Alleguede

You can infuse flavors in cacao butter saturate them then add 10% to your chocolate

Qzina/chefwarehouse offer the whole spectrum of chocolates cacao Barry, Callebaut, valrhona,...

So you know how the beautiful bottles of colored cacao butter have an indication on it saying that one might need to retemper it. If you add some of the silk (any quantity works as long as it is at least 1%) when you are at 30 degrees and shake it well it guarantees a flawless spray - I was coming to the end of a bottle of princess pink warmed it up to 35c (pretty liquid) added 10g gave it a shake and used it with no issues. I also made my white colour I use to coat after I spray the shinny colour. I usually melt my cacao butter in a pot on the induction on slow temperature. It generally fully melts around 38/40c ish. I incorporate my titanium dioxide. Blend it well. Before I would seed with cacao butter or marble it. But since the EZtemper has joined my toys, I add a tip of a knife at 34c for 200g stir it and let it set. The result comes out identical to the pre bottled ones but Much cheaper.

I have been reading all the various messages. I have to admit that this little machine has evolved my chocolate work. The first thing to say is that the silk allows to temper all cacao based products : colored cacao butter, couverture, ganache, giandujas, pralines and more... The time that the eztemper allows you to save is very big. Using the silk allows you to warm your chocolate to 35c degrees and add the necessary amount and you have perfectly crystallized couverture usable at higher temperatures as well.. No microwave stress, 10 kg or 100 g same process. In regards to ganache, it allows to save 20h in production. "Dummy" proof - it brings crystallization to its simplest form and effort. If you respect the percentage use of .8 to 1 for chocolate products at 35c you can't go wrong. No need for tabling, chocolate seeding, purchase great mycrio It brings simplicity - consistency and ease of work for a quarter of the price of the others on the market. We have tried the vacuum technic but it is a hassle to manage. My staff and I have adopted the use of the eztemper.

It's available as of now - you can purchase it through the the website and you will receive it through the mail in a beautiful box ready to set up.

My first batch of fillings were made using the cacao butter silk made with the eztemper. I'm glad the final version is here.

I have a feeling you might be looking at a paupiette or a variation of one

It's a mousse frozen in an acetate and sprayed with a chocolate velvet

Just in time for the Easter - 30 inch chocolate egg...

Probably the wrong place but slightly lazy to look further. Easter prep on the way : Tahitian vanilla cheesecake raspberry and blueberry confit on top of a Brittany sable

Just candied cherries. Hand rolled

Take out the milk and replace it by 40 to 50 g of milk powder 100 g dextrose - 70 g trimoline. I also think your packet is a great tool but not right for your adventure. What if you did simple Popsicles. Water and purée base product.

My relaxing word use to be bubbles. My previous assistant use to say that it was the only word no one could ever say upset/mad. Now I have changed my magical word to doubles... Yes coffee beans need to be reviewed - hopefully they will be enjoyed. Kerry I think the issue with the glandular ones where the fact that they are too soft. On my way home I was thinking at candied cherries with pistachio white chocolate.

They are phenomenal.

What if you lightly greased the molds? I would replace the milk by milk powder, add also some dextrose and trimoline- it will take away some water and implify the raspberry flavor.

Kerry: no fries in the cone

Playing around last night. Trying to help Kerry to get ready for her show on Sunday. She wanted some sprayed (took me forever...) molds. We did something simple casted in alunga. I have to say that there are many things I have discovered in one evening especially to bring my own compressor to Kerry's lab

My turn to share what I have learned. Adding a little butter at the end bring the fat content of your pastry cream higher. It will bring a different mouthfeel. The reason why you add it at the end of the cooking is to smooth out your pastry cream (over cooking makes lumps) and gives it a different gelification. So globally you will have a smoother, silkier textures and mouth feel. French and butter is not a surprise. In addition to this, if you are considering making a mousseline - half of thé butter is inserted in the warm pastry cream and the other half whipped up when it has cooled (montee au beurre) Indeed, to prevent the creation of a skin, it was recommended to "grease" the top of your pastry cream with butter, nowadays it's just easier to wrap it in plastic wrap and cool immediately. Butter can also be replaced by cacao butter, coconut fat,... If you wish as well you can add cream [10%] of your milk to increase the fat content of your milk. You can also replace a part of the milk or all by a fruit purée or nut milk to the exception of very acidic fruits. Enjoy!

Hi HQ pointed out many of the reasons, Sucrose has issues dissolving in multiple circumstances. And the inside temperature of a macaron does not arrive to the liquefying level of sugar. It also allows you to have a smooth mixture.

In the video, they talk about a syrup. He turns the pan till the water is evaporated. I have heard of this process to sand the candies in order to avoid stickiness and give it a sandy finish

Hi, I second the température of the recipe. You need to bring it to 107c I think.. If you use regular apple pectine. Then you need 3g of citric acide

Those look great - Minas, pregel has a demo next week at the bakon factory. You can find details on their website I think or let me know.

Hi, Maybe this can help a little, http://m.youtube.com/watch?v=YqDHvt1y7gA

I just received from the US the book Bachour. It brings plated desserts to a imaginable level with plenty of different recipes and ideas to use and modify. I think it's a great debut for the author and for one who wants to practice or learn gastronomic plated desserts.

As a professional, I use as bible the books from Jean Michel perruchon. The entremets one has a lot to offer. Very pricey though. I do think that many recipes are findable on line as well