Kerry Beal

resistance is futile!

Butter ganaches are exquisitely smooth!

Can't find the book - it's here somewhere. But I may have been thinking about the Palet d'or.

That’s the one

When I look at the texture of these - I'm reminded of some truffles that I bought in Belgium that weren't coated - when I got home I made a similar thing using a recipe from Geerts. It uses butter, condensed milk and chocolate.

Ok - then that makes sense that you could use a lot of cream and not enrobe.

Re the Paves - I'm not a home right now but if anyone has the Bernachon chocolate book around - I seem to recall a Pave recipes perhaps in there?

Out of curiosity - how short a shelf life did they seem to have?

This is going to have a pretty high Aw so will go moldy if uncoated pretty quickly. Of course never reading anything to the end before I reply - missed the part where they seem to be refrigerated.

Thick like mayonnaise with little lumps might well be old cocoa butter with form VI conversion. And what @pastrygirl and @Jim D. said about refrigeration for a temper test.

Fabulous!

Looks like Amazon still has

Think that might be Rodney's recipe - I would suggest you grind the praline in a food processor before adding it slowly to the melanger. It does say crush the praline to small pieces (to me that would be cocoa nib size or smaller). Be prepared to apply heat with a heat gun or hair dryer if it seems to be bunging up.

Raspberry 'chocolate'. Freeze dried raspberry powder, sugar, cocoa butter and a bit of citric acid. After a bit of trouble with things binding up - I have decided the best method is to grind the sugar in my Sumeet grinder to a powder, add the melted cocoa butter to the melanger, then add the powdered sugar and fruit powder then let it melange for a couple of hours. I think I'll be making a batch of blackcurrant next. Going to add both citric and malic acid.

Yup - the tilting - and I find I don't always use the tilting feature anyway - so lifting a smaller lighter bowl might be advantageous. I'm impressed with all the changes that Bhavani has made over time. I look at the competition and their machines haven't changed at all as far as I can tell - and he just continues to tweak and improve wherever he sees the need. Getting the stones on and off is a breeze now and the blue bushings prevent the black you used to get in the product.

Well - i just did get one again. I lent mine to a friend and he is continuing to use it - so I figured it made more sense to leave it with him. So I got the new 10 lb setup from melangers.com and I've gotta say - it does a fabulous job compared even to the old one. It's faster, the flow inside is better. If you don't put a sufficient amount inside there is a bit of splattering that happens - but I discovered just putting it in a big cardboard box serves a couple of purposes - keeps it warmer and keeps the splatter contained. Apparently if the batch is big enough to cover the shaft of the stones the splatter will be minimized. The improvements also prevent product from working it's way down into the works from the shaft in the middle. The 8 lb melanger with stainless stone holder would be a good option and is a bit easier to handle for emptying and cleaning. Soon there will be small bowl for the 10 lb melanger with the new improvements. I'm holding out for that because I don't really feel the need of making large batches of anything.

Magnetic scrubber

The rennet I have comes from the Portuguese bakery and there is no english on the bottle.

How much rennet did you guesstimate for 2 cups?

Yup - that's they - bill reads emali pasta

More like a light cookie/pastry dough.

Apparently there is - available to preorder - with this one you can process part of the container like with the Pacoject.

It's a boy!

An Excaliber works well - as does a yogurt maker - but you want to attach the yogurt maker to a dimmer switch so you can turn the temperature down. Something like this. Of course you can also run your heating pad through this too.

I go back to Harry Hornes or Birds every time. Just doesn’t taste like trifle with real!