[Plan: 2014 Chocolate & Confectionery Workshop Las Vegas]

Program looks awesome - I'm regretting big time not joining

[Cake advice please: hot weather – chocolate plastic and choc mirror glaze]

Why dont you cover it in marzipan or ½/½ marzipan/fondant and make the decorations out of the same stuff- stable, moldable, colourable and the flavour will go well with the cake - you can even use marmelade as glue to stick i to the cake to complement the cake flavour

good luck

[Fresh-tasting citrus ganaches (how are they done?)]

Hi,

you could try to add a pinch or two of citric acid to boost the sharpness/freshness

[Enjoying foods with cartilage and tendon]

In Japan, you can get little take-away boxes of breaded, deep-fried chiclen cartilage - something very more-ish about the texture. Actually, you'd like Japan, full of inventive ways of cooking and eating the inedible bits......

[Name This Pastry]

maybe a Scandi-recipe? In Denmark we have the Wales bun (nothing to do with Wales....), which is puff pastry with choux piped on top, baked and filled with pastry cream and jelly, and the Swedes have the Maskastavar Kringle, which is similar.

[Ganache: Tips, Techniques & Troubleshooting]

Seven molds I ordered about a month ago from Tomric arrived today so I'm up to 18 now. Will really help with making shells ahead of time. Can't believe I still want more!

Sorry to break your illusions, but you'll ALWAYS want more....

[Plan: 2014 Chocolate & Confectionery Workshop Las Vegas]

I'd absolutely love to join, but it is in the middle of my exam-period, so a no go - will be there for 2015 (provided I get my degree)

[Your Daily Sweets: What are you making and baking? (2012–2014)]

Strawberry tarts for St. John's Night in Denmark (bonfire night). Similar to a frangipane tart, with chocolate, vanila pastry cream, strawberries and a thin layer of elderflower jelly.

[Your Daily Sweets: What are you making and baking? (2012–2014)]

Looks fabulous. I look for elderflowers whenever I am on a hike, but haven't had any luck so far. I know we have them (Sambucus mexicana/blue elderberry) so I keep looking. I guess I need to hike more often in the spring.

They seem quite common in Denmark?

They are very common in Denmark and grow wild, and used for cooking and tea. The ones that grow here are Sambucus Nigra - you may want to check that the ones growing over there are safe. If yes - get picking - its a lovely drink

[Your Daily Sweets: What are you making and baking? (2012–2014)]

Elderflower cordial - the elderflowers are peaking right now.

20-25 heads of elderflower

1 lemon, sliced (organic, as the whole thing goes in)

1 kg sugar

2 tbsp citric acid

1 liter boiling water

1 teaspoon liquid natriumbenzoeate (to conserve, as the cordial is not boiled)

mix everything, leave in a cool place for 4-5 days, filter and bottle. Will keep for 12 months in the bottle. Dilute with 4 parts cold water. Enjoy - a little bit of summer all year round.

[Your Daily Sweets: What are you making and baking? (2012–2014)]

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And now you enrobe them - looks lovely

[Dulce de Leche]

The dulce de leche/coffee truffels are one of my absolute favourites - the dulce de leche should be the texture of Nutella at room temperature

[Chocolates with that backroom finish]

These ones did not even make it to the backroom - firmly stuck blackcurrant paté de fruit

(hint - make sure you use silicone paper to pour the PdF)

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Oops. Is that madpapir?

Oops, indeed.....Madpapir (greaseproof sandwich wrapping paper) is NOT the same as silicone paper....

[Chocolates with that backroom finish]

These ones did not even make it to the backroom - firmly stuck blackcurrant paté de fruit

(hint - make sure you use silicone paper to pour the PdF)

[Copenhagen]

Aamans http://www.aamanns.dk/ for an innovativ take on classic Danish open face sandwiches

Kødbyens fiskebar http://fiskebaren.dk/en if you like our friends from the sea

Kadeau http://www.kadeau.dk/kadeaukobenhavn_uk.php just got a well earned star

And of course, I'm ith Michaela on the Brewpub http://brewpub.dk/en/ recommendation (but I'm biased)

[Report: eG Chocolate and Confectionery Workshop 2013]

Ditto!

[Report: eG Chocolate and Confectionery Workshop 2013]

I'm am so unbelievably envious. Looks like a fabulous time - again - thanks for all the pictures. Maybe next year.....

[Sorbitol, powder vs liquid]

Thanks, however, being in Denmark, the shipping is too expensive, hence the question

[Sorbitol, powder vs liquid]

I cannot get my hands on powdered sorbitol, but liquid sorbitol 70% is available in brewery supply shops. Are there any problems in substituting in chocolate filling recipes and will I have to adjust for the liquid being 70%?

Thanks

[Fruit Purée in Chocolates]

Bear in mind that if you make a filling with a very high water-content, as yoou will get if you use pureed fruit, it will have short shelf-life and may even make the chocolate deterioate. However, if the chocolates are for eating within a short time span, it sounds excellen

[Geranium, Copenhagen – Only 1 star?]

Now with 2 stars. Hubby and I going in May. Excited!

[Mousse Ganache]

I can PM the exact recipe, to anyone that is interested.

And me, please, please, please (especially as you're talking degrees Celcius and not those pesky Fahrenheits ). Thanks

[PLANNING: 2013 Candy and Confection Workshop, April 27-28]

Much as I hate to admit it, I'm definitely off the list. Going back to school, combined with work, does not lend itself well to extracurricular activities....

[Christmas Presents for the Kitchen: 2012]

A very nice digital sugar thermometer, and, as marmalade failure was part of the holiday entertainment, it looks like a bonus refractometer may come my way :-)

[Runny marmalade - how to fix?]

Thanks, worked a treat. Must have boiled off at least a liter of water, and as a bonus, theres been some maillard-action, to give the marmalade a lovely, dark amber colour.