curls

For small quantities of hollandaise I use this one yolk recipe from @jackal10

Found out that there is a nearby Fresh Market that regularly stocks them. Unfortunately when I was there the were sold out. Will check again in a week or two.

Last night I raided our freezer for some chicken livers that I purchased from a local farm. Livers are in the fridge defrosting and I’m planning to make a small batch of chopped liver this weekend. Curious to see what I have when they defrost; my first time with chicken livers from this farm. I like a lot of their other proteins.

If Kerry said it, it must be true. @Chocolot I'll be watching for your appearance.

Thank you @Anna N and @Kim Shook. I'm glad to know that they are still widely available! I'll widen my local search.

Has anyone seen After Eight mints recently? Apparently Nestle has not discontinued them but any store nearby that lists them is showing that they are out of stock. They usually appear in the local grocery stores around the winter holidays but I don’t think I have seen them in the last 3 years. Not sure if this is pandemic related, local distribution issue, or something else.

Looking forward to seeing her on the show! So far I really like it.

Whole Food’s 12 days of cheese starts 10 December. Link to their ad, https://www.wholefoodsmarket.com/tips-and-ideas/holiday/12-days-of-cheese?ref_=pe_30952010_615276390

How long are you trying to keep the chocolate in your melter in temper? I usually keep mine going for around 6 hours. Now during that time I am making adjustments to my chocolate… increasing the heat, stirring, adding, warmer untempered chocolate — like many things, it takes practice but you should be able to get a feel for what your chocolate needs in order to stay in temper. Might be able to keep it in temper longer but it hasn’t been necessary for my workflow. And now I have switched to melter plus EZTemper and am trying some different techniques to figure out what works best for me. It will be nice when we can get together again for an eGullet chocolate & confections workshop; it is so much easier to ask questions and learn thru an in-person event.

Wow Ruth!!! How many pounds of chocolate do you go thru in a year? I'm beyond thrilled that the cacao butter drops that I have bought have all worked with my EZTemper straight out of the box. Each time I get a new batch of cocoa butter I wonder if I'm going to have to melt it or change the temperature on my EZTemper. I'm sure it will happen at some point.

Great idea! I'm trying that when corn is in season.

Similar story here, I was introduced to ripe mango with Tajin by a colleague with links to Vietnam. I quickly purchased my own bottle of Tajin and have experimented with it on sandwiches, fruit, and avocados. 🙂

Are you dipping in milk chocolate or dark chocolate? There are more issues to overcome if you are dipping in dark chocolate.

Indeed, that should work.

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.

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.

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.

@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.

@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.

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.

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!

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! 😉

For drip, I use 15 grams of coffee for 12 ounces of water. @rotuts how do you like the Popper?

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?

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.