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I add instant coffee to the cream and butter as it warms - works great - and you can add a touch of kahlua as well.
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I love your packaging and bonbons! Great job!
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THX - yes that is the one!! I was not looking there!!
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Hi everyone - I know I saw a post about different packaging makers - I have searched and looked and can't find it - it was just a list of different suppliers - can anyone point me in the right direction to find it? Is there a key word I should use for the search? TIA
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Made some Cowboy Candy Turtle bites - at the request of my wife and I am quite liking the size of them. I put 3-1/2 roasted pecan haves in groups and just pour the caramel from the pot over each grouping. I usually dip that in chocolate but cut them into quarters and then dipped them and topped with some pecan crumble so I know they are not regular turtles. I over roasted the pecans - 350F for 13 minutes - I discovered this when I forgot them one day and thought damn it I just burnt them but when I tasted them they were amazing! Cowboy Candy is candied pickled jalepeno slices I made with ACV and honey or maple or sugar - a great condiment on many items - burgers sandwiches etc. I chopped up 50g of it and added it to the caramel made with my own vanilla extract (better than anything I can buy) and voila - a unique turtle experience! Sweet with a touch of heat and salt. this is my first batch of the bites and they are kind of ugly - I mean artisinal. Not sure how to make them prettier or if it is worth the time and effort - they don't last long as I sold 45 of the 60 and gave the rest away as samples - which generated the sales! I sell the rounds for $3 normally and sold the bites for .75 so I made the same money - and strangely didn't use anymore chocolate dipping them. I always weigh the bowl before and after so I know exactly how much I have used and I have the bowl weight written on all my bowls - comes in super handy when the scale turns of when I get sidetracked. I have some more turtle flavours planned just need to do some experimenting. I love salted vanilla caramel but adding the cowboy candy gives it a little zing which I am loving.
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Molded and Filled Chocolates: Troubleshooting and Techniques
Chocoguyin Pemby replied to a topic in Pastry & Baking
Mendiants - I have seen some that look amazing. -
Molded and Filled Chocolates: Troubleshooting and Techniques
Chocoguyin Pemby replied to a topic in Pastry & Baking
Hi all - I am looking for some tips to make geode style mendants - I know I have seen this done somewhere but now can't find the info on how to do it - anyone able to point me in the right direction? TIA -
Report: eGullet Chocolate and Confectionary Workshop 2023
Chocoguyin Pemby replied to a topic in Pastry & Baking
Thanks to all who posted their pictures and for all the comments and creative ideas - i really want to attend this and will do hopefully next year - I am already planning on it and have told my perfect partner that I need a week off in May to do this. And kudos to all who helped organize the event so we could follow from afar! -
It basically seized for some reason i don't know - I haven't tried again since but might circle back and try it with creamed butter instead of melted butter.
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how is the caramel coming?
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How many times do you brush the sides down? I do it 3x usually after a couple of minutes of boiling, peak boiling and last time as the colour starts to get close to the final colour I want. I make a lot of caramel and only use 10% corn syrup. Here is the recipe I use: 270 g sugar 30 g corn syrup 1/3 C water - mix gently to make a wet sandy texture and then do not stir!!!!! swirl the pot if you want gently but not necessary Caramelize sugar and add the cream and butter when you want 35 g butter 290 g Heavy whipping cream warm with the butter. boil to 230 1/2 heaping teaspoon of Kosher salt 1-2 tsp Vanilla extract - I use 2 tsp and I also make my own extract - caramel without vanilla just tastes blah to me finish by adding the salt and vanilla. I use a silicone spatula to stir the caramel. If you are just pouring the caramel into a bowl, scrape the pot out onto some parchment paper and use the caramel over ice cream or something - don't waste the caramel left in the pot! I make and sell lots of caramel using this recipe and have not experienced any crystalyzing with it. Hope you figure it out.
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Has anyone tried using caramelized sugar to make cookies? I recently tried this - I made some caramelized sugar and ground it up in the food processor and used it to make some cookies - it was a total disaster and I don't know why. I am a pretty experienced home baker and can't figure out why this experiment failed - if anyone more knowledgeable knows why caramelized sugar won't work I would love to hear why. I used melted butter to make the batch of cookies and realized something was wrong as I tried to combine them. As I am typing this I wounder if it would work better if I creamed the butter and sugar. TIA
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PLANNING: eGullet Chocolate and Confectionery Workshop 2023
Chocoguyin Pemby replied to a topic in Pastry & Baking
I would love to attend but just saw the dates and I am not available this year - I am going to block that time period off for next year. -
Question for the group - when polishing your molds - if you do - I was just told that isopropyl alcohol is not a food safe product for this use - I have been using it for years and no one has ever gotten sick but now I am wondering? Should I switch to alcohol like vodka or keep using Isopropyl alcohol? TIA
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Visiting Vancouver restaurant recommendations
Chocoguyin Pemby replied to a topic in Western Canada: Dining
FauxPas - Thanks for posting this list - I heard the Michelin list was out but hadn't had time to look at it yet - Im going to the city Thursday and am going to check one restaurant out of the 3 lists out. Looking forward to it.