Lior
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Posts posted by Lior
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Great topic!
I started playing with molded chocolates and got more comfortable tempering. I finally made croissants, found a good graham cracker recipe, and have made a lot more bread than before. A job change has put me in more of a management position, which I am definitely still learning how to do. I am also learning metric and how to adapt recipes to 2300 meters elevation.
Hi! I have tried a few graham cracker recipes too. Would you mind sharing yours so I can compare?! Thanks!
I'm not promising perfection, but they work for me.
Graham Crackers
¾ cup AP flour
1 ½ cup whole wheat flour (atta)
½ cup brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp cinnamon
110 g cold butter
¼ cup honey
¼ cup water
½ tsp vanilla
Put dry ingredients in the robot coupe and mix briefly. Add cold butter, cut in small pieces, and process until crumbly. Add the honey, water, and vanilla, and process until the dough forms a ball. Dough can also be mixed by hand.
Divide the dough in half and roll each half thin on a sheet of parchment. Prick the dough all over with a fork, then cut into squares with the pizza cutter.
Bake at 325F/165C for about 15 minutes or until browned, crisp and dry. Cool, then store airtight.
Thank you very much!
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WOW!!!! That is just so incredible!!! The acrorns! The leaves!!! I am speechless!!!!
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Great topic!
I started playing with molded chocolates and got more comfortable tempering. I finally made croissants, found a good graham cracker recipe, and have made a lot more bread than before. A job change has put me in more of a management position, which I am definitely still learning how to do. I am also learning metric and how to adapt recipes to 2300 meters elevation.
Hi! I have tried a few graham cracker recipes too. Would you mind sharing yours so I can compare?! Thanks!
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incredible!!!!
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Amazing how we get ahead within a year, grow, change, find new aspects to ourselves and enjoy discovering a few of the world's secrets! This past year I took a leave of absence from my teaching job and opened a small business very slowly-still not quite there! I learned many things about small businesses in a course I took, practiced chocolate non stop, thought and dreamed of chocolate many nights, asked hundreds of questions (Sorry!) bought equipment, and am finally ready to start selling some. I still have a long way to go in perfecting details. I found egullet and fell in love, and am constanly amazed at all the creativity, desire to excell and offer help . I even ordered Corallo chocolate this week and am waiting to taste it soon!
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Very charming! It is quite amazing that a 15 year old boy (esp back then)would attempt Truffle making!! I don't think I ever knew the word at that age!! You must have some hidden chocolatier blood in you! With a bit more effort I am sure you can make a truffle that would embarrass no one! Enjoy your holidays!
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gorgeous! Everything! Irishgirl's. Mette's , hmm! I love mendiants! I always make some at the end of enrobing. Mendiants and bark. Yours look smaller than mine, which is a great idea. How do you all prefer your bark? Thick? Thin? with what? I like thick with lots of nuts and fruit.
It is astounding how after making so many chocolates for sale, some of you still amke for friends and family and Santa!!! That is passion, love of giving, joy in seeing people take delight in their goodies! It is just lovely.
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I have never made one and never knew about this tradition! It is great!
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On page 1 of this thread there is a referral to SB site for brownies and a hot choc drink. I went but what is cocoa milk? It calls for some. Just milk with cocoa added? Which brownies do you think are better? Dianadesserts or SB? Iwill make them today!
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Okay I will try that. Next week Iwill experiment with these ideas. I will let you allknow the results! Thanks so very much!
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I had chocolate there -at the copper little connection thingies. I cleaned it all up and I still get the problem. Now I will try putting the knobs upside down. I don't think the baffle is wobbly although the bowl turns around a bit wiggly. Why don;t they just redesign the knobs? Thanks for the tip.
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Your house is lovely!! With little icing icicles !!And of course, clean perfect detail- you have good hands!
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I love the idea of thin 2cm wafers with a fruit ganache. Sounds elegant! I also like the cheese idea. Which cheese do you think? And exactly how whould it be served? I can't wait to try.
Thanks to all!!
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I hope you are right! That would be great!! Yes, I also thought about using it for white! It is simple to temper dark by seed in the mol d'art. I will try tonight and hope for the best. Still haven't heard from Ian from CHocovision. Maybe I will be lucky. The bowl did look like it was turning weird- not perfectly even.
Thanks!
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I think I will do that - try a mole. I will also try making very thin sheets- I like the thin idea. But I need to think what will go with the thin sheets! Maybe some nuts and something else like oats and seeds.
Thanks for getting me thinking!!
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ibjack! Perhaps getting laid off is your christmas present! Good luck and merry xmas!
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I actually like 100%, but just a bite at a time. I thought maybe something not only sweet, perhaps hot or spicy with a fruit... I suppose I will have to take the dive and play around. Maybe curry and mango ganache..
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Hello. I am looking for info on 100% cacao pate. I have a block from Valrhona and want to make some truffles or bars or both or whatever. I want it for either those who love the bitter dark or diabetics who don't like sugar substitutes. Any ideas? What could I dip it with so that diabetics could enjoy the taste? My brother does not like sugar subs, and he is diabetic. Any amazing idea out there?
Thanks!
Ilana
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Great idea. I will see what they say. Thanks you.
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I see. In general the machine is nice and easy to use. The baffle-the little white triangle is not the best. Mine was wobbly and I had to order a new. The shipping was totally crazy-over 200$. Eventually it was sent to someone in the states who mailed it to me for 11$. So hence, my concern about overseas shipping and time. But what can I do? It always happens at the wrong time, etc. Well thanks for your input! Wish I could taste your chocolate!!
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Thank you very much. I will try it. So thin acetate sheets is what I need. Okay!
Thanks again-very much.
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I feel like I ask too many questions-sorry. Here I would be called a "nudnik" -someone who is a pest! Well for those who have some extra patience: In Whbauw's book page 140-141 he has a recipe for palet d'or. I love these. Now, what exactly is plastic foil? Is it the kind of sheet transfer papers are made on? Is it the kind of material you write on for an overhead projector (of long ago)? Or is it just plastic like the piping bag plastic?
Next. he asys to place a gold flake, which I have, On after the plastic foil is removed. So how does it stay on? Doesn't it blow off? I read somewhere to put it on befor the plastic foil, but then it flattens it out.
Thanks!!
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I thank you once again. I wonder if the computer board can be fixed locally???
Question for chocolatiers
in Pastry & Baking
Posted
Wow that is great! That is how I would love to be. By word of mouth. I am also in my home and word of mouth is slow here. Perhaps the people are less into good chocolate. Or just that word of mouth has not gotten around?
How do you divide your time? I find that house affairs sometimes get in the way? I am just making some ganache and one of the kids (big or small!) phones for a ride, then comes home hungry, etc and of course, since I am there... well you can figure it out.
I am very new so perhaps it will work out in a natural way. I often feel overwhelmed by how much I still need to learn. The more I know, the more I realize how much more there is! I wish someone in this forum could come here and spend two weeks teaching me!!! A dream! But your story gives me the motivation I sometimes feel slipping away! So thanks!