John DePaula

Poor Ling takes so much abuse! You know we only tease the people we love, right Ling? ← Wow, I always thought using Ling as a verb was a sign of honor and respect... ← But of course!

Poor Ling takes so much abuse! You know we only tease the people we love, right Ling?

I don't think I ever tasted one that was just mango when I worked there - just the Passionfruit-Mango combo. Also, as I recall we cooked it to 123C, pretty close to what you're already doing. We also chilled them a bit just before cutting to help them retain their shape. I like to make these with the Boiron purees; however, there is a world-wide shortage of passionfruit, I'm told, so I've had to use another brand which wasn't as good. Kerry, I like your idea of adding the puree later to retain more flavor; though it's hard to imagine these puppies being any more flavorful as they already are!

Not your fault, Kerry. The software has a bug: it figures out where the location is (in this case, a particular post) BEFORE it loads all of the pictures. Of course, after they load, the correct position has long since scrolled off the screen. If they added the width & height image tag attributes to the html code, I think this wouldn't be a problem...

try using the Search feature (or Google). There are already many topics that discuss this very thing. Here's one: Colored Cocoa Butter

For the caramels I remember, the passion fruit flavor is strong and the mango is subtle.

I haven't done a lot of foil wrapping myself - I have a severe allergy to wrapping caramels - but I've seen that once the solid chocolates pieces are wrapped, you can then rub them with a soft cloth to bring out all the detail. Hope this helps.

Google turned up quite a few results. How about: Lime, Orange or Lemon Curd

Hey, thanks! Yeah, I think that anything that is especially tart, e.g. pomegranate, passion-fruit, lemon, etc., would work well with white and/or milk chocolate. How are pomegranates symbolic in your country, Lior?

ouch!

Lucky you! Those Passion-fruit Mango Caramels are killer - some of my favorites. If I may ask, how much was he charging for the kilo? My favorite of his chocolates is the Tonka Bean though he may not be able to see that one here in the US. ← John, Do you know what he adds in the way of fruit flavour (ie juice, puree) and when in the process? I'd love to play around with this. ← The fruit purees are added right at the start.

yes, you want thin shells...

Lucky you! Those Passion-fruit Mango Caramels are killer - some of my favorites. If I may ask, how much was he charging for the kilo? My favorite of his chocolates is the Tonka Bean though he may not be able to see that one here in the US.

I use the microwave on low for short periods (1st for 2 minutes, and then for 30 second bursts - all on low), stirring after each. I nuke it just long enough so that there is still some solid cocoa butter bits left which will melt from residual heat. I try to time it so that when all of the cocoa butter is finally melted, the mass is around 31C.

David, I've always enjoyed the pix on your blog and flickr; they're really professional in quality. I'm curious why you didn't do the photos for the book yourself. Not that there's anything wrong with the Lara Hata photos - the cover photo is killer, by the way!

I agree; it's a great place to live.. Have lived in the region for over decades, and have watched the waterfront transformations on MANY sides. Mind you, rent on our 420 sq ft. downtown studio apt. is currently $1025/mo, unfurnished. Ugh. The experience you had a Kirin seems typical for many dim sum restaurants, especially in Richmond. It's unfortunate that the whole scenario is not more "user friendly". Hope you come back soon! ← Thanks, Karen. Yeah, it was pointed out to me that they, at Kirin, are very busy and the waiters don't speak much English. I don't know that much about dimsum so it's my bad. I'm going to make a point of learning more about it.

Mine's like that (Cuisinart ICE-20). If there's room in your freezer, you can just store the bowl in there so it's ready to go whenever you have a craving for homemade ice cream. I'm going to pick up some lemons on my way home from work and make a lemon sorbet tonight. I still have some of the chocolate ice cream left – lemon sorbet with rich chocolate ice cream is one of my favourite combinations. ← I've had a little cheapo hand crank Donvier for years and I just keep the cannister in a giant ZipLoc bag in the freezer. And it's fine, though I don't think it produces as smooth a result as my new compressor style ice cream maker. I'm interested in hearing about your Lemon Sorbet results. I had this amazing Lemon Sorbetto in Sicily (Syracuse) and would really like to reproduce it at home. I bought a kilo of Sicilian Lemon puree from Boiron Freres and wonder if David's recipe could be adapted to use it. Or I may just use their suggested recipe which has atomized glucose and stabilizer.

That's how I feel about the sorbet - so rich that only a few spoonfuls is enough. Hard to believe that it's sorbet... but as someone pointed out to me, it's milk & cream-free - but not fat free and certainly not calorie free!

According to reviewers on Amazon, you should (must?) pre-freeze the bowl at least a day before making ice cream. If that isn't a problem for you, then it looks like a nice unit.

Tried the Avocado Ice Cream with Chocolate Sorbet tonight. The Chocolate totally overwhelmed the delicate Avocado flavor. Not a good match. I like Alana's idea of the granita, instead.

That sounds like a good suggestion; I'll have to try that. I looked at several machines and read a lot of reviews and in the end, settled on the Whynter SNO Ice Cream & Frozen Dessert Maker IC-2L. It's a 2 quart machine and, according to a reviewer on Amazon, it is the same as the Lello 4090 ice cream maker. (it certainly looks identical). I've only used it twice so far, but so far so good.

Today I was at the grocery store and spied some lovely just-ripe Hass avocados, so I figured now’s a good time to try Avocado Ice Cream (p95). The recipe is extremely quick to prepare and you can process it right away. The avocados I had were very mild in flavor and the ice cream was really interesting and gelato-like – very smooth and creamy. This time I let my new ice cream maker churn away longer than my first recipe and I think that was better. I got pretty close to a quart. I’ve never had avocados in a dessert and this was interesting and delicious. I especially liked the tang of the sour cream. Has anyone else had Avocado Ice Cream before? If so, do you have any recommendations for pairings or mix-ins? I keep thinking it would go well with chocolate and I may try some Chocolate Sorbet with it tonight. Happy Churning!

You can look up the chemicals from the ingredient list online. I thought I did so when I first got the can of propellant and, because of what I found chose not to use them. It's been a long time and I don't remember exactly what I found but it wasn't good.

Yeah, I love sorbets but there doesn't seem to be a lot of variety. Raspberry, boysenberry, strawberry, peach... they're great but after a while I want something new. And with all of the fresh berries here in the Pacific NW it makes sense to try to use them in as many ways as possible. ← After re-reading this post it sort of sounds like I'm criticizing the book for lack of variety. Actually I wanted to say that there isn't a lot of variety available in the grocery stores and I bought the book to have a nice collection of flavors that I can make myself; ones that I won't find in the stores.

Yeah, I love sorbets but there doesn't seem to be a lot of variety. Raspberry, boysenberry, strawberry, peach... they're great but after a while I want something new. And with all of the fresh berries here in the Pacific NW it makes sense to try to use them in as many ways as possible.