Trishiad
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Posts posted by Trishiad
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"good candies but not a serious chocolatier"??
what exactly does that mean? what is a serious chocolatier?
many chocolate lovers adore Fran's caramels. I personally haven't eaten them because I like to eat my chocolates fresh to be fair in my evaluation. must one make saffron ganache in a 70% chocolate to be serious? just curious about where we're headed here.
BTW, I really dislike that burnt caramel. I dislike it in the shop and I dislike each recipe I've made from the book. Many folks who consider themselves foodie will tell you it's their favorite. Very subjective.....
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Hmmm, favorite, hard to say. Am I allowed to say myself? Kidding.
I love Drew Shotts. I love that it's not beneath him to make popcorn for folks who love popcorn and I love his layered pieces with pate de fruits. He has a spicy peanut piece which left me thinking and playing in the kitchen for weeks.
I love Cristopher Elbow. Perfect bonbon shells. Unusually good caramels. Clean flavors. I happened to have a box of his chocolates on the same day I took a class from Norman Love and was able to compare them directly. Elbows are finer in both flavor and technique.
Norman is still on my list of loves for what he has done for this industry.
I love Woodhouse chocolates and covet their packaging.
I love Michael Recchuiti because he is brave and makes what he wants to make. He brazenly allows imperfections in such a perfectionist industry. He is a mover and a shaker and to be taken seriously.
I'm sure I'm forgetting someone and perhaps I appear to be quite a chocolate slut but I assure you that my list of Chocolatiers I hate is much longer and the list of Chocolatiers I'm indifferent to is even longer still.
I seem to capitalize Chocolatier (Mr. Freud?)
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Just home from a nice potluck. Brought a pile of cognac truffles (left over from Father's Day production) and something I call "Golden Girl Parfait". Didn't manage to snap a photo (I know, I suck) because I was trying to get my 4 year old clean and keep him clean and assemble the dessert and remember to apply a little lip gloss.....you know the drill.
Super Delish, loved by all. Ridiculously easy to make and could be altered in countless ways.
1 cup Basmati Rice
40.5 oz (3 cans) Coconut milk
2-3 grams NuStevia (got mine from GNC in little packets, no strange flavor at all)
1 teaspoon vanilla
dump rice, stevia and 2 1/2 cans coconut milk in a pot, bring to a boil. Reduce heat and simmer about 20 minutes (until rice is soft), stirring now and then. Turn off heat and add vanilla and more coconut milk if needed. Toss in fridge.
Slice 1/2 of a ripe pineapple and 3 mangos and saute until soft. add the zest of one lime. Toss in fridge.
1/3 cup unsweetened coconut, some honey, and the ground seeds of 2 cardamom pods on a sheet into a 350 oven for 10 minutes or lightly browned. Remove from oven, it will crisp as it cools.
Layer tropical fruit compote and rice pudding in a glass dish and top with coconut crumble.
thanks for all your help gang.
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Very lovely. Thank you for sharing with us. The boxes are great too. I too, really like that transfer sheet, it's cute!
Will you tell us more about creme anglaise bittersweet lime?
I often (well, not THAT often) do friend pricing and never regret it when it's for a true friend. These things are always repaid somehow.
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Forgive me, but are you sure sister-in-law wants you to make the cake? I wonder if she's making it difficult so you will bow out?
It sounds like she wants something really professional. Might she prefer a professional?
You've got mirror glaze and a double decker pineapple cake on your list of accomplishments, more than I can do. But, you were clear that you can decorate with flowers and she's asking you to do something entirely different.
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Alan,
That's a lot of questions all at once. Tricky to answer without writing an entire book here on eG. Perhaps you could narrow it down to just a few?
I use polycarb molds from Tomric
I like my room to be at about 67 degrees
I warm my molds only if the room is chilly
i cool my bar molds (not bonbons) in the fridge for just a few minutes, until the chocolate begins to set and then move them to a cool room (50's) to finish.
What are you doing that's working for you?
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matchmaking, me? oh, you know it. my blue eyed boy with that blondie haired girl......
Mom says to use Stevia. So, I'm gonna grab some from a friend who owns a GNC
store and I'm going to try about 1/4 teaspoon in place of the 1/2 cup sugar. Apparently, some stevia tastes like the actual herb with a licorice sort of flavor and some of it has been rendered flavorless, we'll see.....making it next weekend and will post then.
thanks all
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Okay, just to set the record straight, Mom didn't ask me to make something special and when I asked blondie she said I should bring whatever I wanted because even if she couldn't eat it, the "crowd" would enjoy it. Man! It's hard to believe she's only 6. So, you see, I really do have to make something for her because she deserves it and because it's not impossible. I don't think Mom is being controlling just because. I think blondie gets really f'ing sick and they're trying to keep her well. She is So cute!
Going with a coconut milk rice pudding with tropical fruit compote and a honey toasted coconut garnish.
All I need to know now is:
granulated fructose
or
stevia
and do I use the same amount as I would sugar?
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ooooh, what about Stevia in place of the 1/2 cup of sugar??
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Flourgirl, you're Killin' me! I was feeling all good about creating (with the help of you all) a recipe that our little friend can eat. But NOOOOoooo, my dishes might make her sick?!!
Really, her allergies are not life threatening. She gets icky stomache and rashes (not that those are nothing) but at least I won't kill her with my cooking.
She's only 6 and food used to make her vomit. I think (ass out of you and me) they are reintroducing at a very slow rate. Mom said she had a tiny piece of gluten and dairy free brownie and they going to wait and see what happens.
She mainly eats rice, meats, and veggies.
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I'll call Mom later and ask about Palm sugar.
Am thinking about the coconut rice pudding with......
epicurious has a parfait with pudding, macaroon crumble, and fresh mango and pineapple. the crumble is full of stuff she can't eat but I like the idea of something with a little tooth.
something fritter like would be fun too. It is a potluck though so keeping something warm might be a challenge. What can I do to give fruit a crisp quality even while it's cool??
Or maybe do a compote of tropical fruits with a granola-like coconut topping? Still thinking......NO CHOCOLATE!!??????
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In brief defense of Alana, she knows the area that I live in and it's true we have a lot of parents who are quite strict about what their kids consume. This one really is terribly allergic though, her big sis eats like everyone else.
I was thinking about that jello mold too but wonder if rice milk really will sub well. Also, when she does get a treat it's jello. I was hoping to expand her sweets options a bit.
FoodieMom, it like the idea of a cobbler. Do you think I could make it with less sugar and still get a decent crumble? The recipe calls for xantham gum, what does it do? Do I need it?
I was considering the sticky rice recipe too but there didn't seem to be a clear direction on the prep. I don't have a steamer and don't wanna buy and store one (it would take up precious chocolate gadget storage!)
Merstar, I saw that same coconut pudding recipe and wondered if I could use honey instead of sugar or if it wouldn't set properly.
Thank you all for helping out here. I know it seems silly to go so out of my way and ask all of you to go so far out of your ways but she is a really sweet little girl and I think it must suck to be allergic to just about everything. Her big sis likes to cook and I would love to be able to give her the recipe later so that she can have something special to make on occasion. I think I'll have them both over this Summer to make gelato if Kerry has a recipe that will work.
You all rock!
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Mom said "no" to the almond based roulade, so I'm gonna guess that peanuts are out too.
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My son has made a new friend on the block. She's a sparkly little blonde who's folks are having a house warming/ kindergarten graduation party next week. It's a potluck and I'd like to bring a dessert. I thought her allergies were limited to dairy and wheat, found this great recipe for a dairy and wheat free chocolate roulade. No go. Mom says no chocolate or almond flour either and to make it nearly impossible, sugar's not so good. I could just bring something for everyone but I REALLY want to make something that this little blondie can enjoy too.
I just know that my friends here can do better than fruit with a honey glaze, right?
Rice pudding? I've never made it but am wondering if it could be made with rice or coconut milk and honey?
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My Emily Post following Grandmother would agree with Kouign. It would be considered rude to bring something which might alter the carefully laid plans of the host. On a personal note, I always go out of my way to make something especially lovely for dessert and I am always irritated when a guest brings a dessert to share. I know it's a nice gesture but I worked hard on something and want it to be the highlight of the meal and not have to compete with someone's sugar cookies or whatever they grabbed from the grocery so they wouldn't show up empty-handed.
I think that wrapping it and presenting it as a gift to the host is the appropriate thing to do.
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I think your cookie count is too high. Even the most delish cookie is not as impressive as the most simple tart. Petit fours and tarts will feel more indulgent and special and take up more room on the buffet table. The hostess will feel like she got more bang for her buck. Something garnished with fresh flowers would be especially lovely. How about a frangipan apricot tart? And don't forget something dipped in chocolat, a simple earl grey truffle perhaps.
I would create a couple of menu options for the hostess with different prices.
These 5 items for $12/head
plus these 2 more $15/head
even splurge on 10 items at $20/head
or whatever, you get my drift.
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the frame would be much more difficult to make, I think.
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I would do something with orange to compliment the bergamot
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Some nice tech savy person may provide a link to one of the earlier guitar threads. In the meantime you may want to do a search here. One of the threads shows how to make your own.
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I like wandering meals with stations of food so you don't have 25 people hovering around the decked out dining table. A fondue pot on the coffee table so people can sit on the floor casually and share an experience, an omlette station in the kitchen, a dessert bar in the dining room, things like that keep people moving and allow them to nibble and enjoy the experience of the food. I don't mind a buffet without seating as long as I'm not expected to eat my entire meal at once. As a hostess, I like to bring out new trays of things every 30 mintues or so, parade them through a room or two and place them strategically to mix up the groups of people.
I was thinking a nice panna cotta with a fresh berry coulis would be refreshing and could be done in individual cups for easy eating.
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Steven, a vibrating table is used to release tiny air bubbles which can become trapped inside polycarb molds or for shaking excess chocolate off of dipped candies. Enrobing lines usually have them built in.
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Woo Hoo Nicole! Crazy fabulous.
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Kerry, do you suppose one could pan a ganache center?
who is your favorite chocolatier?
in Pastry & Baking
Posted
Ling, I understood what you meant (caramel isn't a chocolate and just because it's coated in chocolate doesn't mean it will satisfy the chocolate cravings of a world reknown appetite such as yours (insert tech deficient smiley face here)). It wasn't you I was quoting. Sote made the comment about Fran not being a serious chocolatier.
I don't mean to ruffle feathers here I just don't like to see folks being narrow minded when it comes to an industry as wide and varied as this. Each product is on the market because someone thought it valuable.