curls
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Posts posted by curls
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@JoNorvelleWalker you should also consider the Chocolate World polycarbonate moulds (looks like they are calling them injection molds / polycarbonate molds) they have egg, tablet, bar, and many other moulds https://www.chocolateworld.be/winkel/vormen/kadervormen#0.
Search their site to find what you want and you can order the mould from Tomric (https://shop.tomric.com/Category/16_1/Chocolate_World_Injection_Molds.aspx) or Chocolat-Chocolat -- they are both distributors of Chocolate World moulds.
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Canning jars should work if you don’t want to use foodsaver bags.
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Thank you so much for the detailed instructions @patris!
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1 hour ago, patris said:
I do. All credit for the technique goes to @Chocolot, who posted it at length here somewhere. White chocolate, vacuum sealed (I do it in 500 g packages), pressure cooked 2 packages at a time for 90 minutes in my Instant Pot. You will think you have ruined it but it will thin out some as it cools. Add cocoa butter to thin out further - I usually add around 20 percent of the weight of the chocolate - and temper as usual. Works great every time.
Well that sounds doable! How much water do you put in the Instant Pot? Do you place the packages of white chocolate on a trivet? Natural release or quick release?
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@patris do you make your own carmalized white chocolate? If so, would you mind sharing your technique/recipe?
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Great setup. So organized! I hope everyone has lot of fun.
How are you cutting your marshmallow? Confectionary guitar?
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Not done with chocolate moulds but an example of creating dendrite patterns
And some discussion about how to do this in the pastry forum
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48 minutes ago, Kerry Beal said:
Gorgeous pottery! I also spy a wonderful collection of custom chocolate dipping bowls and the new dipping wires. 🙂
Looking forward to seeing the results of this year's Tonawanda Workshop.
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14 hours ago, gfron1 said:
Floating an idea for the Master Class - anyone interested in 3D molding? I know Bissingers does quite a bit of this. Still exploring a few other ideas as well.
Regular filling of 3D chocolate moulds or do they have some unusual techniques to share?
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Yippee, more posts to the hunting blog! 🙂
I really need to follow your lead and make my own egg rolls. Haven't had a really good one from a restaurant in decades -- they may fry them well but they don't fill them with much more than cabbage. The ones I remember enjoying were filled with a nice mix of veggies, shrimp, and meat (probably pork). The coleslaw mix idea sounds like a great shortcut. @Shelby what kind of dipping sauce do you like for your egg rolls? Have a recipe?
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I bought mine decades ago and mostly at the outlet store (back when there were true outlet stores). I still use & love my Le Creuset. My favorite colors are the reds/oranges and the blues.
If I were buying now I'm not sure what I would get but I'd definitely consider the less expensive options.
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1 hour ago, Shelby said:
@HungryChris I've been up since 3 this morning so forgive me if this is a dumb question--I'm a little loopy lol. I bought a bunch of mushrooms yesterday so I can make your marinated ones today (our hunter comes next week and I think he'll love them). I have a bunch of the marinade (brine? juice? lol) left in my jar. Do you ever re-use it or should I just start from scratch?
Probably best to wait for HungryChris to reply but I'm pretty sure he has re-used the marinade/brine for his marinated mushrooms.
The hunter is returning, more posts in @Shelby's hunting blog!!!
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November 2018 chocolates & confections
clockwise from the top left: fig & port, coffee, chocolate malted, pb & j
and in the center: cranberry-orange pâte de fruit
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11 hours ago, Chocolot said:
Funniest thing ever! Kerry stirred in the silk and showed it to Paul. She said it is in temper and his jaw actually dropped.
If only you had a video or photo of his reaction!
I’m sure his shop is going to have wonderful time experimenting with the EZtemper.
Found a few of Paul Young’s brownie recipes online. Hope to try them out for the next party or office event.
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Are those chocolate slabs brownies or fudge?
Kerry, congrats on converting Paul to the ways of the EZtemper!!! How is he planning to use it? Daily production?
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44 minutes ago, Kerry Beal said:
They are a buttermilk ganache with sourdough crumbs on the outside.
Sounds interesting. Did you like the flavor & texture?
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2 hours ago, andiesenji said:
I used to order from another source but L;epicerie is now defunct.
@andiesenji it looks like l'epicerie's website is still working. Have you tried ordering from them lately and had a problem? I sure hope not!
Just did a search and it looks like some of the Agrimontana candied fruits are available from Market Hall Foods (https://www.markethallfoods.com/collections/agrimontana). I'll probably give them a try when I need to resupply.
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46 minutes ago, Nickos said:
Enjoy the weekend guys, that we can make a lot of chocolates.
Very pretty. What are the flavors?
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Very helpful for those who dip chocolates and do not have an enrober, the wire cake leveling tool. This was first repurposed as a chocolate dipping scrapping device by our own @Chris Hennes. For a photo tutorial, just follow the link
Works just as well and is so much cheaper than an official melter string scraper (http://www.pastrychef.com/CHOCOLATE-DIPPING-SCRAPING-WIRE-ATTACHMENT_p_2246.html).
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Another safety check, put your turkey in the pot with enough water to submerge it. Remove the turkey from the pot and note how much water you needed to use. Later, when you fill the pot with oil, fill it to that same high water mark.
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1 hour ago, sbain said:
Sounds delicious. What’s in a “chocolate malted”?
It is meant to taste like a chocolate malted, so one of the ingredients is malted milk powder.
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And the chocolate making starts once more! Milk chocolate shells to make chocolate malteds & peanut butter & jelly bon bons.
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I'd use this recipe from ChefSteps as a starting point https://www.chefsteps.com/activities/epic-grilled-turkey-with-amazing-ribs-meathead-goldwyn
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Thanks to all for your guidance on my ML journey. Many great suggestions! Will have to get a journal and keep notes. Rotus, I’ll see if I can get a red journal.
I don’t have a CSO but I’ve been reading about all the wonderful things all of you say about it. Even got the dimensions once and checked my counter to see how much room it would take — that CSO demands a fair bit of real estate. So far I’m resisting.
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Chocolate making: Things I learned in my early months
in Pastry & Baking
Posted
Ah, sorry, thought I had included the link to the English version of the site. Glad you figured it out. Pretty moulds.
I haven’t tried many other mould manufacturers. I like Chocolate World and Callebaut moulds. I would like to try the JKV moulds but haven’t foind a good US distributor. Some of the Italian moulds (Martelleto, Cabrellon, etc.) are good but they seem to make a lot of moulds with interesting shapes that are more prone to trapping air bubbles.