Lior

sounds devine!

Oh dear!! i ARRIVE ON THE 10TH! Oops sorry-caps were on. It seems the gods are laughing at us and playing with dates. Maybe I should make them some stuffed dates coated in chocolate to calm them down!

I wrote to the author of the recipe for advice-will let you know. In her forum someone wrote to her that they overcooked the syrup and soit came outhard and crumbly just like the industrial one, so raising the temp just may help. It is an interesting idea that Halva is really fondant-been thinking about this. Perhaps the halva needs to be kneaded like fondant?? Would marzipan also fall into a fondant product type? I have to look up the recipe!

That would be great! "Mi casa es tu casa" Enjoy!

I am sorry -so very sorry that I cannot make it. It has been a bit hard getting plans together for my U.S. A. trip as we had some "issues" in my neck of the woods and our trip became a question mark.However, now that things are MUCH better, we quickly made plans and got back to daily routine(daily routines are a blessing!) I will be in Madison on July 10th if anyone happens to be nearby! Anyway, my hubby will be joining my daughter and I in Madison on Aug 1st. After a few days of jetlag, we will fly out to Orlando. This is my daughter's hightlight of the trip. We will be there Aug-5-11th. This is the only date that worked out for all of us as we return home soon after. So close-and yet so far!!! One day, I know I will meet at least some of my friends here on egullet. I apologize to those of you who were in touch with me- for taking forever to make plans. Enjoy yourselves!

Well I just stuck the thermometer in boiling water and it read 99.8 C so it it seems okay-strange. It didn't really turn glden but was on the verge-it was barely golden. It took 15 minutes-perhaps my flame was not strong enough but it was a small pot so I had it on the medium sized flame plate with the flame at max. It is good. It is a bit oily and not firm enough at room temp-which is now too high-could be the humidity thing as well?

I also made it. It is hot inside the house so it is not firm enough... I think I qwill put the air on to see. I like the taste though. I hade a weird issue with the sugar syrup. It took about 14 minutes to reach 121 C and was just beginning to turn color. What can you tell me about this as you are probably a sugar syrup pro. Perhaps if the sugar syrup goes a bit higher it would be firmer? Iwill take a phot for you. I thought to try this using other pastes like almond paste instead of sesame. Hope it works better for you next time. I put the vanilla and pistachios into the mixer with the Tehina paste at the beginning so I did not have to worry about rushing... It was quick and fun.

Espresso. Do you not drink it? Nice to be back on egullet!

For some reason the link did not show up Also the mixer is on medium speed. Store wrapped in nylon at room temp. There is a short commercial first.... Halva

In case anyone is still interested, I just found a video on making Halvah at home with a well known lady who has recipe books and a TV show. She always makes confections and the recipes are easy. I apologize that it is not in English. The video is good for visual and Iwill write the recipe: Halva- "less crumbly and more delicious than the industrial ones you can buy" Put 1/2 kilo Tehina in the mixer using the flat blade like she does In a small pot 1/2 cup sugar and add put 1 cup boiling water. Roast some pistachios about one cup but check they have no shells left on them. 1 teaspoon of a good vanilla extract or 1 tablespoon of aless good one. A small square pan lined with 2 sheets of Baking paper sprayed with canola oil Bring sugar and boiling water to the boil on a high flame. You may stir but only until the sugar is melted-then no stirring. Boil to 121C and if you have no thermometer-about 7 minutes-she does the soft ball check in the video for those who have no thermometer. The syrup becomes thicker and loses some of its transparency as it gets close to 121C. The syrup should not get any color or else your halva is ruined. She mentions "to always keep children away when making hot syrup and to be concentrated and not distracted by them or anything else...Reserve 7 minutes for yourself to make halvah" At 121, carefully carefully (her voice gets very squeeky here!) the thermometer beeps ("QUIET!!-SHEKET!!), turn off the flame take the pot to the mixer, turn it on and then work quicky very quickly, pour the syrup into the bowl, add vanilla and pistachios and count to five! Turn off and you have Halva. Pour it quickly into the bowl as it hardens fast. It should not be sticky. Cool on counter for about half an hour. Cut into squares or whatever. She makes cookies filled with halvah and then you can see her cut the halvah with a very sharp knife.

Well maybe I should try this and see if it makes a diff. Have you tried not using the fridge ever? I guess 22-24 is a bit high without a fridge. Thanks Kerry.

Hi Kerry! What is the 2 step? At both stages of making molded bonbons? Do you have air cond-what is the ambient temp of where you work? I am always concerned about the humidity inside the fridge. I am looking into a mini dehumidifier fo the fridge I have. I have altered the thermostat but then humidity is a worry. Thanks

This is odd. I hear from many that they put their molds in the fridge. I hardly hardly ever do this. I have the air on at 20 to begin with then after I make the mold shells I right away lower it to 17C. I also have a small dehumidifier always going 24/7. The trolley with the molds is a bit closer to the air cond unit than where I work. I usually do not have any problems. Do you believe the fridge step is a must? Mine are shiny but perhaps they can be even shinier? Does anyone else skip the fridge?

Thanks all for sharing and "taking" me out to lunch with you!

I think the ground has to be very fine and some heat up and then the oils release. I used mine to make pistachio marzipan and it eventually worked but was not quick or easy.

okay, thanks! Am I supposed to know that you did a chocolate course with Maya? Did you ever think of using a thermomix to grind flours? At the workshop I was at last Fri, they ground popcorn kernals to flour (or they planned to but time ran out)and humus beans (garbunzo) also to flour. Likewise can be done with almonds or any grain. It was quite amazing.

Spring, do you have a recipe source of GF to direct me to? Thanks for all the (boom!)posts all of a sudden!!

A bit too short (joke of course!) I guess I am a flexitarian as I sometimes eat certain fish... A veggie sandwich and veggie soup sounds good and healthy to me. I need to re-read the post to get a better understanding. Thanks.

great Moran! Glad you joined us here! Welcome!

I was at a thermomix workshop and it was a lot of fun. I would love one and I suggest one to anyone who wants to make nut pastes, marzipans ganaches etc.

I decorate with them, especially on chocolate lollies for friends and family.

great link - I am there now-thanks!!

pic of white cheese

I know exactly how you feel. A lot of people want the sweet taste and stick their heads in the sand. I have a customer who wants an 85% bar sweetened with maltitol and filled with a thin layer of regular good marzipan. I have gotten to the point of saying okay..... I googled low carb desserts and desserts with no sugar.Here for example is one I would replace the cheeses with a low fat-do you get low fat white spreadable cheese? All natural. If not I can give you a recipe

okay, thanks!