Chocolot
-
Posts
875 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Chocolot
-
-
I use snapware. It is water tight, therefore air tight. I put my finished bon bons in layers, refrigerate for 24 hours then freeze. No need to FoodSaver anything. Been doing it this way for 10 years without an issue.
-
3
-
-
I use freezer butcher paper and peel off before cutting.
-
I'll go with whatever the group decides.
-
Did they warm to room temp before closing?
-
2
-
-
1 hour ago, Anna N said:
Kerry didn’t post her wonderful suturing job so I will.
I think this is a mighty fine job of suturing. It should heal well with little scarring. Not that the rabbit will give a damn since he’ll be eaten before he needs those sutures removed.
Love it! Couldn't be better. Great job Doc.
-
4
-
2
-
-
Pipe contrasting stitches across the cracks and call him ER Bunny.
-
5
-
3
-
-
I use Shopify. It works well for me.
-
1
-
-
As you have found, caramels are challenging! You have the best thermometer, and your altitude is low enough that you shouldn't need to make adjustments. It is hard to say exactly what the problem is, but you might try cooking the espresso batch a couple of degrees less and see if that works for you. Also, milk solids can aid in stand-up quality. Greweling has a lot of good info on the subject, and he has several formulas using different milks and cream to compare.
-
1
-
-
What is your altitude? Do you have a quality thermometer?
-
Try Bakers C&C. https://store.bakerscandc.com/chocolate
That is who I use. if you don't see what you want on the site, call them.
-
1
-
-
Had fun today with marbleizing. Is that a word?
-
13
-
1
-
-
Do you have any self control? Some of us don't. If you do, you can do as little or as much as you want. It just makes you want more toys, especially when you see how much easier it is with some equipment. Some, like Kerry, set the bar very high for us mere mortals.
-
2
-
-
5 minutes ago, JoNorvelleWalker said:
Unfortunately I did not come up with a good answer for the density at work. The reason for the question is to calculate how much chocolate I need to melt to fill a mold. The mold is a hollow mold, not solid. I measure the volume of the mold to be 4,276 ml.
Thoughts?
Related to this there is a complication that the mold does sit flat. Not even close. I need to prop up the corners somehow to make it level. I have a ring stand and clamps but given the size of the mold I think I need something more industrial, like tomato cans. Or lower tech like bath towels.
How about a pan of rice?
-
1
-
-
Modpac carries the window boxes.
-
1
-
-
This is certainly not a great confection, but my reason for posting is:). I found myself today needing a quick treat to take to some nurses. I decided to just make some krackle bar. I had both dark and milk melted, but neither in temper. I prefer milk with my rice krispies, so I opted for milk chocolate. The melted chocolate had been sitting in my melter for several weeks, at about 95. I poured out about 3 pounds, and checked temp. It was 96. I stirred gently for a minute until it was at 93. This was somewhat thick, chocolate that probably had all kinds of wild CB crystals in it. I added about 2 teaspoons of EZ Temper silk and stirred it in. Added Rice Krispies and poured out and spread thin. I am amazed that this is the temper I got! The nurses were crazy about it. No point in wasting my good bon bons when they are happy with this:). My point? I think the EZ Temper is changing the tempering rules. I never would have thought I could get this kind of shine out of "old" chocolate that was literally just sitting there for weeks. Anyone else have this experience? Thanks, Kerry for your wonderful little machine.
-
9
-
-
22 hours ago, Sunny said:
Thanks for such a great information kerry. Plz help wid one more thing as how to apply carnauba wax and in which proportion . I have ordered carnauba wax flakes but dont know how to use .Kindly help
As i remember, you brush the wax in the pan, then the pieces pick it up. I might be totally off base here, but that is what I remember from class.Seems like he added something to the wax to make it brushable?
-
1 hour ago, Kerry Beal said:
I don't like the Thermapen for anything but instant readings - it turns itself off and doesn't lend itself to being clipped on the side on a pot.
My favorite blue Chefalarm fell in water - about 3 years after I got it - and stopped working. I contacted Thermoworks and they sent me out another immediately at no charge. My blue one - placed in a bowl of rice for a couple of weeks started working again and has continued to work since.
The Thermapen has a micro switch that can be changed to keep it turned on until you close it. I use the Thermapen for 90% of my needs.
-
1
-
-
Ditch the corn syrup. Use salted butter. Mix the sugar and water and add butter. Cook slow at first to get the sugar to dissolve. When it is boiling and no sugar grains remain, turn up the heat to finish cooking. After about 260F, it won't separate. Good luck.
-
2
-
-
Better late than never:). I finally have a moment to post some of our pix from the class.
Lunch on the first day. Chef Donald fixes everything for us while we are working. GWBYLS and Kerry.
Keegan Gerhard from the Food Network joined us that day. And of course, Paul Young.
Amy Guittard stopped by. (White shirt)
GWBYLS and Kerry enjoying lunch.
Kerry contemplating her afternoon plans.
Bob and Paul
Ruth (Chocolot) and Paul
Kerry hard at work
Kerry and new friends,
Bob, GWBYLS, Tamara and Tandem Chocolates.
-
11
-
-
49 minutes ago, Kerry Beal said:
Brownies - but might as well be fudge I'd say!
He's going to take it back to the team - let them figure out what can be done with it. They melt chocolate in the oven and temper on a slab - can't see that she would fit in with that - but perhaps for ganaches, giandujas etc. Ruth was watching when I demo'd tempering white chocolate - she says his mouth dropped open.
Funniest thing ever! Kerry stirred in the silk and showed it to Paul. She said it is in temper and his jaw actually dropped.
-
1
-
1
-
-
2 hours ago, gfron1 said:
Looks like this was a small intimate workshop. What, maybe a dozen attendees?
Yup. There usually is only 8, but he allowed more this time.
-
1 hour ago, curls said:
Sounds interesting. Did you like the flavor & texture?
It was wonderful!
-
3
-
-
Helping Paul get ready.
-
7
-
-
17 minutes ago, KennethT said:
It's amazing to me that the Domenique Ansel in LA has cronuts just sitting around like that... here in NYC, there's still a line for them in the morning, and they sell out every day!
We were early. No line this time. Only allowed to buy 2.
-
3
-
funnel dispenser
in Pastry & Baking
Posted
I also use silicone molds for my caramel. I just pour the caramel into the molds, then using a wide sheet rock scraper, scrape the caramel into the cavities and at the same time, clean off the top of the mold so there are no trails.
Using a funnel would drive me crazy having to release the flow for each cavity. The funnel gets real heavy at arms length. This isn't the best example of scrapping, but I have gotten better.