mostlylana

I'm in the mood to make brownies. I like to add chocolate pieces to my brownies but don't like overly sweet brownies. I use organic, fair-trade chocolate and haven't found an organic fair-trade baking chip that I like. Sooooooo, has anyone had experience adding couverture pieces rather than baking chips to brownie batter? I'm afraid I'll just get a big chocolately goop due to the high cocoa butter content. I'd like to use my Cocoa Camino 70% processed into bits for the add-in chocolate. This chocolate has a 40% cocoa butter content. Hmmmmmmmm..... Any thoughts?

Thank you Schneich for that wonderful collection of recipes from Valrhona. It's a great reference for sure. I just got back from the Callebaut Academy in Montreal and Derrick Tu Tan Pho is quite please with the Thermomix. I was thrilled that we made several of the recipes using the Thermomix. He also showed us the icing sugar he makes in it. My pen couldn't keep up with all the tricks he was giving. To get back to the icing sugar he dries his vanilla pods to make vanilla sugar. He uses 1000g. sugar to 100g. powdered dry vanilla pods and processes it all in the Thermomix. Lovely stuff. He also gave us a Strawberry Sorbet recipe that he likes in the Thermomix. 100g. sugar 400g. frozen fruit 2 egg whites 1 tbsp. Fragoli Unfortunately, I can't remember the specifics for processing. We also made an amazing lemon curd in the Thermomix. This was mixed with white chocolate to make a delicious lemon ganache. Zest of 3 lemons 160g. lemon juice 160g. egg yolks (turned out to be 8 egg yolks) 100g. sugar 180g. soft butter 650g. Callebaut W2 white chocolate Add everything except the chocolate to the Thermomix. 4 min. @ 90C - speed 3 then scrape. Then another 3 min. @ 90C. This is the lemon curd part - delicious on it's own. When done, cool to 60C in fridge. Add chocolate. Process approx. 45 seconds speed 3, then another 45 seconds @ speed 7. This is the lemon ganache. Exquisite! Generally speaking, these are his directions for making ganache in the Thermomix: Put everything in the blender. 1) set at 50C 2) set at speed 2 (step 2 = speed 2) 3) set for 3 min. (step 3 = 3 minutes) *tips for remembering!! 4) turn off heat 5) speed 7 - emulsify for 30 - 45 seconds. *These directions are for refrigerated ingredients. If you've done an infusion with the cream then no need to use heat. Great topic Schneich. I will be getting one of these little gems soon!

I just got back from the Callebaut advanced and expert courses. The teacher was Derrick Tu Tan Pho. Great teacher. He gets into the 'whys' of everything. We made 4 recipes of pates de fruits. It was my first exposure to making them. I'm not a fan - I find them too sweet. I asked everyone else in the class what they thought of them. Most people said they wouldn't want to eat much of them - certainly not as tantalizing as ganache. One fella said he would eat them every day of his life - loved them! And then there were a few like me who didn't care for them as they were too sweet. Getting to what Luis was asking about making them less sweet - I asked the question and was told this was a formula that couldn't be played with. That makes sense as Brix is the ratio of dissolved sugar in water. Nonetheless, I've done some research on the topic and came up with an interesting site with some interesting information. I just moved and am not ready to start playing in my chocolate room yet. I'm hoping someone else might experiment with this info! To get you interested, here's a quote: "In the end, now have a much cleaner, more vibrant facsimile of a pate de fruit. I'll let you do the math, but remember that the conventional version made with HM pectin (regular apple pectin) has a sugar concentration as high as 80%. Here, it's a fraction of that." 80%!!!!!! No wonder I found it too sweet... Here's the website (there's pictures!): http://mlaiskonis.typepad.com/workbook/200...roficiency.html

Wow, that sounded like a great evening! So fun! I've decided to buy a Thermomix. I'm just get settled from my move and I'm off to Callebaut in Mtl. for the advanced/expert courses. When I get back I'm setting up my new chocolate space and buying some new chocolate making goodies - including the Thermomix! Can't wait... Thanks for the info of what it can do with chocolate making. That's very cool. I'll have to try that.

I just sent another email today. Let me know if you get any results through your pastry chef colleague. I'll keep you posted if they write back...

Kerry mentioned this heated head airbrush some time ago and I wrote for info but didn't get a response (what's with these companies not answering requests to purchase their products???!!!) Has anyone else followed up on it? Any luck? I'd love more info and PRICING! Here's the link: http://www.aerographe.com/page7e.htm

Boy, you guys have posted some beautiful results! The lilac petals are gorgeous but I can't imagine the time involved! Well I played with crystallizing the other day... my conclusion: I'd rather buy from Sweetfields! It is a tedious venture. It took me hours and hours. I'm such a researcher, my fear is that I'm going to do all kinds of experiments on crystallizing flowers until I learn how SweetFields does 1200 in 1 hour! I'll have to reign in that obsessive part of myself! I didn't like using the paintbrush. I used a spray bottle that has a very fine mist. I was working outside so no problem to get the spray everwhere. The pansies took a long time as you need to get the spray and sugar coating inbetween each petal. For the smaller ones, I just sprayed front and back and didn't bother going inbetween. It worked! I also started out placing them on parchment layered with sugar. I found they got too many sugar clumps that way. I preferred putting them down on plain parchment and then moving them when they got slightly hardened. If you do that they won't glue to the spot where they were placed. It was getting late when I started the rose petals and mint leaves so I decided to do it the easy way. I laid them both out on parchment covered half sheets. I sprayed the whole lot right on the sheet and then sprinkled with sugar. (I liked using a small sieve for the sugar). I then placed parchment over the petals/leaves and put another half sheet over them (as in stacking so the bottom of the half sheet was putting pressure on the petals/leaves. I then flipped the sheets over - removed the first sheet and parchment which exposed the other side of the petal/leaves for spraying and sugaring. I loved that! It took minutes! The rose petals worked well but I was running out of meringue spray when I did the leaves so I had a few brown spots on those. What I don't care for in the homemade version is the amount of sugar that coats the flowers. The SweetFields process - as they say in the article - melts together to form a coating. There are no sugar crystals, just a shimmery sparkle. Don't - try - to - figure - it - out - Lana - just buy them! Here are some photos of my results:

Thanks so much for your advice dystopiandreamgirl! VERY helpful! Yes, I did more reading last night and it seems that the whole trick to these is getting the egg white on thin enough. I was soooo hoping to just dunk the flower in the egg white and sugar coat. Oh well... I love your idea to use on airbrush HQAntithesis. Clever. I'm going to try a spray bottle today to see if that's at all helpful. Here's a great read about SweetFields. They seem to have mastered the dunk and sugar coat... and they use wire racks... Hmmmmmmmm........... http://www.sweetfields.com/images/california%20country.pdf

Well, I'm about to try my hand at crystallizing violas, rose petals and mint leaves in the next few days. I'm pretty excited! I've done all my reading and I'm hoping the experts can give me a few tips on the technique... I've read that you brush the egg white mixture on with a soft brush (I'll be using meringue powder + water). However, I've also read that you can dip the whole viola into the egg white mixture by holding the stem and dunking. Any comments on which way is better? I'm also wondering what would be the easiest way to do the rose petals and mint leaves given that they don't have stems... just hold with tweezers and paint away? For the sugar part I've read different ways of applying: sprinkle on with fingers, with a spoon, using a sieve. Any comments on the best way? Once dipped and sugared, the flowers are to be put on a rack. Some say a wire rack, others say parchment. I would think parchment would be preferable so they don't stick?? I guess I would have to turn them so they can dry all around? Once they've dried in a warm place for 24 hours, do they need to be dried further? Some sites say to leave them on racks for days before storing. Thanks for any advice you can offer! I'll post pictures!

If your chocolate is in temper and the light (which means the heat source is on) is coming on too much there is the risk you will melt out too many crystals - therefore turn down the dial. Conversely, if your chocolate is overcrystallized, it's OK to turn up the dial (doesn't really matter to what temp. - just turn up so that light stays on) to melt out some crystals. Just be sure to monitor the chocolate and adjust the dial (temp.) when necessary.

For tempering in the Thermomix - I think they put it at 50C somewhat arbitrarily. Having just come back from a Wybauw course I can tell you he is not at all attached to the temp. on the dial! He did not want us using thermometers when tempering. He told us to disregard the dial and watch the light on the Mol d'Art. I think what they were trying to achieve in the Thermomix was what some people do in the microwave... melt out most but not all crystals. The lowest temp. on a Thermomix is 37C - too warm to keep chocolate in temper. I don't know if the Thermomix is a very useful machine for tempering... But for making ganache - that's another story... I received an email from another UK chocolatier. This is what he had to say: "in my opinion a thermomix would be invaluble to your chocolate production i make approx 1.5 ltrs of ganache which will fill 10 trays of chocolates at a time it will grind nuts with no effort ,we also use the mixer for blending chocolate and other ingredients for the ice cream,having only used a robo coup in catering i cant comment on it in chocolate production,hope this will help you in your decision..."

Oh... my... God... that sounds so good! I will definitely try it. Moving in a few weeks - I'll see if I can squeeze it in.

One of the UK chocolatiers got back to me and had this to say: "The thermomix is excellent for making batches of ganaches. You can weigh (in the machine jug) the liquids (cream, etc) and bring them to the boil whilst in 'stir' mode. You might infuse vanilla or other flavours at a lower temp first. Then add chocolate and emulsify the ganache in seconds before adding more ingredients such as flavour oils. Once the mix is decanted the machine then 'self cleans' in a matter of a few minutes whilst you prepare the ingredients for the next batch. We've used 2 machines daily for 6 years and only once has one had to be serviced. They're excellent!"

I've done more research on the Thermomix and am seriously considering it. I have emailed a few chocolatiers who made comments on the UK Thermomix site. I have also contaced Thermomix Canada and the dealers from the video you linked Ilana. I figure I can scale down my ganache recipes to fit the Thermomix if it's that good! I'll keep everyone posted on any pertinent info I get.

Thanks Ilana. How did you find that video? I watched the video then went to their menu bar and looked under 'Callebaut TV' and that video wasn't even listed... I'm wondering what else I'm missing!

Please let us know how your demo goes! I think you're probably right - they'll tell you it's capabilities and you'll have to figure out if it's good for ganache. Like I said before, it only has a 2 litre container. My ganache slabs require more capacity than that so it's not even an option for me. I looked on the Callebaut website and couldn't find a video with Wybauw demonstrating the thermomix... can you provide a link if it's not too much trouble? Kerry, Wybauw made his ganache using a whisk (boiled cream over callets). He said not to use a rubber spatula as it must be emulsified. He was not at all adverse to using tempered chocolate and the cream at 35 C. As well, he encouraged us to try the robot coupe. He didn't really care which method was used to make the ganache. What he did stress was that it had to be crystallized. I think Mark Rose already talked about that in another thread. chiantiglace, I'm looking at the Robot Coupe to make ganache because it is so darn easy and makes a great emulsion which = better shelf life. But back to easy -right now I use tempered chocolate and an immersion blender to make ganache . Works OK but my quantities are bigger than when I first started and this method can incorporate air easily if not done perfectly. I also like the emulsion that can be achieved with the robot coupe. And I really couldn't believe how FAST it happens! I'd also like to use callets to make my ganache - also easier than having to temper the chocolate each time I make ganache. Without the robot coupe I don't get complete melting of the callets so have to fuss. Again I reiterate - so easy with the Robot Coupe!

I just got back from Wybauw's course in Chicago - he recommends the blixer over the R2 because of it's capability to do other things. The R2 is just not strong enough for a lot of applications. He made an almond gianduja in the blixer - the R2 couldn't handle it... That being said, he has a new favourite machine - the Thermomix. http://www.thermomixcanada.ca/en/ It's not available in the US yet but it is available in Canada and can be shipped to the US. He loves it. The only problem is that it has a small capacity - I think only 2 litres. He said this is made as a home machine but almost every professional in Europe has one. When I was in Italy, Paul DeBondt showed us his - he loves it too. In Italy they called it a Bimby. I'd love to hear about anyone's experience with this machine - especially for making ganache.

Wow, amazing. I didn't know eggs could be pasteurized at home... And how cool that you're the Andie in the article! Well my craziness slows down near the end of June - so I'll be trying my candied flowers then. I'm pretty excited to give it a try...

Hey Ilana, Look at the info I found about pasteurized eggs. Scroll down to the last part to see how you can pasteurize your own eggs at home! I didn't know that! from: http://www.homemade-dessert-recipes.com/eg...salmonella.html Pasteurized Egg Products Pasteurized Eggs Pasteurized eggs are pasteurized right in the shell using a patented all-natural process to kill the bacteria effectively so that eggs and salmonella is no longer an issue. Pasteurized eggs are completely safe to use uncooked; however, they are not widely available in food stores yet. Powdered Eggs, Egg Yolks And Egg Whites These products are pasteurized and are a good substitute when uncooked eggs, egg yolks, or egg whites are called for in a recipe. You can whip reconstituted egg white powder similar to fresh egg white. These products are sold at some food stores along with supplies for cake baking. Camping and wilderness outfitters may also sell powdered egg products. Refrigerated Liquid Eggs And Egg Whites These products are pasteurized and are an excellent substitute when uncooked eggs or egg whites are called for in a recipe. They are sold at most food stores along with refrigerated dairy products. One brand sold at our local supermarket packages two 250-mL (1-cup) containers of liquid eggs in a small carton. Since each 250-mL container holds the equivalent of 5 whole eggs, you get the equivalent of 10 eggs in a carton for around the same cost as one dozen fresh Grade-A Eggs. Each 250-mL container of liquid egg whites holds the equivalent of 8 egg whites, so you actually get the equivalent of 16 egg whites in a carton for around the same cost as one dozen fresh Grade-A Eggs. The cost is very reasonable, and the product is excellent. from: http://www.melindalee.com/hardboileggs.html *PASTEURIZING EGGS AT HOME The more we learn about food safety, the higher our standards become - and, of course, the more things we find to worry about. Take raw eggs, for example. Folks used to think nothing of breaking a raw egg into their morning milkshake for extra vitamins and protein. Raw cookie dough was only a slightly guilty pleasure - like licking the bowl of cake batter. No one thought anything about the safety or lack thereof in Hollandaise or Bearnaise sauce, or homemade mayonnaise. Poached and fried eggs with runny yolks were simply a matter of preference - not a risky choice. Recipes galore call for beaten egg whites - and even whole eggs - that are never cooked. But then we found out about salmonella bacteria - and how dangerous it can be - and even the hardiest among us started to worry. For the very young, the elderly, pregnant women and those with compromised immune systems, raw eggs can be quite dangerous. Even though the FDA says that only about one egg in 20,000 contains salmonella bacteria - the risk is not worth taking if you are among these groups of people - or if you are cooking for them. There is a company that produces pasteurized eggs in the shell - a fabulous solution, because the egg remains as viable as a completely uncooked egg in a recipe - but those pasteurized eggs can be very difficult to find consistently. Now, a solution has come to our attention. It is possible to pasteurize eggs at home - and easily, too! Pasteurization is simply a process of heating a food to a specific temperature for a specific amount of time - designed to kill specific bacteria. It is known that salmonella bacteria are killed at temperatures of 140 degrees in about 3 1/2 minutes (or a higher temperature in less time). If a room temperature egg is held in a bowl of warm water - say, 142 degrees to be safe - for 3 1/2 minutes, the bacteria will be killed. It takes 5 minutes for extra large or jumbo eggs. Place the room temperature eggs in a colander, and lower them into a pan or bowl of 142-degree water. Use an instant-read thermometer to be sure of the water temperature, and leave the thermometer in the water, to be sure that the temoerature is maintained. For medium or large eggs, leave them in the water for 3 1/2 minutes; for extra large or jumbo eggs, allow 5 minutes. Then remove the eggs, dry them, and refrigerate them, in a tightly-covered container. Eggs begin to cook at about 160 degrees, and will be "scrambled eggs" at 180 - but if the 142 degree temperature is maintained, the result is a safe egg that will act like a raw egg in recipes.

Excellent tips! As you have experience crystallizing flowers, would you have an idea why SweetFields uses a starch solution and the meringue powder? I'm thinking it's to give more structure to the flowers so they are less prone to breaking??? You know, like starching a shirt...

I just tried it too. Like Kerry I used a lint free cloth just slightly dampened. My release marks were small so I just lightly did small u-shaped strokes. Amazing. Does it ever work well! Thanks schneich!

Disregard the one that says not to eat them. That being said, you must be sure you are using edible flowers! Pansies and violas are COMPLETELY edible - the petals, stem - everything. Roses are also edible. Sweetfields says that their flowers will last indefinitely if kept in a cool, dry place. Dry is key! Sites for make your own differ in what they say but a general consensus is 1 year. Although one site I read said what SweetFields said - indefinitely if candied and dried properly and then stored properly.

Here are the sites I bookmarked: http://www.essortment.com/all/crystallizedflo_rylj.htm http://baking-decorating-cakes.suite101.co...allized_flowers http://www.gardenerscorner.org/subject060880.htm http://www.wonderhowto.com/how-to/video/ho...-flowers-50044/ http://www.teapartydiva.com/how-to-make-cr...rty-decoration/ I've read you can use meringue powder or gum arabic instead of egg white. I'll attach an amazon.com site at the end that shows SweetFields flowers and lists the ingredients for them. It looks like they use both meringue powder and gum arabic. Here's the ingredients list from the site: Sugar, natural flower, starch solution (water, gum arabic, sucrose, corn syrup), meringue powder (dextrose, egg whites, monocalcium phosphate, propylene glycol alginate, salt, artificial flavor), refined confectioner’s glaze, natural and artificial flavors. SweetFields flowers taste fruity. I thought I would add a little rose water or lavender water (or oil) to the 'glue' mixture. Sweetfields Flowers ingredients on Amazon.com: http://www.amazon.com/Sweetfields-Candied-...t/dp/B000UM15GQ

You could try doing a site search for Candiflor. I know someone was talking about them here on EG. PM them to ask how they contacted them... There is quite a difference between the SweetFields flowers and Candiflor's flowers... Knowing you Ilana, I don't know if you would be happy with Candiflor's product - they use artificial colours. Here is a link to a merchant who carries their product. Take a look at the 'ingredients' tab... http://www.histoiresucree.com/product_page...onbonniere.html Also, Candiflor's flowers don't really look like flowers anymore - more like coloured sugar blobs. SweetFields flowers still look like flowers and don't contain artificial colours. I just bought a bunch of pansies and violas and planted them the other day. I'm going to try crystallizing my own. If it's fairly straight-forward to do, I could either do it myself or I was thinking of hiring my mother and her friends to sit out in the garden one day and crystallize flowers. Sounds like a nice job hey?! It would still be much cheaper than ordering from SweetFields. However, if you've never experienced a SweetFields flower 'in person' I recommend you order at least once to see what they're all about. I think you'll be impressed! They're so beautiful!

Can of cocoa butter? Tell more... I'm assuming it's food safe. Do you have to melt it before use? Is it aerosol? Where do you get it? Thanks Ilana!