pastrygirl

Clever, but if you were going to chop the eggs for salad, a square or rectangular loaf would be easier to dice. Otherwise, I think the hole should be filled with hollandaise.

TL,DR: mix or coat your crispies with fat/chocolate to waterproof them against ganache osmosis.

Bake it ahead of time, chill thoroughly, then run a knife around the edge of the pan. You may also need to warm the bottom, but as long as the cheesecake is solid I think you can do it.

A few years old, but on the topic of ultra processed food - industrial, sugar added, engineered so you want more ... https://www.nytimes.com/2013/02/24/magazine/the-extraordinary-science-of-junk-food.html?ref=magazine&_r=2&pagewanted=all&

Interesting. The 60% of calories from ultra-processed foods kind of boggles my mind. Sugary cereal for breakfast, chicken nuggets for lunch and frozen pizza for dinner?

That should be fine, you have to maintain it somehow. Yes. Just give it a quick polish and re-fill.

Careful with that heat gun! You're using it on the chocolate that's already in the molds? How many molds are you working with at once - are you filling a bunch of molds then going back and adding the inclusions? I say skip the re-heating and add inclusions as you go. Also, that looks like a bigger bar, maybe 4 oz? The bigger or thicker the piece, the more likely it is to bloom during cooling. What I'd do is: - temper chocolate and keep warm in a melter or via heating pad/hairdryer/oven/etc -fill molds then add inclusions one mold at a time -when you get 4 molds on a sheet pan put it in the fridge -when starting to release, flip mold over and continue to chill -once bar is released, return to room temp to await wrapping That is the only way I could make anything all summer!

Parasites take longer to kill you

chocolate sheet cakes - topped with coconut-brown sugar ganache or dark chocolate ganache. I’d made a test batch of a maida heatter recipe but found it too sweet with the 70% chocolate I was using, so I cut the sugar a bit and added cocoa in place of some flour. Darker and more to my taste! My kitchen is part of a bunch of art studios, we closed the street and built a huge, 200 foot long table and held a community barbecue. Cake for everyone!

You won't pay import duties on stuff from Chocolat-Chocolat, just shipping and your bank might have a foreign transaction fee, mine's is around 3% I just bought some colored cocoa butter and a couple of molds from them. I ❤️ 🇨🇦

The Jerk Plantain chips are nice and spicy - if you like the plain ones but also like your tongue to burn, give them a try!

I was surprised to learn about aging fish from 'Jiro Dreams of Sushi'. I'd eaten some raw fish by then but never knew it was sometimes aged, I thought as fresh as possible was always best.

I mustered the strength to crack open a cookbook and have a test round of Maida Heatter’s Chocolate buttermilk layer cake in the oven.

Anyone have a favorite recipe for chocolate cake using semisweet chocolate? My usual chocolate cake recipe uses cocoa, but I have some samples of chocolate I want to use up for a workplace party. Yes, I could make brownies or ganache frosting, or chocolate mousse or chocolate chunk cookies, just feeling like cake this weekend ...

I think that’s your main issue. For shell molding, couverture chocolate with at least 30% cocoa butter content usually works best. Inexpensive chocolate or chocolate formulated for baking (cookie chips) may be significantly less fluid when melted.

Some of those old recipe booklets can be collectible ... or at least good for a laugh!

My mom with the zucchetta that got away ...

I’m not Canadian and have never had a butter tart. Raisins would interfere with my wanting a butter tart under ordinary circumstances, but if I had an opportunity to become Canadian that required choking down a few raisins, I’d manage.

"In the past, employees needed to work at least 20 hours a week to qualify for the health-care plan. Now they will need to work at least 30 hours. Less than 2% of its workforce, or 1,900 employees, will no longer be eligible for medical coverage, under the new policy, the company said. " I agree, surprised they had healthcare at half time, that seems unusually generous.

Not if you pre-coat the bottom with a foot for dipping. But otherwise, good point about the angle being different something to consider. You'd need a narrow slab of ganache with a thin bottom on a narrow cutting board that the cheese wire handles will extend beyond, then cut at an angle, and have a groove for the wire to go into so it cuts through the foot ... probably more trouble than it saves!

Instead of going back up through the cheese/chocolate, slide the wire forward and under the cut piece. Or lift the cut pieces off before lifting the wire like you do on a guitar.

something like this? True 2419 Cheese Lyre worth a try ... slab the ganache in a loaf pan lined with parchment paper, cut slices then line up 4 or 5 slices and cut into squares

Efficiency is big, cutting 200+ pieces in a few quick motions saves so much time. You do get little strings and bits of ganache on the wires so there is a little waste but not much. I made 100 dozen truffles the other day, cutting them was the easiest part. A single wire could be useful, you want a base with a groove in it so the wire can go all the way through. Some people like silicone molds for ganache. You get the uniformity, but you have to spend the time popping each piece out. How many pieces do you usually make at a time?

See? So high maintenance 🙄

You say 'amateur home chocolate maker' so I think the Intensive Chocolate Workshop is more for you if you plan to keep it mostly as a hobby and want to learn new techniques. I believe the production class is more about shelf life and scaling up as a business, though I haven't taken it. Is 'that next step' upping your bonbon game with more colors and layers and new toys, or growing a part-time business into full time with a commercial kitchen and wholesale accounts?