Stephanie Wallace
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Posts posted by Stephanie Wallace
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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.
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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.
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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!
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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.
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I promise to update!
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30 seconds? Not more than a minute.
Thanks, that's really helpful! I think I'm going to stick with the single frame.
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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?
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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.
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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!
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Adding enough oil should break the emulsion, I would think.
I probably should have clarified, "without significantly changing the volume of any of the emulsion's constituents."
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Reverse engineering, of course.
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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.
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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.
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Banana, Mayonnaise, Slice of Toasted Bread, Napkin
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... is due to open soon in the old Fleur de Sel space. The shop appears to be near completion; anyone have the inside scoop?
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Does anybody know if anyone is carrying Felchlin products (retail or wholesale) anywhere in NYC?
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I'm very confused
Why don't you just seperate the egg yolks from the egg whites, after all, that is how you normally make a custard base for ice cream? If you needed to strain the base before using it I would also suggest that you have overcooked the base to start with.Some leftover albumen is always attached to the yolk. Also, straining a custard ice cream base for absolute clarity is a pretty standard practice.
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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.
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Thanks for the info. Do you have any idea how much additional liquid can be included in a formula?
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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?
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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.
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I believe, at 4:07 Blumenthal says, "creamy soda ice cream." Did anyone else get this?
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Thanks. Melange, can you tell me what gets a surface flush with the frame? Holding it straight? Thanks for the info!! All these tips are wonderful and I hope I will give tips, too....
Yes, perpendicular to the frame.
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No, the corners are cut off for ergonomics/aesthetics. The direction in which you tilt a scraping device determines whether the resultant surface will be raised, recessed or flush with the frame. The chamfer is on the bottom, allowing for consistent results post-scrape.
Mini Double Confectionery Guitar
in Kitchen Consumer
Posted
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!