tikidoc

UNITASKER!!! AB would cringe. Tsk, tsk. Jess

At the recent workshop, I finally got a clue as to how to work with chocolate molds. I have a caramel recipe (also posted in the report thread from the workshop) that I would like to adapt so that it can be a soft, pipe-able filling for a bon bon. I started out with a fleur de sel caramel recipe from the internet (Ina Garten's recipe). I wanted an apple pie flavor, so I decreased the cream from 1 cup to 3/4 cup, then added 1/2 cup of apple cider jelly, which is basically just reduced cider, so a net increase of 1/4 cup liquid (some of which is sugar, obviously) and a small decrease in fat. I also added 1 tsp cinnamon. The changes were fairly arbitrary, but they worked, although the caramel was a bit softer than the original, it still basically held it's shape but was pretty sticky. Worked fine for dipping. I would like to play with modifying the recipe to use it as a filling, so more fluid than currently. I am happy with the flavor, so want to make changes that will not have a major impact on the flavor profile. My thoughts would be to either increase the cream back up to a cup or even more, decrease the final temp (currently 248F) or both. I would like to avoid trying too many batches since I have a limited amount of apple jelly left (need to make another order) so any advice to give me a starting point would be helpful. I have made a fair amount of firm caramels, but never fluid caramel fillings. The current recipe is as follows: ½ cup apple cider jelly* ¾ cup heavy cream 5 tablespoons unsalted butter 1 teaspoon vanilla extract 1 teaspoon cinnamon 1 teaspoon fleur de sel or kosher salt 1 ½ cups sugar ¼ cup light corn syrup ¼ cup water Combine jelly, cream, butter, vanilla, cinnamon and salt and heat until jelly melts most of the way. Combine sugar, corn syrup, water and sugar and heat until it begins to caramelize. Add the cream mixture to the sugar, stir and heat to 248F. Pour. *http://woodscidermill.com/PRODUCTS/CiderJelly.html Thoughts? Suggestions? Thanks! Jess

I tried infrared for making toffee once in the past, checking with an instant read at the same time, and the infrared was all over the place - I checked maybe two or three times with the infrared, then put it back in the drawer. Maybe it's the steam issue noted above. I'm sticking with the instant read for sugar. At the recent eGullet chocolate workshop, the infrared thermometers were very popular with the experienced folks for things like tempering, and results seemed good. Rising steam should not be an issue when tempering chocolate since the temps are nowhere near that high. And using the infrared here keeps the kitchen much neater, so I'll be using infrared here. I do stir just before taking the temp to eliminate hot spots and minimize the issue of surface cooling. Jess

I just ordered this book yesterday. Looking forward to trying some recipes. Has anyone seen any glaring errors in the book that a semi-newb might not pick up on? Or a place to find any errata? Finding time to make chocolates is a pretty big effort, so I don't want to waste time on a recipe that is destined to fail.

That's all I brought this year (and some of same caramels dipped in chocolate, although those were much less popular than the plain ones). I was admittedly very intimidated this year, as a real newb to chocolate making, but it turned out to be a fantastic experience. I know that next year, with what I learned, I will likely be able to make something much prettier than my rustic caramels, but I may bring some again next year anyway. Besides, the leftovers from Friday night could be turned into a wonderful filling on Saturday... Jess

Seconded.

For those with Macs, I have MacGourmet and it's a great program. I have tons of recipes in mine, and you can directly import recipes from many of the more popular sites in just a couple of clicks. Otherwise, just a few cut and pastes. I also keep our wine inventory and our thoughts on wines in it. I have the corresponding app on my iPad, so all my recipes transfer, and I can use it for shopping. And if someone asks for a recipe, I can email it to them in one click. Doesn't replace my cookbooks but it's where I put favorite recipes.

Joe from Cargill made it, a variation of the following recipe http://www.peterschocolate.com/recipe-pages/recipe5-12.html They were made as bon bons rather than pops, with a layer of caramel (if I made them, I would make my own) and a layer of the banana and white chocolate filling, inside a milk chocolate shell. As I remember, Joe added a little rum to the banana portion too.

I may try some banana chocolates this weekend too. I didn't have any super ripe bananas but then I remembered that I had some in the freezer! Another tip mentioned about bananas - freezing them can help release flavor as well. As far as what I learned, it would be a very long list, because my knowledge was pretty limited when I went. I think ways to troubleshoot the tempering process and all kinds of decorating techniques head the list though.

Don't you need to add yourself to the list, Kerry?

Not sure if anyone else mentioned this, but I heard on a radio show (I think on NPR) the suggestion of adding a little pomegranate molasses (can be had from most Middle Eastern groceries) in hummus, and I really like it. It adds just a little sharpness to the flavor that we really enjoy.

Correct me if I'm wrong Kerry, but looks like Buffalo NY.

I know you and I already talked about this, Chris, but for everyone else, I think this method works really well. I have previously owned a couple of different drum roasters purchased from Sweet Marias (a fantastic source for green beans, BTW) but they only lasted about 1-2 years, and I got tired of shelling out the money. I tried the WhirlyPop method but ended up with inconsistent results. I got a popcorn air popper (the one everyone recommends for coffee) but the batch sizes were tiny, and I kept having the beans fly out. Enter the heat gun method, linked above. I roast coffee on my front porch in a stainless bowl nested in a larger bowl, which keeps the outside relatively cool. It takes me about 10-15 minutes to do 8-12 ounces. The result is a very even roast, assuming I don't get distracted by my kids and stop stirring. I really like the fact that I can hear the first and second crack very well, and that I can watch the color change as it roasts. With the drum roasters, the machine was so loud I barely heard the cracks, and I could not monitor color, because the windows get cloudy quickly (if they have a window). And if the heat gun dies, I go to Home Depot and get a new one for about $30. As far as getting tired of stirring, I honestly don't mind. I sit down on the porch, put on noise canceling headphones, and listen to some music. Jess

Obviously, everything is tentative given how far out this is, but I'm planning to be there. I should be bringing at least one person with me - a couple of people from our office are interested, and if my daughter is still enthusiastic by then, I'll bring her too. Jess

I have tried it a little at home (pre-conference), with less than stellar results, although admittedly, I had no idea what I was doing when decorating molds. Not that I'm an expert now, but I have at least been through the process with people who are experts, so I have more of a clue. I might give it another try, especially since I bought a bottle of the white Chef Rubber colored cocoa butter (to spray behind the color). It was pretty opaque when I played with it before. I still have some in a little bottle so I may try it again this weekend and if so, I'll let you know. BTW, I have powdered candy colors (not powdered food color, I understand there is a big difference) purchased at Michael's, by the same company that makes all the $2 plastic molds.

A little OT, but I talked with a few people about this at the recent candy convention/workshop. That heat gun you just bought also makes an excellent coffee roaster. I got fed up with consumer grade (but still expensive) coffee roasters dying after 1-2 years, and this works great. All you need is a stainless bowl and a colander. Last weekend, I was thrilled to learn that my "coffee roaster" was useful in my chocolate-making endeavors!!! http://www.homeroaster.com/heatgun.html Jess

My favorite way to make bluefish - take fillet, salt and pepper, and coat top with a thin layer of homemade garlic aioli. Thinly slice lemons and lay these on the top and bake until just flaky. Heaven. But it is also among the best fish to smoke.

Kerry, please count me in! Also, just wanted to let everyone know that if on a budget (like me, for example), one possibility for accommodations is right on the college campus. It's more spartan than the hotel, obviously, but extremely clean and comfortable. Plus it's a 3-min walk to the Hospitality Building! As we get closer, I would definitely like to hear more about this option. We spent so little time in the hotel room (a fair amount in the lounge area near the lobby though), I see no reason to spend a lot of money, as long as a room is clean with a decently comfortable bed. I'd rather spend the money buying equipment and ingredients. Jess

I tend to gravitate away from flakey, white fish. I love salmon, trout, bluefish (another "trash fish") and mackerel.

Thanks, Mette, I think the blood orange habanero may have been my favorite ganache of the weekend. I heard you used quite a lot of the habanero but that flavor ended up fairly subtle, letting the brightness of the blood orange shine. Yum.

I'm also planning to go next year. Heather said she is interested, and a couple more co-workers also expressed an interest when they saw what we made! Is there an age minimum for such a workshop? My older daughter, now almost 12, is interested too, and has a strong artistic streak. Thoughts on a kid attending? She's well behaved, follows directions pretty well, and understands that people in kitchens have a tendency to curse a lot...

The Electrolux has a steel bowl, and one is made for the Compact as well, but did not come with mine. I will likely eventually pick one up but they are pricey for just a steel bowl.

If you can pick up in NY - there is one on Craig's list for $900 - or was that the one in LA? Ok, so same amounts with the eggwhite in your kitchen aid - use your heat gun on the outside of the bowl to 'cook' the mixture a bit more after the syrup is added. Mix in the nut paste. OK, so don't have an extra $900 either... I'll give that a try. FWIW, I don't have a (working) Kitchen Aid either. I killed mine making bread (small batch, high hydration dough, I HATE KA mixers made after the company was sold in the 1980s, they are absolute crap). I do love my Bosch Compact mixer and my Electrolux Verona though... and I'm thinking about a VitaMix or a Blendtec.

Any suggestions on your recipes for us non-TMX owners (yea, I know, I NEED one, but they aren't sold in the US and I don't have an extra $1500 laying around)...

I really liked the blood orange and habanero ganache. Does anyone know which Amoretti product was used for this? They had Artisan Natural Flavors, extracts, and compounds, and when I went to their website, they have all three in blood orange. I'd like to stick to more natural flavorings when possible. Which line works better in ganaches (and maybe caramels)?