tarko
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Posts posted by tarko
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thx mel - that sounds rather nice:) what ratio earl grey vs lavender do u use?
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et - those look amazing:)
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thx - im of to the teastore later this week:) will keep u posted..
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very nice - thats looks so good:)
this evenings desert.
Bread and butter pudding with marmalade glaze.
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hi
what teas do u like to infuse ure ganaches with? i have sofar tried earl grey, lapsang and jasminetea but would like to try something new. im not a big fan of green tea, even though green tea and white chocolate go well together.. please help me out here - i need some new ideas:)
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thx, as the pate the fruit didnt set well (i didnt use enough pectin) - i heated it slightly and piped it into moulds. it married well with the chocolate and did set enough..
Those look great Tarko! How did you get you get pate de fruit into the molded chocolates? I expect that just pouring the mixture into the lined molds would melt the chocolate ...
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I made these over the weekend:)
Lavender ganache in a milkchocolate shell.
Earl grey ganache ala Greweling.
Raspberry pate de fruit filled in a dark chocolate shell.
Gran marnier ganache with pieces of confit orangezest.
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thx lior:) its very, very simple to make - regular pizza dough, brushed with olive oil and then topped with pears or figues and the drizzled with honey and sprinkled with fresh thyme and seasoned with salt. apples should work fine
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This is more of a savoury then a sweet, but heres it is neverthelsess - pearpizza with honey and fresh thyme:) I mades this yesterday as a snack with predinner drinks. Its also very good topped with goatscheese and walnuts...
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2 tartes have just been posted, 1 to honolulu and the second one to ashlekon:)
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My first attempt a baking a Tarte Borguignione, a classic tarte Bordaloue with a twist - fine chocolate sweet crust pastry (I did a regular sweet short crust pastry) filled with chocolate almond cream and baked with red wine poached pears. Hopefully they will appreciate it at work tomorrow...
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E.T - wow, they all look fantastic!
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nice work - and that last photo is fantastic:)
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Cinnamon/calvados milk & dark chocolate ganache with whole walnuts in a dark shell. Tempering was real tricky, I tried out a new chocolate - and it just wouldnt temper properly, on my 3rd try I decided to use mould anyway. The flavour turned out really nice though:)
Lemon / mint ganache from Grewelings book. I used the same batch of cocolate here for the mould, thus the tempering problem - but the flavour and texture turned out really well.
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they both luck fantastic:)
Couple of puds from a dinner party last night.
A 'predessert' verrine of rhubarb/raspberry compote with a tarragon crème anglaise:
And a chocolate, caramel and hazelnut entremets. There are three layers of hazelnut dacquoise, a caramel crémeux and the body is a chocolate mousse. There is also a layer of chocolate covered pailleté feuilletine for texture. Although, as it happens, I had to make do with cornflakes.
A while ago someone asked for the recipe for the chocolate glaze (I used the same glaze on something else) and I have now (obviously) refound the recipe:
870g water
720g cream
360g cocoa powder
1040g sugar
Cooked to 102C then 42g hydrated, melted gelatin added. (I let the syrup cool a bit before adding the gelatin.)
Use once cooled to 32C.
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fantastic! they look great:O
Cake for our daughters' 8th birthday. They ask for the same thing every year: chocolate cake, Oreo/whipped cream filling, chocolate icing. They love the little girls I make out of fondant for toppers.
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thx chocoera. i polish with plain old cotton wool.
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Calvados ganache in dark chocolate. I really need to get some new moulds and some new lusterdust:)
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wow - that looks fantastic:)
Here's what I made yesterday: strawberry mousse layered with a hazelnut dacquoise (soaked in lychee syrup). The left over strawberry purée and syrup went on the top. I am pleased to say all the colours are completely natural.
PS For those interested in techniques, I put this one together upside down and it really worked to get a perfectly flat top and crisp edges.
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thank u kerry:)
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I recently bought a small marble slab, heres the result of my second go at tabling when temepering...Its tricky and I ended up with cocolate all over the kitchen but its good fun and I will get there:)
Chocolate caramel in dark chocolate. I wanted to make Grewelings soft caramel, but as the caramel was a tad to soft to cut I piped it into some shells instead where I had played around with silver & bronze luster dust.
Red wine ganache in dark chocolate.
Brandy infused ganache in dark chocolate.
By tarkowski at 2010-08-02
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I just made some with the pressure cooker technique. It is a lovely dark brown color, similar to peanut butter. The texture is very firm, like stiff peanut butter. Is this correct? What do I do with it now? It is really good eaten with a spoon with a sprinkle of grey salt:-)
yes that sound right to me. i have used as centers in moulded shells - heated it in the micro, poped it in a pipingbag and then piped the shells, let them set and caped them...
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fantastic - thx darienne, i will make a batch tomorrow:)
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i am looking at making the hot chocolates from grewelings book, but sofar im having great difficulty in finding invert sugar. is there a substitute that i could use instead when making the cinnamon marshmallow?
Confections! (2006-2012)
in Pastry & Baking
Posted
here a some pictures of what i did at the last course in chocolatecenters that i took. this particular course we focused on non-allergy centers - nutfree, lactocsefree and healthy in general.
coldmixed dark ganache, digestive bottom and fresh passionfruit jelly top.
for the ganache i used dark chocolate, non lactocsecream and non lactocse butter - and then coldmixed it with a stickblender. this gave the ganache a very special texture aswell as a very short shelllife. the bottom of the shell is layered with sugarfree digestivecrumbs mixed with non lactocsebutter. to cap it i made a passionfruit jelly from fresh passionfruit and deciced to keep the seeds as they contain lots of flavour.
lemongras & ginger
whitechocolate ganache infused with ginger & lemongrass tea.
lingonberry & gingerbread
one layer of crushed gingerbread cookies with with butter, one layer of white chocolate lingonberry ganache
sage
milk chocolate ganache infused with sage tea
st john´s worth
dark chocolate ganache infused with st john´s worth tea - using lactocsefree cream and butter. i dont like the transfersheet used here, but was curious to see what i would look like. now i know:)
mueslibar with gojiberries
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