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  1. Hi Kerry, I tried to write you a personal message but the forum says you can't receive messages, so I'm writing here. I would like to ask you a favour, since you are at the World Chocolate Masters competition. I'm friend with Maurizio Frau, the Italian contendant. If you see him, can you sing him "Living in Sardinia" on the notes of "Living in America" by James Brown? It's a joke between him and me, I adapted the lyrics for him (see below) for the Italian championship. It brought good luck that time, hope it will bring good luck this time too! I'm asking just for singing "Living in Sardinia", not the full lyrics/song of course... Thanks a lot! Teo --------------------------------------- LIVING IN SARDINIA Ladling cocoa mold to mold just easy to pour anywhere World championship to be won; just carry over the pièce How does it feel when there's no destination that's too far And somewhere on the way you might find out who will win? Living in Sardinia, bean to bar, bonbon to bonbon Living in Sardinia, hand to hand across the region Living in Sardinia, got to have a celebration! I live in Sardinia I live in Sardinia You may not be looking for the tempered bar But you might find it anyway Under one of those old familiar names, like Selargius Elmas Domusnovas Quartucciu, CA Selargius Elmas Domusnovas Quartucciu, CA Tresnuraghes Arzana Calangianus Tresnuraghes Arzana Calangianus Seneghe and Elmas Living in Sardinia, bean to bar, bonbon to bonbon Living in Sardinia, hand to hand across the region Living in Sardinia, got to have a celebration!
  2. I can think of 2 possible explanations on why it wasn't in temper with the method I suggested: - insufficient agitation (if the temper test fails, then agitate more); - wrong temperature (don't know how precise your machine is, maybe try to check with a thermometer that the chocolate really is at 31°C and not more). If you want to use the down-up method (go to the lower tempering window temperature then raise it to the high tempering window temperature) then I would suggest to go down to 29°C and not 27°C, since 27°C gives you a block of solid chocolate. Teo
  3. Yup, that's how some tempering machines work. Teo
  4. Dark chocolate has different working temperatures than milk chocolate or white chocolate. The classic simplified explanation is that the tempering window for dark chocolate is between 28°C and 32°C (what I'm writing in this post is not totally accurate, but being accurate would take a lot of words, you'll find them when your library will get the professional book by Greweling). If you go under 28°C then the chocolate start to crystallize, becoming solid. If you want that chocolate to remain in temper and get back in the fluid state then you can keep it between 30°C and 32°C, but it takes a lot of time (decades ago pastry chef used this method leaving the chocolate for the whole night). If you go over 32°C then the chocolate melts quicker, but you loose the temper (again, not accurate, this is the safe old explanation). Since this time you are working with dark chocolate, then I would suggest to melt the chocolate around 38°C-40°C (so you'll have to wait less time for it to cool), then cool it to 31°C, when it reaches 31°C agitate it (with the paddle attachment or a rubber spatula), then check if it's tempered. There's no need going under 31°C for your purposes. These are the temperatures for dark chocolate. For milk and white chocolate you need to lower them around 2°C (tempering window 26°C-30°C). Teo
  5. teonzo

    Cookbooks 2019

    Some other professional releases scheduled for next year: Nobuyuki Matsuhisa - "World of Nobu" mixed feelings about this Richard Bertinet - "Crumb: Show the dough who's boss" last years we've been overloaded with bread books, so I'll pass even if he is a good author Asaert + Declercq - "Roger & I: 42 chefs talk about their mentor Roger Souvereyns" Souvereyns made the history of fine dining in Belgium, I don't know what to expect from this book format Nathan Outlaw - "Restaurant Nathan Outlaw" English restaurant with 2 michelin stars, I wasn't that impressed with his previous books, but I'm curious about this one Teo
  6. teonzo

    Cookbooks 2018

    Some other titles for the next months: Albert Adrià - "Tapas. Tickets Cuisine" this is the English translation of the first Tickets book that came out in Spanish in 2013, not to be confused with the second book titled "Tickets Evolution" Juliette Nothomb - "Totally Godiva: Life Is a Praline" Godiva means chocolate history, but this book seems simplified for home use, so I'll pass Marc Lepine - "Atelier: The Cookbook" about time, Canadian fine dining restaurants need more book deals, I'm curious about this Day + Fauchald - "Cocktail Codex: Fundamentals, Formulas, Evolutions" Muldoon + McGarry - "The Dead Rabbit Mixology & Mayhem" a couple releases for the cocktail aficionados Teo
  7. Holy crap that's some precision there! Teo
  8. Jason Atherton - Social Sweets Atherton is an English chef with a restaurant empire, a couple of his restaurants have a michelin star. This dessert book is aimed to the home cook, but it's a bit different than the usual stuff. Most of the time chefs pick some of the stuff they make at their restaurants and simplify them to the extreme. In this case Atherton chose the desserts that can be made at home, without dumbing them down. The book is divided in these sections: breads & muffins; biscuits; classics; restaurant desserts; ice cream & sorbets; cheese; basics. Breads & muffins and biscuits are relative simple sections, any casual home cook can approach them without much troubles. Classics is in the middle: some recipes are pretty straightforward, others require good skills. Restaurant desserts is the longest section, this is aimed to the advanced home cook or even the professionals.Recipes call for solid skills and are time consuming, since each dessert is composed of a lot of different components. Desserts are creative and with unusual pairings, one example: basil sorbet, strawberries, yuzu yoghurt and black pepper meringue. As a professional I really liked this section, you could make these desserts at a michelin star restaurant and no one would complain. I loved the cheese section too, since this subject is too often overlooked. This is less involved than the restaurant desserts, but there are a good amount of fine plates. If you are an advanced home cook looking for some new adventures in pastry, then it's a great book. If you are a casual home cook and want to stay there then you can find some good stuff, but it's the minority of the pages. If you are a professional then you can find many great plated desserts and something more. Teo
  9. Tommy Banks - "Roots" This book has been a nice surprise. Banks is the chef of an English countryside pub with 1 michelin star. I would say his cooking style is influenced by the Nordic movement: big focus on local vegetables, similar plating style, modern techniques, while at the same time being close to his pub roots. The book is divided into 3 major seasons (intead of the usual 4). Each season has some pages dedicated on describing it, then a good amount of recipes. Dishes are grouped by the vegetable that stars in it, for example there are some dishes based on garlic, others on rhubarb and so on. The focus is on poor ingredients, not on the usual stars of fine dining. My favourite dishes are the desserts, they are on the "not so sweet" side, full of inventive and using many unusual ingredients (like blackcurrant leaves). Dishes (plateware) are wonderful too, there are some two colored dishes that have a great scenic impact. Don't judge this book from the photos on Amazon, they are the worst ones. @gfron1: this book is for you, there are acorns too! Teo
  10. You just don't know it yet, but within a year you will be building dark chocolate lightsabers. Teo
  11. You joined the side of dark chocolate, goooooooooood! Teo
  12. My apologies for not specifying the version to get is the professional one. Teo
  13. Did you get the professional version (first edition has a black cover, second edition has a red cover) or the "at home" version (this has some pretzels on the cover)? About the old milk chocolate, I would try to add some neutral vegetable oil to make it more fluid. Teo
  14. teonzo

    Chocdoc Does Dallas

    I read this: just after this: and thought "only on eGullet!" Teo
  15. Thanks for pointing this out. I must confess I'm totally ignorant on this kind of machines, I never used one in real life (I only worked with the tabling method or with a Selmi, from an extreme to the other). Teo