curls

Kerry, that looks quite interesting. Did you try a slice?

They all look wonderful! Love the frogs and the "eggs"

minas6907, what pretty wedding candies!

If it is just a layer of pate de fruit, I just coat it in sugar. I enrobe it in chocolate if I make a layered pate de fruit, so... a slabbed ganache and pate de fruit, marzipan and pate de fruit, these I would enrobe in chocolate. Don't have my books with me right now but I am pretty sure that Grewling, Wybauw and Curley all have recipes that combine a layer of pate de fruit with another layer of ganache or marzipan. Try one of their flavor combinations and see if that works better for you.

You should have a softer texture with the apple pectin. How did you like the flavor of your first pdf?

JenBunk, glad to hear that you placed an order, have fun with your new molds! Keep us up to date on your pdf experiments. Hope you like them!

Actually, you don't need to give Chocolat-Chocolat your SSN, just leave that field blank. I have ordered from them a few times, have never given them my SSN, they have never asked for it, and all my packages have arrived without problem. Now, I hope that has not jinxed me!

JenBunk, if you have Greweling's Chocolate and Confections at Home book, there is a recipe on page 190 for Pectin Jellies using grocery store liquid pectin (Certo or Ball). I have made these and the texture comes rather close to the pdf one makes with powdered pectin. You should try his recipe to see how much you and your customers like pate de fruit. If you like this recipe then I would recommend trying the powdered pectin recipes.

muscovado caramels (based on the recipe in Curley's Couture Chocolates book) caramel goodness exposed and some solid chocolate (had to get the mould, thanks TikiDoc for bringing it to the chocolate workshop!)

Kerry, good luck with the starch molding. I'll have to try that technique one day. Maybe you can do a demo at the next chocolate workshop in NOTL.

Kerry, those look much better than the first attempt. Did you top them with salt?

DianaM, I was using Whole Foods 365 heavy cream (pasturized and homoginized). Not sure what the fat percentage is but it is your standard US supermarket heavy cream (pours just like milk), definitely not manufacturing cream.

cmflick, I may have discovered the reason for your too soft ganaches. I just made the matcha & pistachio ganache and discovered that the amount of cream called for in the recipe by volume does not match the amount of cream in grams. My 1 1/2 cups of cream weighs 350 grams (not the 390 specified in the recipe). Since you had issues with your ganaches setting up, I used 1 1/2 cups of cream and weighed out the rest of the ingredients. Ganache is setting up nicely (it is quite tasty) and I will pipe it for turffles tonight or tomorrow. Hope this helps.

Hi Patti, no worries. The only muscovado available at the local store was dark muscovado, so that is what I used. I agree, the flavor was wonderful! Great idea to try this with palm sugar. I did have trouble with the recipe, I wound up with an oil slick on top of the caramel. Was able to fix it and it tastes delicious but I am wondering if the problem was my technique or an unbalanced recipe. Were you able to incorporate all the butter?

Kerry, Wow! So, were you able to salvage them and turn them into something beautiful and tasty?

patti_h, did you use light or dark muscovado sugar for these? I'm thinking about trying out one or two of his recipes this weekend.

flourgirl that Maple Walnut Pear Upside-Down cake looks wonderful! Bet it is one of those cakes that is even better the 2nd or 3rd day. Will need to print out that recipe and add it to my files.

Thank you Kerry. Got hubby to photograph it for me! It is quite tasty.

Finally, a weekend with time for me to bake!

Well, no. Liquids and semi-liquids are frequently measured by volume (litres, millillitres, etc.) And let's add Modernist Cuisine to this list. But Modernist Cuisine is not a baking or pastry book and this topic is about Baking & Pastry books in Metric.

Tried the Last Word, interesting and tasty! Tomorrow night, Final Ward. Will add Art of the Choke to the list of drinks to try along with Tipperary. Thank you for the recommendations! Blue_Dolphin, hope you enjoy the Rittenhouse bottled in bond, it is one of my favorite ryes for Manhattans.

Thank you for the suggestions Chris, I have the ingredients for all three drinks in house, this will be a tough decision.

Very happy to find 375 mL bottles of Chartreuse and to add to my collection of amaros! Any cocktail suggestions for someone new to Chartreuse?

Sorry about the Professional vs. At Home confusion, the new cover for the 2nd edition of C&C Professional just makes me think its a new edition of the C&C At Home. The questions that I really meant to ask are: 1. Any plans for a second edition of the At Home Chocolates & Confections book? 2. Is Greweling covering any asian flavors (like William Curley's book or Kee's Chocolates) in the second edition of the Professional Chocolates & Confections book or any other books?

Any plans for a second edition of the Professional Chocolates & Confections book? Is Greweling covering any asian flavors (like William Curley's book or Kee's Chocolates) in the second edition of the At Home Chocolates & Confections book?