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curls

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Everything posted by curls

  1. Done following Greweling's instructions? Followed Grewling's instructions but also had the chance to watch Chris Hennes make them at the 2012 eGullet Chocolate Workshop.
  2. Spiced and Dark Chocolate Almond Dragees
  3. Very cool! I am amazed that you made such great spheres with a straw! You'll make a dove in no time once you get the pump bulb.
  4. Edward, thank you for checking on the Mol d'Art site, glad they are not ones that you had trouble with. Patti, I thought you had a wheel temperer at the conference, not a melter (the melter still has a dial control). Good to hear that you have had success with the company. I have see the positive references on The Chocolate Life site and I think they organized a group buy of some other Bakon equipment. Tough decision for me, the Bakon looks interesting but so many people on eGullet and the pastry circuit have positive experiences with Mol d'Art. Will ponder this one for a bit longer. Thank for all the feedback!
  5. Kerry, I am looking at the Mini Bakon MTD, it holds 12.5 lbs. (5.6 Kg). The standard Bakon MTD holds 25 lbs. (way too much for what I make). Thanks so much for your input Ruth and DianaM. Please, keep the comments coming! Surely someone in the community has hands-on experience with Bakon products.
  6. Has anyone used a Bakon MTD 1-2-3 Mini? What are the pros and cons of this chocolate melter vs. the Mol d'Art 6 Kg chocolate melter? Looks like both are large enough to work with 1000 & 2000 series chocolate molds. It appears that the Bakon is all stainless steel while the Mol d'Art is plastic and stainless steel. Wondering if this really matters for a piece of equipment with no moving parts. So is one piece of equipment more reliable than the other? Easier to operate? The Bakon costs a bit more than the Mol d'Art is the extra expense worth it?
  7. Judy, thanks to everyone for publishing the errata. I wish that every publisher would do this. A per volume errata would be very helpful. I would like it to contain all of the corrections (not just the recipe errata).
  8. Mette, very pretty cake. The flavors sound great too. Happy Birthday to Rebecca. Ruth, your chocolate lady bugs look adorable!
  9. Try lining the bottom of the pan with parchment paper and use some oil and matzah cake meal for the sides of the pan. To lighten it up, I would add more whipped egg whites. Save the extra yolks for ice cream.
  10. Kerry, please put me in as a tentative attendee too, hope to be able to join everyone in 2013!
  11. Yes indeed Ruth, RobertM has some fun stuff in his chocolate workshop. Wish you could have joined us Prabha... maybe the bunnies would have come out better! Will have to try to get together with the DC area folks before the 2013 workshop in Niagara-on-the-Lake.
  12. patti_h, very pretty chocoaltes! What did you do to achieve that effect?
  13. Here is a that shows you some of what this wonderful machine can do!edited to fix link
  14. Thanks Bob, two weekends of chocolate making fun! That JKV does a great job with the chocolate, once you get the hang of it, it is so much easier to fill molds with the built in chocolate spout (vs. a ladle or spatula). We also made a few more bunnies that look a lot happier than that blue bunny. Milk chocolate bunnies are filled with peanut butter, dark chocolate bunnies are filled with raspberry ganache, and hollow molds (pigs and flop earred bunnies) are filled with jelly bellies. It will be a chocolate extravaganza at the family Easter dinner.
  15. I learned so many more ways to get banana flavor into a ganache (use extremely ripe bananas, cook the bananas, add freeze dried banana powder). Now I am ready to try making a banana's foster chocolate or a banana ginger chocolate. Based on what I learned, I am planning to do some more with chocolate decorations (chocolate bowls, chocolate tulips, and chocolate showpieces). Hopefully we can continue to explore this topic at future workshops. Again, what a great group of people, what a wonderful time. There are so many ideas and images bouncing around in my head!
  16. Hmmm... that must be because of the Canadian accent.
  17. If you are referring to the Jameson ganache, Bob & I concocted that. Base recipe was Grewling's liqueur ganache and we subbed Jameson for the liqueur amount in the recipe plus 6 additional capfuls of Jameson (so, add the whiskey of your choice to taste). We are going to try to get together soon and document the final weight of the added Jameson.
  18. Flocking is the process of depositing many small fiber particles (called flock) onto a surface. It can also refer to the texture produced by the process, or to any material used primarily for its flocked surface. Flocking of an article can be performed for the purpose of increasing its value in terms of the tactile sensation, aesthetics, color and appearance. In the case of flocking a chocolate piece, you chill the piece to be flocked and then spray it with a chocolate & cocoa butter mix (one could probably also spray the chilled piece with colored cocoa butter). This gives the chocolate piece a distinctive, flocked, texture. It really helps if you can see and feel the final result.
  19. Bob, thank you so much for organizing this event. You did a fabulous job and I had a great time. So much fun to play in a kitchen full of such knowledgeable and enthusiastic people. It was great to see so many new faces this year and to catch up with those from previous events. Every day I learned a few new things! I thought that I had many more pictures from our Friday event but it appears that I only took photos at Artisan Confections. Hopefully Kerry, Ruth, and Mette will be able to fill in the blanks. In chronological order, Friday included visits to Albert Uster, Poste, Cowgirl Creamery, Co Co Sala, Ace Beverage, and Artisan Confections.
  20. A teaser photo, the finished showpiece! Happy St. Patrick's Day.
  21. Couture Chocolate: A Masterclass in Chocolate by William Curley
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