mostlylana

Ilana, I did quite a few experiments with fruit ganache and just out of experimenting, found that a butter based ganache works best. It was later that I noticed in one of the big boy books that all of their fruit based ganache used butter but there was no explanation of this. My own deduction is that you can use more fruit puree when no cream is used and therefore get a better flavour. The butter provides the fat. Milk chocolate is used to 'soften' (especially with acidic fruits) and it gives the illusion that cream has been used. I wish I had that chart BEFORE I did all my experiments and came to the exact same conclusion as they did: Fruit puree + butter and milk + dark chocolate.

I just had a client bring me a box of buttercreams from Germany. He would really like me to make this type of chocolate. I have an aversion to the sweet fondant filled chocolates that are found in many name brand chocolate boxes - and this is what I have always known as 'buttercreams'. The chocolates he brought me are different. Definitely not as sweet and very light and creamy - almost whipped. So off I go to look in my books - you know, the standards - Greweling, Wybauw... and nothing. There's no section on buttercreams. Well, not quite true - Wybauw gives a standard fondant recipe and then a variation for cream fondant - no butter mentioned, and no mention of flavours. I've done a search here on eG and didn't come up with much. Can someone tell me the story behind these light, creamy, whipped buttercreams? How do they differ from the sweet fondant filled confections in those Russel Stover boxes? And why can't I find any info about them?! Thanks!!

Thanks for the link Anna. I've read about the silicone molds on another forum but didn't pay too much attention as I'm not a caramel maker (yet!). It's a great idea isn't it? I'm imagining it's a pain in the butt to cut caramel???? Thanks for the point to the Confectionery Course Kerry. I will most definitely be spending some time there.

Hi Thermomixer, I used the 6 egg yolk recipe with 300g. cream. But like I said I adapted it and actually used 5 egg yolks and 1 whole egg. I also used more cream than what was called for. The reason for these changes is because I didn't want it quite as thick as a creme brulee (fussy aren't I?!). Now that I know it's a soft creme brulee recipe I'll try it as you've written it and see how it goes. Yes, you must try the ginger version. It's sooooo tasty.

Well it didn't take me long to figure out what RTFM means... I'm a true manual reader. Have to read it twice before I touch anything - and for the Thermomix I watched videos first too. But Kerry, I'm sure your lesson will have far more lasting effects. I'll tend to forget - I don't think you will! I've been experimenting with a ginger custard recipe the last while. Can't quite get the consistency I want. Hey Thermomixer - I adapted your Creme Brulee recipe that I found online for my last batch. It was very thin when I poured it into the custard cups. I did 30 minutes in the varoma at 100C as per your instructions and it was still very liquidy. I poured it all back in the base and put it to 80C for 7 minutes at speed 4 and it thickened up - but still not as much as I would like. I wonder if the ginger is doing something to the cream. I did a cold infusion of not quite 1/4 grated ginger in the cream overnight and then strained. The flavour and smoothness is awesome - just not quite what I'm after. Kerry - chewy caramel in the Thermomix?!!!!!!!!!!!! I still haven't ventured to make anything more than caramel sauce. I'll have to read the caramel posts. What has me stumped isn't making it, it's what I do with it once it's made. What do I pour it on? Can I use a ganache frame, how the heck do I cut it? Blah, blah, blah... I'll do my reading and see what answers I can find. Please keep us updated on any caramel making you do in the Thermomix. And for goodness sake - don't let it blast all over you! Ouch!

Thanks for that feedback Tammy. That really gives me a starting place. I was planning to up the spice for sure. I was looking at Schott's gingerbread ganache recipe and he uses more than triple Greweling's amount for a smaller batch. I might cook the caramel a little more to help firm things up as well.

Fabulous looking pumpkin truffles RWood! Thanks for the feedback on the flavour. And thanks for your comments tammylc. It's good to know they're popular and I'm so glad they'll last more than a few days (in terms of shelf life!). I want to do a slabbed ganache so I'm going to play with the recipe a little. I'll let you know how it goes.

Yes it did. I think that's what gives it the caramelized flavour. I was shy on the baking soda as I didn't want it too dark. I only used 1/8 tsp. I think I would try 1/4 tsp. next time. Go to the first page of this thread, I posted the recipe I used on post 20. Are you having fun with your Thermomix or are you still too busy with your new set up? I just moved and am setting up a fabulous chocolate space - well fabulous for me. I just got my Stainless steel tables this week. So fun!

'Tis the season for Pumpkin Ganache so I thought I would give it a try. I'm concerned about shelf life... Those of you who have made it before, what was the shelf life like? Greweling has a Caramelized Pumpkin ganache recipe that I think would have better keeping qualities. Has anyone made his recipe or one similar? What do you think about the shelf life of pumpkin ganache? Do you think the caramelized pumpkin ganache would keep better? Thanks!

Sebastian I really appreciate your explanations on viscosity. I have been using the same semisweet dark chocolate for a few years and received a batch that was much too viscous. According to the supplier there was no change in formula. They only had 1 other complaint which I found odd as it was noticeably thicker. The supplier was stumped for an explanation and thought maybe something happened in shipping. Doubtful as their bittersweet and milk chocolates were fine. I thought only cocoa butter, lecithin and moisture affected viscosity. It was really good to hear your explanations on particle size. Fascinating! Thanks again.

One from an amateur's forum Dulce de Leche It has been interpreted from a Spanish book and by all reports is good. Thanks Thermomixer. I ended up doing a very similar recipe. I liked it. I finally had someone try it who is familiar with the flavour and she said it tastes authentic!

You should have one.

Congratulations! Can't wait to hear about your adventures with your new best friend. I'll keep sharing here as I learn new tricks. Please feel free to do the same It's quite the machine...

I've made several ganache in the Thermomix now. It's a dream. I just put everything in, put it at 50C for 3 min. at speed 3. I often have to do an additional minute (I do this one at 37C) if the callets I'm using are large. I use cold ingredients (I do cold infusions) so these times/temps. would change with hot cream. I then put it at speed 7 for 30 sec. to emulsify. I've checked the temps. of my finished ganache and they are around the 92-93F mark. As I said, I use cold infusions so it's great to not have to heat the cream separately. I also used to use tempered chocolate in my ganache. Having just Mol d'Art melters, it was a fairly long process to make a ganache including tempering time. Now it takes minutes! It's so fast and easy it's almost like an 'oh ya, I have to make ganache - I'll whip some up before lunch.' Here's what I've noticed. The consistency seems denser. I used to make ganache by hand so maybe I'm getting less air incorporated. I also have an issue that I'll have to rectify... because the ganache is so nicely tempered, it is quite thick when I put in the frame. I'm getting small air pockets in the ganache and I notice them when I remove the acetate as well. I think I'll try processing a little longer/hotter to have the consistency a little thinner - yet keeping it in temper. I've also done hazelnut paste in it. It does a very good job but I might like the VitaMix better for this task - seems to do the job faster. Yesterday I was making clusters that used chocolate and hazelnut paste as a base (just to make it a little softer in texture). In the middle of spooning them out the mixture solidified on me. I just reprocessed in the thermomix on low speed so it wouldn't chew up my add-ins and voila, I'm in business again in minutes! I think you'll like it

This 'cookbook': http://www.amazon.com/Raw-Food-Real-World-Recipes/dp/0060793554 has some great dessert recipes - especially the raw chocolate cake... yum! I would cut down on the maple syrup in it though - it's so sweet. And JAZ is right, maple syrup is definitely not raw so it depends how strict you want to be.

Thanks for the brown sugar translation Schneich. I read a few more translated Spanish google pages and found out the secret for making dulce de leche in the Thermomix. You can't use the measuring cup in the hole. I figured as much as you need it to reduce. But would it reduce too much?! I made a recipe yesterday using a combination of recipes: 1 litre whole milk, + an additional 150g. milk + 50g. 35% cream + 100g. brown sugar + 150g. white sugar + 1/8 tsp. baking soda + 1/2 vanilla pod, scraped. I had it on Varoma temp., speed 5 for 50 min. I put both Varoma steamers on top of the lid (without the cup in the hole or the solid lid of the Varoma) to reduce splatter. The result was very good. I haven't had enough dulce de leche to give an informed opinion as to the authenticity of the flavour. It was a little too light in colour and not quite thick enough for what I wanted (that's why I gave it the extra time). Next time I would increase the soda to 1/4 tsp. and add a little more sugar to get a thicker and darker result. If anyone is familiar with the dulce de leche flavour and tries making it in the Thermomix - I would love to hear feedback as to how it measures up for the 'authentic' flavour.

I used regular muffin cups - albeit, jumbo size paper liners to get the largest base. I used 1/4 cup of batter per liner. The recipe made 16 for me. I think a larger diameter and less height would result in more of a brownie experience... well, sort of... It's just that the texture is soooooooo soft.

Well I served these little treats to friends tonight (with my Thermomix dulce de leche poured over them - yum!). I got a very positive reaction. I dare to say - an over the top reaction. They were much better once completely cool. Still not brownies, but with over 1 cup of butter and 9 oz. of chocolate - how can you really go wrong?!

I just made Le Pain Quotidien's brownies as per the recipe posted here. I didn't get a crusty top . They are more like a souffle... and no I didn't overbeat - just mixed. Anyone else make this recipe? What were your results? They're tasty - but I don't know if I would make them again.

Help! I'd like to make Dulce de Leche in the Thermomix and let IT do all of the stirring. I googled the topic and just found recipes in Spanish. I was looking for recipes using fresh milk - not condensed milk. I used google translate to translate one - it's a little confusing... It calls for 1 litre whole milk + 200g. cream + 125 g. white sugar + 125g. morenito sugar(?) + vanilla + honey. Put all ingredients in bowl and set at Varoma temp. speed 5 for 45 min. Add more time to find the density you like. I'm pretty sure I got it right! I'm wondering if I can do my regular crock pot dulce de leche following these instructions for the method. My crock pot recipe is 4 c. whole milk, 1-2/3 c. sugar, 1 vanilla bean, 1/4 tsp. baking soda added to 1 tbsp. water. I already find my recipe too thin. I'm concerned about the amount of liquid in the Spanish recipe. Thoughts?

Thanks so much for that info Ilana. I'll try making pastes this week. The book I was talking about was my book of notes . It seems to me I wrote this somewhere but maybe it wasn't on this forum... In any case, this is what Paul DeBondt had to say about making Gianduja: 50% semi-sweet / 50% hazelnut paste will make a soft filling. If using milk chocolate you would need more hazelnut paste. He made 3 versions of hazelnut paste for us: 1) 60% dark chocolate (60% cocoa mass) + 40% fine hazelnut paste (no sugar added) 2) 50% dark chocolate (60%) + 30% hazelnut paste (unsweetened) + 10% peanut oil + 10% cocoa butter (at room temp.) 3) 70% milk chocolate + 30% hazelnuts (processed smooth in Thermomix) Results: The 1st version was more dense and 'bitter' in flavour than the second. My favourite was the 2nd. Very smooth and tasty - no bitterness. Excellent. The 3rd was also amazing as we used fresh hazelnuts processed in the Bimby. Very good but sweeter. Notice he didn't use any sugar. Interesting hey? But do keep in mind that the hazelnuts he was using were Piemonte hazelnuts which were absolutely amazing in flavour. Hope that helps...

As I mentioned on a previous post I just got my Thermomix . When I was in Italy Paul DeBondt made hazelnut paste with his and it was delicious - very smooth. As I haven't had a demo of this machine (other than seeing it used in Italy and at Callebaut) I'm not certain if I need to add the oil called for in the recipe book when making nut pastes... When you had your demo Ilana, did they add oil for the nut pastes? I also have info for you on some gianduja recipes Paul DeBondt gave us. I'll have to dig out my book (I still don't have my new chocolate room in order yet!) I'll let you know soon.

Torsten, I have heard about using many types of sugar in a ganache to increase shelf life but I have forgotten the science behind it... Is it because the different types of sugars prevent crystallization therefore the sugar remains 'bonded' to the liquid ingredients thereby reducing Aw? Isn't there also a reason for using different types of fat? Not in relation to shelf life but for mouthfeel or something like that?? Fascinating stuff.

Cool Kerry! I just got mine today too! It's all unpacked but I will play with it tomorrow.

Thanks for the tips Katie. You and I are brownie twins! I, too, like a dense, moist brownie... I made 2 different batches today - variations of the King Arthur "On the Fence' brownies and 'Baked' brownies from 'Baked: New Frontiers in Baking'. The latter are supposed to be Oprah's fav.! Here's a blog about the recipe: http://tendercrumb.blogspot.com/2009/02/my...nie-begins.html I haven't made a cocoa powder based brownie in years. I used Cocoa Camino's cocoa powder for the King Arthur recipe. It was good - but not fabulous in my view. I prefered the Baked brownies. I used Cocoa Camino's 70% but also added in 1/2 cup chopped Cocoa Camino 56% into the batter. The Baked brownies were more moist - yet remained dense. The King Arthur were more dry. Mind you, I reduced (and changed) the sugar in the recipe. Instead of 2-1/4 cups white sugar, I used 1 cup white sugar, 1/2 cup light brown sugar and 1/4 cup Golden syrup (a partially inverted syrup so will keep brownies moist due to reduced sugar). I used the same exact sugars (in the same amounts) for the Baked brownies. I'm going to try Ann T's Decadent Brownies next - from the recipegullet http://recipes.egullet.org/recipes/r1733.html I'll use both brown and white sugar (and maybe Golden syrup too!) and add the espresso. I'll also use 1/2 70% and 1/2 semi-sweet for the chocolate. That'll have to wait until next week. Too many brownies in the house right now.