Stuckey

Here's another thumbs up for the Magnum pepper grinder! I recently received mine, along with a container of Malabar peppercorns. Just like everyone else who's used one, I'm amazed with the output of this thing. It literally outputs around five or six times as much ground pepper as my old pepper grinder! I think the thing looks pretty sexy as well - shiny and sleek. The little pepper-catching tray that comes with it is a great idea too! Not only is the pepper grinder fantastic, the customer service is excellent as well! It was ridiculously easy ordering one from the website to send internationally (to Australia), and shipping was NOT a rip off, as it sometimes can be to have stuff shipped from overseas! Ann is super friendly and very helpful! I know I'm gushing a bit, but I really believe in acknowledging when a company delivers an excellent customer service experience, and I have much respect for companies that are so committed to the quality of their products! Another happy Magnum owner right here!

Yeah, cheers! I got my cocoa butter from Chef's Warehouse in Surry Hills. Mine came in an 850g tub too, so I'm pretty sure we've both got the same product!

I've been after invert sugar for a while, but have not been able to find a source for any amount less than 7kg (approx. 15lb). With the release of "Chocolates and Confections", which uses invert sugar in many recipes, I've decided to just bite the bullet and pick up a 7kg bucket. I can get it for AU$34 (approx. US$28), which isn't too bad. Since I'm just a home confectioner, I'm wondering - how long does the stuff last once opened? If I remember correctly, the bucket that I saw had a sticker on it with a July 2007 date, and I'm hoping that's not the best before date! I'd be getting Trimoline-brand invert sugar. Thanks for any help!

Thanks Kerry and Marlene for your advice. I most likely will return the food processor. I don't know whether I should exchange it for a brand new model, on the chance that my particular model was defective, because I've heard of other people experiencing the same leakage problem with their 770s. Perhaps the leakage problem is a characteristic of the 770s. The problem with getting any electrical appliance on eBay from America is that it most likely will not work with Australia's electrical system. Even if I used some kind of transformer or converter, the performance of the appliance would not be the same. This severely restricts the choices available to me The only other food processor that I can find in a similar league to the KitchenAid (despite the leakage) is this Cuisinart, but I don't even know the model number to do some research with!

I'm after a recipe and ideas for making a hot chocolate mix that's really rich and decadent to give away as gifts. I had high hopes for this recipe from Epicurious, and while it was good, it wasn't as rich as I expected. I definitely want a recipe made with real chocolate, and perhaps some salt (to enhance the chocolate flavour) and maybe cinnamon? Of course, there are some limitations on making a dry mix, but for a hot chocolate mix to be added to milk, does anyone have a killer recipe?

I bought a KitchenAid KFP770 on the weekend. I'd never had a food processor before, but I've got stacks of cookbooks, and many recipes that I wanted to try which called for the use of one. I decided to go with KitchenAid, because of their great reputation for quality, and also based partially on a review by Cook's Illustrated. I got the 770 because, basically, that's the only model of KitchenAid food processor sold in Australia! Anyway, I was already aware of the issue with the feed-tube safety feature, so I was prepared for that. I haven't actually used the feed-tube yet. But the thing I wasn't aware of was the leakage. I wanted to very finely chop some chocolate callets, but I couldn't quite get them very fine. I don't even know if it's possible to process chocolate that finely and evenly in a consumer food processor with the metal blade. But as I would pulse for a few seconds, chocolate would be bouncing around and flying up around the top of the workbowl, and chocolate dust would find its way between the seam of the workbowl and top cover. As a result, there was a fine layer of chocolate dust in a 2 inch radius around the food processor. I wonder if there would be similar leakage issues with flour if I tried to make a dough, or oil if I tried to make a pesto or mayonnaise..... Of course, having paid AU$529 for what I believed to be a top of the line food processor, only to have the contents leak on both times that I used it, has left me seriously considering returning the item and switching brands. Maybe Cuisinart? At the very least, I'm very disappointed with my experience so far with this KitchenAid product. Surely it is not unreasonable to expect a food processor not to leak when processing dry ingredients?! Leaking liquid, I can understand, since food processors are specifically designed for it, but geez...... As a food processor newbie, are my expectations too high, or should I just learn to live with the leakage?

I received my copy of this book last week, and I have to agree with everyone else - it is fantastic! I also bought a new iSi 1L Profi Whip cream whipper today. The instructions for the aerated chocolate in the book call for actually heating the cream whipper to about 32C. Is this really necessary?! How would one heat up the whipper? I also note that the instructions for the cream whipper state that it is not to be used for hot ingredients. Also, for recipes in the book which call for fondant - I have Caullet fondant. Is this the right type of fondant that is specified in the book? Thanks.

I'm currently waiting to receive my copy from Amazon. It already seems as if this book is going to become one of the definitive books on the subject. Do you folks think it is still worthwhile to get a copy of Wybauw's Fine Chocolates: Great Experience is one already owns the Greweling book?

Thank you to you and everyone else for their advice on cocoa butter. I had considered cocoa butter sold for cosmetic purposes, but I wasn't sure if they were food-safe. I will make enquiries about that. I also made enquiries about cocoa butter from confectionery producers - minimum order is 25kg! No, thanks!

Quite a few of the ganache recipes call for small amounts of cocoa butter (about 1/4 oz.). Since cocoa butter is not easy to source in Australia, can I simply sub a bit of heavy cream for the cocoa butter, or just leave it out altogether? I realise that either way, there will be a change in the texture of the final product. Would it be worth my while trying to track down some cocoa butter? Cheers.

I am assuming that "foot" chocolate is the melted chocolate, tempered or untempered, that is poured over a slab of ganache before it is to be cut into squares to be dipped into tempered chocolate. I believe this thin layer of chocolate helps to keep the ganache squares together when dipping. Do I assume correctly?

I wouldn't say that $60 for polycarbonate moulds are a rort, considering how hard they are to find in Australia. The only place I know that sells them has them for about the same price, and only has 3 different shapes. Having said that, I don't think that $60 for polycarbonate moulds is a decent price. Many US online stores sell them for ~US$20-25. Of course, you have to factor in shipping costs as well, but it still works out to be cheaper to buy from overseas.

Hi Daniel, I'm in Sydney - just updated my profile! I might just give your suggestion a try, although I've never attempted anything like that before, and would have no idea how receptive they'd be! It's always an option! Cheers, mate. I'm familiar with that place, and boy how I would love to attend some of their classes! I wish they had a branch in Sydney! I'd be there in a flash! I'll check out Essential Ingredient. Haven't been there for a while. Last time I was at Simon Johnson, I thought they were terribly expensive, but I'll go back to have another look one day. I've checked out the Cake Deco website. I've never been to the store, but going by their website, they don't stock polycarbonate moulds - only cheap and flimsy plastic ones. I couldn't find any coloured cocoa butter either. Thanks for the help, mate!

There are a number of threads here on eGullet that showcase amazing looking chocolate truffles and bonbons created by members. I have been making chocolate truffles for a while now, and these threads have inspired me to take my chocolate making further. Unfortunately, it seems that there is a distinct lack of resources and support for chocolate makers in Australia. I am forced to buy polycarbonate moulds and coloured cocoa butter from Chef Rubber in America, and of course, shipping costs are quite high! At the moment, I am using Callebaut semi-sweet, milk, and white chocolates. I can buy them in bulk 2.5kg bags, and am happy with them, but would love a greater variety of high quality chocolates to choose from (and buy in bulk). I haven't been able to find any sources for gianduja, unsweetened chocolate, or high quality hazelnut or almond pastes. I also have had not any luck trying to find invert sugar (Trimoline or Nulomoline) in sizes less than 20kg, or invertase. So, are Australian chocolate makers left with no choice but to look overseas for supplies, or are there sources in Australia (preferably online) that I am not aware of? I would really appreciate any advice or assistance! Cheers. Jake

Thanks for your advice! Next time, I'll try applying with a paper towel and go a bit easy with the butter. Cheers!

I usually smear the tips of my fingers with some softened butter, or use a chunk of softened butter to rub against the pan.

I've been trying my hand at making candies like fudge. Many recipes I've seen call for pans to be buttered, or pans to be lined with foil and then buttered. However, when the confection is poured into the buttered pans and allowed to cool, the butter then solidifies. I think it looks quite gross to turn out a batch of fudge which a thin layer of yellow butter all over it! Is it really necessary to butter pans for things like this, or can one simply use baking paper or another alternative? Thanks for any advice!

Was there ever a Pressure Cooker eGCI course, or did it not go ahead? I've never had any experience with pressure cookers - never used one, never eaten anything that was (to my knowledge) cooked in one - but the efficiency and usefulness of them appealed to me. Last weekend, I bought an 8-litre Tefal Clipso Control Pressure Cooker. The first thing I did was try to familiarise myself with its operation by boiling water in it. The instruction booklet says that after it reaches pressure, "lower the heat" and set the timer for however long a recipe calls for. Boiling water is one thing, but when cooking, how low do I "lower the heat"? Am I right in saying that if the temp is too high, it'll burn the food, and if it's too low, the pressure won't be maintained? Thanks for any tips or advice!