John DePaula

Are you resting and chilling your dough? There may be some other tips here: Perfect sweet pastry tartlets, tips, tricks, advice needed.

How so, Anna? Do you have a preference? ← No preference - I like them both but I find those that are pre-cooked tend to be drier and crisper than those that are roasted from the raw state. I roast both in duck fat. ← Mmmm... potatoes + duck fat = bliss

How so, Anna? Do you have a preference?

You really need to read Wybauw's book Fine Chocolates, Great Experience. This topic is too extensive to really cover well in a few posts.

I love this book, Becca! When I know that I need a surefire hit, I turn to this book. Everything I've made from it has been wonderful. And I love that she tells you what you can do ahead of time - very useful. Photography is wonderful, as well.

I like a quick sauté of fresh figs with a touch of butter, spices (vanilla pod) and alcohol (rum / sauternes / etc.) and on top a nice dollop of creme fraiche. Yum!

If you're talking about Puff Pastry, then ask for 'Feuilletage.' How about the following:

Are you talking about Amygdalopita?

There is a JVK supplier in the US, but not in Canada. I think he is in California, I have talked to him before, a very decent guy. If you e-mail JVK they will give you his info. ← The contact info for JKV in the U.S. is as follows: C. Ian Mackenzie U.S. Office of JKV 1438 Soquel Avenue Santa Cruz, Ca. 95062-2111 Tel: 831 425-3882 Fax: 831 425-6570

Take a look at Vegan Truffles

Thanks for the info, andie.

I don't know, Vanessa. For me, I try to get the flavor I'm looking for first, then go for decoration or appearance. If you switch to a more viscous chocolate, I think it may possibly lead to more bubbles. What you're currently using doesn't seem to have this problem. Might be worth a try, though, just to see how it affects the mouth-feel and appearance. I think they look really good as they are, and I'm sure you'll have lots of customers after those bonbons!

Thanks for the post, andie. Could you tell us if the handles on these get hot? I really like my Copper All-clad pots and the handle stays cool.

Quite beautiful, Vanessa! Especially like what you've done with the Arabesques - nice contrast between dark / milk chocolates. Could you tell us about the flavors? thanks.

Love the idea of pink peppercorns with pineapple. Great suggestion!

Hi Kerry, Your recipe for Pecan Fudge is very similar to one my mom used to make during the holidays: Panocha – Brown Sugar Fudge. Actually, she’d make about 8 or 9 different varieties, in addition to 9 or 10 types of Italian Christmas cookies and other treats. I was NOT a thin child… But Happy! Thanks for sharing your talents.

Ha! Very interesting, indeed! Especially about F & M. I liked her book a lot but didn't agree with all e.g. I like fruit and chocolate combinations, as well as tea and chocolate. Thanks for the informative post.

You must stop by Fortnum & Mason, London’s famous department store. The chocolate buyer is Chloe Doutre-Roussel who advises many of the world’s top chocolatiers. (I haven't been there myself but have read her excellent book 'The Chocolate Connoisseur.') I 2nd the vote for Marcolini, BTW. I've heard good things about l'artisan du chocolat as well. I found this site: Urban Path - Chocolate Shops in London that may have some useful maps and addresses. Cheers!

I don't have a lot of experience with mycryo but honestly, I thought it didn't yield a nice result as far as tempering chocolate is concerned. I've heard that others have said the same.

Oh Kerry, that looks absolutely D-LISH! Can't wait to try it. BTW, if I can't find the Chinese Brown Sugar Candy, is there an acceptable substitute? Thanks!

Try starting out with a 1:1 ratio of coconut milk : chocolate. You can add some glucose to taste (added to the coconut milk while heating). You may need to alter the amount of coconut milk based on your application i.e. filled chocolates vs. hand-rolled truffles and the type of dark chocolate you use. Cheers!

Here's a good link about it: http://www.vegsource.com/jo/qa/qasugar.htm First I've heard of it too. Fortunately, I think in my case the people in question are just looking for non-dairy, not hardcore vegan. ← I looked at several articles and it appears that beet sugar, at least in this country, doesn't use bone char. Interesting. I guess for hard-core vegans, you have to decide where the line is drawn. One site I found suggested that any food you transport to your home via an automobile may not be strictly "vegan" because automobile tires are sometimes made with animal fats in the manufacturing process. Alrightly, then...

Beet sugar isn't filtered with bone char, so it's all vegan. Some cane sugar is okay too, at least in the UK--I don't know about US brands. I made some nice vegan truffles once with chestnuts, chocolate, sugar and some kind of liqueur. I can't remember the particulars, though. ← Are you sure about the beet sugar? I only ask because a vegan friend of mine in France didn't eat white sugar because of the bone char thing and sugar in France is usually beet sugar.

Do you mean 'Vegan' or 'Non-Dairy?' A true vegan truffle would have no bleached white sugar, often found in chocolate. There is a purification step used in white sugar that uses the bones of animals making it decidely non-vegan. I make a all-natural non-dairy filled chocolate that uses coconut milk rather than cream. The texture is quite nice and it has a deep rich chocolately flavor.

Bourbon Pecan Cake, a Southern staple.