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Desiderio

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About Desiderio

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  • Website URL
    http://www.d-chocolates.com

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  • Location
    Grand Rapids, MI

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723 profile views
  1. Oh I would have loved to finally meet you!!! I do live in Grand Rapids now which is only 3 hours from Chicago, who knows maybe I can come later in August! I will see if I can attend the next eG get together in 2014 :-) Nice to be back :-)
  2. Hello everyone, long time no see :-) I hope everything is wonderful!! I will be attending a chocolate class in Chicago at the Callebaut academy, August 5-6-7 and I was wondering if anyone is going, it would be lovely to meet someone from the forum after so many years. I am quite excited about this class as it will be my first professional class after many many many years (I was still in my twenties and in Italy :-P) Glad to be back Warmes
  3. Enrober Questions

    Awwww I 've missed you too :-( Thank you so much for your input as always Kerry <3 Ruth I really need to come pay you a visit, we are so close!!! I saw the video of your enrobing machine online, soo cool. I know it is a big investment, I am moving into a slighlty different field with my confections and I need to move faster than I did in the past 6 years, no more waiting, but I really want to grow in sinc with my possibilities. The Perfect enrober look very nice, I will look into and plan a trip to Utah asap :-) Thank you ladies, is good to be back <3
  4. Enrober Questions

    I am also looking to buy a small (possibly used) enrobing machine. I really like the Dedy 220 but with everything and shipping is about 18K. The Hilliard's six inch coater is cheaper but I am not sure how well will it work. Any experience? Thank you. PS: I haven't been on the forum in a long time, sorry and well re-met everyone.
  5. Brownies – The Topic

    I have my own favorite brownie recipe that i tweked for high altitude, but today I tryed the King Arthur one, since I have never made cocoa powder ones ( I too thought that a brownie should be made only with dark and unsweetned chocolate) anyway, dutch processed cocoa powder is very hard to find in stores ( I need to order some to keep handy) so I got some organic raw cocoa powder at my local Vitamin cottage. The brownie are amazingly chocolaty, very dark rich flavor not too sweet and almost slightly bitter from the cocoa powder, very good recipe wow. I think I did overbaked a bit since the edges are a little bit too hard, I might have to add some more liquid since in high altitude flour tends to absorb more moisture out of the batter ( is an issues also with bread making). Anyway, I was happy with the recipe nice shiny top.
  6. Macarons: Troubleshooting & Tips

    http://www.amazon.ca/gp/aw/d.html/191-9877...06?a=2353260357 I want this book! I don't think is available on US Amazon.
  7. There should be another thread on this subject, and someone posted 2 recipes for buttercream centers. If I have some time I look for it.
  8. Banana Ganache

    I made a while back some banana peanut butter chocolates, didn't think of Elvis, anyway they are layered chocolate, slabbed and dipped. Now I still have them and taste them yesterday and they are still good, I used fresh banana as well, I didn't noticed any alteration, but the banana flavor is subtle. Since this piece is in my collection, I have been thinking to modify the banana ganache and try frozen banana powder. Since is paired with a Gianduja type a butter ganache would be intersting, no as much water content to worry about, anyway even with fresh banana I think we can have a longer shelf life is treated properly.
  9. Water Ganache

    Funny I have been thinking about water ganaches as well and saw the post! I will play with you too, I am really intrigued in trying it with Art chocolate, since I would love to preserve the wonderful flavor and depth.
  10. Fine Chocolate

    Talking about fine chocolate, today I came home from work to find a nice box full stuffed of Amano chocolate samples!!!!!!! OMG, Art I dont think I can add any more to the other comments, only that I simply love the chocolate ( yes all of them!) even the madagascar that usually isnt my favorite, wow I am in chocolate heaven and overload I think. The ocumare Milk, wow, what to say ( where is the drooling one?). Thank you for the samples and for the care you put into the chocolate, I am looking forward to use your precious chocolate into my production ( I just hope to be worthy of it )
  11. Made some tiramisu ice cream the other day with homemade mascarpone it was fabulous, I swirled it with a mocha fudge sauce, yummy.
  12. I got the book, I cant wait to try everything in it! But I really need to gear up my workout though!! Anyway I have been keeping the fist ( actually second ) dough I made and refreshing it everytime is getting low ( about one loaf left worth) the first time I refresh it I add the ingredients and only 6 gr of yeast, today I didnt add any yeast but just the ingredients and it raised like crazy!!! It smells wonderfully as well. I baked a loaf today and is crusty and light, I am keeping the dough wetter, I was reading that in high altitude the flour absorb more water, and I have noticed everytime I made bread but didnt know, I thought was just the flour, so using more liquid make more sense now.
  13. Robot Coupe Blixer for ganache

    Ahh the famous bimby, I have several italian friends that use it, I know they make everything with it, I should ask about ganaches and report back. Anyway the prices for the blixers and co are improbable for a small production, at least for me.
  14. Robot Coupe Blixer for ganache

    I have read about other chocolatiers doing their ganache with the robot coupe, also I found it as a topic in one of the Chocolate Academy class http://www.bcna-chocolateacademy.com/expert they talk about a vacuum robot coupe tecnique, I was wondering if anyone does this ( not that I am thinking of doing it, the prices for these babies are crazy!) like this one? http://www.shopping.com/xPO-R8
  15. Ahh my first batch of ice cream from the book is on the way. I made the Guinnes one, only I used a local Milk Stout instead, because I work with them and I wanted to see if I can make something special for them. Anyway, the custard tasted delicious!!! I cant wait to taste it, I used El rey irapa, which has a malt flavor and is perfect with beer. I love the book, I just got it but the recipes are wonderful, I want to try the olive oil and the pecorino and pear one, wow, what about the fresh figs!!!! Ahh if I only had more time!!
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