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eGullet Society staff emeritus
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    St. Louis, MO

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  1. I think its funny that the reviewers never ask me what I think is best. If they did I would almost always tell them the less flashy, less instagrammable, less quirky items. I've been devouring the yogurt lately. There's just something about the flavors and textures that we're making that really is satisfying to me.
  2. Thanks and welcome to the forum @TechieTechie. HERE's the second critical review. St. Louis has a lot of food media, but only two critical reviewers. So we passed the test with both of them!
  3. I agree. I think they're more for competitions and classes than actual production, although as was said previously, there are a few chefs doing high volume production using lots of minions.
  4. That took some brain power and an extra cup of coffee. Strip of thin tape down the center. Spray all black, although more heavily on the side that you want to remain. Wipe the side you want to be yellow. Remove the thin strip which will no reveal an untouched strip plus some seepage. Spray yellow. That makes sense. Has anyone done this? Is that line pretty consistent? Do you have to do the wipe a certain way - maybe swiping toward the tape, along the tape or away from the tape?
  5. Y'all are liking the pic, but ideas on technique? I've seen Melissa do ultra thin lines as well. Sure, you could scrape, but keeping it perfectly parallel to the masked line would be hard. Seems like a tool or a stencil.
  6. His reviews include facility and service, and we're a counter service cafe in a shared facility of which we have no control. It bodes well for Bulrush when we have full control.
  7. Pretty much anything coming out of this kitchen blows me away. That line is so incredibly thin! And the tips in that mold are more than I'd want to deal with.
  8. A review of Squatters Cafe from a local reviewer who also sits on the JBF Awards Committee.
  9. I'm standing by my last answer. It is an optical illusion - simple dome mold with a wet choco ring pressed on after everything is said and done. If you do the zoom in at 10x and look at the back bonbon you'll see the major flaws. He put his best foot forward on this one and was liberal with photoshop.
  10. I lost sleep over this last night. While I could perfect the size of the pastry tip and the amount of chocolate on the tip when its pressed into the mold, the matte finish that @pastrygirl mentioned above is still bothering me. So let's say that you dropped a chocolate ring into the mold. And, let's assume that you could form a ring, release it from whatever surface you formed it on, and you could move it into the mold without breaking it. Yes, that would get you the matte finish. But, that would cause problems when you go to spray because there would be a slight ridge that the spray would have to work around. I then zoomed in on my screen doing a 5x enlargement and you can then clearly see flaws in his ring. My new conclusion - Make chocolate as normal, remove it from the mold, then take a large pastry tip or other ring, dip it in chocolate and press it onto the finished bonbon. That solves all of the problems and would give you a matte ring with no void or shadow from the spray, and would be doable (v. overly fragile). I consider this mystery solved.
  11. Tried out a couple of these recent techniques. Just quick goes while my cb was warmed up. I dipped a pastry tip in tempered chocolate for the rings. I'm more confident than before that with the right tip I could replicate exactly. Then here's the multiple finger swirls. Less success. Also tried out the thin painters tape. Good but not good enough for me to use. I saw a video where the chef had a clear acetate looking tape. Not sure what that was.
  12. I'm constantly on the lookout for Asian strainer v.2.0 That one was my fennel pollen honey ganache
  13. Here's my theory. Large hole pastry tip dipped in tempered chocolate, pressed into bottom of dome mold leaving ring. Then splatter and spray.
  14. That would be at least 8 swipes from what I see. times 30 cavities x number of trays for an operation as large as them....hmmm...maybe. The distinct lines also make me question whether that's how its done. I can totally see that working, but that would make more sense in a competition where you have a smaller volume that Valentines production.
  15. Saw this one today. While I can see a slow way to do this I'm hoping someone can describe the faster time efficient method.