Lior

My friend and colleague, Motti has a fabulous new technique that he is happy to share. He did a photo demo of a new method of filling bonbons with liqueur, using the technique that Shneich once shared with us- using a guitar sheet to finish off bars. 1-make shells as usual 2. fill with liqueur/s 3. spread chocolate onto a guitar sheet 4. place sheet on top of mould and swipe with a spatula 5. Leave on 6. Take off and out 7 wrap

So here is a photo

I made a layer of strawberry caramel and a layer of Kerry's peanut butter in nougat-kind of like in a snickers bar. I cut into small rectangles placed half a roasted hazelnut on top, dipped in Manjari and I like it. Oh I did make a change-I used strawberry liqueur instead of water in the nougat. I will take a photo and post!

I dip a gloved finger into the chocolate and smear it on the other palm. Plop the truffle and palm to palm give a quick roll in the "puddle" then I roll the truffle down my middle finger into a bowl of coating whatever-nuts or whatever. I rotate the bowl around and leave it in there and do the next one. After a few I take them out and roll them on the baking shett to get the coating on well.

I don't know if this is too late but I found a whisky recipe-don't remember where I took it from: It is usually done in two layers with a coffee ganache but here is the whisky layer for a hollow ball shell: 275g cream 700 g white chocolate 125g whisky shell is milk chocolate, roll in c.p. if you use it, tell me what you think!

This is not a Genin caramel but I would love those of you who have tasted his caramels tell me how this compares: Now it may be way down in comparison-how would I know?? I made a strawberry caramel and I like it- who wants to play? Make it and tell me how it compares? LEt me know!

thank you so much! I loved watching the video and checking each chocolatier!!

Companies like Callebaut and Valrhona have chocolate with maltitol-65% dark. I mix this with cacao pate 100% to get about 75-80% dark so the maltitol amount is much less. Use this as is or mixed like I do.

well, to be honest I began wondering if I can assess someone else's chocolates! Is it personal taste? Time of the day? My mood? You know how one time even a cup of coffee can taste like the best whereas at another time it is just okay? Well me thoughts- Ginger-I liked it very much-that nice hot gingery taste came through. Mint- didn't enjoy-too minty or earthy as well Coffee- okay kind of weird cause the shell bottom and then sides cracked off. The whole bottom came off! Tiramisu - okay Flowers-nice the others were good but the ganache seemed very heavy to me. I usually prefer a dense ganache but these seemed maybe too dense and heavy. They are "all natural" and yet have a shelf life of 3 months at temp of 14-22. Some have a 6 month shelf life. I do not know how this is accomplished.

I was wondering if anyone is familiar with or perhaps tasted their chocolates. They have a distributor here who met with me and gave me a box. Thanks

too bad I didn't notice this post Darienne! I only use edible rice paper! Could've helped you-sorry! How are you??

Hi Liron and welcome. I also make such a bonbon. Think that the caramel MUST be inside couverture to stay crunchy!

I had a thermostat put in my beverage fridge- the kind that have cola and such sold in-glass door. The problem is controllin the humidity in the fridge.

clever-frozen concentrated juice!! So then they obviously tasted more grapefruity. But no oil? How was shelf life? I wanted to grind my peels to mix in powdered sugar and my coffee grinder ,quite new mind you, died!!! Any ideas?

It does sound good. I almost used a red grapefruit that I have in my fruitbowl! Maybe I will do this 2morrow or next week probably. I assume you used oil... I tasted mine a while ago and liked it and it did taste more orangey. I did get a bit of an oily hand when I rolled two. Maybe too much oil. Did you roll yours or cut them?

update I am making truffles. I decided to use white chocolate (unusual for me).I made a ganache with mandarin/clementine juice and safflower oil. Slightly reduced the juice. I got this very elastic ganache emulsion done by hand - the kind that when your "pour" it out of the bowl it leaves the bowl completely clean. It doesn't taste too orangey so I added a few drops of mandarin oil. Still not orangey enough but maybe I got saturated with orange taste. It is crystallizing now so we will see. I blanched clementine peel and am now drying it out in the oven and will grind it and mix with powdered sugar to roll the truffles in.

any new experiments here? I am interested again and want to play with more ideas. My previous recipe has been kept in the fridge for months (I put the left over in a small container that got hidden behind the pickles) and never grew mold. It just lost its tea taste and wasn't amazing, but was okay. I think it has been there for 6 months!!

very nice Darienne! Hope the holidays were okay. Your are on my mind a lot. Keep making life sweet for everyone!!

cb=cocoa butter, so you see, you are not at all ignorant!!

perhaps adding a bit of cb to the pb will help.

I make a freeze dried strawberry bark with cranberries and dried fruits and nuts. I like it, but most people here seem to think pink chocolate is a bit odd!!!! I guess it could be cool with peppermint and white chocolate marbled in...

yes! It looks fabulous!! Nice colors!

Oh and they send a sample of it

Desiderio has a picture of it on here festival thread somewhere here on egullet...

Was it sticky on the cut sides which are not top or bottom? This is my problem.