pastrygirl

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!

Thanks, good to know. But the Selmis are generally reliable? I'm also debating whether to go big and get a machine to "grow into", but if I go big I'll need to have a retail space first.

Is anyone here familiar with Pomati chocolate machines? Kerekes has this tabletop model http://www.bakedeco.com/detail.asp?id=32951 only 5kg but could be a good step up from hand tempering as I grow my company. They also have larger floor models. Alternately, if there is anyone near Seattle, Portland OR, or Vancouver BC who would be willing to show me your chocolate kitchen and tempering machine, I'd love to come for a visit!

Or did they give TK valrhona?

I wonder... Did they set out to deceive? Or did they think that once they started doing bean to bar for real it would taste just like valrhona, and be easy to make? i have a wet grinder and have tried grinding nibs a few times. You can get pretty smooth chocolate after two or three days in the grinder. But I agree with the math in the article that production of so many varieties in so little space would not be possible. And white chocolate? Doesn't that take even more equipment to purify the cocoa butter?

Interesting, I hadn't heard. Sounds like they are pretty full of shit.

I have a copy in excellent condition. What's it worth to you? PM me with an offer if you're interested.

Rajoress, they are two different styles of CK hobby molds that I got from Global Sugar Art last year.

Relatively simple, but they've been a hit, must be the shiny bags... dark chocolate snowflakes with peppermint oil mixed in and silver dust on both sides. They're pretty

Did the cocoa butter not get into the corners, or did it get left there because of the bubbles?

You're in Seattle? Does your uncle want to open a chocolate shop? I'll give you 1% But seriously, I'm not sure that making the introduction earns you equity. I like MattyC's idea about profit sharing. Restaurants are hard, and I think there are way too many of them opening in Seattle. Are you really going to be the next Ethan Stowell? I think you may be better off with a competitive salary and some opportunities to earn bonuses as the business grows.

I think you would definitely want to reduce the other dry ingredients.

I wonder if gelatin would help make a soft caramel firmer but not chewier.

They will slump and ooze, and can absorb humidity from the air and get sticky. You could try dipping the bottom and sides, just leaving the top bare, but I still don't think you would have much shelf life, maybe a few days if you have someplace cool and very dry to store them.