pastrygirl

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?

so about the size of a microwave and 13 x 12 x 8 inside - like 0.7 cubic feet? you could fit a quarter sheet, I think a half hotel pan might just fit

I thought summer was bad but that'll really ruin the temper 😂

I solve this problem by simply not using the stuff ... but isn’t it odd that it’s been packed in barely functional glass bottles for so long? Why frustrate your customer, why not use a wide-mouth jar that can fit a spoon? Someone put it in a bottle and just expected everyone to struggle with it instead of finding a better vessel.

Maybe, but Conway Twitty is a stage name and Michael Twitty is Black, so probably not

I usually do work Sundays so that’s not a problem. I can pencil you in for the 29th around 1pm. 6564 5th Ave S - take 509 North to Michigan St then a right at Counterbalance Brewing. Look for the huge Equinox Studios sign on the roof of my building and Dolcetta Artisan Sweets on the door.

@Rick Reese could do that, or on your way back so you don't have to carry it around or leave it somewhere.

Hi Rick, Yes I still have one sealed tub available. Do you ever get up to Seattle? My kitchen is in Georgetown, I could meet you there. Or if you're using a lot and need more, this was from Peterson in Auburn. I think they have a pretty wide delivery area but give them a call 800-735-0313

pork shoulder/butt or chicken thighs for braising pork chops or fish fillets for single servings, occasionally chicken tenders and of course pork belly bacon

@pastryani do you have a pic of the finished piece or another view for #16 and #28, I'm wondering of one of those would make a good top for a Christmas ornament ...

Obviously the guest must have discussed food and beverage at some point. I'd take it as a compliment on the service if things like re-setting silverware between courses and filling glasses are as unobtrusive as possible. I agree. Welcome to the world of working for a living. Of course diners should be civil, say thank you, etc but if you work in a service job, sometimes you're just the help. Sounds like she wasn't very good at the job so better to be invisible than berated for slow pancake rolling. It sounds like a hectic place, not one where the name of every forager and microgreen supplier is reverentially dropped with each course. And if they serve family style, the server doesn't have as much direct contact with each guest, no time to bond and become besties.

Love him so much, always calm and collected, making everything look easy. 😍

A chocolatier's wonderland 😍 https://dr.ca/