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Stephanie Wallace

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Posts posted by Stephanie Wallace

  1. On 10/21/2013 at 3:06 PM, Jim D. said:


    I hope that if you end up purchasing this guitar, you will post your reaction to it here. I for one would be very interested in knowing how you like it.


    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!

    • Like 1
  2. 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. ;)

  3. 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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  4. 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!

  5. 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. :/

  6. I'm very confused :unsure: 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.

  7. 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.

  8. 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?

  9. 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.

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