Chocolot

Shows through in spots, but has a very thin coating.

Have you tried putting a small amount of chocolate on your gloved hand and patting it onto the other gloved hand? Then just roll the truffle with the small amount of chocolate with your hands and put down and do another. This puts an extremely small amount of chocolate for the first coating. I have not had a problem with a flat spot doing it this way.

Sugar bloom?

It might be referring to Paramount crystals. It is a hard coconut oil that was/is hard flakes of fat.

I'll take a shot--It looks like your process is ok up until you start mixing. If stirring by hand, start in the center of the bowl and stir, stir, stir in a small circle. After a few minutes, you will see a swirly pattern start where the dark chocolate is forming a star shape in the cream. Keep stirring and enlarge the circle until all the cream has been incorporated. This should give you a good emulsion. I don't understand how using a stick blender didn't work for you. If you do the same thing and put the stick in the center and leave it there until the emulsion starts, then move it around, it should do the same thing. Good luck.

Never throw it out!! Using for ganache would work as long as it isn't hard lumps. You could also use it for bark or for a drizzle. I really think it should smooth out.

Rob, I use the EZ mostly for smaller batches and ganaches. That being said, I have used it with my wheel machine. Like Kerry says, pull out some chocolate and mix in the silk, then back into the rest, like tempering egg yolks. It just makes it mix in easier. You are going to love it!!

I'm here but no great wisdom:). It sounds like you have too much fat in the recipe. I made a pipable caramel a bit ago and poured into piping bags and sealed. Next day, fat had congealed all over inside the bag. Nasty!! I heated it up and added a lot of glucose. Seemed to work. Next time I didn't add much butter at the end, and it was fine.

High setting just blows chocolate around more. Low takes longer, but is more gentle. It will overheat on the surface, but you just stir it in and it all works out. Do you keep track of the choc temp?

Sounds like your chocolate is over tempered and/or your centers too cold. Whatever you are dipping needs to be at room temp. If your centers are too soft, they are not cooked to the proper temp to begin with. By having your centers cold, once they are coated and warm up, they can crack the chocolate or at the least make the chocolate dull. Tempering machines are not necessary, but correct technique is. Chocolate is one of the most challenging ingredient you will ever work with. So many variables! You should be able to maintain tempered chocolate for a long time by adding chocolate to warm the mass. A hair dryer also works well. Read up on chocolate handling and practice, practice, practice. The best part, is everyone will enjoy your mistakes:) Good luck.

Same procedure. Put in heavy pot and recook to correct temp. Might need to add some water to keep from scorching while it is reheating.....or call it caramel ice cream topping:)

In my experience, fudge that is allowed to set on its own, will be shiny. If you knead it and work it, it will be dull.

Have you considered Grohe faucets? I have them and love them. Lifetime warranty. Mine has been 13 years and no problems. Also, I've had wood floor in my kitchen for 30 years and wouldn't have anything else.

If container of chocolate can be weighed, I put the whole thing on the scales and add accordingly. If not, I have weighed in a small cup or even just put the knife on the scales. Mostly, I just guess:). If you are adding a lot, it is easier to put the CB in a small bowl, then add some chocolate to it and then all into the whole pot, like tempering eggs. It is very forgiving. Want a report back!

Depends on where it is. If in PA, I would rather have it longer to balance the expense of travel. 4 days? About $1000 is my max for the course as you have hotel on top of that.

It really is that easy Rob, but put the silk in a few degrees above working temp. It works in better and tempers beautifully. Good luck. You are going to love it.

Yes, I took them with permission from Matt. No attribution necessary.

They are in production now. I'm sure he wouldn't mind if you post. The entire machine is smaller, including the shelves.

Stopped in to HR today. They have expanded their operation! Matt showed me their newest product that hasn't been announced yet. (He gave me permission to mention). It is a smaller machine with a smaller price. He said it holds 3/4 the amount of their first machine and will retail for about $3000. He also showed me the new touch display that is going on all machines. It even gives a reminder to close the drain valve:) He said if the door isn't latched properly and the machine won't create a vacuum, it will shut itself down. They are listening and improving!

You are adding the fruit to the ganache, rather than using it as part of your liquid? I think you need to get a good formula and work with that.

Do they crack immediately or after a few days?

Can anyone tell me the traditional texture of Greek lemon rice? Is it like risotto, pilaf or sticky-like?

I need to make lemon rice for an event tomorrow. I have a basic recipe and made it, but not sure what the final dish should look like. Mine was a bit like risotto. Wondering if that is correct, or should it be individual grains more like pilaf?

Mark, You bring up an interesting point. I have used Mycryo for years and yes, it does work, but no where near as well the the silk. You have to be very precise on temperatures and amounts. I have never been fully happy with the residual unmelted lumps. The EZ is pricey, but it is so easy to use. The temps are not as critical nor the amounts. I have been using the EZ since May and REALLY like it. Today, I am making 6 1500 gm batches of ganache. With the silk, I will be able to cut the ganache and have it ready to enrobe in hours, not days. With Mycryo, I would be fighting lumps. Is the EZ necessary to produce tempered chocolate and ganache? No, but it is so much easier and foolproof, especially when you need something quick. I am a fan!

Anyone do whole cranberries? How did they do?