Desiderio

I am in search of the book by Wybauw, but the only reference I can find is to the book not being published until November 30, 2006. Is there a previous edition that is available? I couldn't find a reference to an old edition on Amazon and our library doesn't have it, either. I would appreciate any information on where I might be able to find this book now. Thanks! ← Hi I can give you few web site I used when I was searching for the book . http://www.chipsbooks.com/finechoc.htm http://www.chefsboutique.com/proddetail.asp?prod=91%2Ebooks

While I dont have much experience on working in a professional enviroment ( I did and was long time ago ), I can say that I agree completely on the respect factor.The fact that the boss feels like he or she in this case can do whatever she wants or say , just because they pay the bills , I really dont think so ,that doesnt have anything to do with respect, if you have workers expecially good ones , wich arent easy to find, you make sure you treat them well and with respect , having different opinion on how things needs to be done is another thing and its part of the job/work enviroment expecially if you work for someone else. I really hope you will find you place , either your own or with a better boss ,in any case I second the fact that life is too short to be working for someone that doesnt appreaciat you not even a bit or doeasnt treat you right ( thats part of been a good human been by the way respect!!!!!!!!!!!!!!!!!!),I do a job that I dont like ( like many people),and I cant change it because it pays the bills and they treat me very well so thats do the trick for now . The best of luck to you with all my heart.

Thank you thank you thank you .I will retry ( after this is gone hehehe ) and follow you suggestions , not spraying and using cocoa ( wich I should have thought before duhh!!!! .Thank you guys

This is the chocolate stout cake , unfortunately I didnt know how to prepar the bundt pan , this was my first one , and the surface looks pretty ugly , but the taste is amazing.It is soo dense so light and moist at the same time amazing,I definately can taste the beer but it enriches the chocolate flavor .it definately a keeper , this cake will be a party favor . [Moderator note: The original Finding the Best Chocolate Cake Recipe topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Finding the Best Chocolate Cake Recipe (Part 1)]

I bought my first bundt pan las night and I used for the chocolate stout cake, wich by the way its a bomb!!!Now I am not very familiar with this type of mold so i stupidly spray it and then floured it >now it did came out ok but now my cake surface its pretty ugly with cooled butter ,I just feel dumb for have done that just ruin a perfect cake What is the right way to deal with this type of mold , buttering flouring technique? Its a 12 cup nordicware by the way. Thank you so much and sorry if there is another thread ( I doubt it )

Oh Oh OH ,, thank you so much for explaining to me the mooncakes mistery .Well now I know what to look for next time , maybe I can find some around here and finally taste it , what a treat. I agree with Chufi , the education we find on egullet is priceless , I mean I have learn so many things since I have found this site , its almost scary Thank you

See in some books like the Wybauw one, he molds his slab of ganache in a frame and allows it to cool , then pass a very thin coat of chocolate on one side, cut the slab and dip the squares ( chocolate side down ). Same concept as for the caramel slab. In another book I was reading, the chocolatier actually made a very thin coat of chocolate on a parchment paper and before it solidified completely cut out rounds or ovals or other shapes, then on top of this thin chocolate discs he would pipe his ganache , allow it to harden then dip it with the chocolate side down , so you have the hard part on your dipping tool . I was contemplating buying truffles shell molds so I can make my own shells to fill. This is the type of mold I am talking about. http://www.chocolat-chocolat.com/c210013p16727314.2.html

And these are the raspberry I made yesterday, the flavor isnt a strong as I wished , maybe next time ill reduce the puree or put more .These are actually my first marshmallow ever, never made them before , so not too bad the recipe is very nice and easy to follow .

I know how you are feeling at this moment, but dont feel bad please, things will get better . The cracking of the truffles may be caused by the humidity of your truffles,mine to tend to crack expecially the ones where the filling is wetter.Usually commercial truffles are made inside shells they filled them and then give it another coat , I dont know if you ever try one but their coating is very thick , wich I dont like . While some of our expert will come to your rescue ,have you ever consider making chocolates inside a shell or molding them? I know its different but business wise, that would be much easier to deal with , molded chocolates dont crack and their shelf life can be little bit longer. I hope the problem will be fixed soon and good luck By the way I use Eguittard 72% and I dont have problem with it, it has a higher cocoa butter contenent , the problem with you bottom sticking to the parchment is because you ganache may be to soft for dipping so you should coat the bottom of your truffles first then dipped them when that is solid so you have a nice bottom to work with , same thing with caramels if they are softer.

Lorna those chocolate chips cookies look deliciuos , I mean I know they just cookie ( is there anything like "just a cookie" in the dessert world ?!!! No ). DG those mooncakes looks very tempting , can you explain to me how they are made ( not the recipe ) just what they are made of , I have never had one and honestly never seen one,in the area where I live we dont have a big asian community so mostly speciality foods are hispanics .Thank you

I did some orange truffles ( the real truffle , hand rolled then enrobed and tossed in cocoa powder) with manjari both in the ganache and the enrobing , and its definately a winner , meaning the combination is very very nice just perfect for orange .so as said before I am going to use it for fruit fillings and maybe I was thinking to make and orange cardamom chocolate cake with ganache and all , will see if I have some time ( or if I dont Ill do it at night as usual ) Thank you for your help on the matter guys.

I just made the raspberry ones from Nightscotsman's recipe, they look promising ,I will post the pics tomorro after I take them out of the pan ,umm the fun part.

I dont think they will be made now for Chrismats , are they??They can last from 2 to 4 weeks , wich is a longg time for artisanal chocolate made in an enviroment that is not stable and you cant control it ( ulsess you do have an equipped lab).Someone that used to write on this forum said their truffle had a 6 weekd shelf life , they use the invertase in their ganaches and they did retail ( and have an official business ).While I wouldnt sell my chocolates if they are older than a week you could make few different test batches and see whats their shelf life.

Ohh I can only immagine the amount of cash you guys had to go thru , I was actually thinking about that last night while I was looking at the pics . Ohhh let us know when the bars are available for buying , I dont care about the packaging hehe its the inside that count . You are not tooo far from me , I mean I am in the rockies as well , another state but well .I will definately plan a trip next year Thank you for keeping us posted , its very very exiting )

I second john on reading the book, it is definately a vast subgect and since you are talking retail , the issue needs to be approached from a professional point of view .The book has a good pharagraph on shelf life etc, I am sure it will be very helpfull , and probably its worth the expense. Good luck

I will definately

Thank you Escry , for the suggestions , I love cardamom and lemony flavors in chocolate I will definately give it a try.

I have to say even if I risk to sound blasphem ( sp ) that i dont like this chocolate particularly and I did regret buying it also because its expensive,but at least I tryed.I think a less strong chocolate without those harsh tones would be much better, so next buying will be Apamate El Rey , that I really think its worth the money . I did a ganache with Manjari , like suggested , was a butter ganache with amaretto and sour cream,very tangy, and unespectedley my husband liked it a lot , and tasting the chocolate again today I have to say it grow on me , so back to the experiment table because I have 6.6 lb of it have to use it hehe. I was thinking making mini chocolate bars very thin with rosted almonds and orange peel something like that , I will report back.

Ahh well I was skeptical too, but I have to say Well done , the dish looks amazing and I think it probably taste the same ( now I regret I said I was glad I didnt have to taste it ) Bravoooo!!!

Kerry the wraping for those bars is gourgeous , I mean really well done . Art , wow , I didnt know what you were up to ( i just went to your web site ), I have to say I am really looking foward to see your products out , I want to try your chocolate ( will you be selling bulk chocolate as well ?)that would be the best.Hey any chance you going to organize a tour to you chocolate factory any time soon, maybe after you get all squared away??? .Weel please keep us posted , I will like to know more detail of how things are coming along. Thank you and good luck

When I use fresh raspberries in my chocolates, I usually put them thru a fine sieve and I add a little bit of sugar or not , and boil the puree to thincken a little bit first , then I boil the cream and then I add the raspberry pure, in this way you dont get the water in your cream .

I have to say tres leches here as well .I actually never tryed one before , and I really like it , I made home made one , and I made one for my son's first birthday ,with fresh whipped cream , its delicious

Wow , it looks great , I am really really intrigued by this

Aya yaiii.See I didnt pay attention to your advice and the second try on the caramel cake was quite a mess Well I made the yellow cake from the CI best recipe book, and I really really like it, I think its great with the caramel, but unfortunately I didnt let the caramel sauce undisturbed and it did thinkned too much right away , I was still able to manage the cake but then it was too liquid and the cake almost collapsed , I saved I put it in the fridge and now its fine , still dont look presentable , but the taste its great much better that the first ( wich is pathetic by the way ), any way I want to try this again following your instruction .I have a question though , it is possible to make this frosting with white sugar instead ?Or the brown sugar is the key? I was just wondering ( I do prefer brown sugar) because I doubt the brown sugar gives a nice smooth caramle , it always appear little grany , not bad grany smooth but still ,little bit like corn candy ( or candy corn ). Any other good caramel frosting out there? Thank you

I think I have seen this episode and I was very amazed on how their sweets look like.You couldnt tell they are vegan, I wish i could come up with something like that , I am not vegan as well but I would like to try different things. I am wondering how they make all their frostings , fillings cookies etc.