keychris

go aussies!

I did this once, never again... It was so messy!!

I buy them with skins already removed, saves so much time so worth every cent.

I wonder if that's why I haven't had an issue with the odour that others have - I make all my colours from powder.

Is he telling you what to fill them with too? The impression I got was that the course is focussed on the decorative side of it more.

Well, you'll be very excited to know that we got a massive 480p resolution today, amazing! Tomorrow, who knows!

Welcome to internet in Australia Jerome is filming classes for the online classes, I think Melissa Coppel has flown in today to judge for two days too,

Hi all, Savour Patissier of the Year competition is running again in Sydney, Australia - you can watch a live stream of the event from their facebook page: https://www.facebook.com/savourschool/ cheers Chris

Did they stick in the moulds or just drop out? Are they solid or filled? Did you measure the temperature of your cocoa butter before you sprayed it?

That comes out at about AUD$40/kg, which is only double Callebaut, I should move to Europe

You get what you pay for. Valrhona is 3x the cost of Callebaut here.

I think that's pretty readily available now (well, we have it in Australia so I assume the rest of the world has probably had it for years ) tastes nice, but I can't justify the cost when I can just caramelise some white chocolate for a similar flavour.

you both remind me of my old maths teacher in high school... "remember to show ALL your working!" show us the results too

Better view of it:

Nobody else knows except you that it's not supposed to be like that, that's why no-one has complained

looking forward to all the pictures

it's simply called "chocolate showing you who's boss"

Just to clarify, only as long as you stay enrolled Can be a little be delayed in answering questions on their forum though!

It's not really any different to other online subscription models, I guess.

From memory, I think that cacao used to mean a product that was removed from the beans before a particular part of the chocolate making process - fermentation, perhaps? But I suspect that marketing and labelling people have taken over and that cocoa / cacao butter are used interchangeably as the market for their particular product requires. E.g. your packet has that bloody buzzword "organic" on it - I daresay that is why it says cacao instead of cocoa. Simply because it sounds better to people buying it. All that is to say my opinion is you can probably use them interchangeably with no real difference in the final product.

way too pricey for me

if you look at a regular KitKat, it won't say chocolate in the ingredients list either, I imagine. "Cocoa mass" is the pink ingredient in this case.

Are you keeping it sealed up? Nougat absorbs moisture from the atmosphere like a sponge in a sink, makes it soften and go sticky.

It sounds like the formulation I tasted in January had a similar profile, I think. I wasn't very excited by it - slightly acidic, but fruity, the closest thing it tastes like to me is white chocolate with berries. Not for me, I don't think - but I'm not in the target millenial market

Sweating pdf is also caused by storage conditions, if you've got a humid environment I think it's practically unavoidable.