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curls

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Everything posted by curls

  1. curls
    Apry and the Bittermen's Amere Nouvelle a few eGulleters have been talking about.
  2. curls
    Jim D. thanks for running additional tests and reporting back. Sounds like you are making a lot of progress and becoming very comfortable with tempering.
  3. curls
    I've seen soft caramels and fudge at many farmer's markets and ocean-side vendors. They keep their product in the shade but I have not seen them using refrigeration or other cooling methods. So... it is possible... will need to test with your recipes. They are far less heat sensitive than chocolates but if the day is hot enough you still may have issues. Too bad you can't sell ice cream or frozen yogurt.
  4. curls
    I can usually find Droste cocoa in the supermarkets near me... it is a Dutched cocoa. Also if you can not find it locally you can always order online, King Arthur Flour has a number of cocoas available.
  5. curls
    Adorable turtles!
  6. curls
    Prabha, if you want to go the confection route for the summer, why not try some of the following: salt water taffy, fudge, marshmallows, pate de fruit, lollipops, and caramels.
  7. curls
    Jim D. are you sure that your block of Callebaut milk chocolate went out of temper? Other than having problems tempering a new batch of milk chocolate were there any signs of temper loss on the Callebaut block (bloom / color change)? I am wondering if you problems tempering were due to the Chocovision machine and room temperature or if it was truly caused by lack of tempered seed chocolate. As you have probably discovered, just because the Chocovision tells you your chocolate is tempered, does not mean that it is tempered (it may need more time and agitation before it is in temper). Just something else to consider.
  8. curls
    I liked the ChocoTransferSheets but did not do a side by side comparison with the transfers from Chef Rubber. I did take home samples of each so when I have a moment I'll compare the two. Thank you very much for all the samples. Thanks to Kerry and all her helpers for putting together such a wonderful event!
  9. curls
    Photos of some of the chocolates we made at the workshop. Everyone took home a fabulous selection and we still had plenty to share with Niagara College. <br />
  10. curls
  11. curls
    Some more photos from Art & Wilma's wonderful shop, Chocolate FX, in Niagara-on-the-Lake.<br /><br />
  12. curls
    Sometimes pectin can take a while to set up. I have had jam that was at just right when canned become very firmly set a few days later. <br /><br />I no longer add commercial pectins; I bought Ferber's book and use her methods. Great results every time.
  13. curls
    8:30. There will be breakfast stuff so no need to eat first. I have asked Chris Hennes to send out a PM with my cell number and e-mail on it. Wonderful! So looking forward to this, glad this week is finally here!
  14. curls
    What time should we get to the college Saturday morning?
  15. curls
    Thank you for the information; I'll make a note of that in my book.
  16. curls
    minas6907, lovely caramels and Turkish Delights. For the Turkish Delights, whose recipe did you use and what kind of starch did you use?
  17. curls
    My friend and I will be at Friday's tour of ChocolateFX and the evening show & tell. We would also be interested in restaurant recommendations.
  18. curls
    Beautiful stuff Erika! Hope you can join us at the workshop.
  19. curls
    Looks like you and Anna N are having fun again. Beautiful pottery at patris's house. Have fun with Bob at PMCA.
  20. curls
    Cellar Tracker does let you add wines to the database, the selection grows as people enter their data.
  21. curls
    I have tried the Valrhona Tanariva Lactee and the Jivara Lactee. I really like the Jivara Lactee and tend to use it for all my milk chocolate ganaches and shells. Both of these milk chocolates are on the less-sweet side of milk chocolate.
  22. curls
    rajoress, what a wonderful selection... that would be appreciated at any occasion, not just Passover. Not a leaden cake in sight.
  23. curls
    Ruth, they look great! How do you like the flavors?
  24. curls
    Kerry, beautiful eggs!
  25. curls
    Like DianaM, I use a sharp x-acto knife, self-healing mat or wooden cutting board (which ever is most accessible) and a straight edge with the cocoa butter side down. I cut strips and then make the individual cuts. Have not had any problems with the cocoa butter rubbing off.
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