curls
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Posts posted by curls
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Some more photos from Art & Wilma's wonderful shop, Chocolate FX, in Niagara-on-the-Lake.<br />
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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.
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What time should we get to the college Saturday morning?
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!
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What time should we get to the college Saturday morning?
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Hey thanks, both of you! The recipe I used is from chocolates and confections 2nd edition, using the native starch. I do add to it, though, corn syrup in the amount of half of whatever the sugar is. I say that because I usually make 1/3 of the full recipe, so its 8oz corn syrup. I've seen that if its made without it, as the recipe says, the candies crystallize rather quickly and lose the supple texture they should have.
Thank you for the information; I'll make a note of that in my book.
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minas6907, lovely caramels and Turkish Delights. For the Turkish Delights, whose recipe did you use and what kind of starch did you use?
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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.
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Beautiful stuff Erika! Hope you can join us at the workshop.
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Looks like you and Anna N are having fun again. Beautiful pottery at patris's house. Have fun with Bob at PMCA.
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This may be a stupid question stemming from a misunderstanding of the program - does the program not allow you to add wine that is not on their list? Was there a reason you could not manually add your 2010 Bodegas Juan Gil to your cellar list, instead of trying to pick from their predetermined selection?
I am (perhaps naively) assuming that a user is not stuck with only their database, no matter how large and extensive it may be.......
Cellar Tracker does let you add wines to the database, the selection grows as people enter their data.
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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.
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rajoress, what a wonderful selection... that would be appreciated at any occasion, not just Passover. Not a leaden cake in sight.
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Ruth, they look great! How do you like the flavors?
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Kerry, beautiful eggs!
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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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Steve, how did you decorate your lemongrass & coconut pieces? My best guess is that you are using templates and masking off section and then airbrushing but I'd like to know what you are really doing to get those effects.
No masking in involved. I first spray the green down on one end of the cavity. That is a short burst just to give a small area of color. Then I spray the yellow moving from behind the green towards the center of the cavity. Finally, I spray the white over the whole area. I need to make sure that I cover the rest of the cavity down the sides more completely, but I also don't want to waste cocoa butter given how expensive it is (and not nice tasting).
Oh, and the "stripe" is just milk chocolate that I piped across the mold, dropping some in a line through each cavity. I rather like the semi-random nature of the path it takes.
Steve, thank you very much for the detailed explanation. Did not realize that the "stripe" was milk chocolate, thought it was red colored cocoa butter. Some very interesting effects.
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Apple, banana, and blueberry Dots.
Now that triggers fun childhood memories. Dots!
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First time trying out King Arthur Flour's recipe for cinnamon bread. Quite tasty; this recipe is a keeper.
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Steve, how did you decorate your lemongrass & coconut pieces? My best guess is that you are using templates and masking off section and then airbrushing but I'd like to know what you are really doing to get those effects.
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What are you planning to fill your eggs with? Great to see the big bunny next to all your other molds.
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Beautiful!OK. Here they are... Guiness bon bons!
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Thank you for sharing the video. Very well done and great to see you making candies.
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As Cassie says, lots of places that sell smaller quantities. Unfortunately, the price per box seems to go way up when you purchase in small quantities. Purchasing from package nakazawa seems to be the first price break point, next price break point appears to be when you by a few thousand and go the custom set up box route.
Here are a few other places that sell smaller quantities:
- www.sweetpackaging.com
- www.aspecialtybox.com
- www.modpac.com
Report: eG Chocolate and Confectionery Workshop 2013
in Pastry & Baking
Posted
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 />
