rebgold

Any suggestions of a good place to buy some new peanut butter cup molds online?

Sounds like you worked with Mano, just a guess.

Can I substitute coconut fat for cocoa butter in peanut butter cup filling?

Well yay, I guess I didn't read that part, lol.

Has anyone ever made the Greweling meltaways with dark chocolate?

I worked on a melon farm in Israel, our kitchen was an old school bus. We boiled stocks pots of water for Turkish coffee every morning before work. One day I was sitting on the table with the burners and the full pots boiling behind me and someone jumped up on the table to sit next to me. The floor was rotten, the table leg fell through, she jumped right, out of the way of the water which all poured down my left leg. Third degree burn covered my left calf and butt cheek. I will spare you all the story of what is what like to be in the hospital in Israel for a week when the whole thing got infected. Also once dropped a whole full sized aluminum foil that fell out of the short side of the broken box and landed on my big toe, which broke, and had to sit on a stool on the line at work poaching 150 floating islands for a catering before I could go home. My whole foot turned purple up to my ankle.

Is the soldering iron just to light the wood chips? I like the smoked salt idea, but does salt taste good with marshmallows?

I want to smoke some chocolate to do a smores dessert. I've tried it once before and it smelled smoked but didn't really taste smoked. I don't have a cold smoker so I'm going to have to rig something. Any suggestions?

Original Pizza Hut pizza. It was once just a local pizza place here and when I was a kid in the 70's we used to eat there a couple times a month. The thin crust would get bubbles that were soft on the sauced side, I peeled the topping off so i could eat the crust bubbles plain. The sauce was a little spicy, so good. Then they became a national chain and it was all down hill from there.

You could use it in place of passion fruit in a lot of recipes, you may just have to cut it down a little. I like milk chocolate with lemon and lime flavors personally. White is too cloying and dark, although usually my preference, does something with lemon that always strikes me as a little off as a combination.

I tried the winning Top Chef mussel recipe from last week. Wouldn't usually use a recipe but I thought if it was good enough to win the whole dinner challenge it was worth trying. I have to say, eh. I wouldn't use it again. Now I have a lb of cooked mussels leftover that I don't really want to eat as is.

This is my favorite pound cake recipe. I used it at the restaurant where I baked for years, it's really easy to change the flavors too, you can simmer part of the cream with different things, lavender, lemon zest, ground pistachios. It's good with stuff in it, sliced strawberries, etc... Elvis Presley's favorite pound cake What do hickory nuts taste like? Anything that can be described?

Shortbread sounds great, maybe half dipped or with a decorative chocolate drizzle. Then I just need to add an interesting flavor twist and or some height with something, brittle or something like that, caramel, a tiny piece of dipped fruit. I'm thinking tawny port.

Hmm, I have never heard of a medlar.

So now they say I can get port at my table because I went to the effort of bothering them about it. Cupcakes probably out.

Does anyone have any recipes that use long pepper? Just got some assuming I'd be able to find plenty of recipes on Google but in fact I found a lot of information about it but not recipes.

I like wine out of small glasses with no stem. I always eventually break wine glasses or tip them over. Except sparkling wines, for some reason those seem to merit a taller, thinner glass.

Salted caramel cupcake with caramel-dark chocolate ganache frosting and a tiny piece of something chocolate dipped on top?

That's funny, I was thinking lavender because I was researching online and read that it pairs well with many wines. You're right, I should just do something easy that looks good and forget the wine issue altogether. I really want to do a cute cupcake with a piece of candy on top. Our shop has been open since 1882 and used to be a traditional confectioners with cakes and ice creams as well as candy. It was sold by the original family about 12 years ago and the last owners got rid of everything but candy and were trying to make it just a chocolate shop. I just came on board when it was sold again in November and we're trying to go back to more of the confection tradition so cake would fit, but everyone thinks of it as a candy shop so I want to incorporate that somehow.

They don't tell you because it's a rinky dink charity event and the "pairing" is probably just a word they use because they think it sounds fancy. Most likely they're going to serve some fairly cheap donated wine and tell people to try tasting them with different foods, lol, most of which will be cheap food because it's donated for a charity event. I'm now considering mini cupcake with lavender ganache frosting. Maybe a caramel cupcake. Or, maybe a pear cupcake?

Many readers, no comments... Has anyone ever tried dipping a really moist fruit? Like a slice of wine poached pear? Maybe rolled in sugar first to make the chocolate adhere? Served on a little piece of caramel made with a little red wine? Or port? Or, something with lavender which I read pairs nicely with wine?

I have to do a charity event in a few weeks that has a wine pairing theme. There are 300 people expected, they don't tell contributors what wines they will be serving, and my shop owners are thinking they prefer me not do chocolates because there's a chocolate boutique which will also be contributing at the event. So, any ideas for some other candy or simple dessert that pairs well with suprise wine? lol Suggestions greatly appreciated and desperately needed!

I always made individual ones in 6 oz ramekins lined with plastic wrap so they could be easily unmolded to order. You have to cut the biscuits in half to fit height and width. I much prefer the dry lady fingers than starting with soft. I make a mousse with mascarpone and some sweetened cream with gelatin to make it light and easily pipeable. Soak the biscuits in espresso and kaluah with a little sugar added. Tastes run toward the very sweet here in the midwest and don't seem to like too much of an alcohol flavor. Alternate soaked biscuit, piped mousse, cocoa powder.

I added the glucose in addition the correct amount of honey, not as a substitution. I really think I just shouldn't have reduced my passion fruit puree. I double dipped them in white chocolate to add extra sweetness so hopefully that will balance it out some but I think the real problem is that if customers taste this batch and find it too tart they won't try it again even though I can correct it now that I've tasted it. It's also a lot of ganache to waste if it doesn't sell.

Has anyone made the Passion fruit honey butter ganache? I love passion fruit and tart stuff but wow, reducing the puree made a seriously strong passion fruit tartness. I added a little extra glucose syrup,(ran out of honey) and dipped them in white chocolate for extra sweetness. I'm afraid customers aren't going to like them. I also made the lavender ganache and cut the lavender in half and still thought it was pretty strongly lavender-y. Are my taste buds crazy? Anyone else tried any of these more exotic ones?