Jump to content

Sweet Impact Mama

participating member
  • Posts

    138
  • Joined

  • Last visited

Everything posted by Sweet Impact Mama

  1. Have to say that this thread has taken a really fun turn! Thanks for the realistic take on some of these things. And I have to agree on the Matcha tea thing. I don't hate it, but it seems to only bring novelty, not enjoyment. Other teas taste so much better.
  2. Since I've been currently wrestling with this issue, I'm curious whether you've looked into Sentient plant based colors, also the Pur color brilliant powders. If so, what additives might have ruled those out for you. Here I've been merrily going along using them and not checked on other issues they may have. Shame in me!
  3. Well then - That is a lot more reasonable! I thot it was Euros. 😂
  4. Ditto! I'd need the $1400 dollars, too!
  5. Kerry, the black ones are absolutely stunning! It looks like the most delicate, perfect feather!
  6. Excellent close-up! These are extraordinarily beautiful, Kerry! (Now I'm going to have to see if I can figure out how to get close to that result through experimentation.
  7. Not sure if I told you this on Instagram, but this cake is brilliant!!
  8. They are all so pretty! Can't wait to see mine IRL. :-D
  9. It was an accidental method of adding "water." This was several months back. I had posted over in Ecole's forum, asking how to get it to come together. I'd added more cream than I thot necessary and it wasn't working. While trying to fix it, and waiting for answers, I ended up adding alcohol (as a preservative) and it came together all of the sudden. Kerry suggested that it was because the cream was adding more fat and the alcohol better imitated water. The general suspicion at the time was that this chocolate was so much higher in solids that I needed to balance that out.
  10. This was a very basic ganache, using equal parts of cream to 82% dark chocolate from the Dominican Republic. These are showcasing the unique flavor profiles of dark chocolates, so I used the basic proportions and technique of the Valrhona ganache making, taught in the Ecole Chocolat class, and used just enough vodka to get the emulsion to come together. It did take a bit more than I usually deal with, when using 70% or less cacao. The ganache was preformed into balls, and frozen in air-tight containers. Then thawed as needed, via 24 hours in fridge, then 24+ hours in my wine cooler at 54 degrees. Then brought up to room temp before dipping. I dipped them in the 70% version of the same brand of chocolate. The cracking happened within 8 hours of dipping. No transportation happened. The ganache is still really smooth, but is there a chance that some form of dehydration happened, that caused them to shrink back from the shell? The viscosity of this chocolate may have played a part. I'm noticing that the shells are thicker than other chocolates. Sorry if any of this is fuzzy or confusing. My brain is in a fog still from late night Mother's day order prep
  11. Yes to this one. Kinda religious about that part. Tho, room temp in this case is about 66 degrees.
  12. Hi! For some reason, I'm having trouble with my hand dipped 82% dark chocolate truffles. The truffle is made of that chocolate, and then I'm trying to dip them in 70% dark. For some reason, even tho it seems to be tempered properly. I've never run into this problem before. The chocolate I'm using for dipping works fine for caramel dipping. And I've tried doing this with both a "base coat" and without. Same issue both times. As it sets, it cracks right along the top.
  13. I adore rhubarb and so do my kids! Having it readily available was one of the best parts of moving back to the Midwest. This late spring is killing me... We're watching our rhubarb plant daily for the first cuttable stems. That potpie you made looks incredible!
  14. Special for Mother's Day - my "Hot Mess" dessert truffle. (Head on over to my Instagram page for the story behind the name ) Dark chocolate shell hides three layers: A gluten-free gingersnap cookie, then a spot of my Bourbon Salted Caramel, topped off with a milk chocolate almond praline ganache, made with Guittard's Fair Trade Eclipse Du Soleil 41% dark milk chocolate.
  15. I'd love to change to the blue you used in that recent photo. It's gorgeous!
  16. Any chance mine is in there?!?!? Also - which color is that blue one?!?! Kinda sad I didn't request it. Lol!
  17. OR - they might have tried to straighten out the white lines they painted on, using a silicone sculpter... One of those things you don't see until you've turned them out.
  18. They might be trying to put the white on with a little sculpting tool. It's a bit odd looking. Can't figure out if they meant to have the cuts through the white or if that was just accidental.
  19. Based on the whimsy you put in your creations, I think we just might. Welcome to the Ecole Chef's Table. I'm finding this group to be a bit more active and interesting!
  20. Right. I'm more wondering if something needs to be done to keep them from drawing what little moisture is in a truffle to themselves, and causing the truffle to dry out too quickly.
  21. On the subject of freeze dried fruit powders in chocolates... has anyone done any testing to see what affect they have on a truffle's shelf life?
×
×
  • Create New...