curls
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Posts posted by curls
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4 minutes ago, bbrizend said:
As it turns out my molds were 9, 10, and 11 gram. So I just ordered the Chocolate World CW1081 mold which is 22 grams. I would think that would be sufficient. Thanks everyone for your help.
Indeed, that should work.
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I use Chocolate World mould 2116, which is an 18 gram mould when I make cherry cordials. Full sized cherry and fondant fit without any issues.
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Those scratches are not acceptable! I have purchased Chocolate World moulds (and other brands too) from Tomric and Chocolat Chocolat and the moulds always arrived in perfect condition.
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Haven't seen Philadelphia brand cream cheese at Wegmans all week. Went to Giant tonight and they had tons of Philadelphia brand cream cheese; I bought one pound. Might try the latest craze, smoked cream cheese.
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@lebowits Jade S is interested in the ChocoVision tempering units and has asked a few questions in this thread. I remember that you use and like these units.
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@Jim D. does the Chocovision Delta provide audible cues/beeps for using the machine (add seed, remove seed, chocolate in temper)? Jade is blind and is currently tempering using the double boiler method.
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Welcome Jade.
I use melters and the EZTemper. As much as I love that setup for my work I would recommend the Chocovision Revolation machine that you mentioned in your original post. It will keep the bowl of chocolate tempered and it has beeps to notify you when to put in seed, take out seed, etc. Hopefully @Jim D. will see your post and share some info, he uses the Chocovision tempering machines.
Good luck to you and your sister with your chocolate business.
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Sorry you can't go to Bermuda but glad that you are still going to have a vacation and will share with us! Looking forward to more on Cape Cod!
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Thank you @rotuts. I am tempted to get into home coffee roasting. This machine might get me to start. The dangers of eGullet, all the temptations! 😉
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7 hours ago, rotuts said:
21 grams is the standard amount for a double espresso.
a drip cup ?
I have no idea.
For drip, I use 15 grams of coffee for 12 ounces of water.@rotuts how do you like the Popper?
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51 minutes ago, Jonathan said:
Thought I’d try my hand at an Aurora decoration for bars again, definitely an improvement on last time. These were a play on strawberry oreo cheesecake. Strawberry pate de fruit, vanilla cheesecake ganache, oreo & brown butter base
Beautiful bars and the flavor combination sounds great too. How long does it take you to decorate these? How many do you make per batch / session? -
10 hours ago, no10 said:
Thanks for taking a look, @curls Yes, it appears that MAG doesn't sell the starter kit, unfortunately. Did you purchase the AZO or non-AZO variant of Flower Power? Also, what are your thoughts on the product? Do you recommend using this color system?
Oh, yes. I saw Kerry mention that in another thread. Thanks for pointing that out.
I haven’t used them all that much but I don’t airbrush or use a lot of color on my chocolates. When I have used them they have worked well.
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All I see at MAG is pricing for individual colors. Don’t know how it compares to what I bought since I got the starter kit.
If you aren’t going to go thru them quickly, you may want to seal them up and store them in the freezer. I think @Kerry Beal had issues with her white flowers going bad.
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1 hour ago, Jim D. said:
Yes, just yesterday I spoke to someone about the "rush-hour" traffic in Staunton. Here we put the phrase in quotation marks. So what are you still doing up there in the chaos?
Waiting for it to get cool enough to make chocolates! 🙂
Not planning to move until my husband and I are ready to retire from our current full time jobs. During non pandemic times it is nice to be near restaurants, museums, universities, airports, Chef’s Warehouse, AUI, and all the people who are drawn to a major metropolitan area.
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2 hours ago, Jim D. said:
Now I envy you being so close to AUI.
Jim just remember that the traffic and pace of life are much better in your area.
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Sorry that your cleaning angel has Lyme’s disease. Thanks in advance for this segment of the blog, so looking forward to it!!! Your tomatoes look amazing!
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1 hour ago, no10 said:
Thank you for all the information, @Jim D., and thanks for pointing me to that thread! 😅
I didn't realize that AUI has a minimum order of 12 cartons. Probably why their website requires you to place orders for Ponthier puree by calling Customer Service? That's a little unfortunate given that I'm only a hobbyist and wouldn't be able to store 12 cartons of puree in my home kitchen's freezer.
That's okay, though. AUI has other great products to offer that don't seem to require purchasing in bulk haha. Maybe this is a good opportunity for me to try Felchlin chocolate. I've only used Callebaut and Valrhona chocolate. I have a distribution center near me, so I was planning on picking up my order in person to avoid shipping fees, but now that I look at their website again, it isn't clear if pick-up is actually free. I'll call Customer Service and ask.
Thank you again.
Talk to your rep at AUI. It’s been a while since I bought something from them but when I took advantage of counter service/pickup they were willing to sell 1 kg of frozen purée.-
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I am so tempted by this toy! Kerry, the mango sorbet that you made is calling my name. I’m imagining taking all sorts of fruit purees for a spin.
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23 hours ago, pastrygirl said:
Just learned they are discontinuing stock production and going all custom. Now, to find a different box or storage space for thousands of set-up boxes? Ugh ... 🤬🤬🤬
Pastrygirl, sorry your packaging company is dropping stock boxes. Have a look at Sweet Packaging, lots of stock boxes and they do custom too. Not the best website. I started using them when I talked to them at the Philly Candy Show.
https://sweetpackaging.com/Solid-Lid-Candy-Boxes/Solid-Everyday-Boxes/808-Series -
@InfinityCandies welcome to eGullet. I suspect more people will see your questions if you post them to the Pastry & Baking forum. This is the area for new members to be welcomed and to share a bit of information about themselves.
If you don’t mind sharing… where are you located? What brought you to eGullet? Do you have a candy store? What types of candies do you make?
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21 hours ago, Jim D. said:
This is exactly what I do. Although I love my dehydrator, its thermostat control is far from exact. I set the temp for a little above 100F. I put the chocolate into the dehydrator the night before I am using it, and it's melted by the next morning and ready to temper. When I don't have the overnight time, I have left it in for about 6 hours, and it has melted (or mostly so). If I'm in a real hurry, I put it in two bowls and that helps noticeably. Still better than waiting for it to melt from scratch (whether one is using a melter or a tempering machine).
Jim I am puzzled by your post. Do you mean to say that you wouldn’t use a melter to melt your chocolate overnight? I use my melters to melt my chocolate and then I use them to hold tempered chocolate for a day of bonbon making.
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Some small peach pies with my canned peach pie filling.
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On 8/8/2021 at 11:33 PM, curls said:
It is peach season!!! Usually I make peach jam using one of the recipes from "Mes Confitures" by Christine Ferber. This year I would like to do something different and can (water bath method) peach pie filling. The plan is to use this peach pie filling for a variety of things: pies, crisps, topping for waffles, topping for pancakes,etc.. Does anyone have a favorite recipe for method that they would be willing to share? I am thinking about trying this recipe (https://nchfp.uga.edu/how/can_02/can_pie/peach_filling.html) from the National Center for Home Food Preservation.
Used the method from the National Center for Home Food Preservation and I was very happy with the results. 5 1/2 quarts of peach pie filling!
Used 1.5 quarts of filling to make some small peach pies.
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Sourdough discard plus a bit of yeast. One sandwich loaf and one with a cinnamon sugar swirl (I plan to use more cinnamon sugar next time).
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Dipping/enrobing difficulties
in Pastry & Baking
Posted
Are you dipping in milk chocolate or dark chocolate? There are more issues to overcome if you are dipping in dark chocolate.