Lior
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Posts posted by Lior
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great site-thank you so much!
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Interested to know if it was covered during the night?
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nice idea- I will do that!
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Well I make some chocolates for diabetics. I just try to keep the maltitol to its lowest, so I have a range of 65% (so that would be 34% maltitol) and 80% which would be 19% maltitol. I mix this with natural nut pastes and then cut and dip. They are not sweet but I have a few clients who go for them on a consistent basis. The fat in the nuts and cocoa butter are an issue perhaps.
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Thanks anyway! Steve, I am still curious about 160 proof. That seems so high. Is it available? DO you know of an example name? Thanks.
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I found that thread eventually. Biy the google search here on eG did not find it no matter what I wrote!!!
here it is chocolates filled with liqueur
It was great reading it again and I am once again interested in the proof business.
160 proof would be 80% alcohol??? Which liqueur could have that much? Any examples?
Kerry's formula : 1 proof :50 grams sugar, 25 grams (hald the sugar weight) did not work for Schneich. Wybauw mentions 60 Proof...
SO what is the perfect formula?? I have 3 books
1. Geerts- no proof mentioned- but 65% sugar, 22% water and 6.5 % liqueur-no proof given and 6.5 % spirit (total 13%).
2. Wybauw: for starch and molded are different
pages 73 and 74:
for starch: 62% sugar, 25% water and 9.3% liqueur and 3% spirit (total 12%)
for molded:
sugar-64%, water-21%, glucose-2%, 6.3% liqueur (60 proof),6.3 % spirit (nearly 13% total)
3. Greweling page 253 :
sugar is 57%, water is 20% and alcohol is 23% (no proof given
conclusions?
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I have been searching for that thread on making liqueur filled truffles either with hollow balls or using the starch method. I could not find it after a loooong search. I am interested in going back to the proof שמג % business of alcohol. Recipes given in books do not always specify proof and as I recall it does make a difference because of the amount of water used in syrup. Does anyone remember this thread?
Thanks
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Kouign Aman-thank you very much!! I had fun doing it. I will continue my experiments! Have a great day (at least it is the beginning of a new day by me...)!!
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just the other day I thought about using avocado in a ganache. Any ideas? I love avoes...
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Thank you so much for the P.R. (positive reinforcement)!!
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It is silly that I have this color phobia, not to mention an airbrush phobia. It took this long to give it a try. I was scared to add too much color and so of course, in the end, I think I did not add enough. I added about 1/2 maybe less teaspoon to 100 grams of cb. I melted the cb, added the green powder and brought temp to about 35- I did not measure temp. I don't have a demisphere mold so I used the closest to.
Not quite right yet. I used green, white chocolate and on a few some gold dust.
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thank you for all those videos! So much fun seeing and hearing you all!
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I also like the saltiness of them. Although I have certainly had comments like "uh- I think it is too salty" SO to be on the safe side, I add less. I think it also has to be the exact type of salt listed as some salts are saltier-read that somewhere...
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fantastic pictures. Thank you all for sharing!
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Forgot to clarify that the nylon wrap is all around the plastic part, not covering the chocolate while tempering, which is in the stainless steel "bath".
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Darienne Dear,
This just keeps the melter clean. It is a great tip.
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We have to pack our own groceries, so I just put everything in the cart as is (very quick) and then by my car, bag it all into my "green" bags-made of that weird material. Of course, if I remember to take my bags out in the beginning-which is rare-then I bag inside the store. Fresh vegies are a problem due to weighing in at the cashiers so I do nylon bag them.
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Za atar leaves and/or dried ground spice is a perfect combo especially with pine nuts. Make a crater in the center, put the zaatar and pine nuts and then olive oil.
Any salad vegies. For Tehina- it goes great with eggplant.
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Use it as a salad dressing over chopped tomatoes, cucumbers and onions. Spread in on bread whenever you make any sort of sandwich-especially an omelette or cheese or cold meat sandwiches.
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Pringle!!! Thank God you are fine!! That is all that matters! What an awful thing to happen on your way there. I cannot believe how bad the car looks. Perhaps you should be checked as sometimes problems show up later. You should have smacked a chocolate into his nose!
Let me know if you are fine in the coming days. I am so sorry it happened...Lousy luck but also fantastic- your guardian angel was there just when needed!To the conference go-ers-thanks for the updates and pictures!!
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Kim!! Wow! SO many beautiful things! So much love!! You are one of a kind!!
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Getting back to this thread...Lana I posted a link on my local forum to this thread so my friends there could read your idea as well as the whole thread. A lovely lady, who works with a dentist and is talented with chocolate had a new idea and I want to post it here. She gave me permission. So here is Emma's method:
1. Emma looked for for something hollow with a circumference that matched the neck's opening. At first she tried a straw, but it was too small/narrow. While at work she noticed that the tip of the power suction that the dentist uses (yes!) That piece of equipment that suctions at dentist, might be the right size. It has fda approval BTW! She took a few home(with permission) and walla!! It fit the mold perfectly!!
2.Emma inserted the tip and through it piped in chocolate, did the usual banging and emptied out the extra chocolate. The tip prevented a neck from forming!
pictures:
with tip
tip removed
filled with ganache
sealed
finished
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Ok I will send a few kinds/brands of Halvah. Anything else? I am buying and mailing 2morrow.
Local chocolates?
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Hi. This is really hard checking in to see what is happening. I so wish I could join! As tradition has it I would like to send something instead of me. Remind me when it is and to whom it would be most convenient to send a package to. Any requests should be asked for in time!
Sugar syrup for starch molding
in Pastry & Baking
Posted
thanks! Funny what things a 15 year old remembers!!
Kerry, did you ever taste them? Do you know if the flavor carries through? Does the % of alcohol have an effect on the flavour? I will have to see if we can get them here!