Desiderio

Umm Noka, after the full report on Noka , I really dont think will score in the highest place, maybe onbly the prices here http://forums.egullet.org/index.php?showtopic=96983

Thank you!!!!So much! Mark I spray the mold, then pour the bittersweet chocolate as usual.

Vanessa - those are truly awe-inspiring! Sorry about the microwave - had a similar disaster when I went to re-warm some cocoa butter that had been contaminated with a tiny bit of metallic powder - huge explosion as pyrex pinch bowl shattered just after I opened the microwave door - still picking up shards of glass from unexpected places! ← Ouch , that is even worse , and dangerous , I am sorry .These accidents in the kitchen are not to be underestimated

Thank you so much , your compliments make my day much better , since it didnt start too well , thank you Alana I used chefrubber color yes the jewel collection ( I have a deep love for metallic , due my last name I think ) I used eguittard 61 % for the shells.

Ok first experiment with red hearts for Valentine's day order . I did a passion fruit filling .I am still awaiting for the heart molds I have order from Jb prince , unfortunally only after I ordered they told me they in backorder and will be here not soon than the 15 th so I will pobably end get it here at home by the 20th ( hopefully ). Anyway , I had a little disaster happening while warming up the color , ahhhhhh , can you immagine a red cocoa butter all over your microwave??Not fun Oh well!

Ahh Tammy , since you have the book , how do you like it? I was contemplating to buy it .

Thank you Kate! Definately need to work on that one ,my skills as american style cake maker , has still a way to go . This is the second attempt to make a chai cake that was similar to a spiced cake moister and a nice fine crumb. The smell of this cake in the house is intoxicating and the flavor is nice and spicy from the Masala .

I think this belong to this thread . I have been thinking of a chai cake for a while , then the other day I found a recipe on a magazine. I got the idea reading this thread as well , I wanted a chai cake that was more like a spiced cake , moist and spicy with a distinct chai taste. I came out with a formula , that i still need to tweek a little bit ,that wasnt bad at all. The only real problem I had was , silly me , beating the batter too long so I got tunneling ( thats how is it called?) big holes through the cake . The frosting is a white chocolate ganache with garam masala and spiced rum .oh yumm,very delicate and a very very yummy chai taste in it. Need to work on the cake more , but was a great experiment even my husband , that usually is not fan of cakes , really really liked

Yes that cake its stunning!

I have ordered from them as well , I think someone else did as well.It took 4 days to get the boxes from Holland to here , pretty fast Color of the boxes is gourgeus I can buy them all.

Ahh finally , after many sperimentations, today I did 2 different toffee recipes ,they are different in tecnique .Now that I could see the difference and try it, I find that the second one I made is much closer intexture to the one I really like ( more tender if you can say that ).Ahh finally I feel much better now Umm foil wrappin?No thank you , I spend too much time make my chocolate look good

Wow , she is talented one! Beautifull pics as is the bread

Ok saying that I am going nuts over toffee etc. doeasnt explain how I feel!! I have tried so many different things and they turned out form ok to a disaster to throw away!!! Another thing I wanted to reproduce was a molasses brittle , that I really enjoy , I made it today and it turned quite nice .Well at least that one did

Anna , I sure feel very very flattered !!! Those a re incredible, I know about light and setting to photograph those kinda of things, they loose most of their shine and beuty ,but I can tell there is way more in those creation than the pic shows. Brava big time , you had master the coloring and molding skill so fast you should be very very proud of yourself!!

Thank you Ruth , but its all thanks to the gourgeus Pcb Transfer , they are awesome to work with as well. Cutting ganache shouldnt be any trouble with knife ( thats how most of us does it here , since guitars are way too expensive for now ) I have used an craft hobby metal wire to cut the ganache as well ( i use that to cut rolled dough as cinnamon rolls too ). Good luck and have fun with the new toys

I just realize now of what you were talking about .A friend of mine gave me a box of see's candies for this Christmas ( it was only to taste them , she is hooked to mine now ).I found them very very sweet ,kinda of rough around the edge and most of the flavors are alike .Their bordeux centers says tehy are buttercreams , like Robert was saying , it a sugary buttercream but had that fudgy consitency .I made some caramel once and I think was made with condensed milk and the final result came out little bit like those filling .Kinda Grainy and smooth at the same time way too sweet that you can barely savor different flavors. ( could you tell I wasnt too impress with them ? ) I have their holiday catalog here and on the fudge section they have the vanilla walnut , chocolate walnut and Bodreaux pecan ( bordeaux has the TM on it means is the same used for the centers) ingredients , butter cream , sugar and it says its a creamy fudge .So i am guessing the centers you want to reproduce are something like that , a creamy fudge kinda sweet . Oh well sorry not too much help , I just saw the box and I thought about it

Yes that is what I do with mine as well . Hand dipped chocolates/caramels, cut your transfer sheets before hand ofcourse because you need to apply the little square of transfer on the chocolate as soon as you put it on the parchment paper ( I try to use a slightly warmer chocolate for that , tempered ofcourse ).

75 boxes of only red heart and sea salt caramels ( I am thinking of making passion fruit filling for the heart and see if I like how they turn out )and chocolate filling as well, for a corporate gift , then probably a bounch of other boxes in different sizes and color for the regular customers.I am working on flavors and I think a creamy chocolate filling will be the main followed by the sea salt ( now everybody is addicted to )so I cant skip that one,I was thinking a strawberry balsamic filling and I wanted to try a couple of things from the Wybauw book that look and sound delicious. Lets hope everything goes smooth

I enjoyed , experimenting with almond toffee and tasting ( till I can came out with a toffee like Enstrom's one , that I really really love ), the traditional little cold season snak Muddy Buddies I love those little bugger.And One new thing I tryed and I really really like Rugelach,that was yummy.

Beautifull display Tammy , very well done !!! And happy new year evryone!! Hope you had a great time and expecially a great year ...

I did some experimentation with toffee in the past 2 days , and I found that in the Enstrom's toffe there is lechitin .So I did reserch some recipes and found one or two that contains lechitin.The first batch didnt turn out well again it separated .For the second one I reserch little bit on the web for separation in toffeee and found something .So this time I did the same , just little batch , but I add some water ( couple of tablespoons) and I stir the toffee very very carefully and slowwww on low med heat.This time it didnt separated and it was kinda nice, still isnt the same as the one I want to reproduce but better .I am going to keep trying with this recipe with lechitine , maybe changing butter and use a different process , but for sure adding some water do the trick for me.

I recall some discusion about separating toffee. As I recall there are a couple of schools of thought. One would have you stir hard when you see signs of separation. I know I have one book that suggests stirring in a bit of water. Look back in pastry and baking for a thread called "Toffee" ← Thank you

Absolutely , the best prices for Valrhona are here http://www.icaviar.com/Store/Scripts/prodL...?idCategory=387

Yes my first pick was the Shotts one, then I saw the CIA one , I did preordered , it ships march ( first week ) I was contemplating getting that one as well.

http://www.amazon.com/exec/obidos/tg/detai...KX0DER&v=glance I was looking for some books to buy and I found this one ,isnt available yet , but you can preorder. Does anyone knows about this book? Worth to preorder it and buy it, it looks good . By the way it ships in March.