Jump to content

Susanne Hindle Kher

participating member
 View Profile  See their activity

  • Posts

    58

  • Joined

  • Last visited

 Content Type 

Everything posted by Susanne Hindle Kher

  1. Susanne Hindle Kher
    Wow, I'll have to explore that! Thanks!
  2. Susanne Hindle Kher
    I've been reading up on theory behind all different ganache types (Greweling and Notter books), but I still am unsure as to the best way to take a ganache recipe that's meant to be piped and convert it to a recipe that can be slabbed. Is it as simple as adding more chocolate (in which case, does flavor suffer)? Thanks for any thoughts (I'm working with both cream and butter ganache recipes)!!! ~Susie
  3. Susanne Hindle Kher
    I actually found a slightly cheaper bottle of cocoa butter spray at Pastry Chef - and much more affordable shipping. Thanks again!
  4. Susanne Hindle Kher
    I'm making a beer ganache and so I think his recipe calls for "liquid sorbitol" for it's Aw-lowering effect. I can't find liquid sorbitol anyway except by the barrel from China! If I leave it out, I suspect the watery nature of the beer will result in a chocolate with very short shelf life. Thanks for all the input here!
  5. Susanne Hindle Kher
    Olestra - oh, I do remember that!
  6. Susanne Hindle Kher
    Thanks Kerry. I guess this shows the difficulty in figuring out what is/isn't considered a preservative AND whether said additive is even bad (some preservatives aren't bad,right...like citric acid...even necessary). I haven't seen sorbitol as an added ingredient in any of the artisan chocolates I've bought recently.
  7. Susanne Hindle Kher
    I am using a recipe from Jean-Pierre Wybauw for beer ganache that calls for sorbitol. I have been searching for information online and with my local shop about whether this is considered a preservative (since I tell everyone I don't use preservatives!). Does anyone know? I'm at a loss! Thanks.
  8. Susanne Hindle Kher
    that's a great find! Thank you! I'm not yet at a point where I can buy an airbrush system, so this is great. Thank you again.
  9. Susanne Hindle Kher
    I am attempting a recipe from Peter Greweling's book "Chocolates & Confections." It's the Salt & Pepper Bars. In the recipe you first lay down a layer of salted caramel in your frame, then spray with cocoa butter before laying down the second layer. I don't have an airbrush or any equipment really. Can anyone shed light onto how this is done - I've searched the book and online, but haven't found any sources to help. I get that it's supposed to help with moisture retention, but am not sure how to "spray with cocoa butter." Thanks for any tips!
  10. Susanne Hindle Kher
    Hi Dave, I'm not sure if I'm answering exactly what you're asking, but I've always added celery seeds and fresh (or dried) sage. I drop them by the spoonful into the pot with my chicken (just simmering...you almost want to steam them). They absorb so much flavor from the thickened chicken broth (which I make very flavorful...with wine, a little saffron, thyme, celery and the usual suspects). I think your goal might be to have the dumplings absorb the flavor of the chicken, rather than put the flavor of the chicken "directly" in? Best of luck!
  11. Susanne Hindle Kher
    Andrea - After seeing your photo of your bar, I realize I met you at the NW Chocolate Festival (as a customer) and even bought that very bar - which is what got me interested in blonde chocolate! Nicely done!
  12. Susanne Hindle Kher
    I just saw the Valrhona oval disks at our local Whole Foods here in the Seattle area. Maybe you have one near you?
  13. Susanne Hindle Kher
    I'm intrigued - what in the world is TMX?
  14. Susanne Hindle Kher
    I have a pressure cooker I never use....maybe now I've found a use for it!
  15. Susanne Hindle Kher
    Thanks for those links! Really interesting and definitely worth trying! Seems hard to believe it would be that easy.
  16. Susanne Hindle Kher
    I don't have a stone grinder. But your methods seems to fit with Kerry's accidental blonde chocolate experience. I can't see why you wouldn't be able to retemper, since what you're tempering is the cocoa butter, not the sugar, right?
  17. Susanne Hindle Kher
    I'll report in! I may not get to it before the holidays, but it's certainly on my list of must-try items!
  18. Susanne Hindle Kher
    At the NW Chocolate Festival someone told me it was made by carmelizing the sugar. Online I read it was made by roasting/toasting the milk powder. So I really am not sure which method is truly used, or perhaps both.
  19. Susanne Hindle Kher
    So Valronha's Blonde Chocolate seems to be a huge hit, but it is pretty expensive and it's very sweet. I wonder if this can be made from "scratch" with cocoa butter, toasted milk powder and sugar (but a bit less). I've found some recipes for plain white chocolate online and it looks simple, but is it really? Has anyone made their own white chocolate? Would love to hear about it if you have and whether you'd do it again (oh, and whether it saved you any money!). Thanks!
  20. Susanne Hindle Kher
    Well I now know that I want a Dedy guitar!!! Thanks for the idea for smoothing the parchment paper - very clever. With Greweling's method, I can work fast...it's just that when I work fast I get a lot of spillage over the edge of my slab...when I work to keep chocolate from going over the edge, that's when it starts to set up on me :-) Practice, practice, practice is my new mantra!
  21. Susanne Hindle Kher
    This is an interesting note, thanks.
  22. Susanne Hindle Kher
    Thanks Jim. You've really helped me understand the whole process even better. I have had some ganaches stick a bit to the paper, so I agree the foot down first method does prevent that. I think I need to work on my idea of a thin layer (I'm pretty sure after reading everyone's comments, that my idea of thin has been too thick). Your coconut bars sound delicious - and I can only imagine your slab rescue scenario!
  23. Susanne Hindle Kher
    I'd never considered freezer paper, thanks! So I'm thinking maybe my issue on the breaking chocolate might be a layer that's too thin. Great feedback!
  24. Susanne Hindle Kher
    Thanks for the links, that's very helpful. The chocolate comes off the iron plate just fine?
  25. Susanne Hindle Kher
    Thank you!!
×
×
  • Create New...