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Lior

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Posts posted by Lior

    Cocoa butter sticking to molds

    in Pastry & Baking

    Posted

    Thanks. I like your site! I was surprised to see that you have a pommegranate ganache!! I am working on mine nowadays. Over here, pommegranates are common during fall season and are a symbolic food. I just love them, their shape, taste, health... So I decided to use them in a ganache. I thought about white chocolate ganache because it comes out a nice pinkish color. What doyou think? Any suggestions? If I can post a picture I will post a beautiful one of pommegranates!

    Thanks once again!

    Lior

    Cocoa butter sticking to molds

    in Pastry & Baking

    Posted

    Hi! Aren't we supposed to have thin shells? A second time would make it too thick, would it not? Could it be that my x3210 is not tempering well? It seems a lot of work to fill and empty a second time... Please letme know if I understood correctly.

    And thanks so much!

    Lior

    Cocoa butter sticking to molds

    in Pastry & Baking

    Posted

    Hi! Today I experimented with cocoa butter since I needed to melt some for a peanut butter filling (GREWELING) For some reason that name - Greweling- seems to need to be in a Harry Potter book...

    Anyway when it was melted I decided to use my finger and shmear some into moulds before making shells. After I filled and all and tried to pop them out of the moulds, I could not. I had to freeze them for 10 minutes in order to BANG them out. And then, half had white cocoa butter stains - erghghgh!!. What did I do wrong? Do I need to temper the cocoa butter before using it? Sorry I always have so many questions... One day I will be able to contribute also!

    Lior

    Graham Cracker recipes

    in Pastry & Baking

    Posted

    Thanks!! I will try SB's recipe tomorrow. What is AP flour? And what spices are in Penzeys? About the book, can't getit here. Is it worthwhile ordering from Amazon? I amnow going tocheckout that site-thanks! I alsoloved the info about Mr. Graham!

    Thanks so much everyone! :rolleyes:

    Summer Chocolate Storage Solutions

    in Pastry & Baking

    Posted

    Over here a chocolatier told me that he took an old fridgeand had it somehow "fixed" with a different thermostat and somehow got rid of the humidity. I will try to find out more andlet you all know... I saw his fridge - just an old one and everything in it was in perfect shape(the chocolate, I mean!)

    Lior

    Graham Cracker recipes

    in Pastry & Baking

    Posted

    Hello. I found a recipe online for graham crackers, since they are not sold here...

    After two times I got something quite nice,but hadto leave them in the oven for much longer than what was required (an extra 23mins), otherwise they come out spongy not crispy. If anyone has a really good recipe I would love to try it!

    Thanks! A great weekend to all.

    Lior

    Fresh Fruit Dipped

    in Pastry & Baking

    Posted

    Hi! Someone here asked about dipping fresh fruit into chocolate. Am I correct in saying not to refrigerate the fruit before dipping but use at room temp?

    And dry well and even dust with cornflour?

    And afterwards, until it is served, the question is, can it be kept in the fridge in a sealed glass container, or what is better?

    I also thought strawberries, cherries, bananas were good. Other ideas?

    Thanks!

    Lior

    Airbrush for chocolate

    in Pastry & Baking

    Posted

    hi! I am interested in the comment aboutthecompressor can not being safe for eating. I amsure I saw a demo done in which the comressor can was used... Does anyone have more info on this? How do I know if it is safe or not?

    Thanks,

    Lior

    Fruit Compound

    in Pastry & Baking

    Posted

    Well thank you all!! I do not like artificial, I am also a "purist" - nice term! Iwill look into those natural recommended ones, I doubt they are available here though... I will make my own maybe - it can't be too hard.

    Thanks again.

    Lior

    Fruit Compound

    in Pastry & Baking

    Posted

    Well thanks! We have Fruibel here! I got the notion from recipes in Roger Geert's book. He has ganaches that require , for example, strawberry compound. I would rather use natural, and I am concerned of buying the wrong thing and having horrible tasting ganache. I have never used or tasted this fruit compound beforesoI cannot really describe it! I am from Israel.

    Thanks

    Lior

    Fruit Compound

    in Pastry & Baking

    Posted

    Hello! I am new here... I love this site. The pastry and baking community seem so global and friendly!

    Anyway, as I live in a non English speaking country, I am having trouble finding fruit compound, especially since I don't exactly know what it is. If I can describe it, perhaps I can find it! Or make it... If anyone can help, Iwould really appreciate it.

    Lior

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