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Everything posted by Chocolot

  1. to make Brésilienne Chips, where can I buy oval-shaped stencil mentioned in the recipe box I'm guessing you can make the chips with pvc pipe cut in half horizontally. Spoon or drop with funnel, tempered chocolate on plastic sheets. Place in the half pipe to form the curve, and sprinkle with Bres.
  2. Thank you so much for sharing all this. It just makes me sooooo green.
  3. What I found was that you really need to use a pastry bag to place the milk choc on top of the white. I used a toothpick to streak and wiped the pick clean after each pass. I could only get one good bowl from each streaking. I then stirred the milk choc into the white to get a clean "pallet" and started with fresh milk choc. After, I just poured it all back into the white melter. It didn't change the color that much and the flavor can only be improved IMHO Don't know what I will do with them, but they are sort of cool.
  4. Here is my first attempt at "The Bowls". I haven't trimmed the tops yet and I used 5 inch balloons.
  5. Chocolot

    PDF texture

    Thank you! I'm thinking I need to cook just a bit more. Actually, I cooked to the equivalent of 222F I live at 5000 feet, so I subtract 10 degrees. I tried to tear a piece to test for how firm it is, and I can tear with some resistance. The tougher pdf my friend makes, can't be torn with your fingers. Thanks for your input.
  6. A huge congratulations to Art and Clark at Amano chocolate. They won a lot of categories.
  7. I know I am late to the PDF party, but I am here now I made a fresh strawberry PDF using PDF pectin. It is nicely firm, but not tough. I took a sample to my favorite trained pastry chef and she said while the flavor was nice, it was too soft for her tastes. She cooks hers to a soft ball which makes them rather firm. It got me thinking that I don't really know what the texture should be. What do you all think? Mine is about the firmness of egg white in a hard-cooked egg. I cooked them to 211 F but at sea level that is the same as 221 F. I don't have a refractometer. Thanks for any input.
  8. Everyone advised me not to cut caramels on my guitar or I would break wires. I just got my Dedy last month and sure didn't want to mess anything up. I made 2 frames of caramel, one plain and one with Marcona almonds in it. I cut and dipped the Marcona caramel the other day. I kept looking at the plain caramel and decided today was the day. I took it to my chocolate room to cut and kept looking at my guitar. The caramel was soft, but holds its shape. My intent was to use the guitar frame to mark each end so I could cut straight. As I pulled the handle to mark, it just kept sliding through the caramel!! I removed the slab and cut it in half so it wouldn't have to work as hard then I just let it cut through the caramel, using its own weight. I did bottom the bottom and top of the slab before marking. I think by coating both sides, the caramel stays a little more square. Anyway, the guitar cut through the caramel without a snag. YIPPEE!!! I hate cutting caramels. I did have to separate the pieces so that they didn't glue themselves back together. They dipped wonderfully and kept a nice square.
  9. I have been making one based on Greweling's beehives. I put a drop of wildflower honey in the bottom of a shell, then pipe a honey ganache on top. The problems I have had--If I put too much honey in the shell, it oozes up around the ganache. Also, I have had problems with the honey crystallizing in the shell. I have also had the problem of migration. I thought this only happened with fats, but it happened with the honey, too.
  10. Just wondering if they can be frozen. In Shotts book, he has you freeze for a short time to make handling easier, but I am wondering if you can freeze the finished product without having them weep. Also, in one of my resources it says to use pectin that is not more than 6 months old. What happens after that time?
  11. Thanks Kerry, but I want one that is about 15 gms. Maybe they just don't make them that small.
  12. I am trying to find a source for a bon bon sized half Easter egg mold, such as Joseph Schmitt uses. I basically want the pointy end. Anyone?
  13. Today I tried out my new Dedy guitar. I made Grewelings Dark and Stormies. The guitar was flawless, unlike my dipping!! 50 years of hand dipping and 5 months of fork dipping. It is sooooo much faster to hand dip, but I will keep fork dipping until I am good and fast! I also see finger prints. Will I ever learn???
  14. Thanks, Chocolot, that was the first recipe I tried; it seems to be the most widely published recipe on the net, but it's too peanut-buttery, and suffers from the aforementioned lack of sweetness... ← I use commercial peanut butter such as Jif that has added sugar, rather than an organic one. When you stir in the sugar mixture, pull up the mass on the spoon and let it fall back into the bowl. This sort of stretches the candy into the peanut butter and sort of makes layers. Hard to explain
  15. This is a pretty good copy of the original. Ingredients 1 cup peanut butter 1/3 cup corn syrup, light 1 cup sugar 1/3 cup water 1 x chocolate melted Directions Cook corn syrup, sugar, and water to 310 degrees F., remove from heat, stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate.
  16. No and no. I wonder if you're getting air bubbles because you haven't thinned enough or your cocoa butter is too cool? I hear what you're saying about warming the molds. I think I'm going to put them in the oven with the oven light on. Derrick would probably use a Mol d'Art melter - but who has an extra one of those sitting around??? ← Great info. I took my class from Derrick and he is wonderful. The molds in class were chocolate room temp. which seems a bit cool now that I think about it. He kept all his cocoa butters in a low oven so they were always ready for him. He sprays with a detail gun, gravity feed.
  17. Just pipe in homemade gelatine marshmallow then top with Kerry's piped caramel.
  18. I usually spray all my molds, then days later shell them. It could be weeks after that before filling them.
  19. The deep purple was violet luster dust brushed into the mold then shelled in dark chocolate. There was also a swipe of harvest purple. Red was ruby red sprayed in and backed with white. Might have been more interesting backed in black? lilac was harvest purple sprayed (but not very well) and backed with white pink and yellow was just splattered and shelled in white chocolate. I am far from an expert, but I find that the cocoa butter does much better when very warm. I don't check the temp, but I want it really runny. It tempers in the nozzle. I need to get in and around all the mold a bit better. If it starts to cool, it plugs the airbrush and makes the chocolate stick in the molds.
  20. These are my latest for Valentines. Have you ever noticed how every flaw shows in a photo? I tried a new flavor--Marshmallow caramel. I shelled in dark chocolate because of the sweetness, but I might also try it in milk. You can see in the cut one that part of the cocoa butter stuck to the mold. (that is why I cut that one). It was because the cocoa butter was too cool when I sprayed.
  21. I would have to agree. I thought it was because we started on the North hall and this was my first show. When we got to the South hall, I thought it was because I was tired and the novelty had worn off. On the second day, we started in the South and it was better than the day before, but it is more "big business" in the South. I liked the smaller companies that seemed to be in the North. I have to admit, I didn't stop at any booth that wasn't candy or packaging or just plain caught my eye. I had to be focused so I could get through everything. The second day I tried to see what I had missed, but didn't get to everything. Rob, I totally missed the Japanese salt--knew I didn't see everything:-)
  22. Got home last night--had a great time. We were able to do the North hall in about 6 hours. South hall took about the same. Didn't see a lot of new products, but got to meet Ina Garten. She has a line of Barefoot Contessa lemon curd and cake mixes. There might have been more products, but those stuck in my brain. She also won a Sofi award for best new product for the lemon curd. Saw a lot of tea, water and chocolate. I never thought I would get sick of chocolate, but it finally happened. The most exciting part for me was to personally meet Drew Shotts and Norman Love. I had a brief conversation with each of them. I asked Drew about the G pectin. He said that he doesn't like the blend that Chef Rubber did for him and that he is having someone else make it for him. Norman Love told me that Guittard is setting up a classroom in LA and he is going to be teaching a class there sometime this year. Norman seems to be very humble. When I told him that I thought his chocolates were beautiful as well as having a fantastic flavor, he told me that he has good people working for him. He also told me that he likes Guittard chocolate and that you don't need to pay extremely high prices to get a good chocolate. Another highlight was meeting our own Rob and Tyler. It is always fun to meet someone from the forum. I won't bore you with all the details, but if you are interested, I have posted photos and descriptions on my blog. ruthcooks.blogspot.com
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