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  1. I tend to use Paul A Young's goats cheese and lemon bonbon recipe from Adventures With Chocolate. It's a brilliant lemon cheesecake recipe (don't put too much goats cheese in though as it will cause a very sharp "twang" in the taste. I have previously layered this with a thin barrier of chocolate and then put a cheesecake biscuit base in it.
  2. Is it the Pavoni mould she's using? This might be a bit smaller than you're looking for, can't tell who the manufacturer is though http://www.homechocolatefactory.com/PROD/PC-Modern-Praline/DRC1706.html
  3. It almost looks like the sheet moved as there's a faint first impression from the image, but I may be wrong.
  4. I've made honey & ale and honey & cinnamon but not had any crystallisation occur with either. The biggest difference I find when using it is the texture.
  5. Too late, I know, but I always find piping chocolate lollies and providing sprinkles or jelly sweets works for kids from 3-30! For the younger ones I also decorate biscuits (cookies) and I've made marshmallow snowmen at Christmas time after allowing them to do the dipping.
  6. I often go in to schools (which my children are at) so I don't really aim to make a profit from it, as long as my costs are covered I'm happy. However equipment-wise I melt my chocolate the night before in my holding tank and take that and my ChocoVision Rev2 on site along with piping bags etc. If I need to re-temper I tend to use a microwave and re-seed it as Kerry mentioned.
  7. Making your own would be cheapest option, but a quick search on "folding cooling rack" produced quite a few racks, several on Amazon.
  8. Thanks @Kerry Beal I'm not convinced by all the added water either @Jim D., the book is more aimed at the home market rather than professionals, and Paul A Young does still sell all of these chocolates in his store, mayne it is to change the taste/texture/shelf life of the products so his competitors do not also start to sell these flavours? I'm not sure...
  9. @Jim D.That makes life easier (legal toes don't like to be stepped on and such). Port & Stilton 200ml double (heavy) cream 75g golden caster sugar 100g very mature Stilton (Colston Bassett is suggested) roughly chopped (or smeared depending on the texture of the cheese and it's maturity, include the blue veins as you will sieve these out) 500g plain chocolate 75ml port (tawny is suggested, however I tend to use vintage as I prefer the smoother taste) 200ml water (I feel this is just added to reduce the shelf life of the chocolate by the author, sev
  10. @Jim D. Hopefully you have received the link to the message, please let me know if not and I will send it separately.
  11. As an aside, be wary not to get any of the bread yeast into your chocolate otherwise your shelf-life will be shot!
  12. I strain mine (cream and fine ground coffee beans) through muslin which I sit in a large sieve or colander over a pan. Takes a bit of the pain out of the process. I normally only make coffee if I'm going to make another ganache, so while it's straining I can get on with the other flavour.
  13. I make the port and Stilton every year for Christmas, they last at least a month (the alcohol is a good preserver in these) and the goats cheese I make as a summer chocolate, they tend to get eaten pretty quickly, but I've managed to have them around for several weeks without problems. Let me know if you want recipes or advice on them.
  14. Paul Young (Adventures in chocolate) has a couple of recipes with cheese. I can reccomend the lemon and goats cheese (it tastes like lemon cheesecake) and the port and Stilton (strain the Stilton mixture before adding to chocolate or it will be all kinds of grainy).
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