup. There's a recipe on the bottle. Before you leave the store, get the other ingredients. Bake the pie crust blind for fifteen minutes before adding the filling. Enjoy. Go to dentist. Repeat.

Thanks or your information on the Beryl's tumbler attachment. It sounds good for small batches, but the KA motor may not be strong enough for what I'm doing. I'll look for something stronger. Best to you in your endeavors. Tom

Please tell me more about your experience with the Beryls attachment. I'm planning a two to one ration of chocolate to nuts. (twice the chocolate as nuts) How many pounds can you make? How long does it take? Would it stand up to frequent lengthy use? Do you get much sticking to the sides of the attachment and how do you get it off? (heat) If I don't go for the Beryls attachment, I'll go for a more professional on at a professional price; $3500. Yikes! Please tell me of your experience and recommendations. Thanks, Tom

Okay, no responses. How about this; does anyone have any experiencs USING a panning machine? Thanks, Tom

Hello, I'm starting a small business coating nuts in chocolate and as I go along I think my arm is going to fall off. Five hours of hand panning for twenty pounds of chocolate is daunting. Yes, I know, all you tough chefs are saying what a wimp I am, and you're probably right, but I need a way to produce more in less time so I can move on to packaging, marketing, and filling out paperwork. A a panning machine seems like the next stop. Thus far, I've found the Beryl's KitchenAid attachment for $500, and some new and used equipment at Union in New York for about $3500. Any advice from your experience? Any recommendations for alternatives? Many thanks, Tom

Thanks, but breaking them apart is not what's difficult, rather it's exposure to humidity, and their subsequent sticking back together. Sure, remove the humidity, but that's impractical. Is there a way to keep them from sticking after they're broken apart? I hope they can remain clear and undamaged on the outside, like jewels.

I've been learning how to cover nuts in hard crack syrup, trying to do so evenly without a tumbler, and now it seems the humidity has made them stick together. Is there any way to prevent this and give candy coated nuts a longer shelf life? I'm looking for individual shiny candy coated nuts. Thanks, Tom

What are your favorite choc. chips for taste and texture after baking? I tried Guittard recently and was pleased. Thanks, all.

The Fleming photo of bon bons looked shinier than any I'd ever seen and I wanted to find out if there was something else going on other than tempering and molding; some technique I should know about as I gain experience. I get what's been said thus far and know that experience is the best teacher, but there's also nothing wrong with asking questions simultaneously, so Ted and Steve, don't get your knickers in a knot. Thanks for all the helpful comments everyone.

Thanks. I just read in Torres' book that cooking corn syrup with sugar makes the surface harder and crunchier and also helps prevent crystallization. That's what I want.