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  1. The discussion Cabrales started in another thread comparing various famous chocolatiers has gotten me thinking about some of the less famous, less well-known chocolate encounters eGulleteers might have experienced along their forays in France. Don't limit yourself to bon bons and ganache fillings. Chocolate and foie gras? duck confit? peppers? Anything obscure or regional that a member might like to report on? Name names.
  2. Just in time for summer, I've received a Krups La Glaciere ice-cream maker as a gift (thanks to Malawry) and was wondering if there were any eGulleteers fond of making their own ice creams/sorbets/granitas who would have some unusual flavor combinations and recipes to share. I figured I'd get some interesting ones from this bunch! I haven't made ice cream since before the electric makers came out, so I'd appreciate any tips as well. I guess the electric way is more efficient, but I fondly remember sitting in the backyard as a kid and feeling the hot sun on the back of my neck while cranking away on our wooden-barrelled maker. I would always put some rock salt on my tongue and feel it melt away--what an intense sensation! Experiencing that and the ice cream itself, with its simple, pure ingredients, may well have been the beginning of my food geekdom...
  3. I'm trying to make chocolate covered strawberries. I melted semi-sweet chocolate w/ a little cream and dipped the strawberries. Is there a better way to get the chocolate to stick to the strawberry? I tried throwing them in the freezer for about 10 minutes after dipping them,but the chocolate didn't stick as well as I've seen other chocolate covered strawberries. Is there someone who can help me ? I need to make them on thursday and I don't wanna look like a fool!!!!
  4. Pastry chef and very critical social critic of the culinary world, Steve Klc, catches up with a favorite author. +++ Be sure to check The Daily Gullet home page daily for new articles (most every weekday), hot topics, site announcements, and more.
  5. I have just ordered some chocolate molds from beryl's (Beryl's ) and I am looking for recipes and advice for fillings. I am paricularly interested in recipes for fruit based and liquer based fillings. Does anybody know how Jaques Torres makes the Alize filling for his Alize hearts? Thanks, Robert
  6. Laurie brought me a gift from Portland: a bar of 2002 Valrhona Gran Couva single-estate chocolate, which she bought at Pastaworks. The chocolate is from Trinidad. It's a 62% bar, which is not my top choice (around 70 is perfect). It's the kind of stuff Shaw was writing about in last month's Elle. Is there any place in Seattle that sells this sort of thing? Laurie said there were two other varieties at Pastworks. The best selection of vintage chocolate I've seen is at the Bon Marche in Paris, which is less than convenient. Help me become a chocolate nerd.
  7. Hello everyone, I'm quite sure this topic has been addressed somewhere, but I couldn't seem to find the "best chocolate thread" when I searched. I need to find out which brand of chocolate is the best, but also affordable. I'm throwing a bridal shower in a couple of weeks and am making homemade truffles as favors. I am on a budget though, so I was wondering if anyone could recommend a brand that won't cost me an arm and a leg. With the amount of money I've already spent on the shower, I was even considering using Guittard (in my opinion, really excellent) chocolate chips for the centers, and only buying the higher quality for the coating chocolate. Would this be just--wrong??? I know E. Guittard is the good stuff, but I actually find their store bought chocolate chips to be great. I intend on making 4 different kinds of truffles, the kind being soft ganache centers coated in melted chocolate--not the firmer ones rolled in cocoa or nuts (who knows, I could change my mind though). My intended variations include: plain dark chocolate, dark chocolate-rum, milk chocolate-hazelnut (frangelico) and white chocolate raspberry. So I will need all 3 kinds of chocolate. In addition, does anyone have any ideas with the white chocolate raspberry one? The bride really wants this flavor combo, so I was thinking about trying fresh raspberry puree with just a bit of cream as opposed to, say, chambord or another liqueur for the ganache filling. I've also tried raspberry extract before and wasn't thrilled with the outcome, so I don't want to use that. Would this work? Anyone have a recipe for white chocolate-raspberry truffles? Thank you everyone! -Elizabeth
  8. I'm looking for reliable sources of reputable mail order gourmet chocolates. Something other than Godiva, Bernard C., Neuhaus and the usual suspects. Can anyone help?
  9. I'm one hour into the Chocolate Obsession Week on FoodTV and cannot believe what they are doing to my favorite food. Words like sinful and death are overused and shouldn't even be used in reference to chocolate anyways IMHO. After watching Emeril make a mockery of chocolate by burning it into a fallen souffle and topping it with what looked like chocolate syrup along with his usual array of words like "bam", "kick it up" I didn't think it could get any worse. But I was wrong. Next up was the Best of show which started out their chocolate episode by showing some guy using Baker's and Hershey's to make a variety of things. Why do I keep watching? Well I have great hope that my knight Jacque Torres will ride up on a chocolate horse and rescue me or at least share some of his skill and recipes Anyone else out there watching this?
  10. Hank

    Wine and Chocolate

    I am involved in doing a choclate and wine tasting for our wine society. I would love to learn from you what type of wines you like best to drink with choclate. So far the dozen or so people I have asked mentioned most often Banyul and Tawny Port. So please, your thoughts.
  11. can someone give me a recipe for white chocolate mousse that is firm enough to be used as a filling in wedding cake?
  12. Whew, thanks for coming to my rescue! I am making Chocolate Truffles and the recipe calls for 12 OZ bittersweet chocolate 3 Tablespoons butter 1 3/4 heavy Cream However, I am using an unsweetened 9.7 oz bar of Scharffenberger Chocolate. What extra steps do I do to transfer unsweetened to bittersweet. - The Scharfenberger pamphlet suggested using 10 - 20% less chocolate than the recipe call for - so I will just use the bar of 9.7 oz instead of 12 oz. - Also it says to reduce the butter or fat by 1/4 to 1/3 - not sure what to do here - and finally to add sugar up to 30 to 60% of the chocolate... - How much sugar should I add and when....thanks for any help or suggestions!
  13. Any suggestions where in north Jersey or NYC I can buy Valrhona or similar in larger quantities than 4 oz bars? Thanks.
  14. I recently had a great cup (more like a bowl) of european hot chocolate at Le Pichet here in Seattle. It was thick, rich, and intensely chocolate flavored. The waitress said it consisted of cocoa powder, cream and sugar. Does anybody have a specific repice that they know turns out a product like this? It was so thick it coated the spoon we had to eat it. Mmmmmmmmmm. As a side note I was searching the net for recipies and found this awesome recipe from Jamie Oliver!!!! He is so creative! Wow! is that all I need to make hot chocolate!!!! awesome! Ben
  15. What is the difference between dutch process cocoa and regular cocoa? If one has recipes (like a few from my great grandmother) that call for cocoa, what will happen if I use dutch process?
  16. I have used Ghiradlli in the past and occasionally Vahlrona (obviously better)...I used to use the Ghiradelli a lot because I thought it had a great reputation for being a high quality chocolate and the price was very reasonable... My expert chocolate friend told me that Ghiradelli is complete crap...Is this true? I just picked up 3 large bars of Scharffen Berger which my friend suggested which has 70% Cacao...anyone know what % Cacao Ghiradelli Bittersweet has? And any opinions on any of these brands, thanks!
  17. I am searching for a fabulous chocolate chip cookie recipe. I want a cookie made with white sugar and one that has a crisp outer but a more fudgy centre. I don't want a recipe with oats, nuts or coconut in it just a pure chocolate chip cookie. Helen
  18. whats your take on pairing chocolates with wine? can it ever be a very worthwhile pairing? do you have any specific chocolate recommendations when it is to be paired with wine? (brands, cocoa percentage, etc.)
  19. I recently got ahold of a copy of Stephen T. Beckett's The Science of Chocolate. This is more or less an overview of his magnum opus Industrial Chocolate Manufacture and Use, which it seems is now out of print. After reading the book, I now have a good theoretical understanding of how chocolate is made. Of course, I still have no practical experience whatsoever. What I'm left wondering is, how small a scale is still practical for the end-to-end process, starting with dried fermented beans and ending with edible couverture? How much room would there be for custom production runs in a small shop? I see a lot of talk in this forum about the relative merits of different chocolates from different vendors, but don't recall anyone ever mentioning a supplier willing to work with pastry chefs to custom formulate a product with exactly the desired characteristics for a particular use. Is it simply not economically feasible to try to work in this niche? I'm guessing that the lower limit for a viable production line would be around five hundred pounds a week. Note, I have no personal interest in entering this line of business; I am just curious whether it exists, and if not, why not.
  20. A friend made me some chocolate chip cookies this morning. They are tasty, but skinny and not as chewy as I am used to. He used the Toll House recipe, I am sure there are other recipes that could give me the result I seek. Any one out there with recipes you think might be fun for me to try? Thanks!
  21. what is your favorite chocolate combination? I love chocolate with either cherries or raspberries or chocolate and mint
  22. For several years, my wife has bought a particular over sized chocolate chip from the Baker's Secret (King Arthur Flour) catalog. They no longer carry the product and I am having trouble finding a replacement. KA sold the product as a "Semisweet Maxi Chip." I have looked in several chocolate product listings and see nothing like it. I checked with KA; they advised me today that they sourced the cips from Peter's Chocolate. Peter's web site does not list the product. I will call them on Monday. The product is a semisweet chocolate chip. I weighed some of last year's crop -- there are 350 chips to a pound. Kathy uses the chip as a cookie garnish and the size is perfect for her application. Anyone have a source for a 300-400 count per pound semisweet chocolate chip? Edit, I probably need only 2 pounds or so; but would buy at least 5 pounds if necessary.
  23. So, I'm currently in my Amsterdam Hotel (Okura) looking over my room-service breakfast. Among the more normal thing is a small box of chocolate sprinkles. The box clearly shows that I am supposed to put it on my toast. The one bit of English reads "Pure chocolate sprinkles for bread." Can someone help me out here. What's the deal? Do I butter the toast first? Bruce
  24. I'm taking my friend out for her 30th birthday. She's a major chocoholic. Any picks for the best chocolate dessert at restaurants in the city ?
  25. I'm making truffles for a wholesale customer who will be distributing them to their guests on a daily basis. I've been working on my recipes for quite a while, and have some good recipes for a number of flavors. Since the customer base is pretty varied, I'm not adding any alcohol to the ganache centers. The customer is pleased, but has asked me to expand my flavors to a few that they suggested. I've been working on a mint center with a white chocolate ganache and am infusing the cream with fresh mint leaves. No matter how much mint I add, the mint taste is not pronounced enough. I've also infused the mint leaves in the cream for up to 6 hours before adding the cream to the chocolate, without pleasing results. I've also been playing around with a fresh ginger ganache and am interested in lemongrass and other natural flavorings. Since I don't know if the customer will be pleased with the end result, I'd rather not buy the flavored compounds (I've used the mint flavor compound in a previous job) to enhance the flavor until I get a better result using the fresh ingredients. Do you have some advice for using natural herbs and spices to flavor ganache without using extracts, alcohol, or compounds?
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