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A Polderman

participating member
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    32
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  • Website URL
    http://www.pogohomes.com/

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  • Location
    Bellevue, WA

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  1. I purchase my brushes at Home Depot in the paint dept. @eglies here is a link to how it is done Look forward to seeing your final product??!!
  2. It would help if I posted the link! https://www.instagram.com/p/BvSHxTXnF86/
  3. Sorry I was not able to find the video I had seen before but I did find this one that is the same concept.
  4. I recently saw a video that Andrey posted in which he did do as @teonzo stated and filled two cavities with chocolate 2/3 full and placed a popsicle style stick within creating a mask that could be moved to each cavity of the mold to spray. what I haven't figured out is how the iris and cornea were completed??
  5. Thanks for the tip @pastrygirl I picked up 15 bags and made some treats for my friends and went through so much I just called back and got their last 8 bags today!
  6. Delayed But here is our final Easter gifts
  7. I have large wooden bars with multiple impressions on them but what I meant by thickness of the stanch is that depending on your starch to flour ratio, the temp of your syrup or temperature of your starch bed as well as the length of time resting in the box, what point you flip them or the alcohol content all can determine the thickness of the actual corn starch shell in the finished product. My goal is to get as thin of a shell as possible but thick enough to dip without breakage because liquor in chocolate makes for a lot of truffles in my future! ::-) As for weekends, I don't have them. As a real estate professional I host open house events on Sat and Sundays or if not doing that its a great day for buyer clients to be out touring so I have many balls in the air 7 days a week, thankfully no kids or pets SO... this is my relaxation, LOL
  8. SO went to TJ's to see if our store had any and they apparently are a SPECIAL PURCHASE and NO LONGER available for order so if you see them at your store, get them! Called outlining stores and all are sold out in the eastside Seattle area.
  9. WHAT??!!!! Trader Joe sells Ruby Cocoa???!!!!! I wouldn't believe it had you not posted a photo for my own eyes! I haven't seen that at our store in the Seattle area now I have to go tomorrow to check it out! How could we survive without TJ's or Costco, LOL
  10. SO I tried to find something grounded in our house to rub the molds on and just could not come up with anything. We have central heat so our furnace is through a ducting system unlike the individual radiators in Europe. SO I got to thinking and came up with fabric softener sheets! I don't know if you have these dryer sheets you throw in so your clothes don't come out with static cling. I rubbed it on the OUTSIDE of the mold and no more static! Thank for making me stop and think about finding a solution!
  11. Its not just the pecan notes, because I smoke them and then candy them in a slightly spicy ghost pepper & paprika sugar mixture, I want the smoke flavor and a hint of the spice to come through as well. When it was slabbed I wanted to literally climb on the counter and roll in it so it was a bit disappointing to have such a strong aroma yet a weak texture & flavor profile overpowered by so much chocolate.
  12. Yes, Frans is here in Bellevue which is where I am! I remember about 25 years ago when she was starting and would come to teach cooking classes at the Bon Marche about how to temper chocolate. (now owed by Macy's). Lots of great confections and food in and around Seattle!! Look forward to the opportunity to meeting you if you plan a trip up here or maybe at another venue before?!
  13. Maybe that's the attraction??? Its easy enough for anyone to do but yet there are so many levels of difficulty it is challenging for everyone no matter how many years of experience one has!? This forum is amazing, although most of us are separated by thousands of miles, our common interest in confections and helping each other through the trials and errors makes everyone feel so close!
  14. @Merry Berry Where are you located? I'm in the Seattle area, if you are nearby, happy to show you and you can try it out in my kitchen and then you would know if you want to make the time and $$ investment in supplies. I will definitely post all my details. Right now I am juggling my smoker (Have more pecans on and smoking hard boiled eggs for deviled egg on Easter) that along with finishing Easter egg baskets oh, and my day job in Real estate :-) but as soon as I get it all rapped up I can do that! Currently frustrated because I bought a cute little cheapo bunny mold and making caramel filled half bunnies and because of its texture cant get it to polish properly. It leaves areas that just wont shine when unmolded. Now that I know what I want to do, next year i will invest in quality molds! My time is worth more than that and the hassle isn't worth the final presentation.
  15. First I smoke the pecans over hickory (Hot box) for 3 hours then I candy them on the stove top. 4 cups pecans to one cup of my "paprika, ghost pepper chili, salt & sugar mixture" after that, I made a paste for my gianduja which was converted to a ganache and that where I believe the errors were in my ways were not stopping there! :-) live and learn. Starch molding I use boxes my husband made for me that fit the size of my oven. I use a mixture of 1/3 potato starch and 2/3 cake flour sifted and dried. After I get my Easter candy finished, I will come back here and post the process and my photos of all my tools. It is easy to do once you have your systems in place. It was just the learning curve getting to that spot. Now I have it down, I am just learning how to perfect the thickness of my starch shells. I am NOT home all day every day to babysit them while they are resting and the timing when to turn and when to remove them varies depending on the sugar and alcohol content of your syrup. Of all the projects i do, that is one of the most rewarding!!! I love playing in the flour and starch mixture! Like digging for gold!
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