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What matters in bread flour in theorie would be the gluten content on bread flour here in Canada we try to look at about 14% and the humidity absorption level. Brand, price,... Just details

I wouldn't mind reading this recipe also. I think that one of the greatest chocolates I have tasted this winter in good old Paris was the lime caramel from Patrick roger and his Yuzu one. Gorgeous.

Rodney,If you come to the chocolate workshop - would you like to demo this? Which part? Rodney,If you come to the chocolate workshop - would you like to demo this? Which part? Which ever part you want!I'll do my best for the Sunday then. I should be off that day.

Rodney,If you come to the chocolate workshop - would you like to demo this? Which part?

Matthew, please don't use mycrio to make a spray, it s worth 3 times the price of traditional cocoa butter. If you don't want to use it as a sweet application use it at home as a replacement to your cooking fat method, seared scallops precoated with mycrio, or any vegetable... Or sift it on tarts to create a thin protection, or in ganaches that are at temperature to slightly harden them. Edward, the debate about tempered cocoa butter has been big for years. I melt down my pail well more use to now that they have callets. And would table it to 30 ish then smooth it on parchment. Just like my left over chocolate... So I would believe that my cocoa butter would be in temper. Till the last time never had an issue, now my life is slightly easier but a touch more expensive. Just my tought.

You can make a jelly with agar agar, then blend it down to a paste to pipe it in the mold. Prairie girls suggestion with the neutral glaze works as well but will sweeten your alcohol mix. You can also spray a layer or tempered cocoa butter to create a membrane that will protect the liquids. The issue of liquids will be the fact that they will leak out very fast. I would go for the agar solution with a sheet of gelatine to absorb the extra humidity or make a ganache. There are nice chocolates out there that can be paired with wines and enhance the flavour. That's my personal thoughts on the question.

Yes the term is "chiqueter la pâte". It refers to either using a special tool to do the rim of a tart but also the gesture to push back a dough with a finger or knife...

And what flour do you use? I tend to use a half blend of all purpose and half strong flour. I like to mix it by hand which allows me to combine the flour better. If you add a little more water 2/3% you can slightly flour when done and shorten the proofing time. A slightly more humid dough has given me great results in terms of aeration in the dough.

If I may, this technique has a very short life-spend. The water will corrupt the chocolate and bloom it quickly. I am just saying I don't want to criticize a good idea.

Not a freezer one, a room temperature one at 30 degrees the cocoa butter in the velvet is still tempered. You use that technique to polish big pieces for showpieces for example. To polish well you use a brush type makeup or lamb. I used it last on a sculpted piece.

You can try polishing them with a makeup brush or also a sheepskin (the wool part) by passing on it very fast. I may or may not depending on how deep the melting has gone. If you have time to spend you can spay them with a 30degree velvet mix and polish them. Or put an element of decoration on that part like a many daisy out of plastic chocolate.

A simple no knead dough needs about 680 g of water per kilo of flour. You can stir it easily at this level. Water and salt first and flours on top with the yeast.

Hello, I've been reading a lot but not often replying yet. To enhance the flavor of a purée, I generally reduce it by 40%. A less sweet milk chocolate is ideal for this ganache also.