dhardy123

yep, same with me. Pour and spread on parchment break into pieces once hard and store in a freezer bag.

TLC Tuesdays at 10pm

Parts of this show are interesting, especially the ideas they come up with using chocolate. It started Tuesday on TLC and appears to be on for the next few Tuesdays. Is anyone else watching it?

Don't forget Top Chef Masters Season 2 starts April 7th.

Darienne, I saw this brownie pan at the "As seen on TV" store here. It was $29.99. If you have a store closer to you, take a look. If not, I can get it for you and deliver it in May when you are down here.

Darienne, I use it at least 95% of the time. As you know, I do all my tempering by hand so I use this method so I don't have to worry about any unmelted pieces of chocolate. The only time I use the seeding method is when I don't know if I will have enough chocolate to mold, etc so I add the extra pellets to give me more chocolate. To date, I have not had any problems using either method but using Mycryo (or grated cocoa butter) is alot easier. Off topic, I have also used Mycryo to saute chicken breasts and they have tasted fantastic.

I sometimes use Mycryo which is basically the same. Eddie's procedure is basically the same...1% of weight, 35 degrees, etc. I have never had any tempering problems using the Mycryo.

I'm sorry for the misunderstanding about coconut oil. I wanted to make a lactose free ganache so I am using coconut oil as the replacement for the fat from the cream. I am using coconut oil because it is a fairly neutral flavor, and I have alot of it here due to making meltaways.

Greweling has a maple sugar candy on page 240. I'm sure you could also make some kind of maple truffle?

Thanks for the advice. I am trying to make it lactose free so I don't want to go with cream on this particular truffle. However, steeping it in an alcohol sounds interesting. I will let you know how this turns out.

Thanks, I thought about using white chocolate. I may try it at some point.

I have been working on a matcha ganache truffle. Rather than using cream, I am using water and coconut oil to make it healthier. I bring the water to about 150 degrees, whisk in the matcha and let it steep overnight. The next day I reheat it and pour it over melted 70% chocolate, along with butter and melted coconut oil. The ganache itself sets up fine but there is no matcha taste. It tastes just like a regular chocolate ganache. Has anyone tried using matcha in a truffle? I was thinking of rolling the truffle in matcha powder to get the taste but then why even bother making a matcha ganache? Is 70% chocolate too strong of a flavor? I cannot taste any matcha flavor. Anyone have any suggestions to bump up the flavor of the ganache? Thanks

Here is a video of Joanne from Flour bakery make her sticky buns: http://www.facebook.com/video/video.php?v=26073024019

Sure, I simply tempered some chocolate and piped it in circles, making sure that the stick was secure. Then decorated the sucker with whatever I wanted while the chocolate was setting.

A Chocolate Dipped Oreo Cookie on a stick is always popular. I also did these for kids and they were very popular:

Maybe a celery root and mashed potato puree?

I saw Jacques Torres do something similar with the pointed end of a paint brush.

I guess I should clarify. Clear bottles allow sunlight which can damage the olive oil.

You should only ever use olive oil that is cold-pressed and is in a glass opaque bottle. Anything sold in a clear plastic or not cold pressed should never be bought.

Cinnamon Hearts for Valentines. I used Wybauw's cinnamon & honey ganache and Kerry's airbrush to create these milk chocolate hearts. P.S. I'm still VERY new to this whole chocolate thing.

I have made a few things: 1. Rootbeer Float Fudge 2. Peanut Butter Nougat with Peanuts and Caramel 3. Mint Meltaways 4. Mint Patties 5. Sponge Candy All things turned out perfectly. Pictures of all things are in my album

If a restaurant uses the word "plump" when describing their chicken wings I HAVE to order it

Tomric has a mould rack that can hold up to 100 molds.