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Stephanie Wallace

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Everything posted by Stephanie Wallace

  1. Stephanie Wallace

    Confectionery Frames

    Does anybody have a source (U.S.) for reasonably priced plastic confectionery frames. I bought a very large one in France for ~12 Euro; here I cannot seem to find them for less than forty bucks or as parts of expensive sets that I do not need. It seems bizarre that something so cheap to produce would cost so much.
  2. Stephanie Wallace

    Mini Double Confectionery Guitar

    Well, 5 years on, I can say I'm quite happy with the guitar, though I'd really like a guitar with 5mm spacing as well to increase the number of possible dimensions. If you have any specific questions, feel free to ask!
  3. Stephanie Wallace

    Mini Double Confectionery Guitar

    Does anyone have any experience with this guitar? I'm having a difficult time deciding between the single and double frame models, and am wondering if... 1. The efficiency gains and damage reduction are really significant enough to make it worthwhile. 2. The change in pressure distribution caused by the additional slits causes more ganache to spread or fall into the cracks when cutting. Note that I'll be using it primarily for ganache. I appreciate any thoughts/advice anyone can offer!
  4. Thanks. Frankly, though there a couple of chocolatiers I admire in the States, I'm simply not terribly excited about most domestic bonbon producers. As far as bean-to-bar chocolate goes however, we're certainly experiencing a renaissance.
  5. Is anyone here aware of chocolatiers in Paris (or genuinely excellent chocolatiers elsewhere in France) who ship to the US? Both Patrick Roger and Jean-Paul Hévin used to do so, but appear to have stopped. Henri Le Roux does, and though I'm not familiar with his work, I may give it a shot. Any advice would be greatly appreciated; I'm in serious need of inspiration! P.S. I'm in NYC, so already have access to LMDC, and if anyone wants to bring me a box from Le Chocolat Alain Ducasse... I might just marry you.
  6. Stephanie Wallace

    Domori Technical Details

    Has anyone come across tech sheets for Domori's products? I can't find *anything* online, and have yet to receive a response from the company. I'd really love to spend more time playing with their chocolate, but cannot realistically do so unless I know precise fat content.
  7. Stephanie Wallace

    Domori Technical Details

    Thank you so much for getting in touch!!! I received spec sheets from my distributor, and have been playing very happily since--but I'm sure there are a couple of other folks around here who would love to get their hands on them!
  8. Stephanie Wallace

    Mini Double Confectionery Guitar

    I promise to update!
  9. Stephanie Wallace

    Mini Double Confectionery Guitar

    Thanks, that's really helpful! I think I'm going to stick with the single frame.
  10. Stephanie Wallace

    Mini Double Confectionery Guitar

    Many of my pieces are longer than than they are wide, so they require frames with different spacing--how long does it take to replace the frame on the single lever Dedy?
  11. Stephanie Wallace

    Mini Double Confectionery Guitar

    A huge part of the cost, unfortunately, is the minimal sales potential. The 'mini' models are a relatively recent creation; a few years ago, you couldn't buy a guitar for less than ~$1,600US.
  12. Stephanie Wallace

    Intentionally Breaking Emulsions

    Does anyone know of a compound or technique that is capable of fully breaking lecithin-bound emulsions? Heating/centrifuge is probably an option, but I don't have easy access at the moment--unless someone in NYC is feeling charitable with their time.
  13. Stephanie Wallace

    Intentionally Breaking Emulsions

    I probably should have clarified, "without significantly changing the volume of any of the emulsion's constituents."
  14. Stephanie Wallace

    Intentionally Breaking Emulsions

    Reverse engineering, of course.
  15. Stephanie Wallace

    Confectionery Frames

    Public Service Announcement: I'm amazed to see some of the action on this thread after so many years, and impressed by posters' ingenuity. I've also crafted ganache frames from any number of materials since I wrote the first post, but feel obligated to mention that the frames I initially mentioned are available from Kereke's as Frames for Biscuit Batter--and they're cheap. I feel guilty for not sharing this earlier.
  16. Banana, Mayonnaise, Slice of Toasted Bread, Napkin
  17. Stephanie Wallace

    Chocolate Melter/Holder

    I have no difficulty tempering chocolate, but I do have a hard time keeping it at optimal dipping temperature for long periods of time. Can I buy a temperature-controlled melter, into which I can pour my tempered chocolate, for significantly less than I can buy a home tempering machine? If so, what model should I look for? Thanks, Jonathan
  18. Stephanie Wallace

    L.A. Burdick Chocolate

    ... is due to open soon in the old Fleur de Sel space. The shop appears to be near completion; anyone have the inside scoop?
  19. Stephanie Wallace

    Felchlin Chocolate in NYC

    Does anybody know if anyone is carrying Felchlin products (retail or wholesale) anywhere in NYC?
  20. Stephanie Wallace

    Superbagged ice cream bases: Or How...

    Some leftover albumen is always attached to the yolk. Also, straining a custard ice cream base for absolute clarity is a pretty standard practice.
  21. Stephanie Wallace

    Brown butter ice cream

    You can escape the textural problems by infusing the milk with the browned butter. Blend the browned butter into the milk, refrigerate overnight then remove the layer of fat that has formed. Strain through a gold coffee filter. Re reducing cream vs. adding milk solids, stick with adding milk solids. The process is far less time consuming and the results are nearly identical.
  22. Stephanie Wallace

    Butter Ganache

    Butter ganache has been discussed here frequently, particularly since the release of the Greweling book, but woefully little information seems to have been passed around. Can anyone supply a basic ratio of butter to chocolate (%60-%70)? Or better yet, break it down into optimal %sugar %cocoa butter %butterfat %water %cocoa solids? Also, does anyone feel that the fat-based emulsion obfuscates the release of flavor and aroma?
  23. Stephanie Wallace

    Butter Ganache

    Thanks for the info. Do you have any idea how much additional liquid can be included in a formula?
  24. Stephanie Wallace

    Acrylic bars and frames for caramel/ganache

    I highly recommend using polyethlyene sheeting from U.S. Plastic; it's rigid, inexpensive, the color contrasts well with chocolate and—most importantly—it is FDA approved. You can see the set of frames I produced from polyethylene here.
  25. Stephanie Wallace

    "Fast" Ice Cream With Dry Ice

    I believe, at 4:07 Blumenthal says, "creamy soda ice cream." Did anyone else get this?