John DePaula

Deb, I hope you're considering buying an extra pan. I can't tell you how helpful it is to have a "spare." When I'm done with a batch of chocolate, I line the spare with parchment paper and pour out the remaining tempered chocolate. Next time I need to melt some chocolate, I have a bar that exactly fits my melter.

I am wondering if you could add a bit of chlorophyll to make it greener without the use of artificial colorants...

Ditto what Eileen said.

I have never tabled my ganaches either. Just seems kinda gross to me... Not only would it make a huge mess but I bet the shelf-life would adversely affected, too.

Looking forward to the report...

You could add some of that vodka to the mix prior to freezing and it would likely make it less hard and icy...

I think that's wise...why risk it.

Yes, exactly, and I also think you'd find an immersion blender quite useful to have on hand.

That's beautiful work, there, judec. I can almost taste those beautiful loaves!

In general, firmness will depend entirely on the ratio of water to chocolate. Definitely something you want to try out ahead of time to get the exact ratio down. Remember: the ratio will change depending on the chosen chocolate.

Sweet Tea, Sugah-Pie.

Does it have a built in warmer to keep the cocoa butter liquid?

Another: Clear Acetate Food Sheets 5C52B - 10 for $13.95

Here's one: Beryls Clear Acetate Sheet 16x24 $3.50

I agree... they're lovely and smooth - very intense chocolate flavor. If it weren't for the shelf life, I'd make them more often.

There is a great article in the New Yorker by Adam Gopnik that is worth reading, about the outrage that takes place when loyal customers learn that Flo is taking over their beloved Brasserie Balzar. It's called "Saving the Balzar," and is found in The New Yorker, August 3, 1998, p. 39. As Ptipois mentioned, Flo and a few other restaurant groups have bought up many of the historic brasseries, for better or for worse. I suppose it saves them from being turned into fast food places, but doesn't do much for the quality of the food. Not that the food is terrible, it's just not amazing. It doesn’t seem like talented young chefs have decided to take over many brasseries as they have with bistros. Thank you Ptipois for all of the great historical information. ← Thanks to all for the information. Didn't find a link to the full text of the piece by Gopnik but here's the abstract: Adam Gopnik, Paris Journal, "Saving the Balzar," The New Yorker

I think I would address that by keeping the ganache out of customer reach and scooping out a tasting spoonful to hand to the customer instead of letting them help themselves. ← you could also get those cheap portion cups and just pipe some ganache into each one. use a start tip so it is slightly decorative. that way, you can bring your ganaches already made in piping bags for easy portability. ← Sort of like this? I pipped some couverture chocolate into the candy cups; once set, starred in some ganache. I used this technique to sample various ganaches this winter at the Chocolate Ball and a chocolate festival at Pastaworks, a local gourmet market here in Portland. Very nice and you can really knock out a lot of these quickly. But you do need to use them pretty much right away (within 1-2 days?) because they'll dry out and/or spoil. Not a bad idea to bring your ganache in a piping bag all set to go, with your trays of chocolate disks in the cups. Plus, I think folks would enjoy seeing you "work."

Wow! Perfection!

Actually, I just logged on to say exactly that... try sampling the ganache fillings instead. It's a lot less work for you and if they're serious about buying, then they'll get a good idea (though not perfect) of what the chocolate will taste like. I have just started to do this and I think it'll be fine. I got this idea from one of the vendors at the Farmers' Market who sells savory tarts. She samples the fillings and it seems to go over just fine. For my ganache samples, I have started adding some chopped up couverature so the balance isn't totally lost. --J

Any idea what made it different? And what's the green/herb there? ← the 'green herb' is actually lime zest.

I happened to read that article yesterday while away on vacation. VERY interesting, indeed. Especially enjoyed Chef Achatz' comments about how his sense of taste gradually returned after chemo: sweet, sour, bitter, etc. As each one returned in time, he was able to really put it together how the different ones worked together, how they affect each other. Normally, we just get all of it at once but his illness allowed him the opportunity to really deconstruct just what it is that happens when we 'Taste' something. Best of luck and wishes for Chef Achatz' continued health.

Wow, great questions all there Kerry! As usual, Vanessa, you have not failed to impress! Beautiful job! Here's what I've concluded: 1) Pace yourself. It's ok if you take a while to get out more samples or if you run out of them. One chocolatier was telling me that they will sample 5 of the 6 flavors in her assortment and people really like them all but won't buy because they haven't tasted the 6th. For some, it's more about getting the freebies than anything else... 2) As they say about the stock market, "past performance is no indication of future returns." What I mean by that is that just because a certain flavor has done really well today, be careful because a different one may capture the attention tomorrow. Some days at the Farmers' Market, one flavor will fly off the shelves and the next week, it's something else. You just never know. Best of Luck and continued success!

very cute idea, love it!

Hey, that's wonderful; Congratulations!

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