Lior

Here is a Picture. Yes it is chard! In Hebrew itis Selek- very similar to the Arabic.

Yeah! Isn't that something?? Here itis either 1/2%. 3%, 5% or 9%. Same there with those?

I will still check it out. Thanks. My 10 year old also loves to help out! They could have a kid's chocolate forum!!

About caramel. The caramel is recommended to be a light brown color. Some makers pour in all the sugar and water, boil, evaporate and caramelize. This is a long process and not recommended. Others pour in all the sugar, stir, then thebottom melts, mix and then it getslumpy. By the time the sugar is all melted andthe lumos are gone the caramel is too dark. JPW's solutions: Either add glucose or corn syrup to the sugar, but then it takes a long er tie to color the sugar, or add a bit of butter or add lemon juice, but again it will take longer to color the sugar and may be too dark. JPW's method: Start of bit by bit. Begin with a bit of sugar, mix it and getit melting and keep adding bits of sugar into the melted. Gradually and bit bybit yo have better control of the color and no lumps form. It should never smoke! Keep color consistently light brown by continually adding bits of sugar. This works very well IMO. JPW then added glucose and it bubbled up a bit. Then he added coconut cream/milk. Best to boil it first to so there is no big temp difference. Add it bit by bit. slowly at first and as you go alonger, faster and faster. Then add butter and boil for about a minute. This was based on a recipe, but the techniques are really good. 250 g sugar 50 g glucose 250 g coconut milk 20 g sorbitol 1 g sodium bicarbonate 100 g dark chocolate 260 milk choc 100g butter 25 g coconut liqueur Method: Caramelize the sugar bit by bit and then add the glucose. Then add the coconut milk bit bybit, followed by the sorbitol, butter and sodium bicarb. Immediatelyremovefrom heat and pour over callets of both chocolates. Cool to room temp and then add the liqueur and temper the ganache. This is for using in molded chocolates, so prepare them in advance. We airbrushed but it did not come out very shiny. I think the cocoa butter was too hot and we applied gold dust before it set... We were really rushed etc... More to come...

They are beautiful! One of these days Iwill have to get into this area. Just not quite ready yet. I also want a badger brush- for a long time now, and a compressor. I need 220 which is difficult on ebay... Any suggestions, Sebastian? Thanks for the pics, Jeff!

How fantastic!! Lucky you!! Thanks so much!

Yes we used recipe 2!! And soon I will reporton my favorite- with olive oil and cardomon!! I am glad you are enjoying my report! But I also like the Passion one in the picture a lot! And now for those who have not seen this- it is a must! The woman in charge is like the guy we nicknamed... I LOVE LUCY!! Be back- dinner is waiting to be made!!

Yes!! Stress was rising and we had a chef there prodding us along at a mad pace. Someone nicknamed him... but I don't know how politically correct it would be to divulge this info!!! But as I said before, the enrober was literally like that famous scene in I Love Lucy...!! Having turned the slab upside down, you now need to remove the acetate and then position itfor least waste: Positioning: If it gets hard to cut, nudge forward with a ruler or tool: Always wipe of base and strings with a towelor paper towel after each cut!!Turn around to cut the other direction. Slide off using a ruler (or long finger...) Position for least waste! For diamond shapes. The angle has to be just right or they will be long: Final result. If the chocoaltes are a bit soft, put in fridge for a bit before pulling shapes apart from the main mass: Next will be enrobing and then all about caramel.

Thanks Rachel! Here are the Passion Fruit after being cut and then the first recipe- raisins and berries- also cut. About guitars: The bottomed ( where a thin layer of chocolate was spread in order to make dipping or enrobing easier) part of the slab needs to be on the bottom, not by the wires, so you need to use a flat tray to turn the slab over and then with the help pf a caramel bar, slide the slab onto the guitar. It needs to be positioned in such a way as the edges are placed for least waste. If it is hard to slice through,do not use force as a string can break. Slip a caramel ruler in and simply nudge the slab forward, and then slowly continue cutting, nudging if and when needed. I will post pictures of this.

I am so glad some of you are benefitting- I was beginning to think I was getting monotonous!! And yes! Thank you HQAntithesis! I now recall that is exactly what he said. I remember it being along those lines but could not recall exactly so I hesitated to give partial info!! Well back to layer two. I think there was a problem with the recipe as all ganaches but one broke. JPW then wrote a new recipe onthe board. We are all human! Flop recipe: 100g cream 300g honey 800 g milk choc 600 Praline 250 g butter Boil cream and honey. Pour the mixture when cooled onto melted tempered chocolate. Mix well and then add room temp praline and butter. Put into fridge as it has a tendency to break. When it startsto crystallize mix in a robot coupe or mixer and pour into a frame on top of frame from layer one. This frame should be5-7mm high. Put in fridge to crystallize and then put a thin coat of chocolate (to bottom it). Turn over to cut so thatthe fruit layer is on the top and the chocoalte bottom is on the bottom. Cut and dip into dark 70% chocolate. As mentioned the second layer broke so we used a different layer. But perhaps if the chocolate and praline were mixed with the butter and then the cream it would be better...???: recipe 2 for layer 2: 300g cream 50g honey 50 g butter. 300 g melted tempered dark chocolate 300 g melted tempered milk chocolate boil cream and honey and add butter, Let cool and pour over melted and tempered chocolates. Then continue as above. I will be back to post pictures of this. Have to take my little one to some math test.

He did mention the advantages. I am not sure I remember though! Printer. It is the canon printer I mentioned in the topic about printers . SO there are a few options: 1. 629 Euro- includes printer, software, security stick,carrier for ink, 2 ink sets , 3 magnetic molds and 100 transfer sheets 2. 477 Euro Printer, carrier for ink. 2 ink cartridges, software and security stick 3, 98 Euro- software and security stick you can buy blank printer sheets- looks like acetate and/or in size A4 or to fit those magnetic moulds, The printer has to have this security stick so 98 Euro is a must.

I have a box that I designed for similar reasons: It is a matchbox style, but there is a window covering the cover of the matchbox so you can lift up the lid, see but not poke or sneeze on the chocolates. To get one out you need to slide the matchbox open. Perhaps you can examine the picture and see it - when looking the window with the acetate (?) stays on the left, while the chocolates in the box part move to the right

Thanks!! Waiting for photos! How nice!!

Passion Fruit 1st layer 15g pectine 500g sucrose-fine sugar 500g puree of passion fruit 80 g glucose 80 g invert sugar 5 g tartaric acid We mixed the pectin and sugarand then poured into the puree and brought to a boil. Pour through a sieve, add glucose and invert and bring to boil again. Boil to 108C. Add the tartaric acid which was dissolved in the least amount poss of water, mix well and quickly pour into a pre prepared frame of 4mm set on a silpat. second layer was a problem- more on that later

So after cutting and gluing the circles down, the ganache can be made. 200 g cream vanilla bean and 2-3 cloves. Here we boiled the cream with the vanilla and cloves to infuse. We then pored it through a sieve onto 500g milk chocolate chopped- not melted this time. Mix while adding 50g of invert sugar till it is smooth. We let it cool a bit, whipped it a bit and put in the fridge to set a bit. When it was quite stiff we whipped it till it changed color to a lighter one. We then piped it onto the circles, let it harden and dipped in milk chocolate. Notice that the color got darker as the ganache got warmer and it became very hard to pipe nicely: I will also show guitar cuttings and etc

Thanks ejw50! When evening out and smoothing the ganache in the frame, JPW uses a small caramel ruler and goes back and forth to remove the extra ganache and smooth out the top. He wipes the extra off on the lip of the bowl or with a pallet. Because the ganache has been tempered itis thick and setting and itis a bit clumbsy to smoothen out-even for JPW which was enlightening to see! We also made a recipe with sesame and chocolate bases. He had a nice technique here. We roasted about 100g of sesame seeds and cooled them. We then mixed the sesame seeds with tempered melted milk chocolate- 300g. We then rolled this mass out- between twosheets of acetate with a rolling pin to about 2mm thickness- quite thin! Then you remove the top acetate sheet and cut circles out witha cutter. 2-2.5 diameter is just right. The cutter should be cone shaped becasue then you cut about 10 circles out at a time (one right after another) before emptying the cutter and then they all fall out easily with a one soft jab of the finger- because of the cone shape- which gets wider and wider. I used to use a regular cookie/petit four cutter that I bought for a dollar but it is not cone shaped and so getting 2 or 3 out at a time required some skill. I would put my cutter on the neck of a bottle that was just the right diameter in order to push my circles of ganache out, without ruining their shape. So investing in cone shaped cutters is worthwhile big time. It is fast, clean and easy. Then in order to pipe ganache onto these BASES that we cut out, we needed them to stick to the acetate so they wouldn't move around or lift up when piping ganache onto them. So what you do is cover them again with the acetate sheet previously removed, give them all a blow of hot air with the gun or hairdryer, which very slightly melts a bit of the chocolate in the bases. Then you place a tray or flat lid on the top and turn the whole thing over so the tops of the bases are now on the bottom. Remove tray and acetate sheet and all the circle bases are nicely glued down to the sheet that they lie on! Then we piped: Keep the tip slightly inside the ganache while piping and then stop squeezing the bag and moc=ve the tip in a circular movement and disconnect. No points allowed! Oints break off later after dipping or while dipping andthen air gets in and ruins the filling. Notice one has a point to show us how NOT to do it. Recipe to follow!

Porto is a port wine from Portugal. It suits the raisins and spices very nicely. in my opinion!! Actually, for those who know what it is, this praline reminds me strongly of the food we ( the yemenite version at least!) eat on Passover feast to represent the mortar placed between the stones used for building in the days of the Hebrew slaves- known as "Ckharoset" !!! SO I will be making it during that season for sure!!

I know exactly how you feel!! And it is my pleasure to share as I learned from many on this forum as well!! Chocolate Spread 400g condensed milk- sweetened type 150g dark chocolate OR 200 g milk chocolate 200g soft butter 40 g cacao powder 30 g sorbitol liquid not powder form Mix everything together but not the chocolate. Chocolate should be melted and tempered. Gradually add chocolate till all is homogenous. On shelf at least 1 month shelf life, in fridge at least 2 months. It tastes just right!!

Prairiegirl!! What lovely news!! It must be such a yay feeling!! I believe a lot of us underestimate ourselves- self confidence or something?? Anyway it sounds really good and I wish you much success and pleasure. Enjoy it!

Yes! That is what he did and said! Raisins and Berries Layer 1: 140g raisins 50g Porto 2.5 g four spices- I used less as this seemed a lot 200 g butter 600g milk chocolate Method Put the raisins, Porto and spices in the food processor- we used the Robot Coupe. Make it a mush! Mix the room temp butter into the mushy raisin mixture/paste. Add this mixture to melted tempered chocolate. Spread into a frame- not more than 3-4 mm height is recommended. Put in fridge or cool place. We used the chocolate fridges under the woking tables. Layer2 400g cream- 38-40% creamfat zest of a lime Juice of a lime-we used Boiron frozen so I used 2 Tbls or just less 1 bay leaf 1g Juniper berries- dried 50 g invert 600 g milk chocolate 30 lemo geneva- a liqueur 80 g butter Method Bring the cream and herbs/spices to the boil. Keep all the spices in until cooled to room temp in order to infuse. It is important to roughly grind the leaf and berries in order toget maximum aroma and flavour priorto infusion. Inthe meantime food process or Robot Coupe the rest of the ingredients using melted tempered chocolate and then sieve the infusion onto it. Let it homogenize. If I recall, I did this by hand. I did not put the melted choc into the processor- I think! Put a frame of 5 mm on top of the 1st frame. I used melted tempered chocolate to gluethe 2nd frame to the first so it would not move around- worked well. Let crystallize before bottoming and cutting. Dip into dark chocolate. They recommended Equador Origin... I like this one a lot. Someone on this forum once asked about chocolate spread of Nutella consistency. I have made theone in JPW's book and it is a more solid consistency so it is hard to spread in the winter. My colleague asked him about a chocolate spread that is easier to spread and we developed one there. I will post it later on as it is not down here where Ms. lazy bones is at the moment! It came out very nicely and we checked the Aw on the meter. It was 0.7, so in the fridge it will be even better. We kept it in the choc fridge over night and itwasstill spreadable the following morning. About the one in his book, he suggested to reduce the amt of chocolate a bit and increase the butter a bit for a more spreadable consistency. But the Aw here is not known.

Oh! if you still want a recipe let me know!

Here is a video on Krembo . Sorry it is in Hebrew but pictures speak for themselves! At first the reporter asks people whether they prefer to eat the krembo from the top or bottom or side. According to a survey 69% like to eat it from the top and 10% from the bottom- the biscuit. The rest don't care. The last lady interviewed prefer to spread it and says not to ask her where (?!). Then some background info is given. The Krembo was born in Denmark 200 years ago and became a national favorite here in the 60's. Its season is Oct to Feb. And it can only be wrapped by human hands or it gets squashed. The ladies wrap about 30 in a minute and rarely squash any. They eat them from the top. The process is melting sugar in one vat and albumin from egg whites in another and then they are mixed in a 3rd where air pressure causes it to be foamy. The rest speaks for itself! Enjoy! Most popular is vanilla but they come in mocha and I think if I remember in chocolate.

JPW only demo-ed a few recipes. There just was not enough time and day two was packed and I think I hardly took any photos. Demo: REcipe example: Making slab on iether a frame lined with acetate or the white cutom made frames in his hand: note how he glued the frame to the acetate: slab bottomed to be cut on guitar does anyone want some of the recipes?

Yes Kerry, you are right. I will email him on that I think. So we got a folder with recipes and then we had to prepare a tray with all the ingreds forthe first three recipes. It was a bit mad running around finding everything while everyone else was doing the same. I worked with a friend and also kind of with Elenice and Rupa so we measured things and weighed things for each other. I think in retrospect it would have been wise to start with the recipe that was further on and not the first! We used little containers and labeled everything with stickers and placed the recipe on the tray with the containers. using the offset pallet to even and smooth out ganache that is lower than the top of the frame: JPW, Phillipe and Elenice: Rupa: more to come