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Kerry Beal

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    http://www.thechocolatedoctor.ca http://www.eztemper.com

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    Ontario, Canada

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  1. Coloring your own cocoa butter

    I tend to use the deodorized from Cacao Barry, Belcolade, Felchlin and lately some from Shokinag.
  2. Coloring your own cocoa butter

    I've had samples from Sensient before - the natural colours were in the very early stages of development way back then and didn't last long. I suspect they may have improved over the years.
  3. Coloring your own cocoa butter

    Some Peruvian cocoa butter seems to be claiming a melting point of 33º C - which is about a degree lower than others - so perhaps that might be a factor. I know that Brazilian cocoa butter has a significantly lower melting point than others.
  4. Coloring your own cocoa butter

    Any idea what the source of the cocoa butter you are using is? Certain cocoa butters have a much lower melting point than others which might make them less viscous at the same temperature and contribute to the overspray.
  5. St.Patrick , AKA CornedBeef 2018

    Yup - texture excellent.
  6. St.Patrick , AKA CornedBeef 2018

    Removed from package, blotted dry, sprinkled about half the packet of spice on the fatty side. Resealed in chamber vac. Sous vide for 16 hours at 79.5º C.
  7. Before Christmas I purchased a nice big square banneton - it arrived smashed to bits after a very long wait, and was finally replaced after another long wait. Then I realized that the loaf it was going to make was too large to fit in the cast iron dutch oven I have. Anna N and I have been watching thrift stores for an appropriate vessel to act as a cloche for larger loaves and the other day I found one that I judged suitable. It needed to be the right size and height and lie flat against the baking stone. I had hoped I would find something with suitable handles - but the perfect one was a chafing dish cover that had plastic handles. I had to drop in to the machine shop I frequent and happened to have it in the car - John took one look and said he would make me some metal handles to replace the plastic. I picked it up a couple of days back and today I put together a 1 kg loaf of Pain Rustique to try both the banneton and cloche.
  8. Chocolates with that backroom finish

    And push them together very firmly while wet.
  9. Chocolates with that backroom finish

    With the double molds I've found it most successful if you fill with something like gianduja that will hold itself together if the chocolate fails. A thin layer of very warm chocolate on the back of one or both of the sides before slapping them together holds the two sides together.
  10. Let me see if I can get my hands on some thin boiling starch when I'm at the PMCA in April. I know I have some in the house somewhere but it's sometimes a challenge to get my hands on things. Can you PM me the recipe you have by Nina Wanot?
  11. Anna - what recipe have you been using for turkish delight so far? Wondering if we could do a comparison of recipes with thin boiling starch vs regular cornstarch.
  12. Have you tried adding a crap load of salt?