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  1. I recieved my (shock) last issue yesterday. In Michaels Schneiders Random Thoughts column he says this is it. Dear Michael, There are no cheers! Not at all........... I hope you throughly understand that I greatly enjoy both your publications and I anxiously look forward to recieving them. Both Chocolatier and PA & D have opened private doors for all of us who aren't "star chefs" into a world I'm very interested in and curious about. I've been hard on you in other threads, no doubt- but I fully support your work and there would be a great huge void with-out you. So I want to make sure you understand how much I've apprecated your work! I've purchased every issue you've published and duplicates of some. I work from these recipes often, I look up to the people you choose as PC of the year. You've supported my knowledge and given me exposure into my profession I wouldn't have had with-out you. Your last issue is beautiful. I was imediately excited to see the sections on the best Chocolatiers. AND now,.... I hope I (and everyone else) has something new to look forward to...as you alluded? For whatever reasons your private yet accessable. I hope you'll tell us more about what the future holds with you and your publications? Sincerely, Wendy DeBord
  2. Norman Love does some exquisitely beautiful chocolates that are glossier than a new Ferarri. Mine have the finish of a 1995 Mustang that hasn't been waxed- Not bad, but nothing like Norman's. A lot like a plain old Godiva, in fact. How can I achieve that beautiful luster? On a separate note, what dyes do you recommend using in cocoa butter? The stuff I have (powdered, from Chocovision) doesn't dissolve well in cocoa butter, the colors are drab, and the results are less than wonderful. Thanks for the suggestions, guys and gals. Norman Love Confections
  3. Just wondering how well frozen ganache defrosts, anyone?
  4. I am searching for a natural source of food colorings, to tint buttercream, & use in chocolate work. I don't like commercial FC, it is synthetic and toxic to boot. Has anyone found a good source/vendor who has naturally derived colorings
  5. Hello All, In an effort to avoid the usual suspects this Valentine's Day I sought out chocolates for my wife that couldn't be bought at the major department stores. Not being able to find much in the culinary wasteland of Central Michigan I sought out sources in NYC. I flipped flopped between Payard, Torres, and La Maison, settling on Torres because my wife might at least be familiar with him and therefore somehow impressed with my effort. Did I make the right call? I am interested in what others have to say. Terrarich
  6. Hello all - can anybody school me on pralines? I live nowhere near the south (I'm from NY) and have never been there with the exception of Florida when I was 9 so I have nothing to reference this on but, what is the proper texture for a praline? I had never seen them before except on tv so I attempted to make my own, and they look like all the pralines that I've seen but I was a bit surprised at the texture. It was almost like vanilla fudge with nuts in it. Are they supposed to be a little bit gritty/lightly sandy? Is that how it's supposed to be? I used Shirley O Corriher's recipe that she has in her book, Cookwise. She has two recipes, one from a friend of hers, and another her own. I used her friend's recipe and it was supposed be all authentic and stuff.
  7. Anybody ever tasted these? I haven't, but am wondering what they're like - upscale? tasty? Thanks ...
  8. Ever since I was a kid I have had a soft spot for Five Star.. (hint to those in India). I also love Cadburys... are there new ones in the market today that are good? tell me about them which ones are your favorite do share.. inquiring minds want to know
  9. These are just about my favorite kind of assorted chocolates. My absolute favorites are the following: Hazelnut praline and buttercrunch in marbleized ivory. Chocolate cream and hazelnut praline in milk chocolate. Hazelnut praline with biscuit pieces in ivory, decorated with candied sugar. Dark chocolate truffle dusted with cocoa, sugar and cinnamon. Lemon ganache in a milk chocolate shell. Their newest one is "Noix Macadamia" which is hazelnut praline with ground nougatine and shortbread biscuit, topped with macadamia nut and enrobed in milk chocolate. What are yours? Soba
  10. I finally got around to trying the recipe for this that Michael L. generously posted a while back (I've wanted to make this for a long time). First I've gotta mention that I've never eaten this and I'm not totally certain what the finished texture should be when correctly done? So more details would be helpful. Should this be chewie or more similar to marshmellow in texture? I couldn't get Michael's recipe to work. He has you boiling together your glucose and sugar........I couldn't get this to melt evenly with-out creating caramel with lumps. (This isn't my first time melting sugar (hint), but I had to mention this. Regardless of method.) Has anyone made that exact recipe and had no problems? So after 2 unsuccessful attempts at melting sugar- I switched to a recipe from Jacques Torres for my first attempt at nougat. Both men have similarities in method, but different ingredients and different temp.'s. Not being familar with this item I'm not sure which recipe I should use to re-make this in the future. If anyone is very familar with this product I'd greatly appreciate your advice on this. Michaels recipe: 1600g sugar 340g glucose Boiled together to 260F. Similarly heating in a seperate pan: 550g honey brought to a low boil. Poured into: 200g egg whites After honey is pour into whites and whipped, sugar/glucose mixture is whipped into the honey meringue. He keeps heating his mixing bowl as he works until his sugar tests firm in a bowl of ice water. (I couldn't really get the heat of my bowl to rise enough to cook this while mixing, I was using a 20 qt. mixer.) Then warmed nuts are folded or mixed into the nougat. Torres recipe goes like this: 1 3/4 c. honey heated to low boil In a seperate pan: 9 tbsp. h2o 3/4 c. plus 2 tbso. corn syrup 2 1/2 c. sugar All combined and heated to 330 (note the difference in temp.s compared to Michael L.'s recipe) Pour the heated honey first into: 1/3 c. egg white Whip. Then add the h20/sugar/corn syrup mixture into your honey meringue. Incorporate: 2 2/3 c. nuts I'm curious about the differences in temp.s because when I followed Torres recipe it was too firm, although it did work. Where as with Michael's recipe I couldn't get the sugar to dissolve evenly. BUT I now suspect that the lower temp. of 260F might have been better (giving me a softer nougat).........that combined with Torres formula would be the way to go. So I'd be grateful for any advice and thoughts on this so in the future I'll be more successful making this item.
  11. I have seen the term Tadka used to discribe a mixture of onions and spices added at the end of a dish. I've also seen it called tempering. Is it the same? So..... what is it, what is the significance, are there some ingredients always included? Is it just a way to add more flavor at the end?
  12. I would like to send a gift of caramels to a friend but am not sure it is feasible. I am planning on freezing them and then shipping the caramels overnight. Fed Ex won't do it so I guess I am stuck with UPS. I can't be the first person to do this, can I? Is this absurd? Can I do it? How? Help!
  13. Unfortunately Espai Sucre was closed, but I did manage to get to, taste, buy and bring back chocolate from Oriol Balaguer's Estudi Xocolada and Cacao Sampaka. Estudi Xocolada is an artisanal producer of exquisitely fine chocolate in a number of varieties. Unlike the other places, it does not serve its chocolate products on site, but we did have an interesting discussion with the pastry chef (not Oriol Balaguer), who offered us samples of chocolates with pop rocks inside. This was some of the most incredible and fun chocolate I have ever eaten. The chocolate was dramy pure dark chocolate, but the pop rocks gave an incredible mouth sensation to go along with the flavor of the chocolate. We bought chocolates and a dessert book (in English) by Balaguer. Cacao Sampaka is located off the Ramblas Catalunya and has a small cafe in adition to the retail Chocolate shop. They have an incredible array of flavors and styles. I sampled the black truffle, which was amazing. I'll report back as I sample some of the others we came home with.
  14. This place has been written up as an awesome chocolate place. I happened to be in Del Mar to eat at the very well hidden Ruth's Chris Steakhouse. I had some time to kill after dinner, so I went to Encinitas in search of Chuao Chocolatier. I ordered the 9 piece box and basically filled it with an assortment. I would normally get one or two of everything, but for some reason, I didn't this time. Good choice. When we got home, half of the pieces were filled with an inexplicable grittiness. Also, the flavors were muted, although they do use dark chocolate, el rey. Somehow it tasted harsh and not very good. The only really good piece was their nutella piece. They think they're being very innovative by putting all sorts of weird spices and teas in their chocolate pieces, but in my opinion, they couldn't pull it off. However, I did get a box of the fruit pates (10 for $6.50 I think). They were quite good. Softer somehow than usual. Lush against the tongue. Unfortunately, they only have 2 flavors. All in all, not worth a drive to San Diego. But if you're in the area, can you buy me a box of fruit pates and I'll pay you back?
  15. I visited the Christian Constant chocolate shop in Paris a while ago. There is a little tea salon (12 seats) that is simple, next to the main shop. Note there appears to be no relationship to the chef of Violin d'Ingres (?). I selected pastries and chocolates from the main shop, and these were brought to the tea salon for sampling. Constant defines himself more as a chocolate-maker than a patissier, like Pierre Herme (although a good portion of Herme's selections include chocolate). Constant offered a wide selection of patisseries, mostly containing chocolate (in every case, dark chocolate): (1) “Sonia Rykiel” (Tarte fondant au chocolate banane-braiche, 3.35 euros): A slight acidity from cross-sectional slices of firm, mini bananas. These slices were abundant, and formed a small ring on the top of the tart, which had a nicely thick crust and a high rim. The gooey chocolate inside the tart was creamy and had some banana taste as well. This was a nice creation by Constant. (2) “Fleurs de Chine” (China Flower; mousse legere de chocolate amer, creme croustillante de the vert au jasmin): This is one of Contant’s signature creations. It is a dark chocolate covered square structure, with a chocolate fan and the Constant logo on a gold little label on top. There are three primary layers, on top of a cake base. Two layers consisted of chocolate; the other was excellent – subtle and flavorful at the same time. Such green tea layer was perfumed and more refined than the green tea flavor in green tea ice cream offered at many Japanese restaurants. Of the three items sampled, this was the best. (3) Praline Chocolat (Creme chocolate et creme parlinee caramelisse aux noisette): This was nice, being comprised of two layers, each with a chocolate cake-like (somewhat soft) crust at the bottom. The top layer was yellow-colored and appeared to have slight browning and caramel effects on its surface. On top of that surface were a single almond, praline, small hazelnut and the Christian Constant sign. The second layer was chocolate. In between the two layers was apparently a gooey mixture of hazelnut and cinnamon and sugar – moist and crunchy. I had the above with Moka d’Ethiopie, described as a savage and perfumed coffee! I also bought small chocolates from the shop for sampling: Ganache au The Earl Grey (ganache with earl grey tea); Roses et Raisins de Corinthe (rose and corinthean raisings); Safran en fils (threads of saffron); Cardamone de Malabar (cardamon from Malabar). None had the ingredients separately visible to the eye; all had the ingredients integrated into the chocolate. I’m not a big fan of dark chocolate, so, while nice-tasting, these items were not particularly impressive. Other dark chocolate flavors included: Fangipanier flowers; Ylang Ylang des Comores (a flower from Comores); Jasmin du Yemen et The Vert (jasmin from Yemen and green tea); Ganache au Café Fort (ganache of strong coffee). Overall, it's hard for me to place Constant relative to his peers. First, I have not sampled meaningfully Parisian chocolatiers' works, including J-P Hevin. (Perhaps magnolia or other members could advise) Second, I do not believe I would be capable of detecting subtle differences in the context of dark chocolate. If members happen to be in the 6th arrondisement, however, C Constant might be worth a quick visit. 37 rue d’Assas, 6e, M° St-Placide, tel: 01 53 63 15 15. Background -- Certain Poilane breads, a variety of salads (pasta; squid; marinated mussels; chick peas; chicken salad), and roasted farm chicken were also available. Ice cream was offered in 5-7 rotating varieties. The day I visited, one flavor was a wonderful almond milk; another (not sampled) was coconut. Christian Constant also sells jams made by his shop. The chocolate bars available included (square brackets for not-yet translated country names; none sampled): Pure Pate sans sucre, 100% cacao (5.35 euros) Bitter-Plus (80% cacao, Venezuela) Monteserrat’s Plantations (73%, Trinidad) Cuba (70%) Madong (70%, from [Papouasie]) Carupano (70%, Venezuela) Guanaja (70%, blend from Antilles and Central America) Extra bitter (66%, very roasted blend) Pur Trinitario (66%, Trinidad, Tobago and Grenada) Pur Criollo (64%, Madagascar, Ceylan) Guayaquil (64%, [Equateur] -- is this Equador, sic?) Grand Caraque (59.5%, Venezuela; also available with dried fruit) Lait Amer (64%, also with dried fruit) Chocolat Blanc
  16. 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
  17. I buy pate de fruits whenever I find them, and particularly like these: http://www.recchiutichocolates.com/home.htm. Now I'd love to try making them. Any tips?
  18. 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?
  19. 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?
  20. 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?
  21. 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
  22. 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)
  23. Hi everybody, Pectins. Well I am trying to do some research on Pectins. The Bought kind. From the ideas in food blog and reading i have discovered there are basically 2 types of pectins. HM Pectin (The one you know, Requires acidic conditions and Sugar to set, Has different seeting speeds available) & LM Pectin is thermo reversible) (Low Ester, Requires Calcium to set. Hence Pomona comes with calcium satchels) However, In recipes recently the chefs are using some pectins which have confused me. Ok Grant Achatz uses "Yellow Pectin" & "Pectin NH" along with others including Adriano Zumbo (Zumbo uses it for his Glaze amongst many other things, which he reheats everytime he needs it over double boiler to 35degrees Celcius) I have the following Pectins at home and am trying to match which ones equal what in the recipes. Genu Pectin Type 101 AS (This is a LM amidated Pectin) Brown Ribbon HV (HM Pectin) GENU pectin type D slow set-Z (HM Pectin, Slow setting) This one is referred to as Yellow at Le Sanctuaire) So there you have it I have Solved the Yellow Pectin problem. Its a slow set HM Pectin. I suspect I could swap the Brown ribbon with The genu pectin Type D slow set. I'll test that and get back to you. So the question remains what the bleep is Pectin NH. Ok So i do know that Pectin NH is a LM amidated Pectin. So I would suspect the LMA pectin I have would be fine. I know that it requires calcium to set, and so many of the recipes it is mentioned in does not have any calcium added? so what is going on. I noticed at the paddymelon website in Melbourne, Australia that it states it is standardised with Polyposphate, Calcium Citrate & dextrose. And Louis Stab information sheets says it has Sodium Diphosphate and Calcium Orthophosphate in it. So I've found a few clues there. Seems that Pectin NH is LMA pectin with Calcium in it, now to work out the concentration. I'll have to do some tests. Has anyone anymore knowledge on this topic? Please add, correct delete and contribute to the discussion. I really don't want to reinvent the wheel. I also don't want to buy Pectin NH if i really already have it. Also asking as to why you would choose Pectin over other Colloids like Gelatin, Gellan, etc. Does anyone kno what brands of Pectin they use at Alinea, French Laundry, Fat Duck & Zumbo? Kindest regards, Vol
  24. 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
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