Jump to content


participating member
  • Content count

  • Joined

  • Last visited


Profile Information

  • Location
    Ontario, Canada

Recent Profile Visitors

4,535 profile views
  1. I really wish I liked sponge toffee more than I do, it always looks fun to make. And look at those 28 year old chocolates... none of that 7 gram stuff!
  2. I'm imagining the scandal among the local red hat ladies... they always show up in fully synchronized red hats.
  3. I used 200 grams of the freeze dried corn, 250 grams of cocoa butter, and 100 grams each of the butter powder and sugar plus 5 grams of salt. I haven't done anything to temper it yet but the batch of milk chocolate I made before this hasn't been tempered yet either and it's solid, not soft at all. This stuff is literally like a really nice soft ganache. I asked the question regarding high milk fat levels from using butter or heavy cream powder having negative effects and was told by someone who does the bean to bar thing as a business that they haven't observed any negative effects caused by that. Edit: So with pastrygirl asking about the cocoa butter amount I used and another person (Rob... aka: gfron1) mentioning the same thing on my Facebook post, I think I'm going to give upping the cocoa butter level a shot. Nothing to lose at this point, it's not going to do what I want it to do the way it is now and the entire purpose of this batch was to learn.
  4. I'm not calling it a solved mystery at this point but, unfortunately, I may have some evidence to present on the problem with starch. I can't remember where we were discussing it but there was a post regarding Michael Laiskonis running popcorn through a melanger with other ingredients and mentioning that it shouldn't work. We were puzzled why that would be a problem as long as there was sufficient cocoa butter present. While I don't know what the difficulties he was alluding to were since he never specifically said, I've encountered a difficulty with my little corn experiment and I can't think of anything to pin it on other than the starch in the corn. Everything I did is a proven process other than using a starchy item as the base. Regardless, after over 10 hours out of the machine, this stuff is still the texture of a nice ganache. I don't think there's much chance it's going to set up any more than it already has.
  5. Tri2Cook

    Andrey Dubovic online classes

    I don't know, I'm a fan of making the observer use their imagination a little bit every now and then. Besides, it got three (that we've seen so far) lessons out of one mold... so efficient too.
  6. Not actually chocolate but I'm putting it here anyway... Freeze dried corn (a gift from Kerry Beal that inspired this idea), cocoa butter, butter powder, sugar and sea salt. The live action shot. It's actually out of the machine now and tucked away to cool. After about 20 hours in the machine, the final color isn't as nice as I'd hoped (picture the above with a slight grey-ish cast to it) but this was just an idea test anyway, there are ways to solve that problem if I decide the buttered corn bar is worth doing again once I get it tempered and molded. Assuming it will temper and mold, it's still pretty soft right now after 4 hours out of the machine.
  7. Tri2Cook

    Dinner 2018 (Part 1)

    Doesn't look like a little too much to me, looks just right.
  8. Ingenuity, yes and they do look delicious... but I was thinking more along the lines of only Kerry would get a short break in a long and busy shift at work and spend it seeing if she could find herself some more work to do.
  9. Tri2Cook

    Have you ever had a buttery?

    I enthusiastically searched a few recipes just to see what I would be getting into because I don't have a whole lot planned for today unless the rain moves out. And then I saw that I would be laminating dough and decided to file it away for fall or winter... or not at all.
  10. Tri2Cook

    Have you ever had a buttery?

    I was thinking "have I ever had a buttery what?"... ...and then I saw that it's not a buttery anything, it's just a buttery. So nope, never had a buttery.
  11. Tri2Cook

    Dinner 2018 (Part 1)

    I don't think you need to worry about an apology for that. At least, if you do, then I owe a whole lot of people a whole lot of apologies. This particular topic is like a bullet train. You turn away from the computer long enough to take a drink of your beer and when you turn back, it's moved forward 3 or 4 pages. Add in me forgetting to check in on it for a couple days and I have to play catch-up all the time.
  12. Guess I'll have to look back through those pictures again... I thought you were.
  13. That's awesome. Doesn't apply to me since I wasn't at the workshop (and I don't need more colored cocoa butter at this time even if I had been) but that's a really nice thing for him to do.
  14. Tri2Cook

    Dinner 2018 (Part 1)

    I've eaten a whole lot of fiddleheads foraged by my late wife and her sister over the last 20 years. We'd eat them often when in season plus there were always numerous bags of them in the freezer for later consumption... no damage to report so far. I didn't make it out to grab some this year so I suppose we can see if I'm in better health going forward and just didn't know they were damaging me all along.