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  1. I am working on expanding my cake "look" decor and am going to do a cake wrapped in white chocolate plastic. I've read Flo Braker and Nick Malgeiri on the subject and feel well informed. What I didn't find anywhere is just how far in advance I can cover a cake and how it should be stored after covering. Is it the same as fondant (a couple of days at room temperature)? I'm not worried about the cake itself, but I have read reference to chocolate plastic hardening. I'm going to take this to a bridal shower on Sunday and would love a head start. Also, I'm planning on tinting the plastic itself--nothing to know there, I assume. I'm planning on a thin crumb coat for the cake. This stuff is really like fondant, but chocolate. Is that right?
  2. Hello! This is my first post ever and I must start off by saying I LOVE IT HERE! I have learned so much from coming here just as a guest. I feel quite passionate about baking and cakes are my main specialty and it's great to be able to come here to be amongst you all. I hardly feel worthy but I guess it's all about learning and sharing, right? Anyway, my question is about the Chocolate Blackout cake recipe from Margaret Braun's Cakewalk book. Has anyone tried it? I've been using it for about a year now and everyone who tries it thinks it is fabulous. But, whenever I bake it, or at least 95 % of the time, the middle sinks down, a little at the end of baking and more so after it comes out of the oven. I've just accepted it as is and trimmed off the higher edges but it would be nice if it didn't sink in the first place. Is it something I'm doing or is it the recipe? Thanks!
  3. I'm looking for ideas on good beverages and/or snacks to serve (at a chocolate tasting party) as palate cleansers. Are there any particular things that would pair up nicely? Should snacks even be served? Are there any foods or drinks I should stay away from? So far, my thoughts have been wine and perhaps sparkling water or sparkling fruit beverages. Thank you for any and all help.
  4. I am ( and have been for a while ) on a low carb diet. The upside is that I have lost 50lbs. The downside is that I can't keep up with my love of baking and desserts. I wondered if anyone could suggest some flourless cake recipes ( apart from the obvious chocolate one ) that I could try? Thanks in advance S
  5. I would like to purchase some chocolates (as opposed to cooking chocolate) in New York City. I went to Fauchon and they said that their chocolates were imported once a week. I have heard that chocolates must be very fresh to be good. I have had longer dated chocolates (Godiva and some from Belgium) which taste like colored, flavored wax to me. 1) How long after creation can chocolate be eaten if it is to be in peak condition? 2) Where would you suggest that I purchase chocolate in New York City?
  6. Dr. Atkins forgive us, a friend and I spent a long, languorous, sugary afternoon yesterday at one of the two tiny tables (three, actually, but one is used for display) in M. Torres’ sunny storefront. Both the kitchen and the old, industrial waterfront backstreet were visible through large windows. APPETIZERS. Crisp, flaky, tender, buttery chocolate and cheese breads, and croissants. It might be worth arising early to try them first thing in the morning, fresh out of the oven. Large cups of regular and spicy (chili and nutmeg?) hot chocolate, frothed at the cappuccino spigot, more a beverage and less a confection than at my other favorite, Payard, which serves tiny shots of what I recall as little more than melted chocolate and cream. MAIN COURSES. A tasting menu of one of each available dark-chocolate item, plus two special truffles of the day (a chocolate rum and a fresh orange), served, Zen-like, on a sort of sushi stoneware platter. Though memories of La Maison are too distant (three months) to compare the quality of the chocolate itself, the style was very different (more American?) and the fillings amazingly fresh-tasting and intense, particularly the fruit and ground-nut candies and an unusual and delicious Earl Grey tea. (I came to this conclusion before reading the brochure, which emphasizes freshness and concentration. It was fun, though, to identify each chocolate by its picture and study its contents at the table.) Also, excellent cappuccino, distinguished for me by not being overloaded with milk. DESSERTS. See Appetizers and Main Courses, above. Take-out nut bark, candied ginger, and chocolate-coated almonds have yet to be sampled. The vibe is cheerful and friendly. Additional baked goods are reputed to be available Saturday mornings. The good Dr. Atkins would be proud after all; before leaving, we took our vitamins. In the evening, we had a lovely dinner at Le Gigot, but I haven’t the energy to write it up now – sugar shock, no doubt. Jacques Torres Chocolates La Maison du Chocolat
  7. October 19 through 22 are the dates for the annual Fermier show at Espace Champeret in Paris. 200+ artisanal producers of charcuterie, cheese, seasalt, honey, confitures, confiture du lait, eau de vie, calvados, fruit wine, and more than I can remember set up booths, discuss and sell their products. Samples are offered on almost everything that is for sale. There is a raw bar set up, as well as a cafe for lunch. This year I will come prepared with an empty carrier bag and will do serious Christmas shopping. On October 20 and 21 at the Bourse du Commerce, the twice a year Marche du Chocolat takes place. Over 20 of France's best chocolatiers offer samples and sell their product. There are many artisanal exhibits: chocolate molding, construction and decorating; and for the really serious, classes and seminars. From October 31 to November 4, the Salon du Chocolat takes place at the Carrousel du Louvre, exhibiting chocolatiers from all over Europe.
  8. I have a box of truffles that are good, but not great - my homemade ones are much better. So, I want to make something out of them. I don't want to use them to stick inside molten chocolate cakes or chocolate cupcakes, so I was wondering what would happen if I remelted them over a double boiler. I checked online, and couldn't find any information. Would they be totally ruined if I remelted them to make a sauce? If they can be remelted, should I add a little cream and/or butter?
  9. My wife was jonesing, last night, for a better chocolate sauce than I usually concoct, and found one that sounded good on Cooks.com. The actual results were disappointing, and we'd like to understand what might've gone awry. The problem is that, while it tasted great in the pot, it hardened into an unpleasantly chewy, sticky, non-saucy solid when it hit the ice cream it was intended for. My wide thinks she may have added too much flour (she eyeballed it). I suggested that the butter may be the problem. Confectionery isn't either of our either of our strong suits, so we're hoping someone can offer some insights as to what the various ingredients and processes in this recipe might be intended to do. ----------------------------------------------------------------------------------------------------- HOT FUDGE SAUCE 2 c. white sugar 1 c. brown sugar 1 c. cocoa (Hershey's) 4 tbsp. flour 1/4 c. butter 1 1/2 c. water 1/2 tsp. salt 1/2 tsp. vanilla (added later) In a saucepan - mix dry ingredients. Add butter and water. Bring to a boil, and continue boiling for 10 minutes, or slightly longer. Remove from heat and add vanilla. Serve over ice cream.
  10. Several of Greweling's recipes call for the use of a round piping tip. I'm not familiar with what sizing system he's using. When he says to use a "no. [integer] round tip", what does the [integer] correspond to in millimeters or inches? For example, what is the diameter of a no. 3 round tip used by Greweling?
  11. Hi to All, I have been reading the chocolate/confectionary related posts for a while now and have finally gotten around to upgrading so I can start asking some questions! Something I have been wondering is what makes the liquid centers in moulded chocolates? (eg., a lemon myrtle or violet cream where you bite into it and a "syruppy" centre runs out). Is it something I can make at home? Is it a fondant that has something added to make it form the liquid? Any help appreciated
  12. Hello, I've been trying to make these liquid center pralines using starch and then covering with tempered chocolate for the las couple of days. I am having problems when I pour the syrup in the starch holes. I've managed to make it in a way that it doesn't penetrate the starch(sometimes), but when I have to cover the filled holes with more starch it just goes trough the liquid, it doesn't stay on top of it. Almost forgot, if anyone has thought in a way to put them in a painted mold (with the chocolate shell already of course) I would like to read your experiences before I start experimenting myself. Hope you could give me some advise. Greeting from Peru P.D.: I don't post much in the forum, but I do read it and appreciate a lot any help you can give me, much of the advise you gave me took me from failing with painting to this: (many thanks to Kerry and everyone that helped me)
  13. Although Cacao Barry is the French Division of Callebaut, is there any noticeable difference in taste between the two cocoas? Has anyone compared them side by side?
  14. What kind of boxes do people use to package non-standard molded bonbons? Specifically the longer ones like the cacao pod, teardrop or "slug". I bought molds that I love but they dont fit in the standard paper cups or trays and Im struggling to figure out how to package them. I'm just getting started with my chocolate business so I'm not at the point where I am ready to invest in custom packaging. I bought some boxes that I like from ClearBags and am planning to add a branded label but I dont think they're secure enough. My chocolates will shift all around if given the chance. Any advice would be great.
  15. I know this question gets asked frequently, and I've done my research, but I can't believe that I can't find a less expensive option for packaging to hold 2 truffle-sized bonbons. The two options I liked (from Nashville Wraps and BoxandWrap) come to over $1.60 each when factoring in shipping. There is no way to price them at that cost. Am I missing some options out there?
  16. Is there some simple way to enrobe lemon curd in chocolate? Perhaps by freezing the curd first? Could it easily be wrapped in a ganache? Maybe injected into balls of ganache? Thanks!
  17. I really like the combination of lemon and chocolate, so have been thinking about making a lemon curd (or lemon butter) filled chocolate ... but the concept seems to have a couple of potential issues. One of which is that the curd is quite soft - and I've had issues before when putting the bottoms on moulds with a soft filling, that the filling mixes into the botton - creating holes that leak. I was thinking of making the lemon curd firmer - but not quite sure how to achieve this ... could I mix it with chocolate to create a sort of ganache? (would mixing the lemon curd with chocolate = lump of disaster?! ) or would ie be better to up the egg component? Given lemon curd is usually refridgerated - would I also need to keep the chocolates refridgerated (and therefore have problems with moisture?). Would be interested in any comments or experiences?! Thanks!
  18. I was going through ideas for bonbons and was thinking a bon bon using a lemon curd as a filling layer. I am curious if this would present shelf life issues. The curd would be baked until set then piped. Does anyone have any experience with this or water activity tests they've done?
  19. Hello everyone, I am brand new to eGullet. I started playing around with chocolates about two years ago. Mostly basic truffles, and bark and similar things. I'm excited to learn a lot from everyone here as I can tell just by a quick glance over some of the discussions that there is a lot of great information passed on by great people. Today I have a question related to my first experiment in making molded chocolates about a year ago. At the time, I just wanted to see what molding was like, so I made the shells (which turned out suprisingly well), but hadn't really planned a filling. On a whim, I filled them with a tasty strawberry jam. They turned out quite nicely. Since them, I have also made various flavor curds (sugar, egg yolks, butter, and juice) which I have used. They seem to taste pretty good and go down well at parties. As I'm learning more about chocolate making, I've noticed that these kinds of fillings don't seem to be used by anyone. Is this purely a shelf life issue? All my chocolates have been eaten within a week (often much less) of making, and I've never noticed any issues. Have I just been lucky? The people I've fed them to seem to enjoy them, especially a double layer one I made for a cinco de mayo party that was lime curd and chile ganache. Any other ideas why jam and curd type filling aren't used? Katie
  20. I have no difficulty tempering chocolate, but I do have a hard time keeping it at optimal dipping temperature for long periods of time. Can I buy a temperature-controlled melter, into which I can pour my tempered chocolate, for significantly less than I can buy a home tempering machine? If so, what model should I look for? Thanks, Jonathan
  21. Has anyone successfully replaced the power cord on a mol d' art melter? Is it easy or do I have to send it somewhere, and if so, where? Thought I'd check here for DIY info before contacting TCF. My 6kg melter has reached the point where the cord has to be in that just right position to conduct power, and just right can be elusive. I've had it for several years so it's seen some use, am hoping it's a simple repair, i.e. can be done with a screwdriver or passed off to one of my handier brothers in exchange for candy. thanks!
  22. Help! I am an amateur and make chocolate truffles, bonbons, and caramels for friends and family. I made some soft caramel for filling molded bonbons. The flavor and consistency are fine, but the caramel is filled with bubbles. I don't know how to get the air bubbles out, and am concerned using it in my molded chocolates. I would like to know if it is okay to use. I have been making confections for about four years and this is the first time this has happened. I would really appreciate any help! I'm new to the forum and don't know anyone yet.
  23. Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
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