Desiderio

Well , I am glad the experience was a good one, its always kinda stressing dealing with a company oversees. Thank you for you feedback, I need to buy one melter , I was thinking the 6 kg one and you are right it is cheaper buying directly from them excange and all. I think I am going to order it and need to learn how to work with it. Thank you Christopher, enjoy your new "toys"

CHristopher, did you contacted them via email or on the phone?

Geeez they could make some order in that web site , its a little bit caothic

Do they ship outside California?I wish there was a place like that in Colorado bahhh.

Bravaaa Alana , sorry I didnt follow all the thread , but the dessert looks awesome, very creative very beautiful , the tower is simple gourgeus!!! Grat work

Ok , I am back from my trip , unfortunally ,so I am ready to get buisy , so I dont have to think that I am not in Italy anymore Talking about pectine, I found two type in my kitchen, one is the Pomona's one ,the other is the "sure jell brand, now since i dont know much about pectin ( about time to buy the Minifie uhhh),wich one I need to use , or do I need to find another type of pectine, perhaps the one they sell in natural stores in little bags? Thank you.

Ahh Kerry , I think I have confused the word sucrose with dextrose , oh well , not too bright though! Thank you for the link, I have found a very low prize but I guess is gone , I ll keep looking , I am wondering how much is a good price for it.

Thank you! I used an air brush for those ,and i do several layers to obtain that kind of coloring and I also use luster dusts .I like to do hand painting as well ,my italian friends are telling me to keep them natural ,but I have to say that, first this is a fase of my experimentation and second this coloring binds together my passion for chocolate and my background in art school , so I can do both right?

Thank you Robert , in fact i dont have a refractometer , and I was thinking to either get one or find a table with conversion number for brix and C, wich I am not sure I have.I would love to have the temperature method ,meaning know what temperature is a certain brix level.Talking about that is anyone familiar with Minifie book? I know is very technical and the trouble is the very hgh price for the book , but I know has many many interesting things I think I would like to know and read. Thank you much for your help

Ahhhh , hehe yes thats how we started all these colouring craziness.Evertying I have learned about chocolate colorouing and stuff , its in these thread Thank you for your kind compliments Anna

Wow wow wow, Escry , thank you soo much for taking the time and post the formula,I am very new to jelly in these form so I will have to start working on it as sson as I get back home, I am wondering if I can btain sucrose online ( I guess so ). Thank you so much again for you help

Hey Robert , sorry I didnt answer you post earlier, I am in Italy still and the connection is slower. I live close to longmont , where I work .There are few chocolate place around here but none of them really of my taste ,I didnt work in any of this place and I am not working in the chocolate field professionally yet.I do sell big quantity ( for a home made ones) of chocolates to cooworker and whoever try my chocolates and likes to order them.Everybody is trying to get me to start my own business ( the american dream right??), but with a family and a full time job it will be kinda tight, but I keep working on it.I would like to go back to school ,I was thiking about the Wybauw class in Chicago but the timing wasnt right, then I wouldnt mind to take few classes here in Italy with Eliseo Tonti and some other master , maybe next year, meanwhile I keep working.

So my sis brought me some samples from l'artisan du chocolate, the liquid center sea salt caramel and a box of their pralines.I had a taste of some and I found them very balanced ,clean, maybe little bit on the sweet side ,but I really liked them ,then I tried the red wine jelly one and I thought i wouldnt like it, but I was wrong .It was very good,very balance again , no flavor to overpower the other ,a nice balanced chocolate.Now I never made jellyies , so I was courious to know how to make those nice very armonious jellies to combine with ganahces in pralines.Any recipie or suggestions ? Thank you so much .

Haha Robert , you too kind ,"sense an accent",very kind hehe.I am from Rome Italy, I was pastry chef in there first in my parents restaurants,then I enter an assosiaciation of bakers in Rome , where I did few professional classes with them .I worked in an out for few years doing some catering as well. I am hoping to have a very simple business , for now it will be a rented kitchen and retail sell of my chocolates to locals stores, expecially stores that sell local products,so for now it will be chocolates only .Maybe later I will try to have my own shop , with italian pastries and cappuccino , the italian way ,even though the area where I live isnt probably the best place to have a busness like that .

I use mycryo as well , but I work around 31 for dark , 29 for milk.35 seems t high for me as well.

Hello and Welcome.Thank you for putting you website,I will be checking it with more attention when I go back home. I have been working with chocolate for few monts now ,seriusly ,I used to work in restaurant as pastry chef , but that was long time go and since then I havent work in the field, till recent months,then I remeber how much I loved to bake and expecially how much I loved to work with chocolate.I started with the symple things I remeber form the past then I went on and thank to the help of this wonderfull site I have learned so much.I will probably open a little business pretty soon ,I hope as soon as i come back from this trip.

How much liquor is normally added to the fondant to make it turn liquid? For instance, I have just bought some pre-made fondant (usually I make my own but will be pressed for time over Christmas), if I used 500g of fondant, how much say, Bailleys, would need to be added to allow the liquid to form? Does it rely on alcohol content? ← Umm I wont use bailieys to fondant, you need liquid liquor with higher alchool contenent ,if you want use balies you can make a liquid ganache made with it.Exampl a very liquid cream ganache or a creme anglaise with bailies etc. The amount of alcool it can be a taste I usually dont make center with fondant but I made the regular alcool ones made with a saturated sugar syrup etc. A friend of mine make hers wit 100gr of fondant and 3 tbsp of liquor.

I had some empanadas a while back in an Argentinian restaurant in Rome , oh my if they were good , I believe I had them with corn and onion or somethin, meat ( not ground ) and chesse probably , that was longg time ago , but I still remeber the flavor ahhh ahhh ahhh, I will definately give it a try . Thank you for posting the step by step recipe and welcome on egullet

If you like liquor filled as well you can use fondant with liquor added ,the inside the molded chocolate shells , no need for invertase there , the liquor will melt the fondant by it self , they usally say around 2dn day.

I dont know the answer , but it seems not an oven problem , to me seems like something happening before in the processing of the brulee',because I doubt that all of them wont set at the same time in the same oven at the same temperature,probably something happen while you mix the brulee ,I am more incline in thinking what patrick saod about moltiplying or quadrupling a formula and forget to quandruple the yolks or so.Ihad that happend to me as well , and it can be an easy mistake ,expecially in the rush of a restaurant. I can immagine how frustrating that can be.

Good point

If you have a oven you can keep the light on and keep the starter there till its ready, I usually keep all my starters and premix in there to ferment. it works fine.

Umm I always thought you were a guy , err MAN ! Looking foward to see this one as well , I miss the feeling of autumn , fireplace and the smell of burning wood , the cold breeze, umm something with a nice robust red wine , why not you are in florida , good wine there also .

Well i brought my "water truffles " , at work to have my ghinni pig try them.One of the lady ios on a diet and she is been craving chocolate , I usually bring her some very dark chocolate so she can have little bit of it,well she try them and said they were very satisfying , great chocolate taste without the added fat of cream or butter etc.She came later asking me if I had more she would buy them .This is good experiment it expands my customers range, if I use a nice dark chocolate like Apamate for these kind of truffles, Iam going to have more customers willing to indulge ( the secret is to say they are good for you , of course its CHOCOLATE! ).Well good good.Need to try some more .

Ahh I didnt think about the gas , ofcourse, and the stifness.My rye one is pretty stiff but I can stiffer it little more then use a container , like a little topperware maybe?It is safe to close it? Thank you so much , I really fancy you oven , ahh maybe one day