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sote23

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Everything posted by sote23

  1. My regular thermometer finally died, and I'm in the market for a laser thermometer. Anything specific I should look for? thanks Luis
  2. Never with pure fruit juice. I've used a neutral puree as the base, then wine or other non viscous liquids in the second stage. 112ºC for first stage 107º C and 75 Brix for second stage. ← I do it that way as well, but if I were going to use just fruit juice what would be the formula? I may just do an experiment tonight. That reminds me, I need a good refractometer. you said you bought one on ebay, and I took a look, but there are many different ones. Which model did you wind up getting? Luis ← Here is the one I got. It's for honey - brix is 58 to 90. I got one defective unit - but they replaced it with no argument. ← thanks kerry, that's a great price. Luis
  3. Never with pure fruit juice. I've used a neutral puree as the base, then wine or other non viscous liquids in the second stage. 112ºC for first stage 107º C and 75 Brix for second stage. ← I do it that way as well, but if I were going to use just fruit juice what would be the formula? I may just do an experiment tonight. That reminds me, I need a good refractometer. you said you bought one on ebay, and I took a look, but there are many different ones. Which model did you wind up getting? Luis
  4. I would use the cream. It turns out better in my opinion, but still not perfect. Wine ganaches are very difficult, and I've only seen it pulled off by one company. Luis
  5. Has anyone made pate de fruit with just fruit juice and no puree? How would I addjust accordingly? Luis
  6. sote23

    Panning?

    Andrew Shotts did a panning demo in the class I took. Didn't seem all to difficult. If I remember correctly, he panned almonds. You just keep adding small amounts of chocolate to build up layers. While we're on the subject, has anyone panned candied fruit? or is that something you can't use? Luis
  7. Hi, The pineapple top is made with putting a layer of white chocolate on top, then drizzle with dark chocolate, it makes great patterns. Luis
  8. sorry everyone, I never saw this thread. Thanks for the great comments. That chocolate on the wedding page is made with a custom stencil. My wife designed it in Adobe Illustrator, we sent the file to a stencil company and a week later the stencil arrived. To get the pattern, we used luster dust applied with one of those cheapy spongy paint brushes. It works like a charm. Luis
  9. Serj, yes, time really does fly, and the older you get the faster it goes. Luis
  10. Hi Serj, How's it going? are you still at the school? I haven't had any problems with pate de fruit with my induction burner. Luis
  11. I've bought lots of things from ebay, including my Mol D' Art 12kg melter. Never had a problem with anything I've bought off of there. Luis
  12. Do you have a website link for elenka? I'm not familiar with them. Luis ← http://www.elenka.eu ← thanks
  13. Do you have a website link for elenka? I'm not familiar with them. Luis
  14. sote23

    Gianduja

    you should try making some from scratch. It's not that difficult to do. You also don't need a commercial food proscessor. of course they are much better, but I get acceptable results with a cheapy $50 processor. In fact it's the same model we used in the schotts class. I think it tastes much better made from scratch in my opinion. luis
  15. I used the same sheets i use on my boards to put a foot down. http://www.papermart.com/templates/47-0-15.htm you need to do it a few times to get the hang of it. what i do is scrap off excess with an offset spatula, then put just a little bit of chocolate over each piece then put the acetate sheet down then scrape. that way there is not that much excess chocolate to worry about. Luis
  16. I've tried a guitar sheet and a thin piece of acetate, and the thin piece worked much better. the guitar sheet seemed too thick. Merry Christmas everyone. Luis
  17. One quick question. I'm heading over to my kitchen in a few hours. When you put the acetate sheet and scrap it with the scraper, do you leave the acetate on while it drys or do you pull it off right away? Luis
  18. I also freeze the leftovers, and when you have enough, just warm up and you can make another batch. Luis
  19. so you put a transfer on the bottom. Interesting. any pics? Luis
  20. Lior, Thanks for posting the pics. your chocolates look great. I'm going to try that technique in the next few days. Luis
  21. This presentation was held in South San Francisco. I know he made a number of stops, another being in Los Angeles, I can't remember where the other ones were. I think it was his first trip to the US. I found out about it from the distributor that brought him over. www.in2food.com Luis
  22. Hi Alana, Glad to see your getting the book. what is it with those mounties? lol yes, he is super nice. Hopefully I can take one of his classes in barcelona. Of course at the end of the demonstration he let us eat everything he made. I can honestly say his cakes were some of the best I've ever tried. Luis
  23. Here are the pictures from Ramon Morato's Pastry Experience. Ramon Morato Foie block with chocolate toasted corn and apricot Mango, milk chocolate, hazelnut chocolate, toffee, orange, 4 spices coconut, chocolate, and passion fruit black rice, with truffle and chocolate hazelnut, orange, and saffron praline
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