Desiderio

Hahahaha right . If I work out of my kitchen I usually crank up the ac to 68.

The only time I had this kind of problem , was when my chocolate was too warm .Check the temperature and make sure is well tempered ( on parchment paper smir so chocolate and see how it sits and ).I wouldnt use the refgrigerator , because it will set the chocolate even if is out of temper, giving you the false sense that is tempered .I alway work at room temperature ,it works better for me.

You can check this thread http://forums.egullet.org/index.php?showtopic=100236

Lucky lucky lucky !!! What a treat, thank you for sharing ,oh yummmm!!!

I followed the recipe lapin d'or linked.Its very similar ( practically the same ) as what I call Plum cake ( english origin) very rich thick fruit cake ,very good . I used a bundt pan and I still put the marzapan in the middle.I thought my regular round pan was too large and I couldnt find the bottom of the smaller one Well its very very good .

Different sweetness also if I recall correct.The thicken glucose/corn syrup is also less sweet the more fluid is sweeter.

Wonderfull! Thank you for the link ,I will make it tonight then. Unfortunally around here currants and candied peels are hard to find, and I didnt make any ( if I knew in time ).

Someone linked the recipe to me and I was intrigued by this cake , that I didnt know.I would like to make it for Easter maybe, it sounds like a something between a fruit cake ( plumcake ) and a spice cake.I m not too convinced on the marzapan filling and covering.

I just remembered that few weeks ago I did an apple caramel with the same idea we are talking about here.Caramel made with sugar and apple sider and little bit of apple vinegar.When done I added some more apple sider to get the fluidity I wanted.

I answer for my caramel in the picture, its looks like that beacuse is whipped.Otherwise would be clearer. I would probabily try your idea of caramelized sugar and using the pure or etc. insted of cream.

I do as Alana said, make dry caramel then add infused cream ( lavender etc. ) then butter , you can adjust the fluidity as you like . These ones on the pictures are pretty fluid. I also tryed A new caramel filling form the new book, more solid and pretty easy to work with.

I went to the site and check it out, you can make custom cut , wich is nice.

Alana , thank you for reporting your purchase I will go an check them out, since I am looking for a frame as well.I have ordered an alluminum frame from Tomric but is way to big for my actual prodution ( 15 by 15 ) darn inches always trick me

Thats too bad, I still dond get it! I remember the italian bakers/ chocolatiers , when happend in Italy and Europe, but as Mette pointed its a little bit different.Anyway one more reason to inform people of what they eat and consider a fine chocolate .

On my tiramisu' I like only Pavesini , not ladyfinger or savoiardi or anything else. I have one version that uses a milk /liquor soak for the savoiardi and uses the coffe in the cream,pretty interesting , still traditional.Tiramisu isnt one of my favorite , but if I have to eat it I only eat my mom's tiramisu We use to make a mandarin orange version in our restaurant as well.

Thank you I am wondering if "cremini" type could be cristallise as well , maybe one of these days I'll try I am trying to work on flavors from my home country , lately ( maybe I am home sick huh )

One thing I dont quite understand is, what is the reason for cristallising a center? Whatare you going to do with it after , cover it in chocolate or just leave it. Even in the book he described this technique but I didnt understand the use or why. Did he mention anything at the class?

I remember when I started offering samples of my chocolates , one lady was so surprised of the quality of the chocolate it self.She told me they tasted so much better of most of the chocolates around .I didnt know that people actually uses chocolate that isnt chocolate ( I am from Italy ) so I was surprised as well , that she mentioned wax and other stuff . Anyway,I have noticed that my products speaks from themself and I am sure you will have people that will love your products and people that would not . Like many here already said I woul enphasize ( sp ) the quality of a good chocolate coverture and the natural ingredients , and things like no hydrogenated fat and high fructose corn syrup , and no preservatives ,people nowdays are very concerned about these things and that would be your strong side,without doing comparison with anyone else , you really dont need it .A good product is a good product period. Let us know how it went .

Welcome , let me know how they turn out , I was contemplating to get some myself.

Have you check this ? http://www.chefrubber.com/Shopping/shopdis...ural+Collection

You can find dipping tecniques in the Callebaut web site, there is were I learned how to use the chocolate surface tension to clean up the bottom .

Oh absolutely , I found the recipe online , I gather few and decided to go with one in particular. It uses both gelatin and corn starch , I would think that if you cooked little bit longer and use more con starch ( like turkish delight ) it would work fine , maybe wouldnt be as chewy but its worth the try. Here is the recipe, I found that you need to let them out to dry longer than that , I kept mines like 2 to 3 days.If you done let them dry all the way they will sweat .They kinda have to turn hard on the outside ,not hard rock but nice and firm. http://www.yumyum.com/recipe.htm?ID=11967 I used apricot puree for mine , I found lots of recipes uses dried apricots , turned into pures,or apple sauce ,wich will be my next try.

Here are the Cotlets.They are pretty tasty , not very sweet and a good aprico flavor ( net time though I need to use the walnuts ).

Hehe if I tell you that my favorite dipping tool for chocolates ( not truffles ) is a plastic fork on wich I broke the middle teeth?! As I said before working from a cold basement , a metal tool really doesnt work, the chocolate firm up on that fork very very fast , so i found some plastic forks that were good for the test.I have a set of cheap dipping fork 3 and 2 prongs and a round one for round truffles.I really dont like them , the round one isnt too bad for round centers , but I actually trying to do hand dipping for those centers anyway.

I do the same for rolls etc. wisked eggs with some either milk or water.For some sweet rools or pastries I add some sugar .Slightly beaten egg white works as well for shiness ( sp ?)