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    Seattle, WA USA

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  1. sprinkle powdered sugar on it, serve it in bowls, and say that's how it's supposed to be (no matter how it comes out)
  2. I think you made it according to the recipe and picture ... did you have ladyfingers left over, or does cream on berries on cream without a middle layer of cake just seem unstable?
  3. It should work. Mascarpone is just thickened cream to begin with, so there is plenty of fat to make a stable foam (your stiff peaks). You need minimum 35% milk fat to whip nicely.
  4. I think you could get away with 6 cups of berries, sliced after measuring. Say the slicing and the balsamic packs them down to 4 cups of balsamic berries for your two layers of mascarpone mix which are 1.5 c each. That's more berries than cream, and you still have the 12 more berries reserved for garnish, which could be another 2 c if they're large.
  5. To start, a city business license and a food handlers permit. You’ll need to find a commissary kitchen for food prep and storage, plus have the truck itself inspected. What state are you in? Here in WA, food business licensing & inspection is handled by each county.
  6. I’ve frozen the whole mold, but not vacuum sealed, just wrapped in plastic. Works fine.
  7. I haven't worked with it, but i tasted the Supremo 62% at a demo recently and thought it was good enough that I'd use it if demand was there. The brochure says 40.3% cacao fat, which ought to be plenty fluid for molding but I wouldn't be surprised if the lack of sugar affected ganache texture. Please let us know how it works for you, I do always feel a little bad having nothing sugar-free to offer.
  8. What temp were your room and molds? How do you test your temper? I'd guess everything was on the warm side ... did the color come off into the white chocolate when you dumped it?
  9. Yesterday’s special order tiramisu for a graduation party.
  10. Yes, a few hours in a melanger works for all the dry things I've tried so far (nuts, freeze dried fruit, kale chips, oats, caramelized sugar). Also, oil based flavors such as food grade essential oils are concentrated enough that you only need a teaspoon or two per kg of chocolate, I use orange and peppermint at christmas https://www.lorannoils.com/1-dram-size Changing the formulation of the chocolate isn't that big a deal because there is so much variation in chocolate anyway. If you wanted to infuse cocoa butter and add it, just use a chocolate that's lower CB to begin with, not a 35% CB couverture. I've been working with a company who wants to produce an herbal supplement bar, they bring me their dry mix and I grind it into chocolate. My instinct was to add a lot more CB because I was worried about the dry matter making it too thick, but since I'm using a very fluid, high fat Felchlin chocolate already, I really don't need to add much. In contrast, another chocolatier I've worked for was using a couple formulas of Guittard that were just super thick, I added CB liberally to make the chocolate more flowing for molding and closer to the couverture I'm used to.
  11. Wouldn't the salt and sugar draw water out of the onions and dilute the brine? Have you noticed an increase in liquid? I guess if you're keeping it refrigerated, not too much should grow but maybe heat the brine to a boil for a few minutes to pasteurize just in case.
  12. Totally. But it sounds like the recall is not due to the poison itself but a need to change the packaging to suggest a smaller serving size. You can have a little poison, just don't eat the whole bag of poison ... But if you're calling it a dose rather than a serving, should this even be in the snack aisle?
  13. Garlic: kills vampires, and the taste of Brussels Sprouts 😂
  14. Why heat directly from frozen? If you’re serving 100 of these assorted frozen meals per day, wouldn’t it be easier to keep say 10 of each thawed but refrigerated for faster, more even heating?
  15. Porcelain isn't non-stick, the cups would need to be oiled, or perhaps oiled & floured. I don't think a regular round paper liner would conform to the shape well enough to maintain the waviness, and if the batter sticks, prying the cake out of each concavity is going to be a pain. They're cute and might work for pot de creme or an individual fruit crisp served in the dish, but for muffins & cupcakes I'd save $100 and just get a regular muffin pan and paper cups.
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