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Posts posted by lironp

  1. My husband and I will be moving from faraway Israel to Durham, North Carolina in about a month, and of course I have quite a few concerns on how to keep on making chocolates...

    First of all regarding ingredients- I use Callebaut, Cacao Barry and some Valrhona, how can I get them from Durham? In what prices? I usually pay around $8 per kilo, when buying about 50 kilos (hmmm... how do I convert that to pounds?)

    In Israel there aren't many regulations regarding selling food- as long as you don't have a storefront there's no problem selling in farmers markets and etc. I suppose things are a bit stricter in the US? Do I need a special license in order to be able to sell chocolates in farmers markets? If so, what does that include?

  2. One more bar. Chocolate nougat with nibs.

    I folded until I thought my arm would fall off, and one little speck of white still shows up. Probably not the only one.

    Both these bars look absolutely amazing! I'd prefer a few white spots over a texture that is too tough...

  3. I made the fresh mint fondant with fresh mint and peppermint oil. I kept them around for a couple of months, to see what would happen- there wasn't any mold or bacteria, but the mint flavor almost completely diminished with time, they just tasted like sugar...

  4. First attempt at using luster dust after reading all this thread :)

    I used three different colours- gold, bronze and copper. In one mold, I went over each cavity with some melted cocoa butter, and then sprinkled the luster dust with a small brush, on the other I sprinkled the dust straight on (to see if there was any difference). By the time I got to releasing the chocolates from the molds, I had forgotten which mold was which, but I did see the chocolates from one mold were definitely shinier than the other. By that time I had 2 theories:

    1. The shinier ones were from the mold with cocoa butter, and were shinier because of the cocoa butter

    2. The opaque ones were from the mold with cocoa butter, and I had put in too much cocoa butter that made them less shiny...

    hmm... what to do.. finally, after close inspection, I saw that the shiny ones had some thick residues of cocoa butter in some of the corners- yey! no need to do the whole experiment again :biggrin:

    Anyway here is a picture of the shinier ones- bronze, copper, gold from left to right.

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    Copy of IMG_6523.JPG

  5. Wow, thanks for the detailed reply! I think I can manage finishing the open bottle in a couple of months, I just thought that if it was bubbly, then I'd have to finish it off in a day :) We don't have it in Israel, so I wanted to keep it for a special occasion...

  6. I've finally been able to get my hands on a bottle of Marc de Champagne which I intend to use for truffles, but I have one question- I understand that it's a type of brandy, but if so, why does it come with a champagne opening? Is it bubbly or clear? I'm now afraid to open it because I don't know if it will keep... (I don't think I can make enough truffles at once in order to finish the entire bottle...)

  7. I bought one chocolate filled with salted caramel mousse from Jean Paul Hevin- amazing taste and texture! I also brought a box of his chocolates home with me and started eating them a week later- all of them were in great shape, except for the the mousse one- the walls had collapsed inside, and it wasn't very airy anymore, so it sounds just like Wybauw's description...

  8. Just got back from a trip to Paris, and of course I visited Jacques Genin's store (as well as about 20 other chocolate stores in Paris). His were some of the best chocolates I ate there, and after hearing so much about the caramels, of course I bought a bunch... Because of the big build up, I was sure they would be disappointing (I can't really say I'm crazy about caramels), but the mango-passion fruit ones were absolutely amazing, one of the best things I've ever tasted... His PDFs were also very good, they had a nice soft texture

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  9. I tried making it several times- The first time I did it exactly according to the recipe- Made almond paste and hazelnut paste in my food processor, and tabled it with each type of chocolate. Although it was a cold winter day, the mixture just wouldn't thicken on my marble and the temperature didn't get below 26 degrees- I think the friction between the nut particles keeps it warm. Eventually I moved it to a bowl inside a bowl with ice water and quickly cooled it down to about 22 degrees till it was thick enough. Next time I used ready made praline because I didn't like the texture (instead of 115 gr of hazelnuts and 70 gr icing sugar I used 185 gr of praline)- texture was well after crystallizing, but it was too sweet, and last time Instead of 185 gr praline I used 85 gr unsweetened hazelnut paste, and 100 gr praline. Texture was a bit softer because the unsweetened paste is thinner, maybe it needs to be cooled down more, but the taste was much better this time. What exactly did she have problems with?


  10. You can heat the ganache to about 35 degrees, boil the milk (I use 3%, it doesn't really matter as long as it's not as fatty as cream). I don't divide the ganache into 2, I just add the hot milk in small quantities. Pour some in the middle, then start mixing in very small circles, until the center begins to emulsify. You can then mix in greater circles, if it still gets grainy, or the doesn't emulsify enough,, then add more milk and repeat from the beginning.

  11. hi,

    doing this kind of mousse cake (in france they are called petit gateau) is our main business, we produce about 2000 per week. luckily its not as complicated as richard wrote. you certainly need moulds, which you can get from demarle. first you prepare your mousse, if you got a lot of pieces to do at once you´ll want to keep your mousse slightly more fluid to keep it from setting on you while filling. next you fill some mousse into the molds, and add your core, which is usually a jellied coulis, a brulee, a bavaroise, or simply a compote forzen in small cylinders. you add the core by pressing it into your mousse, now you add more mousse and finish with a piece of biscuit, dacquoise, brownie or whatever you like, scrape it clean and put it in the freezer for 24h. its true that you gain a bit of quality if you use a blast chiller (we have one) but you can do fine without. here is a nice recipe for a nappage neutre, once cooked you can store it in the fridge and flavour it with any fruit puree (20%). you glaze by pulling your petit gateau from the freezer, put them on a grate and laddle the 50C nappage on. the nappage will set pretty much instantly, now you pull em from the grate with an offset spatula and put em back in the freezer until you need them....





    Wow! These look amazing! The passion fruit one is my favourite, too bad I can't understand a word in your website :rolleyes:

  12. The white foam happened to me a few times as well, I think I incorporated too much air when whisking at the beginning. I switched to using a spatula instead (which involved an interesting experiment of me finding out the hard way which of my spatulas was made out of silicone, and which out of plastic :laugh: ) and one thing I did notice is that when I heated it enough and the mixture thickened, the white foam did get incorporated eventually

  13. The citron shaped ones are adorable. One of the flavours I made was Pierre Herme's lemon cream- the recipe is running over the internet, with some white chocolate for stabilization, in a dark chocolate shell. His lemon cream is amazing, I can eat it endlessly

  14. Do you think there is any added value to buying this book after buying the original Chocolates and Confections?

    Having purchased quite a few books by now, I would heartily endorse the first Greweling book. It's the only book I've got which covers so MANY topics so thoroughly. If you're not going to be making products for sale, you'll have to scale down the formulas, but it's a wonderful book.

    I must confess, I have an addiction- I love buying cookbooks, pastry books, chocolate books. I've bought most of the books that have chocolate in their title, and I'm trying (pretty unsuccessfully in the meantime :rolleyes: ) to cut back. I have his first book, and absolutely love it, and though my first instinct was to buy anything with his name on it, I was wondering if it has any added value over the first one or if it just sort of simplifies the first one...

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