Chocolot

APriori in Salt Lake City also carries both as well as a lot of other chocolates.

I don't care for the caramelia. It has an almost fake taste to me.

Got my new Valrhona Dulcey yesterday. Today, made dulce de leche and peanut butter and Dulcey.

Nice. What is this about a new compressor? What happened to Fuji?

Noel makes a totally smooth one as does Cocoa Barry.

They will make custom sizes but you have to order about 2000. They are cheap, so that isn't as bad as it sounds.

http://www.temkininternational.com/?index#/products/bags/lip_n_tape_bags/12 Any of these work for you?

Sorry the photos are all on their side. Today was about Easter eggs. and Fresh Mint and Root Beer Float

I have Pralus and Valrhona. Much prefer the Pralus.

Yes, you need to adjust. Test your thermometer in boiling water. What ever it reads, subtract it from your recipe. Example: I am at 5000 feet. Water boils at 202 on my thermometer. I subtract 10 degrees from recipes written for sea level. Usually, the adjustment is 1 degree for each 500 feet in altitude.

What happened to your "old" one?

I would also love the recipe.

Kerry, did you replace any evaporated liquid? That might account for the reduced aW.

I was lucky enough to take a short course from Greweling last summer. One of the many things I learned was that you can totally trust his formulas. We made many of his confections over the course, and they work. You have to keep in mind the differences in chocolate, cream, butter etc. Take his formulas and tweak them and make them your own. Come to the workshop in Niagara and we can all play and learn together.

I think he is referring to cream ganaches, not butter. Also, that is a general rule, not always. His Dark and Stormy has less liquefier. White chocolate in a ganache can be tricky to work with. If you get the chocolate out of temper, it won't set up for a long time and when it does, it will be grainy. It is the lovely challenges that keep us all interested.

Southwest Airlines are running a good promotion that is in effect for our dates. Have to purchase by tomorrow.

Put it in the fridge. Should last a few weeks. Might need to stir it again.

Minas, what pectin are you using?

I am no expert, but I looked in Petit Macarons and she says it is your oven. Too low a heat. If you are opening the oven to turn pans, do it quickly.

So glad you went to the market. My favorite spot in San Francisco. Keep reporting--I'm living vicariously through your posts.

I think you have to have a very high amount of alcohol in there to act as a preservative--so much so that you can't legally sell it in most states. Think I read that in Wybauw.

In my experience, if you pull the chocolate out of temper in a cream ganache, you will have a grainy texture when it sets up. It all depends on how hot the cream is, how cold the chocolate is and at what temp you emulsify. I use a Robot Coupe and don't usually have a problem of it getting out of temper.

I think you are on the right track. I would spread tempered chocolate on acetate, score with a needle and lay inside a cylinder like a cut PVC pipe. When set up, peel off and and the cut edges should separate.

They sure look lovely, very nice feet on those macs! Ruth, did you use an Italian meringue or French? French. I have better luck with it than Italian.

Finally had some time to do a little baking. Macarons are not my specialty, but I try. White ones are lemon, chocolate ones have a peppermint filling. Actually, I used leftover ganache on both flavors:-)