Desiderio

Nutella-like spreadable cream is made with hazelnut paste ( I used almond once , but I dont have a blender that makes such a fine paste, you can buy it ),sugar , vegetable fats ( in nutella are hydrogenated ,so you can choose something different )lecithin,milk powder,chocolate or cacao .The formula is up to what you have and what you want to obtain.The more hazelnut paste you use the creamier will be , if you decide to use chocolate instead of cocoa powder it will tend to be a little more solid ,but that depends on how much nut paste you will be using .The almond version made with Caoba el rey is quite nice .

Definatlly and improvement, it look quite nice.

Funny tonight at work I found the recepie for the crazy chocolate cake on one of the newspaper around , I thought was fun , you guys mentioned here and after a couple of days the recepie is on the paper .

I f I may ask what quantity you use of the invert sugar in the ganache , because I have used inverted sugar and I havent notice that much of difference , I mean not that pronounced.

First of all; Thanks for taking the time :-) 1. No it actually inflated a bit in the centre of the cake. I was very happy with that. I'll definitly go for your idea and get myself one or two 8" pans. 5. Great suggestion. Added to my checklist for my next cake. 6. We're talking a glacage... I will do a few more practice runs on it. I rushed a bit when making and, and had to down-scale the recipe "on the fly" (bad planning!). If I can't perfect in in a couple of more tries, I'll just make 2 different ganaches, one for filling and one for frosting. I DO want a dark mirror finish, So I'll put some effort into that part of the cake. This IS my first cake ever. I really don't want to count the one that ended up on my floor/radiator/partly into the oven .-) ← I just wanted to add that a mirror like finish works much better on a mousse cake type ,the type you construct ( I do use a lot of technical terms dont I ),sorry not sure the name in english ,but the one that usually use a base like genoise and the different layers of mousse etc,and finish with the mirror like glaze on top of the mousse layer .On top of a simple layer of genoise or cake in general the effect can be obtained with a simple ganache I believe.Another thing you might want to consider is to use a little amount of jelly ( melted and filtered ) on top of the final layer you will put the glaze on ,so it spreds easyer and smoother, just a thin thin layer ,its used on some version of Sacher torte , that you might shoyld consider doing as well , since is a great chocolate torte. Another thing ,you need to melt the gelatine before use it,like blooming it in water ( depends how thick it is , in Italy we have those sheets as well and I use to get either the really thin that need to be soaked in cold water or the thick in warm water, then I usually squize the water and in a little pan very little one I used to melt the gelatine before use it ,I believe you can do it in the microwave as well , never tryed though ,and yes I think you should be able to strain the mass cause usually at soon as you have mixed everything you strained it and it should be still very fluid. Oh well Good Luck Glenn hope everything turns out great.

Agree I do the same, if you are training and want some real chocolate just have a nice protein drink and have the truffle ( a good one that is worth the sacrifice ).

Yes Genoise sounds good very light type of cake , and i do suggest as Sweetside said no hot butter . On the other side a chocolate genoise it wont be as chocolatey as a chocolate cake , but you can fix this little lack of chocolatey with nice ganache and frosting , just keep in mind that genoise structure is more delicate than a basic chocolate cake or yellow cake etc. so try to respect the equilibrium , if I make sense . Good luck with the baking you will se at the end of this week you'll be a pro on cake making ,like you did with the sourdough

Hehe I hope Glenn isnt thinking of treating the cake like the sourdough ( bottom plate of the oven ). Common common ,just teasing you . Let us know how its coming,and if I was you I would probably try a really simple and sure recepie to start with ,gotta learn how to walk before you start to run , or at least most of the time Good luck Glenn

Thank you Alana .I end up buying the badger .In those one I actually didnt get any bubbles , the last ones I made have more detailes , and I did get several bubbles in those.

Ok anoher question raise now. I have noticed that when I do colored molded chocolates I tend to have more air pockes in the finish product , wich ofcourse ruin them,expecially with the mold with more detailed partiulars .Now I know I probably need to get a vibrating table as soon as I can , because even if I bea the hell out of the mold on the counter I still get little air pockets at the end .I just did several sprayed molds and they turned to be very very cool looking , but those darn holes really dont look that good. So its just a matter to buy a vibrating table to shake all the air bubbles out , or something else I should be aware of? Thank you, any suggestion , tip etc is higly appreaciated , as usuall

Ling, I've been meaning to tell you that I've used your brownie recipe for the past 6 months in my shop and everybody loves them. I don't use Valrhona chocolate due to cost, but even with less expensive chocolate, it's still delicious. Yesterday I decided to try the fudge brownie recipe in this month's Fine Cooking magazine and it's not nearly as good as yours (it's made with cocoa powder, not chocolate.) I just finished making another batch of your brownies and they're cooling now. ← Ohh browniess!!! Is the recepie posted in here?

http://www.countrykitchensa.com/catalog/mi...=2&SubCatId=784 another site , I bought it form them , I doubt you will find in a local grocery store ( included whole foods ) , so only way to get it is online or if you have a supplier for bakery and confectionery next to you. Good luck , there is another thread on this discussing on invertase and inverted sugar as well ,I think Kerry linked for you.

Nice thinking .

Ahh interesting , question,what excatly are this hassocks ???

,well those are some of the sites you will get when goole the darn vibrating tables

Weee cool ideas guys , Thank you ).

Was looking for vibrating table ,hoping to find a cheapy one maybe used or something and I found this web site ,if you scroll all the way down he will show how to make your own at home for around 40$ , now I dont know if it works or not but I thought I meantion it . http://www.hirstarts.com/casting/advanced.html

Great idea!! Thank you

A nice lemmon flammery served with fresh strawberries in little cialda's baskets.

Not sure at this moment , I might have the opportunity to use a licenced kitchen for free ( but I wont count on it ) , and another one I would have to talk with the owner as soon as I decide what to do.I can report what I find out later to let you guys know.

Awesome pics Kerry , again, demo demo demo!

are you renting the kitchen? ← Not at this moment , I will if I decide to get official and get licenses so I can actuall sell outside .Found couple of places where i can rent ,I will post more details when I decide to do so .

Thank you . I will looking into the book you are suggestion,I am trying really hard to get as much informations as I can , and I remeber in another post when you were talking about testing your market ,I will keep doing that on a larger scale if I can , before I made any decision , get to the point where I am sure I have a real market and I can actually have a business going .I do use high end ingredients , for me making a chocolate is all about giving my best using an ingredient that will make the difference ,its the only way I am going to make them and if I cant then it means I will keep making them for friends and family. Thank you for your advices.

yes I would have to use a separeted kitchen, I have already found one here close to me,that is licenced that is.

Glenn , if you have time and you feel like it , would you please PM me the formula you used from Dan's book?I would probably need to buy the book soon , but already had many expenses with chocolate . Thank you