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Elle Bee

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  1. Late to this thread, but I'll add this information anyway, in hopes that it may save others the kind of endless researching I found myself doing a few months ago: Another source for the elusive Marc de Champagne is l'Epicerie. This is a gellified product, like what Steve mentioned above. I suppose gellification is what enables it to be offered for sale in interstate commerce without violating about 5,000 alcoholic beverage regulations. Anyway, l'Epicerie offers it in two sizes. Since there's no pictures provided on the product page, I took one - this is the 2 liter (small) size: For those who
  2. No doubt Hershey's didn't want the SharffenBerger brand competing with Hershey's "gourmet" line of chocolate products. As if. This is so disappointing. SB has pretty much been the ONLY reliable chocolate available for purchase in my town (without ordering online, I mean). Sigh.
  3. Ah! It's a communications issue! I will go clarify my intent to the surly slab and report back (mutters to self,"I am the boss of my confections, I am the boss of my confections, I am the boss...") Thanks for the tip! Edited to add... HA! That worked a treat!!!! (considering changing user name to Elle BOSS....) PS - I actually considered posting my question as a reply in that original meltaway thread, and then wasn't sure, since all the "conversation" there took place pretty much at the same time. I dithered back and forth on whether to post there or here -- would it have been preferable to
  4. Mint Meltaway Weirdness... OK, so there's been some strange chocolate behavior on MY planet, and I'm wondering if this happens on any of YOUR planets.... First batch of Mint Meltaways from the Greweling book (one quarter recipe) turned out GREAT. Second batch (half recipe) melted just like the first, set up more slowly, and then crystallized in a way I've never seen -- like little tiny BB's of chocolate suspended in a solid (but more melty) chocolate/coconut base. Both the chocolate and coconut oil were fully melted when I combined them. The only difference in handling between the first and se
  5. I tried the Clayton recipe several years ago. Not bad bread, but not Bauernbrot (or, at any rate, not what I remembered as Bauernbrot). So sad...
  6. Hello everyone, newbie here. There's a recipe for "Food Processor Poured Fondant" in The Cake Bible by Rose Beranbaum. Other than glazing petits fours, I've only used it to make the centers for chocolate covered cherries (which everyone in my family loves except me - I'm a caramel and nougat junkie myself). Just got Greweling's book about a week ago, and am eager to try the food processor method with his fondant. Meanwhile, here's the Rose recipe: 500g sugar 118g water 82g corn syrup Cook to 238F. Immediately pour into food processor bowl, insert a clean thermometer, allow it to cool (uncover
  7. Anne, I will be watching this thread with great anticipation! I've been craving this very bread myself for about 30 years -- after living for a time in Germany and Austria, where there's a sausage vendor on just about every street corner, ALL serving their wares with the same delicious Bauernbrot. The only time I've ever found it anywhere in the U.S. was in 1991 in Los Angeles at Eureka!, Wolfgang Puck's short-lived restaurant/brewery. Fabulous charcuterie there, too. Unfortunately the brewery operations were a financial disaster, and the place was forced to liquidate several months later. Aft
  8. Hello everyone, newbie here. There's a recipe for "Food Processor Poured Fondant" in The Cake Bible by Rose Beranbaum. Other than glazing petits fours, I've only used it to make the centers for chocolate covered cherries (which everyone in my family loves except me - I'm a caramel and nougat junkie myself). Just got Greweling's book about a week ago, and am eager to try the food processor method with his fondant. Meanwhile, here's the Rose recipe: 500g sugar 118g water 82g corn syrup Cook to 238F. Immediately pour into food processor bowl, insert a clean thermometer, allow it to cool (uncover
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