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RobertM

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    Liqueurs

    in Spirits & Cocktails

    Posted

    I'm coming into this discussion late - I apologize. In a trip to Cancun several years ago, I discovered Xtabentun (shta-been-toon) a wonderful liquer made from Honey and Anise. I personally think it's amazing. It's a bit difficult to get in the States, but it is available - just google it and a couple of internet dealers will pop up.

    It's not very expensive, but, it's delicious. On our last trip to Mexico, I kept the bartenders busy making Pina Colada's with both Rum and Xtabentun. We ended up calling it a Mayan Colada

    Truffles: molded vs hand dipped

    in Pastry & Baking

    Posted

    I make the majority of my truffles using polycarb molds - a dome shaped mold with different decorations for each piece - but, you must first coat the mold with chocolate, allow it to cool, pipe in the center and then cap -

    Because of the ingredients in a center, they would not release from the mold if you just piped the ganache directly into a mold - maybe a silicone mold - I haven't tried that...

    Fine Chocolates - Great Experience 3 (Wybauw's newest)

    in Pastry & Baking

    Posted

    I agree with Lior - I try and suck up as much as I possibly can - the problem is that I think I'm so old my brain is reaching it's capacity - I find I have to write down the simplest chores these days and my wife keeps telling me if my head wasn't attached I would forget it - obviously I need to find the delete button for brain issues somewhere -

    Lior - you are NO Amateur - not with the stuff you post pictures of - you put me to shame, that's for sure -

    I just got Wybauw's new book and have glanced through it - I am finding I really enjoy the technical discussions - knowing what's going on "in" the confection certainly gives me as a AMATEUR confectioner the ability to design and create some unique pieces

    Christmas 2010 sweets

    in Pastry & Baking

    Posted

    So far I've dipped about 15 pounds of toffee, 5 pounds of pretzels, and made my milk chocolate truffles (buckeyes, tiger tails, caramels, plain milk, orange, s'mores, Honey pots (see Grewling) - probably a couple I've forgotten). Next up is the dark chocolate - finish up with a few white chocolate and will fit in the bark in between -

    I should take some pictures before I get to crazy - oh yeah, one more thing to add to my growing list....eeek

    Confections! (2006-2012)

    in Pastry & Baking

    Posted

    I posted these elsewhere but thought I would post under the Confections topic too -

    This is the beginning of English ToffeeIMG_0015R.jpg

    Toffee waiting to be dipped IMG_0049R60.jpg

    and the final product IMG_0048R60.jpg

    Some S'Mores I made - (my splatter technique needs work) IMG_0034R.jpg

    And some Turtles (I call the Lucy's) waiting to be dipped IMG_0038R.jpg

    Coconut Dough?

    in Pastry & Baking

    Posted

    CHEWY COCONUT CENTERS

    1/2 cup light corn syrup

    12 large marshmallows

    1 3/4 cups coconut

    1 teaspoon vanilla

    1/4 teaspoon almond extract

    In a heavy 2-quart pot, combine corn syrup and marshmallows. Place over medium heat and stir until marshmallows are melted. Stir in remaining ingredients. Refrigerate 10 minutes or until cool enough to handle. Butter hands and shape into small ovals. Flatten slightly and dip in tempered chocolate. Makes about 50 pieces.

    These sound yummy - I'm going to have some fun in the test kitchens next weekend - THANK YOU

    Coconut Dough?

    in Pastry & Baking

    Posted

    I don't know what a Mounds bar is but in Australia we have something called a Bounty which may be similar... just a coconut filling in dark chocolate. What I like about the bounty bar, at least, is that the filling isn't too chewy - it's very moist, but not sticky and sweet in the caramel-y way, which I think might happen with condensed milk. I wonder about using coconut milk as the liquid instead... would enhance the flavour and give you more flexibility with sweetness, I think?

    I would say that a Bounty is very much the same thing as a Mounds bar - the companion piece to a Mounds Bar is an Almond Joy - the same center (Coconut) topped with an Almond and dipped in milk chocolate -

    Coconut Dough?

    in Pastry & Baking

    Posted

    Thanks Chris - those look fabulous. I have a bunch of dessicated coconut that I wanted to try - and now, I have a starting point -

    Thanks to you too Badiane - I'll be working with your suggestion as well.

    I have a huge show I'm getting ready for (10/1, 2 and 3) - and I need something to plan for and test my skills after that - and, I think I've found the next thing to play with....

    Perfectly Shaped Hard Toffee Pieces... How?

    in Pastry & Baking

    Posted

    I'm probably late to the party again, but...

    Yes, the spacers can be mix and match and combined to create the size piece you want. Depending on my use of the caramel depends on my prep. I sell a lot of hand wrapped caramels, so, I basically cut and wrap in waxed confectionery paper. Depending on the temperature I cook the caramel to, the caramel can have a tendency to "run" back together, so, I keep a sharp knife handy to "recut" - but, typically with the methods mentioned above, yes, the rolling cutter will cut nicely through the caramels.

    Savage shipped my cutter in a "savage made" wooden box, which is what I've kept it in when not in use ever since. I'm having a candy table made for me and am hoping to get a spot built into one end of the table to hold the cutter for me - (look on their website for the idea).

    I am very concerned about just anybody using that cutting tool, so, until I am very sure they won't cut off a finger (or more) I only allow a handful of people use the tool -

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