sote23

yes, I'm California. Luis

kerry, thanks for taking the time to do ganache. Did you not like the ganache because of the recipe or because of the thermomix? thanks Luis

Kerry, thanks for the useful info. Seems the thermomix can do many things. The main thing I'm interested in it for is how it makes ganache. Let us know when you try it out in that manner. thanks Luis

I'm also interested in knowing how it works in making ganache.

thanks for the info kerry, but I'm interested in the TM31. Luis

kerry, you talking about the t21 in the boston area? By the way, i'd love to hear your thoughts on your thermomix. Luis

great to hear you got one kerry. I'm seriously considering one. I hope you got a great deal on one. Here is a recipe I found and it also tells you how to temper chocolate as well. http://www.britishlarder.co.uk/marshmallow-cardamom-and-bitter-chocolate-naughty-dunkers/

When I watch the video I'm also confused on how it's tempered. Why doesn't one of us try to email either jean pierrre or janie turner to see if they can clarify. Luis

Has anyone used one of these Yudu machines to make a transfer sheet yet? Luis

yeah, we all want a free thermomix. Just kidding. I am seriously considering this machine, I just need to get more feedback from people who are using it for making ganache. Luis

I just came across this thread. The thermomix sounds very interesting. Keep us updated on how it turns out for making ganache Luis

Thanks for the suggestions. I will give it a shot and let you know what I find out. Luis

Has anyone worked with a low sugar pectin. Any recommondations? I want to try a pate de fruit with less sugar. Luis

you should check out www.breadtopia.com they have excellent recipes and videos.

You can also contact Marque foods http://marquefoods.com/ They have custom transfer sheets done with a company in San Francisco. Luis

Nope no hand dipping. They have 2 enrobing lines. I'd be happy with just one. lol Luis

Your right, still using a guitar. I wonder how many pounds they are doing a time. Luis

I found this video on youtube. Look at the size of the slabs they are making. It's crazy. http://www.youtube.com/watch?v=L2GlZHOlgc4 Luis

thanks Lior

It's been awhile since I tried it. I believe it was dark, but I could be wrong. Let us know how it turns out. Luis

Lior, Can you post the link. I looked but I can't seem to find it. Luis

I'm about to begin experimenting with wine ganache. Can you tell me which company 'pulled it off' in your opinion Luis? I'd like to try it to see what I'm aiming for! Thanks. ← Sure, Of course, I haven't tried everything out there but the company that pulled it off is xox truffles in san francisco. Everything else i've tasted including ones I've made don't taste right. Luis

I've just started freezing me recently, so I don't know long term effects if any. I will keep you posted. Luis

thanks I will look at both those models. Luis

My regular thermometer finally died, and I'm in the market for a laser thermometer. Anything specific I should look for? thanks Luis