sote23
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Posts posted by sote23
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Frontier is an herb company, I never even thought about looking for it there. I will give it a shot and report back if I can find it.
Luis
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I simply wouldn't skimp on it. I recently was offered a guitar at a pretty good price, but it had a plastic base, and in my opinion it's not worth buying. Yes a quality one will cost more but in the end it's worth it. I'm going the same route as Kerry and will get the best which is the Dedy.
Luis
Luis,
From where are you purchasing the Dedy? Kerry, I believe, had a friend bring it back from Germany.
tomric imports them. Make sure you call, as they only seem to get 1 at a time. Jbprince may carry it as well, it looks like a Dedy, but when I called to confirm, they couldn't tell me who the manufacture is.
Luis
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I simply wouldn't skimp on it. I recently was offered a guitar at a pretty good price, but it had a plastic base, and in my opinion it's not worth buying. Yes a quality one will cost more but in the end it's worth it. I'm going the same route as Kerry and will get the best which is the Dedy.
Luis
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I get flavor into my chocolates in lots of different ways, depending on what flavor I'm looking for. I do a lot of cream infusions - like coffee and various herbs. I add liquid flavorings like alcohol, liqueurs and concentrated fruit juices. I use reduced fruit purees. I use natural flavoring oils as well (citrus, mint). I almost never use artificial flavors - the only time I've done that is for coconut, when I couldn't find a natural coconut flavor (I have since found one, though).
There are lots of options because there is no one right answer - some things are appropriate for one flavor and not another. And sometimes you'll use multiple techniques in the same piece - my "Intense Orange" flavor uses finely grated orange zest infused in cream and also Grand Marnier added to the ganache when it's finished, for example.
I've searched for a natural coconut flavor, and have yet to find one natural. Any advice on where to find it?
Luis
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I agree, stay away from anything artificial. It just doesn't taste right, and even if it did, I still wouldn't use it. I agree on kerry's method. you may need to use several different things to get the flavor you want.
I'm sure many others will agree, the only way to do it, is to start experementing, until you come up with what your looking for.
Like Kerry, I've tried many strange things in chocolate, and some things work and some don't. Keep an open mind, you never know what will work until you try it. I've been surprised many times.
Luis
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It sounds like your ganache just set stiffer than you are used to, perhaps due to a little less liquid. I've also noticed that a ganache sets quicker when you temper the chocolate. You might try to add just a bit more creme next time.
What technique did you use to put the ganache together?
I've never heard of repairing ganache like that. Very intersting.
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While reading David Lebovitz's Room for Dessert I found a source for vanilla near to me. I had never heard of them before, surprising because since 2000 and the great flood/inflation of vanilla beans; I have been always trying to track down vanilla beans, good vanilla and the like.
Has anyone used them? I can't believe they have been so close to me and I have not heard of them before.
I've looked into them as well, but decided to go with another company. Let us know if you do order from them.
luis
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I've never had a problem with them either. They arrive perfect.
Luis
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yes Wybauw does recommend tempered chocolate, and it's the method I use. If anyone does a side by side comparison, I would be very interested in the results.
Luis
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I agree with kerry, white can be difficult to work with. I also recommend you try dark first and once you get some expierence with it, you can try white.
Luis
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Has anyone done a cost comparison between vacuum sealing or heat wrap? It seems to me the heat wrap way is the cheaper of the 2.
Luis
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I read some old threads on Sucroline..Invert sugar. I am searching for more information. Have you tried Sucroline? Do you like it?
I've tried sucroline and I don't like it that much. I don't think it's the same as invert sugar, but I could be wrong. I would use it in a pinch, but I prefer invert sugar or glucose to it.
Luis
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If you decide to get it, let us know how it works out! The Stephan mixers seem a lot more expensive.
I have used these Tortilla storage containers to store truffles in both the fridge & freezer. It holds approx 60 truffles & is air tight. I put a piece of parchment paper on top before closing that goes over the sealing lip. It leaves minimal head space for air and works very well.
That's a very interesting idea. Is it tall enough? can't really tell from the pic.
Luis
It is a bit over 1.25" high. It works great for truffles that are aprrox 1". Seals well.
Mark
hi mark,
I will give it a shot. Looks like a good inexpensive solution.
Luis
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If you decide to get it, let us know how it works out! The Stephan mixers seem a lot more expensive.
I have used these Tortilla storage containers to store truffles in both the fridge & freezer. It holds approx 60 truffles & is air tight. I put a piece of parchment paper on top before closing that goes over the sealing lip. It leaves minimal head space for air and works very well.
That's a very interesting idea. Is it tall enough? can't really tell from the pic.
Luis
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The difference in price (about 90-110 vs. 200-250) is usually whether its fixed or not, or whether it has the comb feature.
If you always want to slide a specific height, like always just for biscuit or for chocolate, a fixed raplette is fine (or even make your own our of thin sheet metal). But the usefulness of adjusting the height is wonderful. The more expensive ones have a set of thumbscrews for attaching a set of fluted combs (curved, sawtooth, etc) to use as well.
You have to pay attention as I have seen vendors use pictures and descriptions of raplettes indiscriminantly, showing or describing an adjustable one when they're offering the fixed one, etc. Low prices should make you check twice what you're ordering.
Thanks for the warning. The $90 raplette is pictured as adjustable but it's worth asking about.
How useful is a fluted comb, and what is it good for?
Couldn't it also be used to spread chocolate for making those poodle curls that was discussed in the Grewling tread? Not sure of others uses.
yes, I believe your right. to make those poodle curls, it does require a comb.
luis
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The difference in price (about 90-110 vs. 200-250) is usually whether its fixed or not, or whether it has the comb feature.
If you always want to slide a specific height, like always just for biscuit or for chocolate, a fixed raplette is fine (or even make your own our of thin sheet metal). But the usefulness of adjusting the height is wonderful. The more expensive ones have a set of thumbscrews for attaching a set of fluted combs (curved, sawtooth, etc) to use as well.
You have to pay attention as I have seen vendors use pictures and descriptions of raplettes indiscriminantly, showing or describing an adjustable one when they're offering the fixed one, etc. Low prices should make you check twice what you're ordering.
How is the adjustment made? is it a screw?
Luis
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Luis,
If you were in FLA at Schott's class you could ask him what he uses! Sorry you couldn't make it. I'll ask him for you tomorrow if you like.
Cheri
Hi Cheri,
Andrew used one made by Pavoni, but I've tried with no success on tracking one down made by them.
Luis
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Are you using it for ganache?
As an experiment, I tried using my foodsaver to evacuate a container with ganache. The foodsaver doesn't work that great as the vacuum is strong enough to bring bubbles to the top, but not enough to pop them. But this looks like the vacuum might be potentially stronger.
yes, I would mainly be using it for ganache.
Luis
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luis, they also make a raplette specifically for chocolate work. i can't remember where i've seen it, but rather than a three sided one (like the one pictured which is for cake batter), it is actually a stainless steel box which you pour your temepered chocolate into. then you can run the box over the rubber stencils (for the bottoms of piped bonbons). don't know if that is more your speed, since you mostly do chocolate stuff. if i can find it, i'll link to it.
edited to add: regardless of which one you want, they tend to be a bit pricey...close to $200 i'm thinking.
Pastry Chef has one that looks good for $90. If you purchase it, please give review.
Hi Mark,
Thanks for the link, that is a very good deal actually. they are usually much more than that. It says it's made in Italy, so it's either a Pavoni or Martaletto, would be my guess.
Luis
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luis, they also make a raplette specifically for chocolate work. i can't remember where i've seen it, but rather than a three sided one (like the one pictured which is for cake batter), it is actually a stainless steel box which you pour your temepered chocolate into. then you can run the box over the rubber stencils (for the bottoms of piped bonbons). don't know if that is more your speed, since you mostly do chocolate stuff. if i can find it, i'll link to it.
edited to add: regardless of which one you want, they tend to be a bit pricey...close to $200 i'm thinking.
Alana,
The only one I've ever seen is the 3 sided one. I had no idea they had a 4 sided one. Yes, please, I would love to see the link. The one I saw at JBprince was I believe either $140 or $150, but didn't seem well built to me.
Luis
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David,
Any idea what brand name the raplette was? I'm in the market for one, and having trouble finding a decent one.
Luis
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I came across this on chef rubber. Anyone have any input on it?
http://chefrubber.com/Shopping/shopexd.asp?id=40
Luis
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Very interesting. I like the look of those containers, nice straight sides, look like they would stack nicely. It seems to say they aren't airtight, but I guess if your heat seal is good then the package would be reasonably airtight.
I suppose you could vacuum seal the fillet boxes, stopping and sealing when the box is about to crush.
I suppose it should work, provided it's heat sealed properly.
Luis
Chocolate Flavorings
in Pastry & Baking
Posted
I've tried infusing many different fruits into alcohol, but have not had any work. They aren't strong enough for the flavor to come though. You might just want to buy a liquer for that purpose, it's alot easier.
Luis