-
Posts
2,002 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by curls
-
Agreed, not acceptable. Thankfully this has not happened to me & the majority of the molds that I buy are Chocolate World molds that I buy through Tomric and Chocolat-Chocolat.
-
EZtemper - The Help You Need to Achieve Perfectly Tempered Chocolate FAST!
curls replied to a topic in Pastry & Baking
Wow, now I want to try the Sosa. Freeze dried caramel. :-) -
If you just take this class -- http://www.melissacoppel.com/workshop/viennoiserie-with-a-focus-on-laminated-doughs/ -- with Daniel Alvarez you'll learn how to make the Apple Carré and many more viennoiserie. Per this item on So Good magazine's website -- http://www.sogoodmagazine.com/pastry-blog/pastry-chef-articles/the-dough-specialist-daniel-alvarez-in-the-new-atelier-melissa-coppel/ -- Mr. Alvarez is planning to publish a book. Perhaps the recipe that you are looking for will be published.
-
@Jim D. I have linked to two posts from Wendy DeBord (a former eGullet member) with methods for determining the cost of your ingredients and the cost of your recipes. I have used her strategies for calculating the costs on some of my recipes (planning to figure them all out at some point!). Her site is geared to baking (not chocolates) but much of it is still applicable. http://www.fearlessbakers.com/how-to-cost-out-your-ingredients/ http://www.fearlessbakers.com/how-to-cost-out-your-recipes/
-
Who are the lucky master class attendees?
-
From the set of bonus recipes when you ordered directly from Rob... brownies. Sorry it is not a better photo but these are wonderful! Looking forward to sharing with with the folks at work.
-
When grocery shopping and saw turkey necks and backs for sale at a good price. They came home with me to make turkey soup! turkey parts in the Instant Pot with an onion, bay leaf, carrots, garlic clove, peppercorns, and a healthy pinch of salt. Let it cook on the soup setting for an hour & it went into keep warm mode for about an hour and a half more (was running errands while the IP was doing its thing). soup after its initial cook, then I removed the solids and let it boil on the saute setting to reduce. Separated the turkey meat from the bones and added it back into the reduced soup. Looking forward to turkey soup for lunch a couple of days this week.
-
@Choky no idea how large your planned operation will be... but curious about what other equipment you are considering... continuous tempering unit? cooling tunnel? packaging plans?
-
Joining in - I don't heat my moulds. @Choky are you just curious or are you having some issues with your chocolate that you think may be helped by heating your moulds? We might be able to give you a better answer if we knew more about your question. :-)
-
Thank you @pastryani! I did use white chocolate with red cocoa butter - add enough and you don't wind up with pink. Just saw that keychris answered too... and guessed correctly.
-
-
Looking forward to seeing everyone again and meeting some new folks too! Will need to start thinking about techniques & flavors I want to experiment with. Dinner at Lotus sf Siam!!! This is just about perfect... think you can convince @Alleguede to come to Vegas and bake for us? Missing the spread he put out in Toronto!
-
-
Hmm... they might be better off keeping Tysons and closing the Galleria store. Sur la Table is in Galleria too (I like their selection better than the current Williams Sonoma offerings). Would be nice to see a kitchenware store at Mosaic.
-
Thanks for the heads up! Did you pick up anything?
-
Starting a high profile new restaurant (after closing another)
curls replied to a topic in Restaurant Life
Very nice article. I like the plan for your new restaurant and look forward to having dinner at Bulrush! (A trip to St. Lois will be a lot easier than one to Silver City... of course, you may be booked solid.) Best of luck to you Rob. -
Kerry, do you add any sort of booze to this fruit cake? Should it be eaten right away or is it best with some aging?
-
Today's work: chocolate dipped candied orange peel & almond clusters. Today's fun: chocolate dipped pretzels & almond bark.
-
Kerry those are shiny & gorgeous! What did you fill them with and how large is that mold?
-
The rest of the Thanksgiving chocolates... an almond cluster with mesquite smoked almonds & an update to the cranberry-orange piece. Cranberry-orange became cranberry pdf, candied ginger, and, orange ganache.
-
Cooking with "Chocolates and Confections" by Peter Greweling (Part 2)
curls replied to a topic in Pastry & Baking
You're welcome. I hope you like them. Nice chocolate & mint flavor - great for the holidays. -
Cooking with "Chocolates and Confections" by Peter Greweling (Part 2)
curls replied to a topic in Pastry & Baking
@Tri2Cook are you referring to his Mint Fondants recipe on page 283? If so, I do pipe this filling into molds using a piping bag. I wait until the filling is cool enough to pipe and if it is too thick, I just add some more creme de menthe to thin the filling enough for piping. Once you have piped all your filling, wait until it crusts over and then shell your molds. Enjoy! -
What fun! Great way to combine Easter & Thanksgiving too. ;-) Your chocolates sound delicious. Did you see Ewald Notter's Thanksgiving showpiece...? It is gorgeous.
-
Anna, that truly is an interesting mental image.
-
In bunny - out Thanksgiving chocolates. Santa would be funnier though. Maybe next year.