Desiderio

Thank you Thank you Steven I actually didnt try all the things you have listed .I guess I have should treat the sheets like the painted molds ,so I will try to follow these steps then, before giving up ( but still probably buy some store bought ). Thank you again for taking the time to explain this to me . Grazie

I think I am going to order some premade transfer sheets!! I dont understand why but my colored coca butter it stays on the sheets doesnt transfer on the chocolate when I put them on it ,I wait till it get dry the peel the sheet and the darn colored cocoa butter stays on the sheet!!! I know there is something wrong cause I havent seen anyone here talking about this problem.So I dont know what that could be.

I see on the link you provided its says that I probably mix the batter too little , thats why I had all those peaks.

Thank you Thank you Patrick , these are wonderfull. I am going to do another batch ( I gave away like 10 boxes ) , and this time make the almonds very very fine ( food processor didnt make a fine almond flour ), and I am going to follow your tips till I get a better results. Another thing , I didnt let the eggs white out , I actually had some whites in the fridge for quite a while ( they were still good ),and I use those out of the fridge.I have notice my macaroon came very very puffy , tall , and I can see your are flatter and smoother of course ,other that folling the tip you gave me there is any other thing I should know to avoid them to get so tall? The inside is very nice and chewy , people that try them ( and ofcourse never tried the original , were very pleased by the contrast ). Thank you for sharing this great experience and recepie with us

Thank you Debbie for you fed back . That actually sounds very very interesting, I probably will take few days off work in may , and I think that will be a good chance to go and talk to them see around and have a feeling for it. Thank you

Thank you Patrick I just made them with your dose and they came out gourgeus , I never made them before but seems the recepie is great and easy to follow . Thank you so much Of course far from been even close to perfect , but in total good result.

Is it perfectly clear and shiny, or is one or both sides slightly rough? ← it is perfecly clear on both sides ,on the package it says "wet media film specially treated on both sides to sccept paint, markers airbrush, without bleeding crawling or chpping" dura-lar the acetate alternative

Silly question I know , but i dont have problem making transfer sheet ( got some arts school in my past ) the trouble is how to use them correctly , I never used them before I made one to try and maybe the acetate I am using isnt the right type beacue the colored cocoa butter stayed on the sheet and not on the chocolate surface , some of them did transfer ok , but still the surface didnt look nice and smooth .Is there any method to use transfer sheet properly , I am doing something wrong ( probably yes ! ).And there is one type of acetate better than other , I think I bought the one that doesnt bleed if u stencil and paint on it and have the feeling that might be it , the color stay on the surface and doesnt tranfer pn other surfaces. Thank you vanessa

Thank you Don , I can t wait to try it it sure look yummie , I just bought some salame milano to go with . Thank you

Cyd cant help you out , the only steam oven I used was the one out of a chain store bakery and that bread is made with premix stuff very chewy doesnt last a day, they steam it for 20 seconds twice for the french and 40 seconds for the bagels. ANyway I just wanted to wish you good luch and lots of fun , that I know youy will have ,Must be so exiting finally have your own kitchen and finally decide what to do change things around ,and I had the experience to work with a baker that had a really bad accent and was very frustrating . Good luck let us know how is going , thats my dream as well

Very nice Don. I gotta try some I adore focaccia and I can find it here ,what proportions did you use? Thank you Vanessa

Patrick I just recieved my chocolate today,they shipped friday last week , wich means it got actually on shipping on monday I belive, and today is thurday so really not bad at all.THey dont keep the orders that you place on the account , so I couldnt chek the status , but the shipping is 18.00 dollars for a 36lb package which I think is pretty good and the total price of the chocolate and shipping still put the average price per lb of the chocolate in the lowest you can find around ( at least for me ). It was the first time so didnt know what to expect , but I am sudisfyed . Cant wait to play with all that chocolate

Interesting thread ( been going for a while now P ). I just wanted to point out that Torrone ( that is italian , and we make them for Christmas holidays ),has many different versions.One is the soft white with nuts wich can be hazelnuts, hazelnuts /pistacchios , almonds, almonds/ pistacchios. Another type is a hard one , white with same type of nuts combinations.Then another type ( one of the many ) is a soft chocolate ( very very good ). The procedure are the same as described above more or less , the soft one ( wich is either white or chocolate , cook the honey at 120 C, and the sugar glucosr syrup and water at 140C.The bowl of the mixer is kept warm while whipping the mass. The hard one has a different procedure.It cook the honey at c aramel stage ( 140C), then the beaten ( at peaks) eggs white are added .then whitout stopping stirring ( they have special machine with a huge mixing bowl on heat source that allows the mas to cook and dry out without getting color, and a big paddle that stirr the mass constantly, for some of the hard torrone the mixing can take up to 8 hours ), after that you add the sugar /glucose syrup/water mixture ,that you previously cooked at 145/146C, stirring all the time kee tha mas moving cook till all the mass reaches 145 C, at the end add vanilla and when its ready add the nuts. Our torrone is usually layed down on what we call cialde or ostie, I believe thats what you call rice paper, all the italian torrone are covered with that ,they jsut lay the paper in special trays ( or lines ) and pour the torrone mass on it and finish with another layer of the paper on top. Well long post sorry I just thought I would claify the differences ( the old italian /french diatriba ).

Thank you Patrick sorry I can immagine how buisy , I only do little production for few costumers at the moment and have a full time job like you guys , its hard to keep up . Thank you I will keep in touchh

I think I posted the wrong page of the catalog well anyway I dont know if this will be what are you looking for. here

Chilling the mold for a few minutes before spattering will reduce the tendency to drip. Here's the revisted spattering. Heading in the right direction. Thanks again for the white tip! rick *** (And around here, it's not the rain that hurts, but the drought! :-) ← Gourgeus colors and effect compliments

I juat ordered lots of E guittard 58% and milk 38% from Assouline caviar , their prices are great , also for the valrhona . My Webpage I only tried the molding solitaire of the guittard , and it was very good ( for molding very very thin.

Ahhh thank you I know I was missing something Thank you Bud

Since I didnt order a white color ,I was thinking of ordering some pcb products from the company here in the usa , I am gonna call the number that was provided here earlier on this thread. Can somone with some experience in that field tell me if this will be ok . I wanted to order some of the shiny powder and the white cocoa butter,are this going to be a better choise than the one below?Talking about the duster of course. Thank you )sorry many questions but money is an issue more or less and I am already taking my chances ordering stuff that I am not familiar with ( gotta to start somewhere right)so I will really appreaciate any suggestion or advice form someone is familiar with these products and their application. Thank you http://pastrychef.com/Catalog/luster_dust_...set_3995187.htm

Since we talk again about sourdough I have a question as well. I am in Colorado so high altitude, I just bought some different flour, I use to buy the bread flour ( but doesnt say the % of protein),its the hungarian type for high altitude.Now I have noticed a hugeee difference using this flour,it assorbs sooo much water its impressive, I had to add water till was at the right consistency and was way more than the recepie called for. Has this flour a very high protein contenent? It doesnt say on the package ( wich it drives me crazy ) but it says thta is made for the high altitude and has a good amount of protein ( how much who knows ). Now is this a good sign for a bread flour , I know it depends probably form what you want to attain,I like very crusty rustic breads like the italian ( I miss the good bread form my home country ), the first I made with sourdough came out decent at first I thought was too heavy the crumb to dense and the crust too thin, with few days it got much better , it losts a lot of the water form the crum wich made it better and less dense , if it makes sense , and the flavor definally increased positivaly.Anyway I am wondering if this flour is good or not for good sourdough bread making. Let me know thank you

It does cal for strutto as well ,anyway for working the dough u need lard ( strutto ) You might be albe to find it at your local butcher shop,I actually just found some lard at the mega wal mart here in town. The semolina yes is the same used to make pasta, it serves the purpose to make the filling , it turns like a porridge like paste that you fill the sfogliatella with , but as I told you before the filling for the coda d'aragosta ( lobster tail ) is not the one used for the sfogliatella . No dont get nervous I do like challenges my self have fun, and let me know how is going

Those are made with the same recipe of sfogliatelle ( that by the way come from Naples ) , anyway ,not too scare you away ,just let you know that are little bit harder to make at home than regular pastries. The filling though isnt the same of the sfogliatelle,they are formed the same way, once you formed the cone ( the reciepie on the link say to roll it but originally you get the round and spread it between your fingers to creat a cone container like.Anyway after you made the cone you filled it up with some pate a choux.and bake them let them cool down and filled them with crema pasticcera ( vanilla custard like ) with added whipped cream, thats the way they are in Rome anyway. Good luck Ps dont skimp on the strutto ( white clarified lard), its important to get the crispy crunchy flaky texture.

Ok this is my first experiment with some colors.The molds are not smooth but I wanted to try anyway. Need to work on it , and some of the color chipped ,and stayed in the molds. The ones that didnt chip were the one were the layer of cocoa butter and color was thinner.

Ok I just got the confirmation , and I hope either me or them got it right because otherwise I will find myself with A LOT OF CHOCOLATE LOL . Oh well .

You are probably right .I always have some problems calling , it might be because english is not my first language and I am always too worry ( even though I dont have problems usually ). I have a question and dont want to start another topic , how is this kind of tempering machine, if anyone knows? http://cgi.ebay.com/chocolate-temperer-tem...bayphotohosting