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  1. Using a blow dryer may not be the best idea, when you consider t hat you are blowing hot air onto tempered chocolate. Unless you have one that blows cold air. I learned in school to blow on them with you mouth. This may not sound like the most sanitary solution, especially if you’re going to be selling them. But if they are for you, I don’t see any problem.
  2. hey all you fellow pastry chefs and cook. Is everybody getting plenty of hours in at work? I guess this is the time of year when I tend to get motivated to change careers, mainly because of the hour, and I’m now a year older and I know my body won’t be able to put up with this kind of abuse in 15 or 20 years. Is there anybody else out there that thinks about career change this time of year? If so or better yet knowing what you know now if you could go back to your golden years of youth, would you choose a different career path? I’m glad I chose the career path I did. But I think its time to make a change and learn something new. Dan
  3. Just curious if anybody out there would ever consider putting ice cream and gellato on the same plate. FYI the plate consists of a mini warm chocolate cake with buttermilk gelato, a saffron poached pear with lemon madelines and date ice cream. this wasnt my idea and was just curious if having two different frozen items on one plate is going out of bounds thanks everybody. Danno happy holidays
  4. when i moved from texas to the midwest, i experienced some problems with ganaches turning grainy, some as sone as they were mixed and then some after sitting overnight, I have learned the it was the change in dairy venders. When i make ganach at work I have to cut the cream with some milk about 25% example If i need 10 oz cream i cut it back to 7 or 7.5 and add 2 to 3 oz of milk. this is combined with 55% Cocao Noel couverture. If i make ganach at home i us straaight 36 % cream but i use organic cream. Its a bit more expensive but a lot less head aches. dan
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