Rajala
-
Posts
663 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Rajala
-
-
Haha, that's fantastic.
-
5 hours ago, Tri2Cook said:
Sometimes it's difficult to get the intent on internet posts, are you saying it would be silly for them to not want to teach us something for free that they paid a lot of money to learn?Yes. That's exactly what I'm saying. I'm not sure silly is a word that would offend someone, that's not the intent (English is not my native tongue), but in my mind I would _always_ help someone with anything, if I could. But, to each their own.
-
4 hours ago, keychris said:
I can totally understand people not showing that technique if they learn it, I mean, they *paid* for it.
That's just silly. But some people are.
-
You really should pay attention to the negatives. I only ever read the negatives to see what kind of negative reactions there are. Most of them are just silly complaints, but that issue with the warranty raises a red flag.
-
1
-
-
2 hours ago, Avachocolate said:
On the topic of big chocolate suppliers....I took a class at the Chocolate Academy in Singapore....right inside the Callebaut / Cacaobarry factory....they gave us all the Cacaobarry chocolate we wanted to play with but still would not sell us any.....
Yesterday a rep for a Chocovic/ Callebault/ Cacaobarry distributor came to my shop....not sure why, as she did have no clue about the different chocolates she was offering, nor did she know any of their prices....she basically just handed me some samples (which I did not need as I knew her products better than her) and told me to "send her an email if I needed more information or prices".....still not sure why she even came to my shop...
Strange business models indeed....
That sounds very strange indeed, and I wouldn't call her a good sales rep either. I get a bit frustrated when people/companies act like this. I hope I get famous one day, just to be able to blow them of when they want something from me, when they didn't even talk to me earlier.
Well, not really. But you understand what I mean.
-
1
-
-
What about this one?
https://pavonitalia.com/professional/en/pc21-praline-moulds-innovation-pc21-99482.html
Pretty tall, should be able to fill in.
-
I asked the only local Valrhona supplier I know off, and they don't know when these will be available. I'm gonna get a bag of the Yuzu version, when they're available. Love me some citrus fruits.
-
Just now, Pastrypastmidnight said:
It took a long time to get Valrhona to respond to me, but when they did they were very nice.
Cacao Barry wouldn’t even respond. I contacted a regional rep and he totally blew me off a c told me I should just find a local distributor and ask them my questions.
Hehe, that's nice of them. I actually got a reply on Instagram from someone working for Barry Callebaut and I also emailed on of the local sales rep, he was super helpful actually. I guess it's a mindset.
But Varlhona are trying too hard to be "fancy", you know? It feels so incredibly strained, in a bad way.
-
Looks great!
Damn you sun, I want to do some chocolate as well but it's too warm in my kitchen.
-
Varlhona = the aholes of the chocolate industry. I can't even ask them for distributors of their products.
Pardon my language there, but they're really on of those companies I really dislike. The image they're trying to have is so silly.
-
I'm curious to try this out, even though I'm not a big fan of Valrhona and their pricing.
Which one should I try? Passion fruit or strawberry? Yuzu would be the first choice, but since it's not available...
-
Probably long.
The two new flavors aren't even listed at my distributor. But it seems like they were announced only like a week ago.
So if I get it right, it's basically white chocolate sans milk and fruit instead?
-
You can find a PR from May here; https://dam.valrhona.com/m/452fa1de6e171e10/original/
And a YouTube video here;
-
1
-
-
I recall the apple flavor being pretty strong, probably because of the extra flavoring - yes. There's a small family owned business in my city, that make these flavor enhancements (not Sosa
), and I sometimes use them combined with the real fruit or berry.
-
I made an apple bonbon (recipe by Coppel) once with a little cookie in it, and people loved that as well. Need to try it a bit more.
https://proddbase-api.barry-callebaut.com/v2/downloads/bcproductdb_b/ApplePieBouchee_enoc.pdf - Recipe if anyone's interested.
-
9 hours ago, pastrygirl said:
You're frigid? Funny, I thought chocolate was supposed to be an aphrodisiac ...
I think about 63-65F is ideal kitchen temp. Don't get me wrong, I like being next to the oven when it gets any colder, and too cold for chocolate is a thing, but I stay pretty warm if I'm moving around, and I'm happier when the chocolate sets quickly so the cooler the better (within reason).
My kitchen is usually 63-65, but now it's like >77 which makes chocolate work a pain.
-
9 hours ago, Pastrypastmidnight said:
Greweling has a PB soft nougat. I bet you could use any kind of nut butter. I’ve only made it with commercial PB so far. Because that’s what he recommended.
Ah, there's so much in that book. I always forget. Hazelnut soft nougat is probably like drugs for you.
-
1
-
-
I've never done nougat. Are we talking about the french one? That white chewy stuff with nuts and/or other things? I don't have any good frames for that kind of things, but more reason to buy I guess?
What about pouring a nut paste into a nougat while mixing it in your blender? That should work, right? I've seen people using chocolate, to give it a chocolate flavor - obviously.
-
Citrus pectin seems to work well too. Might need to increase the amount with 10-20 percent though (that's just a guess,) the product isn't as solid as you'd want it to be.
My lemon pate de fruit is extremely sour though. Might be good that you can only handle to eat one piece without waiting an hour or so before you eat more.
-
Yeah, much easier to get them without skin straight away. But the price I paid for these skinned ones were so good that I couldn't say no. And it's not that tedious to remove it, it's not pistachios.
-
Yeah, that's what I do as well. A few of them rolled a way on my countertop last time, and I discovered that it was extremely easy to get the skin of when they were completely cold. I haven't tried again in a while, but I'm going to try to leave them for a few hours to cool down next time. Most of the time I read instructions, I get the impression that I should just let them cold for a short while, but maybe it's just lost in translation for me.
-
1
-
-
Haha, I just found a bottle of Karo light corn syrup in my pantry, stowed away in a corner. Best before April 2018. I guess that's safe to use.
Problem solved for now.
-
3
-
-
3 minutes ago, pastrygirl said:
Glucose is usually more viscous than corn syrup, but otherwise is a good substitute. Glucose plus a little extra liquid? Corn syrup is closer consistency to honey.
Not sure how important it is in that recipe though, maybe it'll do fine with glucose. I have no problems with trying and failing
-
1
-
-
9 minutes ago, MelissaH said:
Where are you? Can you get golden syrup where you are?
I'm in Sweden. There are some syrups you can get here, but I'm not sure how close they're to their American counterparts.
Andrey Dubovic online classes
in Pastry & Baking
Posted
That's fair! We all have different mindsets.