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Posts posted by Drewman

  1. Chocolate Glaze


    300 g Water

    600 g Sugar

    600 g Glucose


    Bring to a rolling boil.


    Remove from heat and add 40 g Gelatin - bloomed in 240 g water then melted


    Add 400 g Sweetened Cond Milk. 


    Pour over 600 g Chocolate (milk, white or dark) and use an immersion blender and so you don't get air bubbles. Add whatever coloring you'd like. Use at around 90-94 degrees F.


    Use a cold set neutral glaze like Valrhona's Absolut Cristal thinned down with 10-20% water and coloring. 


    The chocolate glaze contains fat and the neutral doesn't which causes the pattern.

    • Like 10
  2. Not sure if this will work since coconut puree contains fat, but whenever I want a fruit flavored meringue, I use powdered egg whites and follow the recipe on the package to make meringue and use fruit puree in place of the water. Perfect results every time with raspberry, strawberry, passion fruit, etc.

    • Like 1
  3. I'm not sure if this will help you but you could try adding 1 or 2% glycerine to the total weight of your recipe. Glycerine has 4x more anti-freeze power than sugar. When I worked in hotels, I would use it to keep my ice creams and sorbets very cold, but still soft enough to quenelle so it wouldn't lose it's shape waiting for a slow server to get it to the guest. You can find it at chefrubber.com but by adding it, your recipe might not freeze hard enough to come out of your molds cleanly. Good luck.

  4. I think you'll be happy with this:


    110 g Powdered Glucose

    240 g Sugar

    18 g Stabilizer

    455 g Water

    1000 g Puree


    Whisk together the dry ingredients. Add the water and boil. Remove from heat & add puree with buerre mixer. Works for regular ice cream machine as well.

  5. FWIW - The caramel flavors come from the milk powders not the beans. Tanariva uses both whole milk powder & skimmed milk powder and the lactose in the milks gets caramelized during the processing when the water is evaporated out. It isn't the cocoa beans or nibs that are caramelized. That's why some people think the Caramelia has a "fake" flavor. They're tasting caramelized lactose rather than caramelized sucrose. For me, I don't find any of the Valrhona milk chocolates to be too sweet, but everybody's palette is different. Some people like Sam Adams & some people like Coors Light.

  6. Spain. I've been fortunate enough to eat at 2 restaurants with 3 Michelin stars and you will see and learn things there that you will never see in Hawaii plus you can travel to many other great restaurants on your days off in both Spain and its surrounding countries. Go to Hawaii and you'll be stuck on an island. Save Hawaii for your honeymoon.

  7. Hello everyone!

    As Steve said, I'm really sorry I can't be at the demo at Albert Uster on Friday, but Amanda & Briea are both very talented & I assure you I'm leaving you in good hands. They plan to show a variety of molded & slab chocolates & pralines & also would like to show some macaroons, pate de fruits & fruit flavored marshmallows. If people are interested in seeing desserts as well, we'll gladly show whatever you'd like to see. Post your requests & we'll do our best to accommodate.

  8. Not knowing anyone involved or any real details, my gut says don't do it.

    A business owner who blames their failed business on "too many other bakeries" and "customers set in their ways" isn't bring honest about the real reasons their business failed & until they come to grips with those reasons, they may wind up damaging your reputation. Talent alone doesn't guarantee success.

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