pastrygirl

That book was published in 1990. Although professionals were certainly weighing their ingredients it was still rare to see weights in cookbooks for home use. I think RLB's Cake Bible in 1988 was notable for having weights for everything. Ok now I feel super old 😂

Is that batter recipe tried-and true? Hard to tell if that pic is a recipe fail or an equipment fail.

I don't know that bagged onions would necessarily be random sizes. Other produce - I'm thinking apples in particular - are sorted by size before bagging.

Probably not because your homemade syrup won't be inverted. Substitute whatever similar-to-glucose syrup you have - corn syrup, golden syrup, or honey.

Pumpkin, though I would 100% use canned instead of processing my own. This is a favorite from a local bakery. https://www.latartinegourmande.com/2006/09/17/macrina-bakery-squash-harvest-loaf-pain-automnal-a-la-courge-de-la-boulangerie-macrina/ Pierre Herme's lemon cake - the original cookbook version calls for creme fraiche or heavy cream. I think I used to omit the rum? http://laurasgourmandises.blogspot.com/2014/06/the-perfect-lemon-cake-pierre-herme.html Gingerbread. Can also use other liquid instead of beer - like apple juice/cider or tea. https://www.epicurious.com/recipes/food/views/gramercy-tavern-gingerbread-103087

If the shallots and garlic are fried until crispy and no water is left, you basically have a chunky flavored oil that should last much longer than a week.

As a chocolatier, I'm worried. As an investor, how can I get in on this rally?

I've seen a few PP items at Grocery Outlet, will have to keep an eye out for more.

Yes, when I've just made ganache and it's too warm to pipe into shells, I'll put 1-2 mold worth into a piping bag and cool it on the marble. The thin layer cools quickly and the rest of the batch stays warm & fluid in the bowl while I'm working. Nice when I'm making 6-8+ molds of the same flavor. I think I picked this up from Melissa Coppel.

If you do try the bag method, use a plastic bowl scraper to move the CB around in the bag. I do this to cool my ganaches all the time.

Italian porchetta - usually involves pork belly but here's a butt/shoulder version: https://www.foodnetwork.com/recipes/roasted-porchetta-recipe-2109840

As mentioned in another confections thread, Valrhona Orelys has been discontinued. I made a batch attempting to duplicate it a few months ago using India Tree dark muscovado sugar. That was very molasses-y so I diluted it with an additional 50% Felchlin Edelweiss and came very close to the flavor of the original. I just finished a new batch using India Tree light muscovado sugar, and it's pretty close without needing to be diluted (though I think the first franken-batch was even closer). Mine is not as creamy, so it could be worth looking for full fat milk powder. Though I may go back to version 1 next time, might as well get 3 kg instead of 2 if I have to wash the melanger? 😅 Cost-wise, assuming you already have a melanger and your labor is free 🙄 it might even be cheaper than Valrhona. Yield approx 2.1 kg at approx $21/kg (Assuming cocoa butter is $30/kg, milk powder was $11.50, muscovado sugar $5. YMMV) 800 g cocoa butter 50 g browned butter (optional, especially if you can find full-fat milk powder) 450 g/1 bag India Tree light muscovado sugar 200 g C&H light brown sugar 22 oz/624g/1 bag nonfat dry milk powder seeds from half a vanilla bean 1/2 teaspoon salt Helps to have everything warm, mix the melted fats and sugar first and get that going, then add the milk gradually over the first hour or 2 so the machine doesn't struggle.

make Bahn mi crostini: schmear with pate, layer on the meats, then garnish with pickled veg, a dab of aioli, and cilantro. Have a cocktail and be fancy

It's not a 1:1 substitution. Peanut butter is approximately 50% fat and 50% solids, no water. Butter is more like 75% fat, 5% solids, 20% water.

Some places I've worked in Seattle have used Auto Chlor but I don't know how competitive they are or if they serve Wenatchee. Harsh chemicals can damage chocolate molds, I'm not sure on specifics but you may want to keep washing molds by hand. The machine would still be good for bowls & utensils.

60k people is a small town. Is it a tourist destination? It's all about marketing. How will you sell the product?

Colors can go rancid after a while. Even a flavorless fat will be noticeable but it shouldn't detract from the experience. Smell your colors and use restraint?

Do you buy colors by the kg? Do you attempt to scrape off and save the excess or is the time savings still greater than the cost of the CB?

These are all dark chocolate shells. These are all dark except for the square one. However these particular jewel colors aren't available in the EU & I can't speak for the non-jewel, EU safe colors.

I meant the nozzle size. 1.0 mm?

You keep saying that, but I'm not convinced. How big is the Fuji? I just got a sagola 0.8mm, the spray pattern is 3-4". So far I've only tried it on larger molds, not my small bonbons.

😂 If you're spraying so much CB that wiping off over-spray is a whole necessary thing and that's all the color you get, that is super weak. Is it natural or just lame? Welcome to the dark side. The CB should set up more quickly than that, still within 2-5 min like regular chocolate, though sometimes it doesn't and they still turn out fine. I don't actually temp my CB, just go with 'warm but not hot' on the inside of my arm. Like a baby's bottle. And I shake it a lot.

Sportsball! https://www.espn.com/nfl/story/_/id/39472309/mexico-avocado-industry-prepares-own-super-bowl-ultimate-guacamole-recipe

Valentine's box, this year I went with all of my flavors that were already pink and red instead of re-inventing the wheel. Ginger, vanilla bean, raspberry, passion fruit, and earl grey.

@Vojta what brand of colors are you currently using? I've been happy with Roxy & Rich's Gemstone collection, though the titanium dioxide free gemstone collection for the EU does not look to be as vibrant. Only a few of the colors I use specify titanium dioxide as an ingredient, but maybe it is also a component of 'mica based pearlescent pigment'? https://roxyandrich.com/e171-free-food-colours I don't generally back with white.