prospectbake

After reading the infusing/extracting section in vol.2, I'm wondering if I might be able to infuse flavors into cocoa butter for flavoring chocolate. I'm wondering if there would be any foreseeable problems using sous-vide, but not an ultrasonic bath (since I don't have one!)

Los Angeles-Professional (Pastry!) I got mine two weeks ago, haven't made anything yet, just finished reading the first volume. Starting on the second today!

^^I agree with this, I just got it, but it took some diverging of funds from other areas of my life-I haven't gone shopping for new clothes in quite some time! But, I also think a sacrifice is worth it, being a molecular biologist-turned pastry chef, there is an obvious intrest. So, no matter how much of a stretch it could have been for my budget, I would have figured out a way to get my hands on it!

It's unfortunate! I know from experience how daunting the process is for getting into a farmers market these days! I was told repeatedly there was a one to three year wait. The cost of start up alone was nearly too much for my small batch production.

I'm surprised I have yet to see one here in LA (ref: http://foragesf.wordpress.com/) thoughts on why?

Thank you for the advice! Our primary target will be corporate catering, there are a fair number of apartments/lofts in the area, but its not really residential.

I'm in the process of lease negotiations on a site for a bakery/cafe/provisions concept in Los Angeles. This is my first place and have been debating back and forth over marketing techniques. I've been using social media (facebook, twitter, blog), but since I'm "new" I'm wondering if I should invest in a marketing firm. I've only relatively recently moved here from NYC, so I have limited connections, and while foot traffic in the area is good I don't think it will be enough. I'm working on a lean budget, and building out my kitchen, so I don't want to invest any money where it's not absolutely necessary. I'm hoping for any advice that will help me in the decision, I'm pretty "on the fence" at the moment.

I've scanned the previous pages of this thread, so hopefully I'm not repeating a question. I have access to a molecular biology lab, and can obtain new equipment-such as an immersion circulator, other than being more compact is anyone aware of any advantages the sous-vide professional has? I would think it's very similar, just marketed to the food industry. Thank you!

A regular at Intelligentsia in Pasadena, CA. Then again, its only a few blocks from my apartment, which makes it far too easy to stop in multiple times per week.

It tastes quite a bit like those, it reminds me a lot of Howard's Violet Mints. I really like the flavor, subtly sweet and clean.

Baking with my younger sister while she visited this weekend "Oreos" Chocolate-Cinnamon Wafer and Vanilla Buttercream A classic favorite-Rhubarb compote/Crumble Creme de Violette Macaroons

As a recent FCI (pastry arts) grad I have to say for me, it was not only worth it, but essential. Then again, I have a slightly different story. Last year I graduated from college with a BS in molecular/cellular biology with the intention of attending medical school. After working abroad for a bit I came to the realization that I did not want to be a doctor. I love science, and the culinary world so I thought I would combine my two passions-food science. The programs I was interested in required or suggested having practical background (at least 600 hours), so I decided to attend FCI to get those hours (which also allowed me to take a 34 vs. 40 credit masters program). But while I was there (preface: NO experience outside the home kitchen) I discovered how much I love being in the kitchen (especially through my internship), and now am leaning towards not going to grad school, but getting a job instead. I never would have realized this was something I wanted to do had I not attended school. While I'm still interested in getting my masters/PhD, for now I just want to go into the industry with what I feel to be a strong starting point and learn as much as I can in a practical setting. Then again, I must admit, I didn't have to pay for my education, so I have no debt. Had I, I would have considered other options more seriously (but feel I still would have attended). Overall, its such an individual/circumstantial question. I always lean towards the more education the better-then again, until recently I thought I would be in school until I was at least 30!

I agree with the malted beverage idea. I've personally made stout ice-cream, both with reduced stout and a non-alcoholic version. In both I use barley malt syrup, in the non-alcoholic version I would also add espresso flavoring as well as barley tea. Did this by infusing the cream with espresso and barley tea bags. Works wonderfully! I imagine a similar application could be done with a chocolate cake.

Dark Chocolate bonbons, trying out a silicone mold instead of the usual polycarbonate variety. Results-released like a dream with great shine, but sealing and getting an ultra thin shell proved difficult since so flexible...

I've never used a tempering machine when working with chocolate, but I'm a bit surprised its giving you that much trouble (isn't the point of those machines to make tempering easier?). My first guess is that the chocolate is contaminated somehow, water maybe? By your descriptions of the chocolate it most definitely is not tempered correctly. I would start with fresh chocolate, especially if you've been using chocolate that has been melted down after being in the fridge/freezer since it's likely absorbed some water. It sounds like your conditions are pretty ideal otherwise. So while I can't really suggest how to use your machine, this is what I do (and I've yet to incorrectly temper a batch). Starting with tempered chocolate I slowly melt it down over a bain-marie (heat turned off) until it's about 80% melted, take off the heat and continue to agitate, using my spatula to pull the chocolate up the sides of the bowl to help cool. The unmelted chocolate acts as the seed in this case, and once it reaches about 90 degrees, or feels slightly cool against your lip, I test, and use! Pretty simple, and I've used this for molded chocolates with excellent release, shine, and snap. I don't know what temperature I melt it to, but if you start with tempered chocolate there's really no need to go above 100 anyway (I don't usually even use a thermometer) If I do use a seed (working with untempered chocolate or I can't find any mycryo), I don't add it until mid to high 90's since beta-crystals (the desirable variety) don't start forming until around 93, so if you add the seed too early you may just end up melting out the seed before the beta crystals could even start to form. I also make sure to agitate a lot to ensure a good temper, if the chocolate looks streaky it may be in temper but just need more stirring (I assume though that the machine does this for you). It sounds to me that this machine is complicating things far too much! Chocolate is sensitive, but not that sensitive, and just takes a little practice. Hope that helps!