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Your Daily Sweets: What Are You Making and Baking? (2017 – )
RWood replied to a topic in Pastry & Baking
Got around to finishing my birthday cake (somewhat). Ran out of buttercream for the layered retro piping thing that’s going on now. All chocolate throughout (and the one Rocher on top, even though I decided against hazelnuts inside this time). -
She didn’t say. I don’t know if they use different cocoa butters in the other varieties, as that was the culprit in the price increase.
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I went by Pastry Depot in Atlanta last week to pick up an order. I got an 11lb box of Ariaga Blanche and they told me that the price is gonna jump by 70%(!). I got it because it was around $75, and for Valrhona, thought that was pretty good. The owner said that the cocoa butter they use is the reason. She said that she doubts anyone would pay that much, so she would be keeping the Satilia white instead. I think Valrhona is already overpriced, but that’s just crazy. Dunno if that is going to affect any others.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
RWood replied to a topic in Pastry & Baking
Strawberry cake for a childhood friend of my dad’s. His mom always made him a strawberry cake, and she just passed away at 98 last week. -
Things Customers Have Said Which Made You Want to Roll Your Eyes
RWood replied to a topic in Restaurant Life
Well, don't know if this applies, but it's one that makes everyone laugh. I worked at a high end restaurant and we had an entree that was tenderloin medallions with gnocchi and truffles. So, we had a customer say "well, it was delicious, but I didn't taste the chocolate." 😵💫- 4 replies
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Yep that is me. I've got so many seeds that I just had to have, and I really don't have that much space. We have an acre lot, but there are so many trees, we don't have that much sun. So, we put in some raised beds and are going to give it a shot in our one sunny place. Garlic is planted, my mom is going to plant potatoes. I will be trying my black tomatoes, brown jalapeños, purple cherokee tomato, arugula, basil, and some type of cherry tomato. I bought watermelon radish, french carrots, other colors of tomatoes, cabbage, lettuce, etc. I gotta stop these delusions of grandeur I've got 🤪.
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Now that I'm back in the south, CFA are everywhere, but I never go. One, my mom doesn't eat chicken, so our compromise on fast food is Taco Bell. The lines are always so long, that that's another deterrent. As I mentioned in another post, no more cole slaw 🤬, so... When I lived in CA, there wasn't many there so it was a more rare treat if I found one. They finally built one in Walnut Creek, but as usual, the design of the drive thru (single lane) and parking lot was so bad, that I would just drive past because the line was out in the street and you couldn't get to it. If I get a fast food chicken sandwich, I still go to Popeye's. It's much better IMO. Their slaw sucks though. Can't win.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
RWood replied to a topic in Pastry & Baking
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I’ve had a Breville Barista Express since about 2015. Grinder has always been iffy. It was a struggle with some coffee to get a decent pull. So, I took the plunge and got a Niche Duo and an Ascaso Steel Duo. It’s been a learning curve, but I pulled a really nice shot today with Verve’s 1950 blend. Still got some more experimenting and adjustments I think, but an overall really happy with the upgrade.
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I have a couple things I use it for as well. But, Dulcey won't be the same. I'll have to eek out the 1/2 bag I have left.
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Thanks! Well, that sucks. I love that stuff 😕
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Thanks! I colored some white chocolate with Colour Mill Raspberry oil color and pipped them on.
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Finished up Valentine's (early! Yay!) Flavors: Tiramisu, Raspberry Pinot, Strawberry, Orelys, Raspberry Caramels, Dulcey with Hazelnut Crunch, Passion Fruit
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Molded and Filled Chocolates: Troubleshooting and Techniques
RWood replied to a topic in Pastry & Baking
Yeah, me either. No, the room was probably 68-70F. They sat for a couple of hours, then I went to check on them and they have those fine cracks. Only this mold. I have another two of this mold that I did a few days before, and I don’t see any cracks. -
Molded and Filled Chocolates: Troubleshooting and Techniques
RWood replied to a topic in Pastry & Baking
My thought is too thin this time. I used Valrhona Satilia, and it’s very fluid. I tried leaving the chocolate in a little longer so it would be thicker. Still seem thinner than I’m used to.