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dhardy123

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    Ontario, Canada

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  1. I made a cherry cheesecake ice cream that tasted very good. You basically bake a cheesecake and then blend it in with your base. I got the recipe from the book "Salt and Straw Ice Cream"
  2. The guitar sheets from Chocolat Chocolat are 80 microns
  3. I'm thinking that he has a chablon the same size as his mold. He makes a thin layer and adorns it with nuts/etc on top. Once firm, he inverts it into his mold. You can kind of see this extra layer in this picture:
  4. Melissa also does an Apricot bonbon which I have used Dulcey in. You could try that with the Cacao Barry
  5. Thanks, that was what I figured would happen. How about in a meltaway? That's just chocolate and coconut oil and peppermint extract. Would it stay crunchy?
  6. Hi I know that a crunchy cookie needs to have a barrier between itself and a ganache but has anyone ever tried putting small candy cane pieces in a ganache and will they just become soft and chewy or stay crunchy?
  7. Yes there are a lot of good techniques but don't only watch the bonbon videos. Some of the other videos use chocolate as decoration, etc and you can pick up some pointers from them as well. I remember one video where the chef demonstrates the toothbrush technique on a chocolate garnish.
  8. OK I finally found Melissa's recipe: https://drive.google.com/file/d/0B8v1-LGO6c8UanNFX3pVMnBHYm8/view
  9. I cant find Melissa's recipe Did you see this? https://www.cacao-barry.com/en-CA/chocolate-recipe/899/pecan-pie
  10. Melissa Coppel has a pecan pie bonbon you could use for inspiration
  11. I once went to a marble store and asked if they had any throw away pieces. I had my choice of many sink sized cutouts (and broken pieces large and small) and none of it cost me a dime. Worth a try
  12. Are you using your Grex for the yellow spots?
  13. The inside of a Payday: BTW there is a copycat recipe out there that uses peanut butter chips, marshmallow and condensed milk...never tried it though
  14. Here is a recipe from one of the Chocolatiers at William Curley: https://www.worldchocolatemasters.com/recipes/1585
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