cakemuse

Many thanks! Love working with color.

Valentine chocolates: hazelnut praline and 71% dark chocolate ganache Greens: Moroccan mint green tea ganache Turquoise: Deep chocolate espresso ganache Yellow/pink: Meyer lemon white chocolate ganache Red: Dark chocolate raspberry ganache with Chambord Yellow/green: Meyer lemon mint white chocolate ganache

Hi Kerry - Does this atomizer work like the small one that folds in half? I ask because I used to use that one in print making but moisture definitely came out as well as what I was spraying. Because of this moisture, I thought it might cause problems with cocoa butter sprayed on chocolate. Did this occur for you? Thanks for sharing your wealth of information!

I love your cakes!! Those leaves.....

Thanks - no, CB was not tempered - just a bit added while tempering the chocolate. As I thought, once I wrote this post, I returned to the 'fridge and was able to release the squares. But I will keep that in mind about the CB if I ever use large amounts.

Decided to use a flat mold - not a tile - small square, about .5" deep. The chocolates will not release!! Could be the cocoa butter I sprayed - possibly too thick and there is an engraved? design (that will appear on the top of the square once released) on the mold not permitting the squares to release? Could be the extra cocoa butter I added to the chocolate? They were in the 'fridge fifteen minutes. I turned the mold over to tap out the chocolates - nothing; I have 'tapped' the tray hard and still they will not release. They are back in the 'fridge... It seems to me that molds with some sort of curve or angle will release easier. What am I missing? You know that when I go check again, they will release with no problem...just being hopeful! Thanks all!

Thanks, Dean - I sort of knew that, just hoping for a solution!

Just made a batch of raspberry mousse for a wedding cake. I've made it before with gelatin leaves. Used powder this time (10gr powder/20gr water) for the gelatin leaves (the conversion was correct). It seems it has not thickened yet. Worried that it may in a bit but what happens when the cake is out at the wedding for awhile? Any way to thicken the mousse without destroying what there is? Liquefy a bit of gelatin, add to a bit of the mousse and then add that to the rest of the batch? or? All ideas greatly appreciated. Hate to waste the puree that I used... Searched for related topics but did not find what I needed - or I didn't use the correct phrases

Thanks, all. Yes, INfusion - of course. I guess the only difference is letting the item/fruit/tea soak in the cream overnight. Please correct me. I have been trying to make a lemon ganache - just never firm enough for filling chocolates. And specifically, with white chocolate. Hey, that lemon will certainly cut down on the sweetness of the white chocolate. If anyone has a recipe that works well and feels like sharing, many thanks.

A pastry chef turned me on to using the cold fusion method to flavor ganache for a molded chocolate filling. I'm experimenting with lemon, per her instructions: -zest lemons -cut lemons in half, measure out cream and let sit overnight -cook cream, zest and lemons -strain (usual procedure for making ganache) -add to white chocolate -emulsify -ganache! Apparently, you can make a white ganache flavored with coffee beans the same way. I've searched online for anything about this method and have not found anything. I understand it is an Asian technique? So, later tonight or tomorrow I will proceed with the process. Very curious to see if this works. Anyone have any experience or info on this? I was wondering if she told me the wrong name or... Not to make anyone feel bad but it is a gorgeous day here in the Bay Area! Cheers!

Thanks, all! Kerry, did you start a Chocolate forum here? I seem to remember something...

Shopping for some new molds and came across these at pastrychef.com. For dipping and enrobing, seems like it might save time. Then again, not sure how easily and cleanly the ganache will come out, even though they say all should be well. Thoughts? I am LOVING this world of chocolate making - I find molds easy but with no guitar cutter, dipped chocolates have very "interesting" results. I laugh and move on...

Hey Duncan - I think that batch has to do with using almond paste. I added ingredient amounts per the recipe that was posted with this method. I was just curious....they are still sitting on a tray and damp, damp, damp! They make me laugh Cheers!

OK, thought I would try the method posted using with almond paste. First photo - all looks well. Second - results. These 'macarons' never got feet, the shell is soft and a bit wet - I did not fill these out all the way. They remind me of Vanilla Wafers just with almond. I forget who posted the recipe but I would be curious to see the results that you got using almond paste. Sorry, I'm back to Italian meringue...

Hi Leoni - I have found Deb El's 'Just Whites' powder in grocery stores. This is readily available because it is cholesterol free. I started to do a search for pure icing/powered sugar...I'll keep you posted.

Leoni, I'm a Duncan fan and convert - see syrupandtang.com Here is the ratio he suggests (Italian method): 50gr egg whites 67gr powdered sugar 67gr almond meal 67gr sugar 16gr water (to make the syrup with sugar) I've had great results. Good luck!

They wrote me after I inquired. Here is the link: http://www.pierreherme.com/e-gourmandises/...194316ph1502853 Unfortunately, no shipping to North America - they hope to change this. Not available at amazon.com or amazon.ca either. I'm having a friend in London pick it up and mail the book to me. I also asked about the PH10 book but they currently have no plans to reprint it. Cheers!

OK, success with Italian macaron method. Not completely satisfied but at least I'm moving in the right direction. The finished ones are not particularly shiny on top. I think the foot could be better. I also need to invest in a macro lens. Thanks all for a point in the right macaron direction. Duncan, I'll be keeping up with your, well, everything!

Thanks again! And no, did not know that was Duncan writing! Have just visited Syrup and Tang and will read on. Hey, Duncan - cheers!

Thanks, Lamington. Yes, have been using the French technique. On to the Italian with high spirits and optimism. Frezdo, got it - I will keep the pan trick in mind as well. Thanks to you both!

Fredzo - Not quite sure what you mean -- nest one pan inside another or?? Thanks...

ARGH! Can not get a consistent result with macarons. First couple of times, all was well. Last few batches look like the inserted photo - they split almost in half. Have tried: Egg whites aged for a few days Egg whites not aged Great mixture of almonds, powder sugar w/wo cocoa - sifted Egg whites are not over whipped Leaving the macarons to sit for 20 minutes before baking (and have tried putting directly into oven, re David Leibovitz recipe with a high temp of 375 F) Baking at a lower temps (up to 310 F degrees). I have read the great thread on macarons. I think my photo says it better than words. I know this batter is a bit dry - but even when it isn't, sometimes the same result. Thanks for any advice!

Thanks! I will add color at the end ... hopefully, my next try will prove successful!

Ah, I did not use a water bath - I could see how that would lock in the color. I'll try powder as well - thanks alanamoana!

I decided to venture into the world of poured sugar to make tiles for a cake. (I could not find any thread related to this - if there is, please let me know). The heating went well - added a few drops of color, which was visible throughout cooking. Once I took the sugar off the heat at 312 degrees (per 'Michel Roux's Finest Desserts') and poured the sugar into my molds, the color changed to amber! I immediately thought the sugar had burned, that my thermometer was off, etc. Or, did I simply not put enough color (liquid) and once the heat was gone it evaporated as well? Or? If anyone has any suggestions, please let me know. I don't want to start another batch and have the same result. Amber is fine but not when I want another color result. Any book suggestions? Yes, would love to take a class..funds are low