tchorst

Mine have fiberglass threads running through them, like silpats. Which means you've got to be careful about exposing them to food. Just a thought..

Look for vacuum mixers made by Stephan. These are what most of the chocolatiers that I've worked with use. A pic: On the left is the one for ganaches, on the right for praline. Maybe Chris E. could give you a line on a distributor. He may use one.

sounds right to me!

tee hee... That would be me. I'll admit it... I love this coulant. Nobody else's replica. Just this one. ps, edited cuz it's dark in here and I can't see the keyboard.

ted- akwa Tim

I can help you with one: Restaurant David Drake Tim

a little birdie (or website) told me: look here

This is great Steve, so many times you find info on how to make parts of the cake for an event, or you see these great events in food mags with celebrity chefs and all their mis en place sent to them half a country away from their restaurant. And you really never here about the other how-to's of the behind the scenes stuff... like packing for traveling. I really look forward to seeing how you guys operate. Thanks for this! Tim

look here AUI has various flavors. They're fairly good. Tim

Wendy, if you're stuck, you can buy E. Guittard online at chefswarehouse.com (it's dairyland). They carry all of the blends, and have it in a couple of days. And the prices aren't much more than I paid in restaurants. Tim

for ganaches I like E. Guittard for it's ease of mixing flavors with. For enrobing I like Cluizel for it's fluidity of use and higher %. I'll be using the higher % plantation soon for testing. I have a feeling I'll like it Tim

Are you adding the yolks to the chocolate, or the chocolate to the yolks? Streaming the chocolate in? or all at once? Over the bain marie? Most likely temp variations are causing this. How warm are you getting the yolk sugar mixture? If it's a bit cooler than the choc. the chocolate will chunk up as it hits the cold. If your game for an experiment, instead of the order of ingedients you used try this: (with all mis ready to go and whipped) To the melted choc. add 1/4 of the whipped cream. stir to smooth out. This will bring down the temp. of the chocolate. then add the yolk mix, whipped cream and meringue at once. then fold in. With the exception of the meringue, I found this to be a foolproof method. (providing of course the ingredient list is sound in the begining ) HTH, Tim

Is Will trying to remain hidden?

sorry, didn't see sifon written there. I was just wondering if you injected it also. my bad.

This is foamed with NOS, no? Is yours?

they've been around. The combo just seems to flat to me, that's all.

Very cool... thanks Ted. Although I really feel that it not "too" out there. All basic structures, with a little ingredient change. "Fresh Flower Tasting for Two " ........ well except maybe for this one

Hey Ted, I know it sucks, but it happens and it's gonna happen again. Sometimes things in the diners minds just don't add up to what you've sent them. Don't let it bother you. YOU know it rocked. As does everyone else. Let it slide. My favorite is the creme brulee to go.

I believe there are quite a few posts with recipes in this forum already. If you search and can't find what you like, try these: marshmallows they work pretty well. HTH, Tim

I've never used a "ready-made" TPTB. I've always made my own using commercial almond flour and sugar. And I've always sifted it, you'd be suprised to see what makes it's way in to those bags. I don't oven my almond flour to dry it out per se, rather I always toast it slightly, then add the sugar. I like the taste better. So I don't have much fluctuation in results day-to-day. FWIW, I've don't use Herme's recipe. I've tried it, but had some problems. I like Pascal Brunstein's the best. Tim

I love these. A great addition to a dish, or the main attraction. Especially when it's a high acid fruit, like passion fruit. Tim

hey Ted, Try this---- 300g. sugar 5g pectin NH 250g butter (unsalted of course) 100g glucose 100g milk 300g nibs Mix the first sugar and pectin well, heat the butter, glucose, milk and grue, whisk in the sugar/pectin and cook to 106 degrees/c. Stir all the time cuz it burns quickly. Let it set up in the fridge. It gets pretty stiff, so let it stand at room for a bit. I've tried various methods of cooking. They suggest rolling between silpats, freezing then cutting circles and cooking. I usually just roll balls and let them cook down. It actually works well . I second the brunstein book. JB prince has it. Plasir de Petits Fours. edited for my bad spelling.

I could see using wholesale egg whites, by the container full. However, I'd like to imagine some young apprentice spending day after day cracking huge amounts of eggs under the guise of learning. I use commercial almond flour pretty much exclusively. I go through too much to make my own. Nice products as long as they are stored properly. Tim

Thanks Wes, for paying attention to our needs and trying to make sure that we have an open line to your product. It's great to have an avenue where we can get the people that can help involved in our discussions. Tim

If anyone cares for a little light reading: Diverse textures from different pectins I'm not scientific enough to paraphrase, so I'll leave the interpretation to you. Ted, have you ever tried the Grue tuile recipe from Fauchon? My stuff's all packed away so I can't get at my notes, but it rocks. It might be in Herme's patisserie book. I think he uses it on a chocolate-raspbery tart. It's very similar to what you've described. You'll be happy with it. Tim