keychris

Sure did! here's there link As for what type of plastic... it's white plastic Sorry, no idea. I'd guess HDPE, but not sure. They're suitable for both slabbed ganache and hotter product like PDF. HTH

I use the 2tsp / cup, works perfectly. When I've run out of regular SR flour, that is

Unless you have a warm room, if you have to set your chocolate in the fridge, it's not tempered correctly. (If you do have a warm room, don't try to temper chocolate ) The problem with the methods on the internet that say 'heat to 45 / cool to 27 / heat to 32' © are that they never mention that to get the correct crystals to form, you need to give the chocolate plenty of movement - ie, stirring! LOTS of stirring! When you think you've got the chocolate right, take a test - dip a spatula into the chocolate, clean off one side and leave it on the bench. Dark chocolate should set in under 5 minutes at room temperature (say, less than 22C). When you look at the set chocolate, it should be smooth and perfect, there shouldn't be any streaks or dots on it. You can get away with a few streaks/dots - this means you just need to stir it a bit more to create more crystals. You won't get the reflective shine on an enrobed chocolate that you do with a moulded chocolate. The best you can hope for is smooth and perfect, but not shiny!

a lime ganache (I've made this one and posted before, I think) A cherry/raspberry jam with a vanilla ganache. I might dust these with some red dust as the small amount I put in the mold hasn't shown up terribly well - you can see it in the light, but that's it!

Praline spiced with cinnamon, nutmeg, cloves and ginger.

I use plastic frames that are 270mm x 180mm. These are 2mm high, so I can just stack as many as I want - four frames high (8mm) holds around 720g of ganache. HTH!

Thanks Kerry! Heh, far too much practice All by hand into a little 3kg melt bowl! It took about 1 1/2 hrs to do 120 pieces, but the kids were being pretty distracting. Would usually do that in about an hour.

Crunchy hazelnut praline, topped with cocoa nibs. Ready for a market I'm attending in three weeks

Chocolate fondant pudding with vanilla icecream and chocolate ganache. nomnomnom.

tyvm I'm possibly taking the description of bread to the outer edges with these yeasted wraps, using this KAF recipe, which I have been using for many years. http://www.kingarthurflour.com/recipes/soft-wrap-bread-recipe

This is exactly how I do it as well! Except I just dump the tea in and strain it out

Here's some links! (apologies for not getting them earlier) http://www.martellato.com/scheda.asp?content=2,83,186,719,0,00.htm http://www.savourschool.com.au/equipment/utensils/cutting-grid-2-4cm/product-detail.aspx http://www.martellato.com/public/file/2010martellato/2010attrezzatura.pdf (page 42 of the pdf, marked as 185 on the actual page numbers) The product code for the Martellato cutting grid is GD2/4 & GD3/6 HTH

you can get a very nice soft buttercream-esque texture by whipping your ganache at the end, particularly if it has a lot of butter - I have a recipe that uses about 22% butter (of the total weight) which when whipped is wonderful. Not a great shelf life, as you've whipped all that air into it, but I think it will have the texture you're looking for. Might as well put it here, if you're interested. 119g milk 24g sugar (A) 1/3 vanilla bean, scraped 27g egg yolk 12g sugar (B) 72g dark (53%) 36g milk (33%) 90g butter Heat milk, sugar (A) & vanilla seeds & pod. Whisk together yolks & sugar (B). Add a little hot milk mixture to yolks, whisk together, return to bulk milk and stir over heat until 80-85C. Strain over couvertures and process until smooth. Cool to under 30C. Once under 30C, whisk ganache using stand mixer until fluffy, then in a seperate bowl, whisk the butter until also fluffy. add the ganache into the butter, continue to beat. It will look like it's separated, keep beating it and it should come good, if not, gently warm the bowl until it comes together. This is particularly good if you infuse cinnamon, citrus zest and spices into the cream. The amounts I have there should make enough for two moulds. HTH

I think there would be too much localised heat in a microwave, instead of a gentle overall heat, simply by the way a microwave works. I'd send 'em back and get the silicon.

Baguettes, using a recipe tweaked from Reinhart's BBA

it also looks like you're dragging a lot of chocolate out of the mould when you scrape it - are you keeping the scraper at 90 degrees to the mould as you scrape?

the technique you're describing doing sounds quite textbook (well, it's how I do it!) Perhaps you're filling your ganache a fraction too high and the cap is a fraction too thin?

You guys should try living in Australia it's so expensive to get *anything* here!

beautiful, as always.

It's not a good day in the kitchen until you've had facial blisters, huh

Trying out my new compressor. A vanilla butterscotch caramel.

Why applesauce at all is the question I have? Are you just trying to cut fat from your diet? You could also use yoghurt in place of the buttermilk - the important thing is IMHO is to have the acid reacting with the bicarbonate *in the batter* not before - otherwise lots of that gas that gives the beautiful crumb is just being wasted. You need the carbon dioxide being produced in the cake, not in the air oh, and did you make the original recipe as described so you have an idea what the 'standard' result is in your oven under your conditions? (did you guess I'm in science by trade )

this is what I use: http://www.savourschool.com.au/equipment/general-equipment/plastic-frame-medium-270x180mm/product-detail.aspx but I have a feeling these are custom made for the school to sell. Probably not that much use to those in the US either

Three loaves from Sunday's efforts: the first photo is two loaves that are built from a sourdough rye starter, it's pretty much the perfect sandwich loaf in my opinion - nice crust, tight, soft crumb, tastes delicious The second picture is a gluten and dairy free loaf for my son. It's inspired by Peter Reinhart's 'Marbled rye' from Bread Baker's Apprentice, however since he has been unable to digest gluten or dairy, I promised him I'd try to recreate his favourite bread - which I feel has been quite successful! This dough also has a seed mix of chia, sunflower, pumpkin and sesame included in the dough for extra flavour and goodness

Chocolate berry tart