thegreatdane

You guys are great. Thanks for all the links. I should've checked my old friend Google, but didn't know the word "Kransekage." I saw from another recipe that heating the dough allows for easier forming of the rings. Another recipe, however, says pipe it into the rings. Technique is everything. And what a lovely flower, the edelweiss. Sorry for the octopus association. I also thought endive. Always thinking about food. Tom

Thanks, I'll check it out. And by the way, I'm sorry you don't like chocolate, or maybe not... more for me! Tom

Ludja, Thanks for the link. That looks like what I'm looking for. I'm going to make individual cookies, and I think it's the same dough. My father made it for my wedding and used his father's rings for sizing the dough. I'm going to try this recipe soon! I wonder why they heat the dough before baking. Take care, Tom By the way, what is that picture next to your name? It looks like an octopus mouth.

I love iced coffee, too, something my mom introduced me to. I think she got onto it as a way to use the left over coffee. That brings me to a question; how long can you keep refrigerated coffee? Tom

Interesting, they mention in the article there's more danger from the rice. God, I love sushi. And raw oysters. Ever heard of people who don't chew them? There's something strange in that. Tom

Hey, all, I'm wondering where you get your chocolate fix. What kinds you like, where you get it, if there are any artisinal chocolate makers I should know about. I mostly just go to the local Central market and pick up a Valrhona bar or some El Rey bits. I live in Austin, but I'm willing to travel for true bliss. Suggestions? Thanks, Tom

Hi folks, I'm looking for a recipe for what my Danish grandfather used to make; a Danish wedding cake. Basically, it's an almond macaron type dough, golden smooth and crispy on the outside, very chewy on the inside. It was baked in a set of rings that were incrementally smaller, so that when assembled they formed a tall pyramid of rings. The dough is what I'm really after. It can also be made into individual cookies, etc. As I remember, the dough went something like this; a few pounds of almond paste half a dozen egg whites, or so a couple cups of confectioners sugar a little flour some baking powder (or ammonium sulfate?) maybe some almond extract, brandy, or kirsch? Does that look like the right general direction? Please help with any recipe suggestions. Thanks, Tom

jeff29992001, I would guess that the reason no one is selling raw beans is twofold; there is little to no perceived use for raw beans as yet, and perhaps more important, they don't want to deal with such small orders. Please let us know what you find, however. Tom

Steve, Thanks for your very thoughtful reply. Let me say, I don't expect to make high grade chocolate at home. In fact, I still marvel at the upper end chocolates I've tasted, and yearn to taste the many that I haven't. There are many. Also, I don't expect my experiments to be anything like home beer making, which I've done with considerable success. Fresh unpasteurized beer is great, and processing beer ingredients is simpler than chocolate. I'm told one can even malt their own grain, though I haven't. As far as I can tell, the key difficulty in chocolate making, at least from the small producer's perspective, is conching. Fuggedaboutit. The similarity home chocolate making may have with home brewing, however, is in the ability to work with fresh basic quality ingredients, make a good product, whatever that may be and probably not anything that approaches the pros, and most important, get my hands into the beans themselves. The best way I understand things is to get to the basics, ask basic questions, try things that are new to me, then attempt to build towards what the industry standards are, if possible, or to try new variations that occur to me. It's the latter area that holds the most promise for me. I agree that it will prove all but impossible to make high quality chocolate. So, I'll look into variations. You mentioned the coarser ground chocolates and the mixes for drinking chocolates, for example. Chocolate's been around for thousands of years, and I wonder what paths may not have been taken in its development, or may have been forgotten. I'm going to give it a try, if only for experimental and educational reasons. In the meantime, I'll continue my education on chocolate, reading any books you or others might suggest, tasting the fine products already on the market which overwhelm me for our good fortune at having, and maybe if I'm lucky, actually visiting international chocolate plants, processors, small artisan producers, and chocolate plantations. It's an exciting world of chocolate out there, with new complex flavors, wonderful creations by chefs like you, and growing lively discussion. I anticipate with greater knowledge comes greater appreciation. In short, I'll always buy the great chocolates being made, but with greater knowledge and experience, and perhaps with good fortune, I'll discover something new, at least to me. Thanks for your reply. Any suggestions for books or other sources of information would be greatly appreciated. I've read The True History of Chocolate, by Sophie D. Coe and Michael D. Coe, The New Taste of Chocolate, Maricel Presilla, and The Book of chocolate/Nathalie Bailleux [et al.]; Flammarion, c1996. Any other sources, other than the book you mentioned? Many thanks, Tom

I've run across stoneandgiacomotto.com on the web but haven't bought any of their goods yet. I also found another location chocolatealchemy.com that retails nibs. He's experimenting with making chocolate at home. Yes, by "whole unroasted cacao nib" I mean unroasted cacao beans. I've read that the bean is called a nib. Am I wrong? I've tried El Rey nib bits and while tasty they're unacceptable because of the stems and shells I've found in them. Maybe I got a bad batch. I seriously doubt there will ever be neighborhood cacao roasters, but you never know. Sure would smell nice. I'm looking for a wholesale source of unroasted cacao beans. Any ideas, suggestions, experiences, etc. anyone has in working with or finding beans I'd like to hear. Thanks, Tom

Hi, This is only my second posting on this fantastic board, and though my eyes are bulging out from reading so much, I look forward to learning incredible things from so many experienced and talented people. Now, with that bit of scraping out of the way, I'll get on to my question; does anyone know where I can get whole unroasted cacao nibs? I've found a couple of sites on the web of resellers, at considerable price, I might add, and I'm looking for a source of perhaps Trinitario or good Forestero to experiment with. Any suggestions appreciated. Thanks, Tom

Greetings, This is my first post on this most excellent board. My eyes are buggin from all the reading I've done and there's still too much to cover. Anyway, I thought I'd throw in my two cents about good chocolatiers. Just down the road from me is Roscar Chocolates. I visited them recently and Hans was as gracious as he was expert in making chocolate. Delicious product, very European/Belgian tradition, some interesting flavor combinations. One in particular; Tequila, lime, jalapeño. Their web site: # http://www.roscar.com/ From Austin, Tom