Desiderio

Kerry this is the Toffee I tryed and I liked it so much http://www.enstrom.com/product_detail.aspx...10&cid=16&sort= As the one your sister in law brought you ,has only 4 ingredients. Maybe I will try to do some experiment this weekend, I tryed the one you posted and unfortunally , dont know why ,all the mass end up separeted form the butter at the end everything was grainy and oily, I dont know what could have cause that .I am all out of nutter so more experiments tomorrow

Someone is having a party on New year's eve and asked me if I knew how to prevent the chocolate in the fountain to get thick with the cold .The only thing I can think is adding more cocoa butter to his chocolate or using one of those chocolates made specifically for fountains .Any other ideas ? Another question was adding alchol to the chocolate and I thought that wasnt a good idea because it would thicken the chocolate etc etc.Is that possible ?In any form? Thank you again in advance

Thank you Thank you for your answers guys , very very helpfull , as usual Thank you for the link as well John , maybe ill give the apricot a try then

I want to make some passion fruits hearts for a large order I just got in , for Febraury. I was debating on making just a ganache infused with passion fruit pure' or do a passion fruit pate de fruit layered with ganache. The issue will be , the mold arent deep enough so I might need to pick up anoyther heart mold maybe. I never tryed pate de fruit , and I want something not woo sweet, I never tryed a passion fruit ganache as well and I am wondering wich is a good recipe. I was looking at the PH ones for his truffles, maybe tweak it a bit for a piping pourpse , omit the apricot etc. Another thing that I just though , maybe I should keep it simple and do a ganache so I dont have to go crazy with layering ( I dont have many molds either) Would a simple passion fruit pure ( is better find them fresh or buy the pure?) boil the cream and do the same as the raspberry one? ANother question, I found at my vitamine cottage , an organic corn syrup and brown rice syrup.Now I have been trying to keep my products as natural as I can ( I dont add sugar etc) but when I need to make caramel its a problem, because ofcourse it needs to be sugar and either glucose or corn syrup.On the organic corn syrup ingredint list , there is only organic corn syrup , nothing lese, is that means that there is not high fructose corn syrup in it? If yes then I think I am going to use this from now and on. For the brown rice syrup , can I use it as corn syrup , honey etc, in caramels and stuff like that? Thank you so much in advance

Ok I can tell you for sure that Fiori di sicilia DOES NOT belong in Panettone recipe! I know for sure I have been with italian bakers in Italy and made a bounch of panettoni , pandori etc and all teh professional recipes I have dont call for that at all.That is used in Pastiera . Real butter , yolks , mother yeast ( not sourdough ) a mix of fresh candied citruses , some of the mix get mixed into a paste and used as flavouring agent.I just made some Panettone dough in this past 2 day ( oh yes it take long time )Unfortunally because the huge storm here in COlorado , my panettone molds didnt arrive so I am going to cook it in a regular pan like a brioche for now.I will see to bake it tonight after work and report .The process I have used is a complicated one used by bakers in Italy , and at home it might be a little bit umpractical but I will see if I can tweak it a little bit.

Tammy and Anna , your productions look awesome! Great job !

They look delishious! I would wrap them in wax paper , easy to find and works pretty good.

Very very interesting , its funny or sad , how some companies succed like that , I mean one day you wake up decide to do something different ( wish is fine , because is what I am doing now ) and get into a business , using the highest end marketing tools you can get and boom you are on!!! HOw in the.. some people can accomplish things like that at those prices and get away with it ?? I think misleading and great marketing should do the trick right. Thank you for the link I am very very intrested in that .

I dont think is a specific cake ,I never heard of it , sometimes they name something just for the occasion , since the ingedients are definately wintery type .Is there no recipe on the magazine ?If not you can try to make it out of the ingredients and if there is a pic just follow that.Make your own creation for a torta di Natale , wich is what I think it is.

Yes you can taste it , I didnt noticed that before.

Today I had some more of that brittle /toffe etc that my collegue made , and I have the feeling that his caramels and brittle is made with condensed milk. Is that possible?In the brittle I mean.

Thank you Thank you

Vanessa, The proportions are as follows, this was quite a small batch just to experiment, 5 ounces butter 1 ounce maple syrup (or water) 6 ounces sugar 1 ounce of finely ground sugar ( ground it in my spice grinder, I suppose you could use a coffee grinder) Bring butter to a boil, add maple syrup or water and bring back to a boil. Add 6 ounces of sugar. Cook on higher heat to 280 degrees F, then turn down heat and continue boiling to 310 to 312 F. Pour out onto parchment and spread out. Cool, dust with cocoa, coat each side with milk chocolate and sprinkle with toasted chopped almonds. Let sit one week to age. ← Kerry one more question ( oh my my , I dont know how long you will resist here with all of us , asking you only one more question ) When do I add the fine sugar?At the end in the place of the baking soda style?

How much creme de menthe did you add? And when did you add it? Love the picture! Oh..and how did you get them coated so well with the chocolate???!! ←

Ahh good question Kerry, I think I followed the one of the course , I didnt check to see if they were different , I assumed they were the same .Ok I will try that one . But in the pics of the demo yours looks more pinkish like the one I wanted to reproduce, and I also noticed that when my syrup is almost at temperature it tends to get color a bit and eventually burn ( like I did the first time , but that was my fault because I was distracted doing something else )A termometer like the one you are using I am sure would make the difference , becausze the one I use is a digital and I cant leave it in the pan cauce will touch the bottom and the screen gets blurry when overheated. Thank you Kerry

Kerry , I wanted to ask you something about the almond crunch , english toffet etc. SOmeone at work made something similar but he made a higher layer of the brittle/toffe part , the thing is the color was almost pinkish and was very brittle , meaning more tender not hard ,kinda nice.I made some of the almond crunch ( no almond other nuts ) and the frist time ofcourse I burnt everything making a burnt oily mess ( my bad ) the second time it came out good , but mine are not pinkish color like this guy and the one I have seen in your demo.There is something I am missing ,I do need to buy a better termometer , but I wante to know if the color texture can be fixed , I really like his , mine are still brittle but more caramel color , what cause this? Thank you so much PS: I followed your fromula first , I burned it all then reserching ( since I was low on butter ) I found another formula , Wolgfang Puck , very very similar to your , just calls for 1/2 tsp of baking soda , same temperature etc.Its nice but I think I canget a better color texture.

I am sure they will come as you wanted them , never give up never surrender

This how my caramels look before dipping , they hold their shape and arent greasy ( you still will have some fat since they are made with lots of fat anyway )I cook them at 248-250.

I use the epicurious recipe and they always come out great ( only once I had to recook them but that was my fault , I tryed to cook them a t lower temperature to see ).Everybody loves them and they arent greasy.

Thank you for the explanation on the wattage and all .

I usually do remelt my caramels if they are too soft and cook them little higher.I live over 5000 feet above sea level ,a dn the sea salt caramels have to go at least at 248 ( wich is what the recipe calls for ) I tryed to do the math and recalculate the temperature at my level and it was like 9 degree lower , wich would give me a very very soft caramel .I do need to buy a couple of those good termometer that you put the end on the pan ( what are they called again )?

Takomabaker ouch, I almost felt the pain while I was reading , gosh I am sorry, I know how it feels ( other than the burnt hand wich happens to me often )when everything goes horribily wrong. I have to say that reading this thread made me think , what did I do yesterday?Ohh yes yesterday I said to my husband that was my NO day you know one of those days , where you drop everyhting I mean a cused day , this is funny because I didnt think much of it , then I read this and u,mmm whats up?Gotta watch out that Karma huh?Or was the egullet planet not alligned?!

What about agar agar as teh industrial version that uses carrageen as well ?Its worth a try.You can find agar agar almost in every health store ( vitamine cottage , wild oats and probably whole foods I think )

Here they are my creme de menthe chocolate covered marhsmallows, my husband will be happy

Try to find some site with few indications, this site sells vegan marshmallows , check the ingredients , agar agar and carrageenan. http://www.veganessentials.com/catalog/veg...arshmallows.htm https://secure15.nexternal.com/shared/Store...ount2=826041817