Desiderio

Kate oh my oh my , raisins plumped in rum and pasted up ahhhh ( drooling face!! ) I gotta to try that , for me oatmeal cookies are the best but I want raisins in mine sorry I am interested in the steelcut oat , I prefer to eat this kind because has a better texture , not smooshy as the flakes , but in cookies ,how would you process them just as regular oatmeal ?

Ok I guess its time to make brownies here. One of my favorite at this moment , are cheesecake brownies.The cafetteria where I work make these and I love them ,I didnt have the courage to ask for the recipe but I am sure he will give it to me ( maybe in excange of some chocolates?? ) I made a formula for these brownies that wasnt bad at all.The recipies I found on the net arent quite satisfaying so I tryed to make my own .I will bake a batch soon then .

On a stroll in Boulder ( Colorado ) I went to visit the local Belgian chocolate shop ( ok ok I was undercover to check out the market ) Anyway this is a Colorado Based Company and I knew that from some time they were working with a local wine company , but what I didnt know is that now they have a store together .Yes they share the store , on one side there is the chocolate shop , on the other side the wine tasting room ,open floor plan.Weekends evening they even have music .I was already thinking to get together with a local brewery , because I create a chocolate with thier beer and everyone loved it , so since i knew the owner I thought going local and cooperate with another business would been a good idea, I guess it is, because they went all the way with that wine /chocolate deal. Personally I dont know if I like wine and chocolate , I wanted to try few local wine form another company and see whats up with the chocolate pairing .Like Prairiegirls said if you are in buisiness and the trend is that one you have to go with the flow or you loose a big part of the market.

Today I am trying aplets and cotlets.Talking with a friend of mine I was trying to describe to her something I ate long time ago in Italy ,I thought they might have been turkish delight .But maybe something more similar to a cotlets.I never try them before so today is the day.My try at turkish delight didnt turn I found another recipe that I might try later on ( need to go get ome more corn starch. Some of My Easter things :-P

So going back to the recipes,what starch is needed for tuekish delight??? Because corn starch sure doesnt work with his formula , or at least it didnt seems to work for me ,it didnt set nice and firm but more giggly.Definately not what I was expectin,I know he talks about thin boiling starches , but I have hard time find those at my local grocery store , .

David, if you look into the P Greweling book he has the same technique for decorating , page 358/359 jfb's

I got to use one of those covers , I like to work and bathing in chocolate as well at the same time Thank you guys for posting this report !!

Hehe , the experiments was half a try and half a mistake. I took the recipe that almost everyone uses here ( me included ) and divided by half. Now here I jmade the mistake to keep the water for the gelatin undivided so was a lot of water for that batch , the results was very liquid and kinda slashy. After several minutes it turned into a batter that resembled more the genoise batter .Anyway when I add some dulche de Leche into it while was beating and when I was done it was cool enough to be piped into molds ( it was still quite liquidy ).When I went to chek the marshmallow had set and was airy as well , firm and with marshmallow consitency ( wich I thought was impossible from the initial consistency ). Anyway it worked , but you will have to fill all your molds because the left over will set after a while as well ofcourse

The experiment went great, the marshmallow stuff firmed up to a nice marshamllow consistency inside my chocolate shells and it tastes pretty good .So my Easter progect can go on .

Absolutely wonderful. Over the next couple of days we'll start a thread to share what we learned. We need John's pictures cause he was the 'official eG photographer' for the group. I just ended up writing stuff rather than taking pictures. It was interesting to me to do some comparison of Greweling and Wybauw's techniques. Both are advocating tempering ganache, using slightly different methods. ← Welcome back guys!! We sure missed you in these days Thank you so much for willing to share the faboulous experience with the rest of us , thank you so much.

I have noticed that as well.Didnt know what kind of airbrush was. generally those are little bit more expensive than the badger 250. Anyway I would love as well to try a different one with a finer line .I was looking at the badger aibrushes and found this one , http://www.hobbylinc.com/htm/bad/bad200-1.htm What do you think. I use the badger 250 and I am able to obtain a pretty good effects but not fine lines.

I made a sort of soft marshmallow, anyway I thought it didnt came out right,very liquidy , still creamy ,I would say the consitency of a genoise batter It was cool when I was done beating and I pour it some in some chocolate shells to see what happens when it dryes out. I will report later.I add some dulce de leche to the batter .

And maybe you are right Thank you

I was wondering about making the same recipe but with less gelatine for piping pourpuse.If I would to fill some hollow chocolate shell I would need the marshmallow to be cold but still workable .Do you think ( any of you ) that would be possible? Thank you

Great!!! Good luck with your first retail sell. I love the Easter boxes they are adorable and unique I do to like thier boxe and as you said unfortunally they are too small . Keep the good work going , we are here to support you , Always!

This one http://www.auiswisscatalogue.com/store/mer...CIALTIES/500047 ? I really think its Mycryo ina very expensive version. You can Purchase Mycryo for 25 $ ( and has the same usage plus many others )

Kerry , I recentely tasted some sea foam candy bar from the RockyMountain chocolate factory. Now I never tryed the sponge toffee, are they the same thing?Is sea foam a tipical american candy? Thank you

We sure have The molds are made by an italian company. http://www.chocolatform.com/index.php

Sorry Mark , wrong mold I guess Any way I dont have this kind of mold and I have been contemplating to buy one for long time now. I probably will fill the bottom part ( with no holes ) as a regular mold , slap the second part on top of it and turn it to drain the chocolate from the holes.

Same here , always following

Check this. http://forums.egullet.org/index.php?showtopic=77246

I use the mol d'art with not problem,the only thing I have to check for is to get the chocolate too warm if I let it sit overnight ( since the basement is cold ). What kind of callenaut are you using?Number or code?

When I tryed work with sugar I used my hubby working lamp ( name?) anyway that thing is pretty hot and it kept the sugar warm.

Fynny you mentioned this tecnique.I think I was watching a foodnetwork ( sugar rush I think ) and they were showing pastry chefs , using the most unusual methods to prepare some of the desserts etc.I think one made mojito drops in the same tecnique you described .I think is very fascinating . I definatly second the fact that dark chocolate would have been much better for those , but the idea is superb Was this episode http://www.foodnetwork.com/food/show_sa/ep...7_48730,00.html