jcho
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Posts posted by jcho
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chefpeon,
Thanks--it's a one-room shop, so the after/before is probably the only way I'll get to use it. Maybe I'll use it those nights I stay late to get the floor really clean!
Thank you
Jen
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Mind if I tangent off this subject to ask whether anyone has had success quieting a panning machine? I intended to use mine in my open chocolate-making shop, and once I've got, say, uncoated almonds in there, the noise they make is just way too loud for customers. The manufacturer (Union Confectionery) suggested building a soundproofed case, but that's just too much trouble--I haven't used the thing in over a year and am regretting the purchase. Anyone else been through this?
Jen
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How about an egg brik? I've been yearning for one since leaving Tunisia 22 years ago. Seriously, does anyone know where to get one in Rhode Island??? Sorry I'm no help to you, Tim, you sure opened up some memories for me!
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Wow! So much information I can't process it all before breakfast, and yet I've learned something already (room temp in 2nd method.) Thank you for writing everything out, with such detail. I know it takes lots of time to be so generous. I'll come back to this thread again and again.
Jennifer
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I grew up eating See's chocolates, and when I wanted to reproduce for my own shop the chocolate buttercream eggs that were my favorite Easter treat, I turned up a recipe online from either Bernard Callebaut or Barry Callebaut, don't remember which. It calls for 12 ounces milk chocolate to 8 ounces (sweet) butter, temper the chocolate and add the softened butter. To my memory, which may well be faulty (it's been a while), this is what I used to look for every Easter. I've used it just that way, encased in a dark chocolate shell, for about 8 years. I initially labelled them chocolate buttercreams, but as my understanding of 'chocolates' and customers' expectations grew, I relabelled them 'chocolate butter.' After reading the above entries, I'm tempted to try some liqueur additions for some flavoring.
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I somewhat vaguely recall a RI Monthly article on CSA's from last summer, comparing produce and experiences and maybe costs. If your library doesn't have a copy I can search over here (S Kingstown.)
Jennifer
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Thank you all so much! I forgot to mention the bride works for MSLO and wrote the piece on the 'Tiffany's' wedding. I love the cigarettes-in-holders idea, and will definitely propose that. As for what I make, while I am trying to avoid coloring chocolate, the ideas here are so good that I might give in. I'll practice (I have to do some ruby slipper lollipops for another event anyway, might as well dive in) and if I'm not satisfied, will go with one of the wrapping/packaging ideas, around champagne truffles, which would for me be a treat. I've never made them but I imagine one of my excellent book purchases will now be justified...
Rock candy to decorate the plates--excellent. I knew I could count on the eGullet/P&B gang: Thank you again!
Jennifer -
Help! I offered to make the chocolates for my lovely stepdaughter's wedding-shower-brunch, and was asked for Tiffany-blue chocolates. Since I have no experience coloring chocolates and (frankly) would rather not, I'm looking for other ideas to propose. A Tiffany box cake and diamond ring cookies are being made by others. I have the geodesic dome mold that looks like a cut gem, am thinking that could be part of it. Any thoughts, anyone?
Am also doing the fruit salad, so any ideas on 'Tiffany-ing' that would be great, too!
Thanks so much
Jennifer
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I reduce the fresh bananas and I add a little 99 Bananas liqueur. I get a good 2
week shelf life.
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I do empty it myself, not often enough, once last year (first year in new shop), pledging to every three months this year. It is a nasty job, I do it after closing on Sat night, since we open latest on Sundays. I'm pretty sure mine is a 20-gallon, the one I had in the old shop was the smallest made and it's now sitting in my garage. Be more than happy to give it to anyone within driving distance!
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I had to put one in (Rhode Island), and it is inspected periodically by my town. I can look up the cost and size tonight. I do remember that in my area we are allowed to use the manually-emptied kind, whereas in Providence [i was told] the automatic kind, at much greater cost, are required.
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I just want to suggest that you don't underestimate the tasting capabilities of your friends, maybe because I can't imagine anyone not preferring a Lindt or Valrhona milk to a Hershey's milk, when given the chance. You might want to let them taste the solid chocolates first to let them get the idea that there is a difference, then give them the truffles? Just a thought...
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I get them for my shop from Nassau Candy, (here) a candy/fine foods maker/distributor in NY which claims to make their own. I initially doubted they could be very good (long story) but I tried theirs against some from other suppliers, and NC's won. My customers agree: At one point a few years ago I had a disagreement with NC and switched all my purchasing elsewhere (most of what I get from outside vendors is bulk gummies and novelty candy.) My regular non-pareil customers told me to get over my disagreement and switch back, because NC's non-pareils were best.
Still, I'd love to try making my own, and thanks to stscam, now I can. I never knew where to get the seeds!
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fooey, I empathize with your quest.
I bought a confectionery funnel to fill my chocolate shells, and I don't use it. I found it takes as much time as, and more clean-up than, a pastry bag. I tried using plastic ketchup bottles with tips cut off at various points, and found myself refilling them constantly. I turned to the gal I hired to do some baking in my shop, and it turns out she is a whiz with a pastry bag, filling shells faster than I can fill a pastry bag. Now, if I could only persuade her to use plastic bags, so any unused contents could be preserved as suggested in a previous thread by someone brilliant, I might be perfectly happy. Or perhaps I could follow the suggestions above and practice with the bags myself. Hmmmm...
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gap and readingrilke, 15mm would work for me, that is what I was seeking. I'll try it out this week and let you know how it goes--maybe it won't be a waste after all. Thank you again
Jennifer
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I bought a double guitar about a year ago, and am just getting ready to use it (I know, but don't kick me; I planned badly and I've been way too busy.) I've only used guitars in class, and we always used a fairly thin layer of ganache, perhaps 3/8". My question is whether I will be able to cut a thicker layer, as I'm hoping to make dessert-size chocolates with less labor than the hand-rolled truffles we now make.
I know I could experiment, and I'm hoping some of you out there will be willing to share your experiences and perhaps give me some tips?
Thanks!
Jennifer
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Thanks, cheripie, that's it, and I had the street wrong.
J
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Hi Kerry,
You will be within walking distance of a shop the name of which is escaping me at the moment. It has pastry and baking supplies, mostly hardware, some chocolate, and is on 24th between 6th and Broadway, just across the street from the back door of the building in which ICE is located...sorry to be so vague but I'll get it today and get back to you.
Jen
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I dip maraschino (sp?) cherries, dipping pretty far so the stem is well-covered in chocolate as well as the cherry, and only about 1 out of 20 leak. Closing off that opening at the stem is just too unsure without dipping the stem too, and besides I like the look of the chocolate way up on the stem.
Jennifer
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Looking online for a less-expensive source of essence, I came across this (http://tabascofoodservice.com/fs_recipe.cfm?ID=839) (Step 6) method for making it. Has anyone tried this? I am wondering how well the raspberry flavor makes it through the red wine, and whether another alcohol might work.
(Sorry--I don't know how to do the 'link' thing everyone does.)
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but I'm busy too and I keep forgetting to watch her every second, and stuff that comes naturally to me is the stuff I forget to tell her. /end rant.
Thank you for that, chefpeon! I'm continually berating myself for not remembering to tell my assistant every single thing...I'm glad to not be alone!
Jennifer
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Thank you all! I will go ahead with the strawberries in chocolate, as they are classic and probably expected. The hostess got back to me to announce guests may be up to 100 and to request 12 50-pce trays, so the guesswork is gone. I'll do what she wants, and I won't talk her out of one or two milk offerings. The fountain will be my fall-back position in case the heat is just too too much (I forgot to add this will be in an upstairs, air-cooled, on-the-ocean event room.)
Thank you for the suggestions, FistFullaRoux, sugarseattle, and jumanggy. It is always so nice to know there's a place I can get back-up from people who share my interests.
Jennifer
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Help! I've been asked to provide all of the chocolates for about 50 people for a 2-hour event at which chocolates will be served alongside champagne and strawberries. So...What would you serve? I've learned from previous threads that the chocolate should be dark, to best go with the champagne, and that many of us don't care for chocolate-covered strawberries.
Does anyone here know of any rule of thumb for judging how many chocolates per person? The event is 7-9pm, before or during dinner hour for many folk around here, so I think we have to expect people to arrive hungry.
Are there ingredients to be absolutely avoided as being really bad with champagne (or for another reason I haven't considered)? I think I probably won't want to do anything with caramel, or any pieces that can't be finished in two bites.
Thank you, thank you for any help/advice/encouragement anyone can provide.
Jennifer
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Thank you, baroness! That is the texture I found, am happy to have it confirmed as the right texture.
Jennifer
Making Chocolate Bars
in Pastry & Baking
Posted
"...the little fan in the refrigerator."
John, how did you hook that up, please? It sounds like what I need!
Jennifer