pastrygirl

I keep a few of these around for work lunches, can vouch for chicken-feta-farro, chicken sausage-barley, green goddess. If I'm hungry I might add an egg or two. Salt and hot sauce to taste. Grocery Outlet usually has a couple varieties for around $2.50 each. https://www.healthychoice.com/power-bowls-products

do you remember how recent the issue was? there's a sebastien lesage in January's issue ... https://www.lejournaldupatissier.com/recipe-index https://www.patisserie-lesage.com/fr/chocolats-annemassse-74.php

It could be something like the Sosa lime crispy ... https://secure.auifinefoods.com/lime-crispy-300g-6720870000

huh, no results for the company 'boudina' either whose recipe is it? Maybe you could message them via Insta or something

Today's experiment was freeze dried banana, it seems to have worked I melanged in some hemp seed for giggles and used hemp milk to make a ganache that turned an unfortunate greyish-green. Maybe it should have been a milk chocolate, browner would be better 😆

First ingredient (and only fat) is cocoa butter, could be worse? plus, I need to deliver this order by Friday so … making it happen!

In some kind of Canadian serendipity, I went to the natural market to look for powdered soy milk (as suggested by Kerry in a pm) and found this instead (made in Toronto). Sweet, no strong flavors, melts nicely. I’ll make it work for the moment.

I have a huge special order - 850 four piece bonbon boxes but they want 50 of them vegan/no nuts. For what they’re paying me, it’s worth figuring out a couple of flavors! I do enjoy experimenting though The shells will be dark but I want some lighter vegan centers. Getting the fats right is a challenge. If I’m happy with the vegan flavors I’ll add them to my regular offerings and see how they do.

I've been doing a little melanger experimentation of my own lately, in a quest to create a vegan, nut-free white chocolate substitute. Toasted oats seems promising for an oatmeal cookie flavor. White rice flour is appropriately bland. Popcorn took a lot more CB than the others, would be better if I could use butter. Not sure how the various starches are going to act in ganache. I may add hemp seeds to some of the rice one for a softer fat blend.

I think it's risky. If the paste is sticky from the sugar having absorbed humidity aka water, it might not be something the melanger can help with. Don't you keep your CB warm in a dehydrator? Put some praline paste in there overnight and see if it changes anything.

Hm, does it fit inside the drum? Maybe a splash guard for above the wheels, so you can add stuff while the machine is running? Because it can fling bits all over when running without the cover …

@Jim D. I have old ones, curious how the new ones are different. Got pics or a link to the video? Or a pic of the unidentified part?

did you ever get the corn worked out? I’m experimenting with oats, want to try popcorn.

Anyone have success with vegan ganaches they'd like to share? I just confirmed a large custom order and promised them two vegan, nut-free flavors. I've played around a bit before but nothing made it into production. I'm thinking one dark chocolate with olive oil and salt or salted caramel and one strawberry or raspberry inspiration, maybe with oat milk and extra cocoa butter? Maybe I could do something with vegan marshmallows?

This is a real product I stumbled upon last night - flavors of 'stale circus peanuts infused with real clown flavor' 'frustratingly orange' 🤪 https://caputos.com/product/bg-reynolds-circus-peanut-clown-syrup-375ml/ Whyyyyy?

Although I generally believe you can't have too many chocolate molds, I only have so much space to keep designs that I haven't used in years so I thought I'd offer some up. Some more used than others, but always washed by hand & treated with care. Asking $10 each plus shipping in the US ($10-20?), could probably figure out Canada, that's where most of them came from anyway ... volume discounts negotiable Part 1, what I have at home: cacao pod bar, about 35g, at least 14 available http://www.chocolatform.com/snack-cabosse_len_art83.asp small cacao rectangles, about 9g, at least 10 available http://www.chocolatform.com/praline-rettangolari-cacao-logo_len_art39.asp indented oval, 8g, at least 7 available https://www.martellato.com/product/mould-ma1638.html grooved square, 13g, 1 available https://dr.ca/collections/polycarbonate-chocolate-molds/products/square-bonbon-chocolate-mould-en-2 Thanks for looking! I also have some cacao pods and crescents at my commercial kitchen that I will post in a few days but they should be these: https://dr.ca/products/cocoa-pod-chocolate-mould?_pos=1&_sid=d1677d01b&_ss=r https://dr.ca/products/half-moon-chocolate-mould?_pos=1&_sid=faf499f10&_ss=r

I was just trying to rub the skins from toasted hazelnuts and was wondering if anyone has ever tried those steel mesh cut proof gloves for the task. Are they abrasive enough to help? 🤔

@ElsieD I don't think you did anything wrong, the whipping cream + mango + lime is only 3/4 c, and not a lot of that is water. Either the recipe is just stiffer than you like or your puree has more fiber and less juice than the recipe developer's.

So your additions are garnish, not inclusions Salt isn't fat soluble, it might sink in but it's not melting. Idk, I think that since you're packaging in clear bags it's nice to have a hint of what the inclusions are but I wouldn't sacrifice texture just for looks. Do you find the gianduja bar easier to bite through?

Indeed, though you already have practice piping the centers. I use a 1 qt measuring cup to hold semi-full bags and put it in the warmer along with my cocoa butters between tasks. What happens if you don't wait? The inclusions sinking deeper into the chocolate might help with that hard-to-break issue by creating thinner spots in the bar.

You could fill the mold less full. Put it on a scale and pipe in 40-5 g then add your stuff. I just don't think softening the chocolate is the answer. It will melt in your mouth, plus allergens.

@Jim D. how thick are these bars? Can you break them by hand? Coconut oil is not a direction I'd go. You could cut your inclusions into smaller pieces and/or add more so there's less solid chocolate.

Just so nobody wastes time shopping for me, I ordered the Luis Amado molds despite the twee factor.

Do you have success baking other cakes? If so, Swiss meringue buttercream. Or french macaron filled with buttercream. Dacquoise & marjolaine are similar combos to explore.

seeking a small (bonbon size, 10-15g) but deep (15-18mm) egg mold I found these by Luis Amado, almost perfect but I'm not sure about the bunny ears https://www.bakedeco.com/detail.asp?id=63097 other small eggs are awfully shallow if you only use half as a bonbon & 1-2mm too much for the intended boxes (19mm/3/4"deep) when complete https://www.bakedeco.com/detail.asp?id=62363 https://www.bakedeco.com/detail.asp?id=52718&categoryid=857 any other ideas?