prairiegirl

I find my cakes compress!! What can I do to make the angel food cakes remain light and airy? I do use cream of tartar but is there anything else?

Thanks for the responses. So far I tried Splenda using a recipe I found on the internet. Then I tried another recipe from Chocolatier Magazine (an old magazine issue!) and I substituted the 1.5 cups icing sugar for 3/4 cup splenda and 3/4 cup xylitol. Then for the egg whites it calls for 1 cup sugar in which I used 3/4 xylitol. I find that I don't get the nice airy cakes after they have cooled down. They tend to shrink up. I will try some of the suggestions in this posting.

I need to make 6 angel food cakes for next weekend for my son's high school graduation (1 down, 3 to go!!). I have been cornered into making angel food cakes for the diabetic guests. I am thinking of using splenda. Does anyone have any ideas or experience with a sugarfree angel food cake?

Okay, my ultimate favourite is Amano. Anything that Art and Clark put together is fabulous. I need to try Patric.

Which Corallo bar? I bought some last year and it was interesting. Bourbon flavour came thru in the the 70ish%. Can't remember the %. oh, and the Askinosie was good. I can see room for improvement and I haven't tried anything this year. The 75% reminds me of chocolate pudding. I loved it.

I love developing recipes with unusual flavours. Every so often I will do something unique. From a business perspective I make bonbons that will appeal to the masses. If I have a flavour that is an acquired taste it will sit for a long time before it finds a palate to reside in!! I typically make what will sell. I am most thrilled when I can do bizarre flavour combos!

I once asked a Bernard Callebaut staff member about the couverture--if it was just Barry-Callebaut or some other kind. She said it was manufactured by Barry-Callebaut but it was a special blend made for BC. I'd ask again, though. His couverture is quite expensive retail. If it is indeed a special blend for him, or even if he makes it himself, I can't imagine wholesale would be that much cheaper than his retail prices. ← Bernard is a retailer not a wholesaler. I and Bernard have mutual friends and that is correct he gets his own blend (formula) made through Callebaut in Belgium. He does have family members employed by Barry Callebaut. It would be way to expensive to purchase anything from Bernard Callebaut. His website is self explanatory.

Ed, Bernard Callebaut is not bean to bar. He has his own formula and he gets Callebaut in Belgium to make it for him. And I imagine he gets a sweet deal because his family were the founders.! Also keep in mind that Bernard Callebaut the man does not make chocolates any more. He just supplies the name and maintains himself as the image. I have Felchlin and I get it through H.U.H. imports in Toronto. I know that Lentia has brought in pallets of Felchlin for customers who have asked. I have a wonderful rep here in Alberta from Lentia. PM me if you want to know the prices. I have my receipts filed (somewhere?).

Edward, I would be curious to know who you are going thru. There are only so many companies selling chocolate. I am in Calgary. Bean to bar..none in Canada that I would consider good quality. DC Duby would be the only ones that I think have the proper technical smarts to do a great job. I want to get into the bean to bar business eventually just as an added bonus to the business. People are fascinated with the process.

Buderim Ginger from Australia has a sales office in New York (i think). I can't find my contact info for them! I have ordered ginger from Vignolia nuts in BC. They carry the Chinese which did cause my eyebrows to rise!! But, the organic ginger I purchased is the best I have had.

I was just looking at the recipe again today. I will try adding the appeals. Oh, by the way, turkeys can't fly (lol)!!!!

Ilana, he has the recipe in his book. If you want it pm me and I will send it to you. I have tried the recipe and I like it. I plan to introduce that into my chocolate menu.

Edward, I agree with what you are saying. I have a customer that purchases six 15 piece boxes to give out for the month to their customers. I do everything possible to give the product the appropriate shelf life. I much prefer and tell most of my clientele that the sooner they eat the chocolate the better the flavour. I emphasize that the ingredients are fresh and that I use no chemical preservatives. My restaurants that order I ask them to order every two weeks or sooner, not monthly.

What city are you in? Try Chef Rubber, or Qzina, or Lentia (Canada). Try Amoretti located in California.

Try this Looks pretty dear at 106.25 british pounds. ← That is about $196 CAD. Puratos is international. Check the European sites.

Ramon Morato will be doing 3 demos in the Western US...2 in California and 1 in Las Vegas. I am trying to find info on it. I think I read that he was coming to the US in the "So Good" magazine. Does anyone know anything about these upcomiong demos?

I have been working on the water ganaches. I will do infusions using water but then add a small amount of cream to the ganache. I think that invert sugar would be useful in this application. It would help with preservation and also texture.

Yup, the book Matiere Chocolate written by Stephane Leroux is a good place to start. I saw it available a few days ago at an american vendor, but not able to find it right now. I plan to work my way through the book. It's got all the techniques in it. You can go as fancy or simple as you like. The first thing I intend to make is a chunk of polished granite. ← The 2 book set by Stephane Leroux can be purchased from puratos.ca the cost is $150 Canadian which is a good purchase for Canadians and Americans. I ordered the last copy and they will have to order more in which will be about 4-6 weeks. Others in the forum have said it is a good set.

Chef Rubber has the books. It is a 2 book set. A new book comes out this fall. I do have another source but they only have 1 set in stock and until I have the books in my grubby little chocolate hands I am not telling!! The book set is $150 thru my secret source. I will reveal soon!!

Absolutely gorgeous!! I am trying to master macarons but it is difficult!!

I bought my bucket for $64.60 CAD (Canadian $)

I just received a bucket of Absolu Cristal a few weeks ago. I wasn't quite sure how to mix it with other food ingredients!!! I don't want to open it until I know I can put it to good use. I love the idea of using it with alcohol. So if anyone has any more ideas I would love to know.

Thanks for responding. My opinion still hasn't changed. I still think the cream:chocolate is out of balance. It seems that the invert sugar is quite high as well.

Steve, your recipe is a little unbalanced. I make the classic vanilla all the time it it is one of my personal favourites. My recipe is: 135 grams white chocolate, 70 grams cream, 1 vanilla bean, 1 tsp glucose, 1 T Galiano Liqueur. The glucose is optional. The vanilla bean can be replaced with vanilla paste. I usually infuse the vanilla bean (cut and split in half) with the cream. I tend to make a bit extra cream and as I add it into the melted and warm white chocolate, I watch for the emulsion and how viscious it gets. I don't want to viscious and I don"t want watery! The chocolate should be above 35 C (prefereably 40-45 C) and the cream should be just as warm (or equivalent!) Then after emulsifying I let it crystalize for a few hours or overnight. Then I cap! edited to say: When you add the cream do it in 3 parts. Pour 1/3 into the chocolate and stir. It will look like broken ganache, then add some more, it will start to come together, and then the third time add the rest (but use your judgement on what is enough..remember, not watery,and not too thick). Then add your alcohol.

It must be soft because you are buffing the chocolate. I know that I did have a conversation with the salesrep at Hilliards but it was 1 1/2 years ago or longer. Badger hair works the best but you can substitute. Any deviation from soft will result in scratch marks on the chocolate. The harder, more firmer will adversely effect the chocolate.