JoNorvelleWalker

Well, I beat it to within an inch of its life, reheated to 90F, and turned it out onto parchment. The morrow shall tell. If I may say, Greweling has precious little information on tempering chocolate. For a CIA publication I'd call it a failure. I was better off with the Time Life volume Candy. Thirty some years ago my little son was into making chocolate bunnies. We got some molds and had pretty good results heating run of the mill chocolate in a bain marie.

Not that I have any cocoa butter...

The chocolate got to 120F. Still not liquid. I reduced the temperature to 85F, took two aspirin, and will revisit in the morning.

I confess like @gfweb I too thought of Sally Hemmings, may she rest in peace. Howe'er the trout part went way o'er my head till it was pointed out. Before Grand Union went bankrupt in the dusk of the last millennium they had a huge self serve pickle barrel at the delicatessen counter. Probably most unsanitary. But boy those pickles were the best! Could Jefferson be said to have jumped the trout? Does it count as a food quote that Harrison Ford* jumped the refrigerator? *who most certainly shot first

Thanks, Kerry. I think I raise the temperature slightly and carry on with the experiment.

I need some help. The induction heated bowl came up to 113F quickly. Problem is after three hours with occasional stirring the chocolate hasn't melted.* The mass of chocolate measures 110-111F and it is in a plastic state. In the video that Kerry linked the chef had her bowl temperature set much higher. Does chocolate require some time at temperature to liquify? Or could my difficulty be due to all the nuts? *It smells good though.

I chopped up the chocolate (the horribly bloomed milk chocolate with almonds), adjusted the machine to 113F, and set a timer. We shall see.

Some of the worst chocolate I've had (that was supposed to be good chocolate) came from a bulk bin in Whole Foods.

Bugialli's eggplant in the style of Parma, The Fine Art of Italian Cooking (pp 234-236)… Assembled. The yellow stuff that looks like butter is butter. Baked in CSO. Served with linguine, olive oil, and capers. The eggplant has a steak-like texture. Very satisfactory.

I have two thermapens. One I keep in Fahrenheit, one in Celsius. I anova in Celsius and bake in Fahrenheit. Since the PHMB does only Fahrenheit, I guess I temper in Fahrenheit.

Indeed, though Fahrenheit tastes better.

Those temperatures would work with milk chocolate?

After a late summer heatwave, today was cool and overcast. Perfect hiking weather. In fact I was minded to go have a flu shot.* At dark the rains came. This is Jersey.** I am reposing with my autumn in Jersey. *And if flu shot is not the name of a drink it should be. **That's actually New Jersey.

This chocolate is most certainly not in temper. I thought the whole idea of heating, cooling, and reheating was to get it into temper? (Maybe I should read the book.)

Thanks very much but I'll be fine for food and toilet paper.

My bedroom is well stocked. And there are always tomatoes.

If, due to fiscal imbecility, you found you had, oh, say, $20.72 to your name to get you though the next ten days, what would be your grocery shopping? My purchases today were: flour, always need flour cheese, on sale, for my sandwiches for work (see flour above) limes...just because

Thanks, I stopped at work for a copy of Chocolates and Confections on my way home from the store. Now on my dining room table. It looks well used. Yes, I'd say my bedroom has seen some extremes of temperature in the last six years. But I think just for fun I'll throw the stuff in the PHMB and see what happens. I'll use the video Kerry linked as my reference. Since what I have is milk chocolate, I assume I should adjust the temperature accordingly.

The chocolate in question has been sitting in my bedroom for about six years. What is some good reading material about the subject?

I bought Rose Levy Beranbaum's Cake Bible when it first came out. It is my goto reference for cakes.

Sounds like an autumn in Jersey with a little extra Angostura. When I make an autumn in Jersey I confess I up the Angostura also, maybe to around a quarter ounce. Maybe time for an autumn in Jersey for tonight.

Done. Thank you, Kerry.

I have 255 grams of ancient milk chocolate with almonds. No vegetable oils that I can see. Is that enough for the experiment?

Due to a terrible miscalculation of scale (of my paycheck) it will be close to two weeks before I can do any experiments beyond canned soup. Meanwhile I shall be studying the subject. But there is a possibility. I have about half a kilogram of several year old milk chocolate bars. Made in Canada. Some filled with caramel, some with almonds. In their present state the bars are pretty vile. In truth they were pretty vile when fresh. But I could melt them down in the Precise Heat Mixing Bowl if that would help for science. Unfortunately Trader Joe's is too far for me to get to. What chocolate should I use that one could find at Shoprite?

My new CSO finally came this afternoon. But for some reason the UPS driver did not take away the coffee maker that had been Cuisinart's first attempt at warranty replacement. A kind friend helped me take the coffee maker and the broken CSO over to the UPS store. Shipment on the coffee maker was prepaid. But I had to pay $28 to ship the CSO ten miles back to Cuisinart. Now I have two Cuisinarts. The newest one is reposing in a seldom visited corner of the living room.