sote23

it's difficult,because it needs it for shelf life, but i hate how it changes the flavor. ← In that case, can you simply start with a less sweet chocolate so that the end result is less sweet? ← hmmm, never thought of that. i use a 72% right now, but can use something higher to compensate. very good idea.

i looked it up, it's the 7-9 of November. I'm seriously thinking of going. anyone else thinking of going to this? It would be great to meet some forum members in person.

i see, then it wouldn't be good for a ganache then. if you use a smaller amount, will it stay solid?

thanks kerry, looks like you sell some interesting videos

lol, i've heard vinager will take water spots off of a car along with the paint if your not careful.

i've heard of it, but what is it?

it's difficult,because it needs it for shelf life, but i hate how it changes the flavor.

hi michael, your chocolates and presentation are top notch. I was wondering what happened to piroutte? How did you come to a price point? Did you get any formal training? I'm targeting the high end, but need to work on technique etc. Your right, if the chocolate doesn't justify the price, there is a problem. I've tried more than one highly regarded chocolate and don't think the chocolate was worth the price. I'm having trouble finding high end boxes such as what you used. any ideas? sorry for the million questions.

hi christopher, do you charge one price regardless of piece, or does each piece cost a different amount? how did you go about doing an analysis? did you hire someone or did it on your own? I've heard good things about your chocolate. I will be making a trip on sunday to cocoa bella in san francisco, which i understand sells some of your chocolates. Any recommondations on your favorite ones?

i need a good technical book. i'm trying not to use invert sugar, changes the flavor of my ganaches completly. do you think invert sugar is absolutly necesarry? this is a silly question, where is the french pastry school? ← The French Pastry School is located in Chicago. I thought invert sugar was inherently sort of flavorless. But I guess adding any kind of mass to your ganache would upset the balance you've achieved with your formula. ← cool, i will have to look into attending that. I was under the impression it was flavorless too, but it makes my ganache, much to sweet for my liking.

if i were to use the juice, does it specify how much? ← You mean the passionfruit recipe? The recipe calls for 1/3C juice. ← patrick, i tried the recipe tonight. any idea if it calls for unsweetend juice? the only thing I could find was sweetened juice, that is actually 25% fruit juice. it didn't come out very well. ← The recipe calls for "passion fruit juice" without specifying sweet or unsweet. Was the ganache too thin? ← the thickness of the ganache is fine, it's the taste i don't care for. too sweet and a bit sour. maybe i need another juice, or just go with the boiron puree.

i second that. i have the same scale and highly recommend it.

no question is stupid. a magnetic mold is a 2 part mold. the bottom comes apart, then you can put a transfer sheet on the bottom and mold as usual. when the chocolate sets, the pattern will be on the chocolate. here is an example of one. http://jbprince.com/index.asp?PageAction=V...ROD&ProdID=3399

glad to hear everything arrived perfectly. i can imagine that would of been a bit nerve wracking worrying about the shipping. what kind of ice packs did you use? were they the gel ice packs?

i'm in the same situation, i would like to hear the answer as well. i know alot of companies out there are charging way more than they should, considering what chocolate they are using.

my girlfriend accidently washed my magnetic mold in a sink with dishwashing liquid. I know your never supposed to use soap on them, but will doing it just one time be ok?

if i were to use the juice, does it specify how much? ← You mean the passionfruit recipe? The recipe calls for 1/3C juice. ← patrick, i tried the recipe tonight. any idea if it calls for unsweetend juice? the only thing I could find was sweetened juice, that is actually 25% fruit juice. it didn't come out very well.

i need a good technical book. i'm trying not to use invert sugar, changes the flavor of my ganaches completly. do you think invert sugar is absolutly necesarry? this is a silly question, where is the french pastry school?

i tend to like things balanced. i will try both the juice and puree. see which one i like better.

if i were to use the juice, does it specify how much? ← You mean the passionfruit recipe? The recipe calls for 1/3C juice. ← yes, for the passionfruit recipe. 1/3 cup, i will give it a shot over the weekend.

how long do you have to heat to reduce them?

if i were to use the juice, does it specify how much?

great, let us know how the shipment arrives.i'm also learning how to ship chocolates.

so this is the project you had trouble with the transfer sheets. looks good.