Spring

Has anyone tried induction cooking as a method for either tempering chocolate or keeping tempered chocolate warm?

Lior and Darienne: you guys are FANTASTIC!!!!!! Ive seen that Invert sugar recipe and am intending to try it asap

Hi Lior, hope all ok with you Its not the type of artificial sweetener that is the issue/problem but how I would use it to make invert sugar and glucose syrup substitutes that could mimic the properties of those made with sucrose. Ive found a recipe for making invert sugar which I will try but wondered if anyone knew from a chemistry point of view if it wouold have the same attributes.

Hadnt thought to ask. I sent them an email requesting information about the weight etc (hoping to con a friend into bringing it when she comes to visit )and am waiting for a reply. They sound like a solid/good company as they have been in business for nearly 40 years and have been appointed as the long term ‘Official Machinery Partner’ of the Barry Callebaut UK Chocolate Academy.

Does anyone know of a sugar free substitute for invert sugar and/or glucose syrup for truffles/ganache etc, preferably without maltitol?

Thanks for your reply Kerry , Im thinking of getting the 8k. It would work out cheaper than the Mol d'art as Id save on customs and postage but I dont want to get it if its unreliable etc, I googled it but there isn't much info on it.

Hello everyone Has anyone heard of or had experience with KeyChoc Melting/Holding Tanks? It would be easier for me to get that a Mol d'art but if it is no good then Ill wait Thanks

Beautiful, just SO beautiful. Both the packaging and the chocolates.

I made marshmallow lollies. Cheap and easy to make although not exactly gourmet. I needed a large amount of inexpensive kids gifts. Inserted lolly stick into a (bought) marshmallow, stuck (with a bit of chocolate)a small square wafer on top then dipped in chocolate and rolled in hundreds and thousands. I put them in cellophane lolly bags and tied with a piece of rafia.

It sounds like Congee/bai-zhou, could it be that? Perhaps in the area your grandmother came from it had a different name due to dialect? hth

I thought that sex in a public place was illegal? Personally I wouldnt want the sort of clientele that would be happy eating a meal while people were 'getting it on' in the bathroom or going to and from there. What happens when someone needs the bathroom for what it was originally intended? YUK They really must be incredibly desperate.

Hi I just saw this post, hope Im not too late I lived in jerusalem for a very long time but dont know the marzipan bakery Ive eaten the chocolate rugelach from loads of places. My m in l makes them with a yeast dough, then (generously)brushes with butter (for milky) or margarine (for parev), then cocoa and sugar. When they come out of the oven you can either put beaten egg on but what the bakeries do is brush a very generous amount of sugar syrup over them.HTH Challah is a plaited yeast bread which is used on the sabbath and festivals. There are many different ways of plaiting or shaping it. Usually plain but sometimes with raisins.

Why cant more cocoa butter be added instead (or in combination with) the coconut or palm oil? Could granular/powdered lecithin be used as an emulsifier and if so in what percentage and why is it needed (is it because of the added oil)?

Thanks for your reply Lior. Could the Silan be used instead of glucose syrup or inverted sugar? Would it have the same properties (shelf life extension etc)or is it basically a 'swap' for honey. Did you make the gianduja yourself? Ill try it with chicken, I love chicken or meat with fruit

It looks yummy Does Silan have added sugar? Whats the difference between the silan and the date spread they sell? How is it used?(ive asked husband but he seems to think if I dont know what it is theres no point explaining lol) Why did you add the glucose syrup to the frosting? Didnt the puffed rice go soggy?

ah. that must be it then. No it wasnt it should have been. I only made a tiny amount so didnt bother. thanks

Yesterday I used my new magnetic mould to make milk chocolate coffee ganache and mc orange. I also made little cups (in the metal foils) of white chocolate raspberry ganache with a marzipan inclusion coated with dark chocolate. Question: I had problems getting the filled chocolates out of the mould (I tried tapping, few moments in freezer etc) and am wondering why. In the end I got fed up and pushed the stubborn ones out the back lol. For the first time I thought Id be clever and painted the moulds with cocoa butter a) it looked rubbish (used too much?) and b)it didnt help

I love the colours and the presentation is original and not cluttered. I agree that the samples should be small cut up pieces and using the "rejects" makes sense. Good luck with your business

I use citrus oil to cut the sweetness. Could you maybe use cocoa or coffee nibs as a decoration? Maybe grated citrus rind?

Thanks for your reply. Im impressed you remembered What about a berry or orange or mandarin? Mint fondant is always lovely. I have a lemon grappa which could be an interesting addition. Id love to know how your experiments progress

Im only half a year late with this but how did it go? (if you still rememeber lol)

OMG!!!!!!!!!!! Heaven!!

Ive just seen this, its beautiful!

From what I know the lustre dusts and colours are the same as those used in cosmetics. My knowledge is from making Mineral makeup. There are colours which are suitable for eyes, lips face and nails and those which are suitable for all except for the lips and/or eyes (which one wouldnt use for lipstick or food). These colourants are made from mica which is covered and or mixed with (for eg) Iron oxide/titanium oxide/copper/zinc/silicone dioxide. Ive checked the ingredients and the look/effect of the powders that come in the teeny tubes for confectionary decoration with the ones I use for making the mineral makeup and they are (to me) the same. They are safe in small/limited amounts such as the amount one would absorb through wearing them or licking them off ones lips but not as a food stuff. Please remember Im not an expert.

Maybe your ground hazelnuts turned into hazelnut butter? I can't for the world of me think what might have happened, except that maybe your butter was too soft. Last night, I made the Korova cookies, but since it's so hot in Japan, my butter got very soft very quickly. Instead of a crumbly cookie dough, like I usually have, it was more like regular cookie dough (but even softer). My cookies turned out OK, though they spread more than usual (even though I baked them right out of the freezer). So it seems what happened to you and what happened to me are sort of similar.← Just saw your reply. I was thinking that the butter must have been too liquid. Ill try it again with non liquid butter. T hanks for the tip [Moderator note: This topic continues here, “Baking: From My Home to Yours” (Part 3)]