John DePaula

Thank you. I think that trying to show Lior how it looked must have brought me luck because I can't often get it that thin! ← Well, it really came out beautifully. I find that if I have two melters going, I can warm the nuts in one and temper in the other. When I'm ready, I can mix them both together and I'm good to go.

Just for you, Lior. Made today and for once I managed to get it as thin as I like it! ← Wow, that's beautiful, Anna! Yumm!

I've just had this book for a few weeks. Beautiful, beautiful book. Now that the Valentine's rush is over, I plan to try out some recipes. I waited more than a year for an English version to come out but still no sign. Now that I have the French version, I'm sorry I waited. C'est formidable!

Mine is a Sper Scientific and I think I got it at jbprince.

The Boiron recipe is tricky. You really do have to keep stirring vigorously and constantly to keep the apricot puree from burning. I use a medium high heat but you have have to adjust for your own equipment. I also use a heavy copper-clad pot and that can certainly make all the difference. Unless you're doing this professionally, I don't think the cost of a refractometer is justified. Instead, I recommend a good thermometer like a $25 Polder. If I cook it to the right temperature, it's *always* at the right BRIX (refractometer index).

I fool around with the flavouring - but not with the basic technique. I would not take out the glucose, in ganache it adds to shelf life among other things. ← I agree with all that what Kerry and Schneich have said. I will just add that if you're only making chocolates for family/friends and you don't need an exceptional shelf-life, then you have a lot of leeway to experiment with the recipes. Don't like glucose, then leave it out. BUT, you're going to have to make up the difference in sweetness someway/somehow... On another note, I was skeptical about tempered ganaches but now I'm a convert. It does make for a better mouthfeel, in my opinion. They say it improves shelf-life, too. Perhaps. I don't really know.

Wow, it sounds like they were kinda nasty to you, Kerry. Don't know what's up with that... The spray booth was a good suggestion.

I would say they tasted good compared to non-vegan muffins, however I must preface that this "recipe" is verrry loose so please feel free to change it if needs be. First I deconstructed a grapefruit, removing all pith, etc, separating into about 1" sections if larger than that. Then I tossed them in a saute pan with about 1 cup of sugar and left them on low heat, stirring occasionally, until all the juice cells separate. I used self-rising flour because I was lazy, so I used 1 1/2 cups of that, plus 1/2 cup of cornmeal just for kicks. Into these add 1 1/2 tsp salt. (I think this recipe benefits from a little extra salt). As for the liquids, combine 1 1/4 cups water, 1/4 cup vegetable oil, 1 tsp almond extract, and 1 tsp orange or grapefruit extract. If these measurements don't lend a batter of the correct consistency please adjust, because I didn't measure when I made them. I baked them at 400 degrees for about 18 minutes. I was pleased to note that the grapefruit maintained its pretty pink despite having been cooked twice! edited to adjust sugar ← Thanks, very much!

very nice price! ← It was a nice looking little funnel too. Small, but you don't need a big one for filling molds. ← I've been eying those for a while now but most of them seem to be in the $150-200 range. Love the idea of using the heat gun to keep ganache from blocking up.

They look pretty! Did they 'taste good for vegan' or did they just 'taste good?' If so, would you care to share a recipe? Much as I love butter, sometimes it would be nice to have a lower calorie option.

very nice price!

At pastry school in France, anytime one of us would deviate in any tiny way from the prescribed 'correct' method, I would start clapping the side of my head in mock histrionics, "Mon Dieu, Mon Dieu! Ce n'est pas classique!!!"

Your link doesn't work but you might try Tomric. Link to original mold: Antique-Vintage Easter Bunny chocolate mold, w/cart

Wow, thanks for the pix, Kerry! Looks like you had a great time.

MAGNIFICENT!!!! you should be very proud of yourself!!!! If you are doing this at 17 I can only imagine your future!!! (insert applause here!!!) ← You deserve a STANDING OVATION. Absolutely stunning at such a young age, knocks my socks off, you are THE MAN ← I can only repeat what others have already said: Outstanding!

Are you really using Pectin or is it gelatin(e)? I suppose your thermometer could be off... I have 4 or 5 in the kitchen and they all read differently in the same container of whatever. Are you measuring Brix? Should be ok if you take it up to 75BRIX.

I haven't made these yet (someone around here has though) but I'm collecting and freezing leftover ganaches to give it a try sometime. From Wybauw's Fine Chocolates book: 2000g Chocolates for reprocessing 700g Water 2g Sodium Bicarbonate 500g Sugar (if required) 500g Corn Syrup (or glucose) Butter (if pralines don't have any) Vanilla Extract Heat chocolates, water and sodium bicarbonate, stirring well to avoid scorching. When it begins to boil, strain and add sugar and corn syrup. Return to boil and when it reaches 110C (230F) add butter. As soon as you reach the desired cooking point, add vanilla and pour into a frame on a silicone mat. Cool. Cut. Dip in chocolate if desired.

If it's just plain chocolate that didn't temper well, then you can always remelt and retemper. No need to throw away. And if it's a bonbon or such, you can actually make caramels with them. I call them Kitchen Sink Caramels because you can take all of your "mistakes" and throw them into the pot with extra glucose and cream. Thought I probably wouldn't put any Mint flavors in there... Remember: Making Chocolates is Making Fun!

Here is a thread about sourcing chocolate: Sourcing Chocolate You can find some things on eBay or possibly Craigslist. Frames can be made inexpensively from materials you can find at hardware stores - aluminum rods, etc. (just be sure it's food safe) or even something called a "metal supermarket." A guitar is way way too expensive and bulky unless you're doing commercial quantities. Try a long cheese knife, instead.

From Wiki Cookbook : Chinese Five Spice Powder 2 teaspoons Szechuan peppercorns 8 star anise pods 1/2 tsp ground cloves 1 tablespoon ground cinnamon 1 tablespoon ground fennel

Here are a few things I'd like to have: Ability to handle small sub-1gram amounts and and larger 6-10kg amounts. Ability to "remember" the last state before auto-shutoff engages. e.g. I tare a bowl, start adding nuts, then I see that I don't have enough and have to get another pack to finish adding the required quantity. But if the scale has auto-shutoff, I have to re-weigh the initial mass. Ability to import and export a list of volume-to-mass conversions. e.g. I know that 1 cup of granulated sugar is about 180g. It would be great if that info were available in the scale. Going in the other direction, if I could measure out a cup of dried cherries and then weigh it, that info could become part of my database for future recipes.

I think I remember that Kerry was going to look for malic acid, and Tammy figured out how to use the Pomona's pectin so you may be able to get a more tart pate de fruit. Please let us know how your experiments come out. Good Luck!

More links. These look good for Santa Barbara: Starting a Business in S.B. City of S.B. Business Links

Check out your local chapter of S.C.O.R.E.. Check out the right side-bar for useful links: SCORE PDX (see rt. sidebar).

A lot of this is handled at the State and Local level. I take it you live in California, but you may have to let us know in which city you live to get specific advice for your locale.