prairiegirl
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Posts posted by prairiegirl
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Thanks for the information. I imagine that the beehive chocolate would turn out better if it is tabled. I'll have to check the recipe. When I made the beehive, it was good, but difficult for the chocolate to set up properly!
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I have not ever tabled my ganache, but fter reading the posts I am very interested. How many of you table your ganache? Lat night I went and read the section on tabling. So who tables and how much of a difference does it make?
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I looked in the phone book under Laboratories and started callling. I was quoted $130-$250 to check for bacteria. You could also speak with the food inspection people and they will know where to send you. Taste is one thing, but invisible critters are another. You would not want to embarass yourself and lose your opportunity by being to cheap to have the product lab tested. I plan on doing the testing for my bonbons.
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I have looked locally for freeze dried strawberries and can't find them. I went to the local health food stores and there was none to be had. Does anyone have any excellent sources for freeze dried berries. Canadian sources are preferred, but if it is an excellent product I will be happy no matter where it is!
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Hi Tammy, I have made a crude batch of chocolate with my nibs. Then I made brownies with them and the brownies were awesome. People were impressed that the chocolate was made and the taste of the brownies was very good. I would like to buy some beans and do micro batches of chocolate.
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David they all look very interesting. The second ones with all the splatter is unique. I also learned more about the airbrush, so thanks for sharing all the information. I have more research to do!!
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hello eGullet pastry and baking forum. long time listener, first time caller. have a question concerning airbrush set-ups. what do you have, what do you use and why. I do have my wagner sprayer for larger cocoa butter spraying but want an airbrush for finer detail work, sugar work and spraying chocolate molds. I've looked at compressors from chef rubber and for some reason they run 800- 1100 bucks for the same psi and capacity you can get for under a hundred at the hardware store. I know some are ment to run multiple airbrushes for large cake shops and such.
how about delivery systems? gravity feed versus bottom feed? compressor tank capacity?
communication is a great thing. looking forward to swapping information.
Welcome to the board! There is a thread that says "chocolate with that showroom finish" and I think there is plenty of discussion regarding airbrushing. I contacted Badger and they recommended for chocolate use the "100LG (gravity feed) airbrush" I would get the Medium tip. They also recommended the Badger 180-10 diaphragm compressor with the #50-053 regulator. I don't have the regulator but I do have the compressor. You can get the compressor from Michaels and using a coupon you can get an excellent deal! I use the airbrush from the badger 250 kit that sells for approx $35. The kit is a good start but I am going to get the gravity feed 100 LG soon!.
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I had a friend that always gave me maple syrup from New Brunswick. She told me to store it in the freezer. I would get 12 Litres at a time from her. The freezer worked perfectly.
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I now have the torch. Is anyone interested in buying a melter?
Deb
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You can share my info. I wouldn't mind placing the bulk order as we have no pst in Alberta.
Deb
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I grew up eating See's chocolates, and when I wanted to reproduce for my own shop the chocolate buttercream eggs that were my favorite Easter treat, I turned up a recipe online from either Bernard Callebaut or Barry Callebaut, don't remember which. It calls for 12 ounces milk chocolate to 8 ounces (sweet) butter, temper the chocolate and add the softened butter. To my memory, which may well be faulty (it's been a while), this is what I used to look for every Easter. I've used it just that way, encased in a dark chocolate shell, for about 8 years. I initially labelled them chocolate buttercreams, but as my understanding of 'chocolates' and customers' expectations grew, I relabelled them 'chocolate butter.' After reading the above entries, I'm tempted to try some liqueur additions for some flavoring.
The recipe is Bernard Callebaut and it is the same version I posted, but I reduced the recipe because this 12 oz chocolate...will produce a large batch of buttercream. I am a purist and this is a buttercream style bonbon, which is different from a buttercream frosting. Depending on what a chocolatier does with the buttercream filling, for me, adding fondant cheapens and sweetens my bonbons. For me, it no longer becomes a buttercream. We all have are own definitions of what bonbons should be. I am pleased with the many applications and flavours that a buttercream can provide.
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Not sure Chris. I have not studied his buttercream recipes. What I have posted is what Bernard Callebaut taught me 10 years ago in a tempering course.
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I do some buttercream fillings and they usually consist of: butter, chocolate, and flavouring. A recipe I use that I got from Bernard Callebaut is as follows:
4 ounces white chocolate (3 if dark), 2 ounces butter. 1/16 cup so about 1 tablespoon liqueur. I use a wafer mould and pipe the buttercream on and make the bonbon look like a cookie. Any liqueur will work. Baja rosa is popular. In the last year I have been using ice wine. You must temper the chocolate then add the butter and whisk together, then add the alcohol last.
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Chris,
You're quite the foodie. Your work looks awesome.
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I would like to know about the induction as I will be possibly purchasing one for the shop. What brand...pros and cons? The black chocolates have givem me inspiration for a licorice flvour and look!!
Thanks for sharing all the pictures.
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RE:Turkish Delight
I received the special cornstarch that is suppose to be 60% fluidity. I made the turkish delight but it is soft. I think I need to use a refractometer instead of a thermometer. Has anyone had good success with the turkish delights? Should they be quite firm?
I have never had turkish delight! (but I have people requesting it)
Maybe I didn't cook the starch mixture long enough?
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That sounds delicious. I use the rose oil that is all natural by Amoretti. It is very potent and will give that extra kick if needed.
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Like John, I paint a layer of chocolate in my molds first, then I usually pipe in the chocolate with inclusions.
I do that to, I mould a thin layer first and then put in the goodies.
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The magazine has gone through a maturing process. The last two issues (this current one and the previous one) have excellent content. I do have all the issues and I wasn't overly excited about all the others.
I can flip through the old issues and double check if I thought the content was worth the read.
Anyhow, they have drastically improved.
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I face the same challenges Mark. I have Bernard Callebaut to compete with. Recently I did a 2200 piece job for a company. They did a blind taste test with mine and Bernards, and I came out on top. Another company had a plate of my chocolate and a plate of Bernard Callebauts, and Bernards was still sitting when mine were all gone!! As long as I can prove that I am better than the industry lead, I will win!. It will take time. You can say "If you like Andrew's, you're going to love mine"!! Good luck.
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I just purchased a new book today. It is called "Marshmallow Homemade gourmet treats" by Eileen Talanian.
Recipes for: vanilla, honey-lavender, long pepper , cinnamon, etc..many more. I am too busy to read it tonight but hopefully I can try some recipes in the next few days.
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Nice job!!
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I want to point out the two guitars. The one on the left was moulded at room temperature. I used my laser infrared thermometer and the temperature of the mould was 22 Celsius. That is my house temperature (room temp).
The guitar on the right, I heated the mould using a heat gun and the temperature was at approx 27 celsius. You can see the difference in the blemishing of the chocolate.
The chocolate itself is milk and I had it at about 28-29 celsius. The milk colours of the two guitars are different as the left was with Cocoa Barry and the right was Callabaut light milk. I ran out of one and then had to switch to the other brand!
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These are my Nan King Cherry pate de fruit! The texture is incredible. It was just what I wanted. And NO burnt taste because I burnt the bottom of my pot!
Forgotten Cake
in Pastry & Baking
Posted · Edited by prairiegirl (log)
A few years ago a friend from Texas sent me a recipe involving egg whites. They were presented as part of an Easter Sory of the Resurrection. We had to leave the cookies in the oven overnight. I might have the recipe in my filing cabinet! But it sounds very much like what you have described.