pastrygirl

Je33, that looks great! Is there a reason why you don't just wash it? I have a dedy and just run each piece through the restaurant dish machine. Rotuts, I didn't think pasta chittarras had the cutting base, were rather wires that the dough is pushed through from the top? With the confectionery guitar, most of us pick the strips up, rotate and cut into squares. I use mine to cut truffles that are then coated in cocoa powder, cut pate de fruits, and I frequently use the wires to mark portions on things to be cut by hand

I'm in the not too sweet camp, maybe because I've been in pastry too long For chocolate, I like about 60-70% for eating, and I want it to taste like chocolate not sugar. If it's a fruity dessert i want a good balance of acidity, and if its a caramel I want it decently dark.

It can work, but you do need intense flavors. And as Jim D mentioned, Valrhona Opalys is very good and probably the least sweet white chocolate out there. Recently to save a few $$ I bought a bag of Callebaut Zephyr instead (Zephyr was only $7/# instead of $12!). It's a little more opaque and less sweet than a lot of white chocolates but not to the extreme of the Opalys. It's 34% cocoa butter, so I think that helps. You do want to concentrate your flavors to stand up to the sweetness. I make a passion fruit white chocolate ganache using Perfect Puree - their passion fruit flavor is already concentrated. And today I made an orange caramel ganache using white chocolate for which I infused the caramel with orange zest, then added reduced orange and tangerine juice and a little cointreau. I think that is what Kerry means by layers of flavor - not necessarily making different layers of fillings, but using different forms of the same flavor. Both of those ganaches go in a 60% dark shell. Also, I would have to disagree with the "people love white chocolate" idea. I mean, I know a few, but I almost always combine white chocolate with dark so the whole experience is not too sweet. I only have one regular item that is all white chocolate, and even that is Valrhona's Dulcey "blond" chocolate, and I add salt to it.

Thanks for the support, guys. Of course you're right, there are plenty of customers to go around and we all do slightly different things. I'm not really that worried about competition, just a little thrown off that such a big name was there, especially juxtaposed with the flashbacks to the late 90's I was having - the event was at a local microbrewery that I haven't been inside of in years, so that was fun and a little weird. I still got a nice handful of "yours is the best"s last night, and the team from Fran's stopped by to gush over my peanut butter truffles, so I'm good with that! I also have to remind myself that the countless people who come to my booth at events and ask "what's a truffle?" or "is that fudge?" have no idea who the big names in pastry are. So in that sense, the more artisan chocolatiers to educate the public and elevate the taste level, the better! It does look like EN is doing a sugar class at a community college a few miles from my house, so I might have to check that out, just for fun. As for collaborating ... I'm still stubbornly trying to do my own thing and will continue on this path for a while longer. At some point, working for someone else may seem like the better option again and if Notter or Francisco Migoya (who moved to the area a year or two ago but is currently doing test kitchen stuff instead of retail) wanted to hire me, I'd certainly entertain the offer.

Huh, I guess he is working with the local caterer. Interesting. Great, how am I supposed to compete with Ewald Notter for my slice of the regional chocolate pie? I wonder where they're going with this. And how I can get into that kitchen...

Does anyone here know what the story is with Lumette? I was just at a chocolate event and a local caterer was featuring these chocolates. I doubt that Ewald Notter is working for a caterer in Seattle, so is this a wholesale line he's doing? The website seems to be just a landing page for now. Just curious, it was odd to see the name at a local event.

Correct, it was a dessert component not a chocolate filling. Just suggesting juicing and reducing to help with flavor intensity.

If the chicken is safe to eat, why wouldn't the juices be? Maybe I'm missing something but I don't see any problem with saving the liquid in the freezer. Wouldn't keep it in the fridge for long, there are other things besides botulism that would make it go bad.

I used to do a rhubarb chiboust for which i juiced fresh rhubarb then reduced it with a little hibiscus for added color intensity and tartness. That might help.

Martin, are you doing all bean to bar and then also making confections? Very ambitious! Which i respect and appreciate, but it seems like a lot of bean-to bar makers just do that and focus on the different profiles of the bean. Do you have a retail spot or wholesale accounts lined up? I tend to have a lot of items because I like making different things, but it is sort of crazy-making for production and sales. I think the people who just focus on a handful of items might be smarter Have you considered getting another grinder or two and focusing on the craft of bean to bar to start building your brand?

Yes the microwave does come in handy. The problem with melters is they are so slow, it takes a few hours to melt a full pan.

I have a guitar and a 6kg melter. I actually get a lot done with a big bowl over a bain marie. You do have to keep an eye on the temp, but I just keep a hair dryer handy to warm it as needed. I usually have a few things going at once. Even with the melter you still have to maintain the temper. If left for a while it gets a thick layer on top or overcrystallizes. I too, have Selmi dreams but feel like maybe I should just get a few more melters next. Although I agree with Kerry that the sky's the limit, I don't think you necessarily need a guitar cutter right away if you are also doing molds. Molds are cheaper. Do like gfron1 suggests and get several of a few designs that will fit together nicely in your packaging, you can get started for $5-600 and supplement with a few hand dipped pieces. You could also consider fleximolds like this for your hand dipped pieces http://www.trufflymade.com/product/square-chocolate-mold/ I've found that packaging and kitchen rent have been the biggest expenses. Custom packaging is expensive, consider printing your own at home for tiny runs. I use these for some items: //www.zazzle.com/custom_square_sticker-217389348496383495

Oh I see, like his mint fondants that say to deposit at 60 C. Someone on another forum was looking for a drip-less pourer, and when I was out for pizza this weekend I saw something that reminded me of that, and which may possibly work for you too. The bartenders kept all their juices and such in syrup dispensers, like this: Winco G-116 Syrup Dispenser, 14-oz Should be able to handle the heat and has a handle to protect your hand, and they do pour fairly cleanly, might be worth a try!

Is the fondant hot? If not, why not use a piping bag? Or even a squeeze bottle if that's easier to handle. I have a confectionary funnel like that, but use a piping bag for 99% of my portioning and filling. Unless I'm scooping cookie dough

Do you blanch them a few times first or scrape them raw? I have to agree with rustwood, why not use a vegetable peeler or sharp knife to cut the thin layer of zest before juicing the oranges? When I make candies orange zest I cut the zest off in strips using my chef's knife, then i go back and trim down any thick pieces of pith.

But does it taste like coffee?

I'm not familiar with any coffee pastes, but I've been happy with Trablit coffee extract and medaglia d'oro instant espresso powder for my coffee flavor needs.

If you have a food processor you can try making your own. Hazelnuts will liquefy after a few minutes. I seem to recall having more difficulty with pistachios, maybe they are not as oily.

Yum! Vietnamese food is the best. Thanks for sharing!

Sue, I know I've seem used equipment at DR, I wonder if they'd be willing to list it for you or buy it back? I love my guitar, but there's definitely a limited market. Maybe get in touch with large hotels in your area?

Black spots? Just old. Ok to trim off and eat the rest, at least in my world.

Haven't tried it but hard to see how heavy cream with egg yolks wouldn't whip, unless it wasn't very thoroughly chilled. How long was it on ice? I think you'd want it close to 40F, cold, not just cooled.

Thanks! I did a little carving. I searched the 'net for truck cakes and decided that this boxy one looked easier to manage than a tractor or fire truck (his other two favorite vehicles). I was sort of trying to copy this one: http://mylittlecakeroom.blogspot.com/2012/09/happy-1st-birthday-lucas.html I should have draped the back in one piece going over the top instead of trying to build up panels (the dumper is just a shallow indent in the cake, not hollow)... live and learn!

I'm no fondant pro, but I think this turned out pretty cute. Its a dump truck cake carrying mini graham crackers, for my nephew's 2nd birthday tomorrow.

So you do all your tempering by hand? I feel like it slows me down so much!