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  1. This cake, from the bakery inside Gelson's is my all-time favorite cake. They call it a Parisienne. I call it Chocolate Whipped Cream cake. I grew up eating it only on special occasions but as of late-since I don't live there- I get one every visit. And actually, sadly, over the years the quality and deliciousness has declined. Basically, it's a yellow layer cake, or maybe a spongy cake. (Either way, very light cake.) With sweetened chocolate whipped cream "frosting" decorated with chocolate shavings.... I am no where near Los Angeles, 8 months pregnant, and nothing satisfies my craving for this cake. So I decided to try to make it myself. Can't be so difficult, right? Simple Yellow cake? Whipped cream with chocolate in it? Chocolate shavings? My question is this: Do I need to add gelatin to the whipped cream to stiffen it? So that it "frosts?" If so, how much? Their cake needs to be refridgerated, but it holds it's shape for quite some time outside the fridge... Any input will be greatly appreciated by me and my unborn son....
  2. HelloS I began making bonbons a year ago and use AUI to order the chocolate and fruit purées. Have had great success with Des Alpes Coins using the 63% Dark Garnet, the 37% Milk Topaz, and the White Opal. But I do not see any recommendations for Des Alpes in my (hopefully) thorough search on this forum. Felchin gets high marks frequently. But so many to choose: Any recommendations? I see Sao Palme, Opus, and Elvesia- and others. (I’m still using just coins- haven’t graduated beyond that yet) Many Thanks.
  3. Opened the Washington Post and learned that Chef Roland Mesnier has died. I never met him but have enjoyed baking from and reading two of his cookbooks. RIP. https://www.whitehousehistory.org/roland-mesnier-in-memoriam-1944-2022 https://www.chefrolandmesnier.com/about/history-timeline/ https://www.washingtonpost.com/obituaries/2022/08/27/roland-mesnier-pastry-chef-white-house-dead/
  4. although I have certainly used colored cocoa butters with my chocolate bonbon molds, but I am new to using an airbrush. What is the minimum psi that I need for successful results and ease of application? I want to recommend a specific brand of compressor and or airbrush. All advice appreciate!
  5. Guests arrive this week on Thursday afternoon and the Double Chocolate Mousse Bombe birthday cake is to be served at Saturday lunch for two of the gentlemen. That's two days later. And it was specifically requested and agreed to. This chocolate cake is refrigerated and contains both a milk chocolate and a dark chocolate mousse, and is covered by a chocolate glaze which the instructions suggest you apply only 30 minutes before serving (and which I cannot realistically do.) In fact, the entire cake is now practically speaking beyond my energy level these days...but there you are...don't bother going there, please. I've now already listened to a lecture by my dear Ed ( who never listens to sense himself.) The cookbook says you can refrigerate the cake with the two mousses up to 48 hours before serving. That would mean making the second mousse Thursday morning for lunch on Saturday morning. Could I realistically make the cake on Wednesday? Or is that pushing it just too far? The recipe comes from One Cake, One Hundred Desserts, by Greg Case and Keri Fisher, 2006. Plus I have salads to make and they can't be made far ahead either: potato salad, cucumber salad, pepper salad, tabbouleh, and bean salad. I'm planning on laying them out in a sort of mise en place style ahead of time. Might just skip the potato salad. Yes, I used to be able to do all this...but that was then and this is now. I would say that this is definitely the last time I do this at all. The last three years have not been good ones health wise. Sorry to whine while asking Pastry & Baking questions.
  6. Hi there, I’m going nuts trying to find out how some chefs get the Eater egg chocolate transfer sheets on the eggs? I’ve seen some perfect designs that’s are def transfers any ideas?
  7. Does anyone here know what the story is with Lumette? I was just at a chocolate event and a local caterer was featuring these chocolates. I doubt that Ewald Notter is working for a caterer in Seattle, so is this a wholesale line he's doing? The website seems to be just a landing page for now. Just curious, it was odd to see the name at a local event.
  8. Hello everybody, Baker Dan here from the rolling hills of Vermont. I need your help please. I'm preparing a single layer full sheet pan of flourless chocolate cake and the recipe calls for me to melt the unsalted butter in a thick bottom rondeaux pan adding granular sugar while stirring the butter. Bring the mixture up to a boil. Remove it from the stove and pour this over dark, semi sweet chocolate chips. Let set for thirty seconds. My first question is why we do that? then to slowly whisk in heavy cream, afterwards liquid eggs and flavoring. The mixture is very rich, smells delicious and looks good to me. I then pour it in to a full sheet pan with parchment paper. Baked in a 300 degree oven roughly 35 -40 minutes. The problem I'm having is when the cake is baking it's like spitting or boiling looking. Not the consistency that you would think being a heavy rich cake. I have done this recipe before with out any issues. Lately how ever I'm having problems. Usually the top looks like the surface of the moon but together. Mine looks not together like it's not together in ingredients. One thought I had was that I was cooking the butter and sugar to long which I thought might have something to do with that over bake, separated kind of look. Before serving it I could put a thin layer of Ganache over the top. But again, usually I don't have problems and now I 'am and I don't want to change the recipe but feel that I have to. Ok you Pastry chefs out there. I welcome any feed back. Thank you for your valuable time and experience, Baker Dan.
  9. I have two pairs of clear polycarbonate 3-d egg molds that I bought last year. These: http://www.jbprince.com/chocolate-and-sugarwork/egg-12-cavitiesities-1-piece.asp I tried them once as whole eggs, and they worked fine but it seems like a pain to have to puncture then reseal them in order to fill them (which I have not actually tried, it just seems like it would be awkward and ugly). I am considering trying to hack off the nubs that align the halves so I can use them as half egg molds and be able to scrape across the top of the mold, filling and closing as usual. There is also a lip around each egg, but I think if I removed the two pins I could manage the lip. Thoughts or experience? Thanks!
  10. Hi all, Does anyone know a source for chocolate decorations for molded chocolates? I'm looking for colored cocoa butters, luster dusts, that kind of stuff. Thanks!
  11. I have a Perfect Air -2 and enrobing line and my enrobing line suddenly won't work. My belt and continuous switches are on, dials both set to 40, machines and motor are plugged in. Any thoughts out there? I have only used the line a couple of times, mainly a molder. I appreciate any help.
  12. I have been playing with chocolate a lot these days; while I have no particular issues with tempering itself or any other techniques, I never seem to be able to get dipped candies right. The melted chocolate seems to harden too quickly to get anything done properly, and is really difficult to maintain at a safe working temperature without a fancy tempering machine or some sort of warmer. This problem is even worse when the filling I'm using is cold(things like relatively soft caramel/nougat/ganache .etc that are easier to handle when chilled)- the job quickly gets rather frustrating and I often find myself resorting to candy coating then feeling terrible about my culinary skills afterwards. Does anyone else making chocolates at home experience this, or is there something I'm doing wrong?
  13. Hi everyone, We are working on an apple cider caramel that is made via a wet method, with liquids split 50/50 between heavy cream and reduced apple cider. We cook to a high temperature, and the caramels are perfectly firm for about 48 hours, we enrobe them, then they start to spread, breaking through the shell. Thoughts on how the acidic fruit cider is causing this spreading? Advice on how to prevent it? Thanks! Heather
  14. Hi all! I had a question... Could I use 100% chocolate to create a chocolate bar (or chips) with my own desired sugar level? And could I use a different sweetener like for example honey? Thanks!
  15. Hi all, wondering if anyone has experience with keeping hot chocolate hot for several hours? I've been vending at a couple of outdoor markets this summer and since it has been quite warm chocolate sales have been slow. I'm looking forward to cooler weather and also debating whether I want to add hot chocolate to my offerings. There are a few year-round outdoor markets, and I know of one person who does hot cider and a hot ginger drink but no hot chocolate drinks. I would either have to heat the batch at the kitchen and keep it hot for 8 hours, or sort through additional regulations and permits in order to heat it up onsite. I would rather not have to buy too much extra equipment beyond beverage dispensers and cups, but would consider a gas stove if that was a better way to keep things hot. Winter in Seattle can be soggy and cold, and I think a couple varieties of hot chocolate could be popular. I don't have a generator and electricity probably isn't available. I appreciate any experience or advice you may have! Thanks, Andrea
  16. I'm always finding that my glazes are incredibly thick when I downscale my recipes. I am not sure whether it is the ingredients I use, my technique or the recipe is problematic when scaled down. Do I just add sugar syrup to thin it down to required viscosity?
  17. I've just bought a wagner spray gun to apply velvet glazes to my entremets etc. can I please get some advice on how to clean / sterilise it for food use.
  18. I am looking for a new display case for chocolates. My current one was bought used and really is not up to the job, it was not made for chocolates, I modified it to work. I have decided to go new and get exactly what I want. I am in Florida, so refrigeration/humidity control is a must. Anyone have any recommended brands or ones to avoid? I have been searching the internet looking at various brands, they all market nice, but finding any reviews about any is practically non-existent. Even though they are cheap, I am avoiding going with no-name China imports. Any input would be appreciated. Thank you,
  19. Hi everyone, When a chocolate ganache recipe calls for fruit puree, is it supposed to be sweetened or unsweetened? I want to try Ewald Notter's raspberry truffle recipe but I couldn't find raspberry puree in the supermarket so I bought frozen raspberries with the intention of making my own puree but I'm not sure if I should sweeten it or not? Thanks!!
  20. I want to make a liquid caramel filled small easter eggs - I'll be using polycarbonate moulds. Any thoughts on how I can assemble these without having the caramel run out?
  21. Is anyone here familiar with Pomati chocolate machines? Kerekes has this tabletop model http://www.bakedeco.com/detail.asp?id=32951 only 5kg but could be a good step up from hand tempering as I grow my company. They also have larger floor models. Alternately, if there is anyone near Seattle, Portland OR, or Vancouver BC who would be willing to show me your chocolate kitchen and tempering machine, I'd love to come for a visit!
  22. I have been searching and searching for Jean-Pierre Wybauw's book: Chocolates 2: Ganache: Great Ganache Experience. I can't find a copy anywhere. Does anyone know if it is even still in print? I believe it was only published in 2010. It is (to my understanding) one of the definitive books of ganache formulation and recipe creation. I have his 4th book ,but this one eludes me. Any thoughts on where I might find a copy? My local library doesn't have it and brick and morter book stores are few and far between these days.
  23. I have been looking for self-sealing plastic bags like Soma uses for chocolate bars. Interested in a rectangle vs. the squares Soma is using. Have not found anything at Gleurp or Nashville Wraps (but I may be using the wrong search terms). Anyone know where to find these bags (in a variety of sizes) that have a flap with a bit of adhesive on the end for sealing the package? Any other chocolate bar packaging ideas that don't require going custom?
  24. 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!
  25. Hiya, I'm a newbie and hopping I'm not posting my question on wrong forum. I was wondering if anyone had any exprience with Belcolade (35% Milk Chocolate) Lait Selection (O3X5/J). Particularly with moulds and in ganache recipes. This Belcolade Lait Selection in UK is sold with the code O3X5/J. J represents 3 dot viscosity. Any feedback is welcome. Thanks.
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