Darienne
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Posts posted by Darienne
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Because I am so new to the chocolate world, I am overwhelmed by the number of chocolates available for use. I am looking at the Qzina catalogue and I can see at a glance semi-sweet chocolate couverture in the following percentages of chocolate: 49, 52, 54, 55, 56, 57, 58 and 62. And this is only the dark chocolate, of course.
Please don't tell me that it is just a matter of choice. Choice based on what?
I can't afford to experiment with that many 5 kilo blocks, financially and time both at this point.
I took classes with a professional chocolatier who uses Callebaut 815 at 57% , but the Qzina rep said I should use Callebaut 811 at 52%. I asked why, but he hasn't answered me yet. I've asked twice now. I am small potatoes or callets, I guess.
I called the company and there is a 1$ difference in a 5 kilo block.
Some one throw me a rope, please. A chocolate rope, I hope.
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I wonder if the taste when taking a bite- gets seperated between the ganache and the coating? I guess there is more chocolate in ganache so it would be the stronger one. But if you want the fruit to stick out, then wouldn't a fruity chocoalte enhance the ganache? I find Manjari fruity so when I make a fruity ganache I often choose Manjari. But perhaps a bland chocolate would be the thing that makes the fruit "stick out". I guess it is a matter of trial and error and then deciding what tastes best. Thanks for your ideas!
Hooray for Lior and this new topic!
My experiences have been limited. However, when I dipped pretzels...OK. I like pretzels...in 70% the result was boring. It was less boring in 56% but still lacked oomph. Then, I dipped them in milk chocolate...and I don't like milk chocolate...and voila! they were perfect. Yummm
Then with the marshmallows: orange and then raspberry...too sweet for my taste and also very intense. Wondered if anyone would eat them. Dipped them in 70% dark and perfect. My confectionary partner's birthday gift and she loved them.
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Darienne - I've been using 70% chocolate in making some of the chocolates from this book, adapting the recipes to dark chocolate as needed, and it works out great. Don't worry!
Thanks Habeas,
When you say 'adapting', what do you mean? Are you adding something else, or more of some ingredient or less of some ingredient?
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I think this is definitely my 'marshmallow' phase...
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Oh!!!!!! I just discovered this thread. I am pretty new to eG and am finding my way around the various forums in some confusion. But marshmallows? I am in my marshmallow period and now I must download what? 32 pages of this thread...and on dial-up. A woman's gotta have marshmallows when she's gotta have 'em.
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Wow! I love this new topic. Chocolate, chocolate, everywhere...
One thing I find that helps is to have a large supply of knives, spatulas, silcone and offset, scrapers, spoons, etc, all together standing up in one large round cannister type of containers.
Thanks Kerry for all your great suggestions. The heat gun use is a goodie.
And you are right. I was being financially conservative and not using parchment paper but rather my silicone sheets...and then they have to be washed.
Have not tried the gloves yet. Use them to dye stuff and don't like wearing them.
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If I enrobe my marshmalows, then I don't coat in any starch.
Hi Prairie Girl,
Good advice and one that I am going to follow from now on. Thanks
I was reading another one of the eG forums...Fine Chocolate I think...and someone made curry flavored marshmallows which intrigues me greatly.
I think this is definitely my 'marshmallow' phase...
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New eG member here.
I have just finished reading the 9 pages of this thread and am exhausted just reading it. What energy!! I really do admire those of you with the courage to start out in this business. If I were 30 years younger....????
One thing apparent is that American laws on setting up a food business seem much more stringent that Ontario laws for sure. Our public health inspectors ask for far less than yours do. I think. I could be wrong.
The eG forums are amazing! I had never heard the term 'keystone' before...thanks for the meaning...and have still to find out what the BNI is and also what are 'ballotins' and 'Cambro' pans. Don't be concerned...I'll look them up.
Good to know that caramels, praline pretzels and marshmallows are less heat sensitive...My son lives in Nova Scotia and I live in Ontario and I want to be able to mail him some chocolate confections in the winter.
And what about those bacon marshmallows that Kerry suggested????
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go for it - it's only chocolate!
Thanks Kerry. And thanks for encouraging me to join eG.
That's what I intend to do...go for it!
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Hello all,
I am a new member of eG and a great fan of the Greweling book, which is THE book as some have said.
Slowly I am working my way through this long and interesting thread, along with a number of other long and interesting threads, and don't feel as if I have anything to say until I get further along in my reading.
However, there is one question on my mind and perhaps someone could tell me where on this thread I might find the answer.
Greweling never seems to use 70% chocolate in any recipe. He states in the intro that he is using 64% dark, but does he say why he never uses 70% at all? I find it wonderful to enrobe sweet centers, to counteract the 'sweetness' factor.
BTW, the very best confection I have made to date is Greweling's Montielimar nougat. Joy reigned supreme while eating that nougat which was so perfect in every way. But can I do it again? Definitely a two-person job and I did it with my partner in candy, Barbara.
Thanks for any 70% answers.
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Welcome, Darienne! I just made my first batch of marshmallows tonight (they're setting up now), and just from sampling some out of the bowl I can say the same thing as you. I've never liked marshmallows, but I've only ever had the mass-produced ones. After hearing everyone hear rave about how much better homemade ones are, I decided I had to try them. What a difference! I can't wait to try making different flavours too.
Hi Emmalish,
One thing I did find is that the marshmallows were VERY intense in flavor and sweetness...and I am not a sweetness buff. However, dipping them in the 70% chocolate completely changed the taste. The intensity of the marshmallow was so nicely tempered (ha! play on words...no doubt very familiar to you all) them and they were splendid.
I also learned...another learning experience...is that the less icing sugar/cornstarch combo I used with them, the better the chocolate adhered.
I am going to try chocolate next. I don't know what this obsession is about, but I am going with it!!!
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Thanks for all the replies and welcomes. This is the most fantastic forum I have ever seen and I am overwhelmed by it all...not to mention that I have yet to figure out all the ins and outs of it.
I am very new to the confection world and just about everything I make is a first for me. I feel very much the newbie when I read all your posts and see all the confections that you 'whip' off.
As for posting pictures...first I have to figure out mostly just how to post.
Darienne
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Hello all,
I am a brand new eGullet member and this is my first post.
Recently I have been making fruit flavored marshmallows dipped in 70% chocolate. I had no idea that marshmallows were anything other than those dreadful things in a plastic package. This has been a great adventure for me so far.
Choosing chocolate
in Pastry & Baking
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Not to add more confusion...
But you ARE adding more confusion.
OK. So, one has more or less cocoa butter...but what does that mean to me, as the newbie?
This will be a long and delicious project I guess...although I wouldn't count on a Canadian supplier sending out samples to try.