Desiderio

Ok I went to check Wybauw book for those. Starch needs to be prepared first for 20 to 30 hours in a heat chamber at 100C/. 212 F. It says to make the imprints into the dried starch ( in a high sided pan) fill the holes with the liquid and leave it there for 30 mins, after than you sift more starch on top, after this he says to place the pan into a heated chamber not higher than 45C/113F after 4 hours you turn the centers into the starch. Leave it overnight the following morning put them into a sieve and brush off the starch , then after they are nicve and cool dip them. This one of those experiemnts I meant to do but time is alway on me , but I might give it a try.

Mark , I never made them , but we discuss about thos in along thread in Italy. You have to make sure the starch is cured, meaning has to cook at certain temperature in the oven till it turns like the poweder we lady use for makeup ( cipria).It can take up to several days etc.Do you own the Wybauw book?If yes he has the description oh how to obtain those ones, if not I can pm you with the formula and description in detail , maybe getting some more info from my italian chocolatier friends.

Most welcome Lenabo

28 grams

The caramel can be even more liquid than that. I do the fleur de sel solid and liquid, sometimes I have extra solid caramel so I just remelt it and add some more cream till is the consitency of a thick cream or so.You have to make sure they crust inside the chocolate shells for a while before closing, I never had problem closing this liquid caramels as long I waited a while before the closing.

Torta mimosa ?A sponge cake ( pan di spagna ) that usually is filled with crema pasticcera chantilly ( pastry cream and chantilly ), chocolates chunck or fresh fruits, usually I used strawberries or raspberries.To soak the cake I used a mizture of Strega liquor and milk, but you can use whatever you like. It s a very tipical bakery cakes , that we usually buy on sundays to bring to families lunches or birthdays etc.You can do a diplomatic as well with the same criteria , sponge cake and puff pastry chocolate pastry cream and vanilla one. A nice Pastiera? I am sure you can fine the recipes on the italian forum or recipes file.Something like this http://www.mangiabenepasta.com/easter9.html

When I need a warmer place in my house , I use the oven with the light on , it makes a nice warm enviroment for poolish, sourdough etc.

Hello , first of all welcome! I can link some web site with info etc. One is the Callebaut site that has few tips and pics on how to mold chocolates etc. http://www.callebaut.com/en/25011 Second , molds there are different places where you can buy them , usually online and the price for a polycarbonate mold usually is around 20$ , you can probably find the plastic molds in your hobby and craft store or locval candy/vcake suppliers for around 1.50 or less. This web site is nice and he has good prices for molds but not much selection . http://www.chocolateman.com/pc-354-5-polycarbonate-mold.aspx This web site has lots of stuff and a decent mold selection. http://www.bakedeco.com/dept.asp?id=347&pg=2 Another place , where lots people here buys their molds from. http://www.jbprince.com/index.asp?PageActi...TS&Category=278 http://www.chocolat-chocolat.com/c210018.2.html This site has a great mold selection but its in Canada Another Canadian site for molds, good prices even with the shipping ( I ordered some from them ). Another site http://tomric.com/CatalogType.aspx?catType...tle=MoldsFooter Well there are a few web site.Onthis forum you can find some tips on molding chocolate as well . Good luck

You might also want to pay more attention with Mycryo , since the chocolate tempers beautifully but it firm very fast.

Kerry the truffle log are gourgeus!! Simply incredible.Did you buy the specific molds for the truffle logs?I have seen rubberchef has a few .Those bubbly molds are vey unusual good pick

Great job Tammy! Thank you for sharing you strawberry jelly recipe and for experimenting .Its gonna be a big hit , good luck for the Valentine's sale How's the licensing process going?I am starting mine as well ,need to find a kitchen close to me to use.Its not going to be for Valentine maybe , if I do my homework well , by mother's day, we'll see.Let me know how things going for you.

The first try with red wine jelly chocolates.I am quite pleased with the jelly chocolate flavor .Now i need to go back an write what I did LOL

Fanny , like the others I can only tell you , be yourself , be humble and make sure you watch everything , keep an eye on everything ( most of the thing I have lerned I have lerned by see), dont be afraid to ask if you dont know something you are there to learn . I wish you the best of the best , I am sure you going to do fine and have fun too

Hello and Welcome Andrew, egullet has always new surprise for us . I have ordered your book last week and I am looking foward to see it. For the experiments with pectine and jelly/pate de fruit, I did some red wine jelly yesterday , using the Pomona's and what finally came out wasnt too bad at all,actually more similar to the one that I remeber from l"artisan Du chocolat. Well I will sure try the pectin g .The only thing I would like to see is a jelly or pate de fruit , with less sugar in it, I know is hard to do but I dont like the idea of making something with that much sugar , glucose and inverted sugar.

Ok this one thread , I am looking for others and put em here so we can check them out http://forums.egullet.org/index.php?showtopic=84954 http://forums.egullet.org/index.php?showtopic=95400

I had some jelly /ganache chocolates in November , from L'Artisan du chocolat.Raspberry and wine combined with ganache layer, and I have to say I am not a big fan of fruit and chocolate in general, but those jelly /ganache chocolates were incredible.The texture was perfect the ganache wasnt overpowering the jelly and viceversa.The consistency of the jelly was soft , not lethery ,not runny just perfect,I was even wondering if in any of those two he uses agar agar instead, I know they said agar agar tend to give a grainy texture compare to pectine. I think it will only take sperimentation, I still need to do some with the wine jelly, let me look for the thread.

Impressive display Ruth!! Wow, nice holidays at your place

Beautifull , gourgous works!!! Thank you for posting.

I used 61% and some unswetned chocolate in combination, was the first try so i just eye ball it I think more or less about 100/150 gr in total.

Patrick , I am sorry to hear that .But I am sure that you will have time to organize yourself with some better equipment.Getting use to a new climate and a new life isnt easy, but I am more than positive that things will get togehter for you , just give it a little time for you to get use to the new situation, learn how things work there. Best of Luck to the the both of you ,Hugs

Actually , Sebastian , your explanations are very very usefull.This thread will be very interesting indeed.

Ohh finally , Chocolate nougat , Yummy.I think this is going to be in my house permenantely ( umm long word , SP? ).

Hello Patrick! How you guys doing??No kidding , I really dont think you are missing the snow here , with the nice climate in Florida ( ahh the ocean! ) Thank you for the tip , I will give a look around to see what I can find . I hope the chocolate making will continue soon for you

Ah Ah! FInally I got some wafer/ rice paper today and I couldnt wait , I was thinking about the nougat all day at work, so I came back and made a batch , Kerry's recipe, I was looking into my italian pastry book and the italian torrone is way too long and a bit too complicated for a home kitchen,So way to go Kerry I made the recipe as it is but I wanted a chocolate one so I did add some bittersweet and unsweetned chocolate at the end, the scraps inside the bowl were pretty yummy ( my entire house smells like honey hooooooohhhh ) Will post result tomorrow , cant wait to bite in it. Thank you Kerry for the beutifull recipes and tips you always share with us