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Found 1,200 results

  1. Susan in FL

    White Chocolate Macadamia Ice Cream

    White Chocolate Macadamia Ice Cream This recipe makes about a quart, and benefits from freezing overnight to allow flavors to mellow. If that produces a more solidly frozen ice cream than you prefer, let is soften in the refrigerator before serving. 1-3/4 c half and half 6 egg yolks 1/2 c sugar 1 tsp vanilla extract 1 pinch of salt 8 oz white chocolate, preferably imported, finely chopped 6 fl oz whipping cream 3/4 c macadamia nuts, toasted and coarsely chopped Over medium heat in heavy small saucepan, scald half and half. Remove from heat. Whisk egg yolks, sugar, vanilla, and salt in medium bowl. Gradually whisk hot half and half into the egg mixture in the bowl. Return the mixture to the saucepan and stir over medium-low heat until it thickens and leaves a path on the back of a spoon when finger is drawn across it, about 8 to 10 minutes; do not boil. Remove the pan from heat and add white chocolate, whisking until melted and smooth. Stir in cream. Strain mixture into another bowl or container, and cover. Refrigerate until well chilled. Transfer custard to ice cream maker and process according to maufacturer's instructions. Add nuts when ice cream is almost set. Freeze in covered container. Keywords: Dessert, Intermediate, Snack, Ice Cream, Ice Cream Maker ( RG1338 )
  2. Coconut Cream Pie with Chocolate Cookie Crust Serves 8 as Dessert. This recipe is from the R.S.V.P. section of the February 2004 Bon Appetit, as requested by a reader in Portland, Oregon who liked the pie at Mother's Bistro & Bar (also in Portland Oregon). I find this pie to be pretty coconutty - the chocolate crust complements the flavour, but doesn't cut the intensity of the filling much. So if you're not a coconut fan, this may not be for you. The whipped cream is a nice touch, but the pie is fine without it. Finally, the recipe calls for whole milk, but I've made it with 2% in a pinch, and it turned out fine. Crust 10 T unsalted butter, divided and at room temperature 1-1/2 c chocolate wafer cookies, finely ground Filling 1-1/2 c whole milk 1/2 c whipping cream 1 vanilla bean, split 1-1/2 c plus 2 tablespoons sweetened flaked coconut, toasted 6 large egg yolks 1/2 c sugar 2 T cornstarch pinch of salt 3 T coconut or dark rum Topping sweetened whipped cream Preheat your oven to 350 degrees F. In a small saucepan, melt 6 tablespoons of the butter. Pour the butter into a mixing bowl and mix in the cookie crumbs. Press into a 9-inch pie dish and bake for about 10 minutes, or until the crust has set. Cool. In a saucepan, combine the milk and cream, scrape in the seeds from the vanilla bean and then add the pod. Heat the mixture until it's just at a simmer, then remove from the heat, cover, and leave to steep for 15 minutes. Remove and discard the vanilla bean. [Actually, the bean's still usuable - use it to infuse another liquid, or, once dried, stick it into a jar of sugar and make vanilla sugar.] Mix in 1 1/2 cups of the coconut and bring the mixture to a simmer over medium heat, then remove from heat. In a large bowl, whisk the yolks, sugar, cornstarch, and salt until blended together. Slowly whisk in the coconut mixture. Pour this mix back into the saucepan and bring it to a boil, stirring continuously. Keep stirring over medium-high heat until it has thickened - about 30 seconds. Add the remaining 4 tablespoons of butter and keep stirring until the butter has melted. Stir in the rum, and then allow the filling to cool until it's lukewarm. Pour the filling into the cooled crust, cover with plastic wrap, and chill until cold. (At least 4 hours. The pie can be made in advance and chilled for up to one day.) Top with the the whipped cream, and sprinkle the remaining coconut overtop. Keywords: Dessert, Chocolate, Pie ( RG1287 )
  3. Majestic Flourless Chocolate Cake by Debra Diller I make this cake for the Majestic Cafe in Michigan, so I called it the Majestic Flourless cake. I have tried many flourless cakes and this one I believe is the best. It is really is enjoyed as a miniature because it is very rich. This recipe makes about 30-6 oz cups/cakes. oz 64% Chocolate (Valrhona or Noel) oz Unsalted Butter 1 pinch kosher salt 2 c Hot Water 1/2 oz Espresso powder (Magdelia d'oro) oz Sugar (#1) 18 lg eggs 9 oz sugar (#2) Preheat oven to 290 F. Melt Butter and Chocolate over double boiler until fully melted. Dissolve sugar #1 in hot water and add espresso powder. Buzz eggs with sugar #2 with immersion blender. Temper eggs into hot water mixture and buzz with immersion blender. Add chocolate/butter mixture. Buzz with immersion blender until smooth. Spray pans and place on a sheet tray or hotel pan. Fill pans with mixture and place in oven. Add water to pan to make a water bath. Rotate trays as needed for even baking. Depending on size of pan will determine length of baking. As my pastry chef says, bake it until it is done. Keywords: Dessert, Immersion Blender, Intermediate, Chocolate, Cake ( RG1163 )
  4. Sebastian

    Chocolate Kitchen/Lab Design

    I've recently taken a new position with another chocolate company, and the first thing I'm being asked to do is create a state of the art development/applications lab. I know the equipment and process flow inside and out, so that's not an issue for me, but my wife says I'm...how shall we put it...aesthetically challenged 8-) Have any of you experience with design companies that offer industrial lab/kitchen design services? I'm looking for someone who can address layout, cabinet design, colors, etc so that if I say 'here's a pile of equipment that i have to put in here' they can say 'i know how to make it look like you didn't just throw a pile of equipment in here'...i need it be functional and very aesthetic. If there's any resident experience in here with lab design places, I'd love to hear who they are and what your experiences were with them...
  5. Borrowing a page from Modernist Cuisine, I put 500ml of whole milk and 70 grams cocoa nibs in an ISI container with two charges of NO2. Eight to twelve hours later I strained. The milk is white with a grains of cocoa (which fall out on their own), but tastes strongly of chocolate -- it's white chocolate milk. As a drink, with sweetener it's delicious. But baking with it the flavour evaporates. Why, and does anyone have a suggestion on how to keep the chocolate flavour? To be more specific, I used the white chocolate milk in place of milk in drop cookies and white cake batter. In the batter the flavour is noticeable, after baking, it's gone. Baking times were between 10 and 40 minutes. The only thing I can think to do is try the experiment again with heavy cream and see if the fat preserves the flavour. Any thoughts on this?
  6. etalanian

    Chocolate Carrot Bars

    Chocolate Carrot Bars Serves 32 as Dessert. The deep orange color of the carrots in these bars contrasts beautifully with the dark brown of the chocolate. Orange zest adds a lush and appealing flavor. They are dense and moist and crunchy with nuts. This recipe is from the book Chewy Cookies by Eileen Talanian, copyright 2005. coarsely chopped semisweet chocolate unsweetened chocolate unsalted butter granulated sugar salt large eggs large egg yolk freshly grated orange zest pure vanilla extract all-purpose flour, preferably unbleached chopped pecans dried currants, raisins, or chopped dates (or a combination of them) finely grated peeled carrots Preheat a conventional oven to 350° Fahrenheit. Line a 9 x 13-inch baking pan with foil and brush it with softened butter. Melt the chocolates and butter together in a microwavable dish for 2 minutes in the microwave oven, or place in a heavy pan on the stovetop over low heat, stirring until the chocolate is almost melted. Remove the mixture from the heat and stir with a whisk until smooth. Let the chocolate mixture cool for about 5 minutes. Using an electric mixer on medium speed, beat together the sugar, salt, eggs, and egg yolk for about 2 minutes, until smooth. Add the melted chocolate mixture, zest, and vanilla and beat on low speed just until thoroughly mixed, about 30 to 40 seconds. Scrape the bowl with a rubber spatula and add the flour, pecans, and currants, mixing again on low speed until the mixture is evenly combined, about 30 seconds. Scrape the bowl again and add the carrots. Beat on low speed just until the carrots are mixed in evenly, about 20 seconds. Using a rubber spatula or wooden spoon, scrape the sides and bottom of the bowl and stir to be sure the dough is completely mixed. Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 25 to 30 minutes, reversing the baking pan halfway through the baking time. The bars will be done when the top springs back when touched very lightly with your fingertip. Remove the pan from the oven and cool the bars in the pan on a wire rack. When it is completely cool, cut into bars. Store the cooled bars in an airtight container with wax paper between the layers for up to 6 days, or wrap tightly and freeze for up to 2 months. Keywords: Dessert, Vegetables, Snack, Easy, Brownies/Bars ( RG1780 )
  7. Chocoladevla (Dutch Chocolate Pudding) My mother used to make this on special occasions. You need to taste the vla after adding the sugar to determine if more is needed (this depends on the quality of cocoa powder used). A vanilla bean can also be added to the milk when heating, remove before adding the cocoa mixture. 1 l milk 30 g cocoa powder 40 g cornflour / cornstarch 1 egg yolk 100 g sugar Blend sifted cocoa and cornflour with enough milk (from 1 litre total) to make a paste. Heat remaining milk in a saucepan. When just boiling, take off the heat and carefully blend in cocoa mix. Return to heat and bring back to boil, stirring constantly. Boil for 1-2minutes, turn off heat. Stir in sugar and egg yolk. Pour into individual dishes or one large bowl. Place in fridge to set. Serve with whipped cream. Keywords: Dessert, Chocolate, Pudding ( RG1958 )
  8. There is a new Heston Blumenthal series starting on Channel 4 next Tuesday at 9:00pm for those in the UK. The Radio Times (and Tivo) lists this as "Heston's Chocolate Factory Feast", but Channel 4's website lists it as "Heston's Feasts 2". Whatever the correct title, it sounds promising:
  9. Bittersweet Chocolate Pot de Creme, 42 Degrees Serves 14 as Dessert. When I lived in the Bay Area one of my favorite desserts was the Bittersweet Chocolate Pot de Creme at the now closed 42 Degrees. Ann Walker was the pastry chef who created this recipe. Pot de Creme is typcially a baked custard dessert. The method for this recipe is range-top, which technically would make this a pudding, I suppose. But it is far richer and more resembles a pot de creme than a pudding. This is without a doubt one of the best all-time chocolate comfort desserts. Michael Bauer, food editor for the San Francisco Chronicle printed the recipe in his book Recipe for Success, and it appeared once in the Chron food section at least 10 years ago. For the book Bauer tested several different chocolates and recommended Callebaut as the best chocolate for this recipe. 4 c Heavy Cream 1-3/4 c Half & Half 1/2 c Sugar Pinch of Salt 18 Egg yolks (yes, that's correct, 18 egg yolks, which is why it's so good ) 12 oz Bittersweet chocolate, Callebaut preferred, finely chopped 1 tsp Vanilla 1. Chop chocolate and place it in a large bowl and set aside. 2. Combine the heavy cream, half & half, 1/4 cup of the sugar and salt in a large sauce pan and bring to a simmer. 3. Add the remaining 1/4 of sugar to the egg yolks and whisk until well incorporated. 4. Temper the egg yolks by adding a few tablespoons of the hot cream mixture to it, whisking well. Then pour tempered eggs into the hot cream and whisk. 5. Over medium heat stir mixture until it thickens enough to coat the back of a spoon, about 10 minutes. 6. Pour thickened mixture over the reserved chocolate and add the vanilla. Whisk until the chocolate melts and cream mixture has been well incorporated. Strain through a sieve. 7. Pour into 8 oz. ramekins and refrigerate until chilled, at least 2 hours. 8. Serve with lightly sweetened whipped cream if desired. * Callebaut chocolate really works best in this recipe according to Michael Bauer Keywords: Intermediate, Chocolate, Dessert ( RG1617 )
  10. chocoera

    best chocolate cake recipe?

    i have 2 chocolate cakes with cookies n' cream buttercream (for filling) due in 2 weeks, (ironic...what are the odds two separate people would request the same thing?...except one cake is requested covered in american buttercream, one requested with italian buttercream...both vanilla) anyway, i have 3 recipes i'm considering...but am unsure which sounds better? they will be torted, and i'm not shy in saying i could use a sugar syrup if need be....but all three are so different, and i'm not such a baking expert to where if i look at a recipe i can tell how the cake would turn out. but i'm looking for a sinful, moist cake that can withstand torting (some cakes i've seen are to "crumbly" to torte in several layers) and that you can taste it and say...whoa...that is not a box! and with everything, i'm a fan of real butter, cream etc.... thanks for looking! any opinions or favorite recipes for cake, american/italian buttercream, cookies n' cream icing are appreciated!! (ps: don't look at quantities, just ratios and types of ingredients) recipe 1 200 gram bar of Valrhona 61% cocao 3 sticks butter 2-1/4 cups sugar 8 eggs 1-1/4 cup flour 1/4 cup cocoa powder, unsweetened 1-1/2 teaspoons baking powder pinch of salt 1. chop chocolate and transfer into the bowl of a standing mixer. 2. add butter to the chocolate and place the bowl over a pan of simmering water. stir until chocolate melts and butter is combined. 3. remove from heat and stir in sugar. let mixture cool for 10 minutes. 4. beat in an electric mixer for 3 minutes. 5. add one egg at a time, mixing for 30 seconds between each 6. sift the flour, cocoa powder, baking powder, and a pinch of salt into the mixture and mix until blended, pour then bake recipe 2: serendipity's chocolate cake 3 cups cake flour 1 3/4 tsp baking soda 4 sticks unsalted butter 4 1/2 cups brown sugar 7 lg eggs 2 tsp vanilla 2 1/2 cup cold water 1 cup sour cream 1 lb unsweetened choc melted and cooled *oven at 325, butter 4: 9 inch pans. sift flour and baking soda. cream butter and sugar. add eggs, vanilla and mix. add dry ingredients in three parts, alternating with cold water. mix. add sour cream and melted chocolate. bake 30-40 min. . recipe 3... For cake * 2 cups all-purpose flour * 2/3 cup unsweetened cocoa powder (not Dutch-process) * 1 1/2 teaspoons baking soda * 1/2 teaspoon salt * 2 sticks (1 cup) unsalted butter, softened * 1 cup packed dark brown sugar * 3/4 cup granulated sugar * 4 large eggs at room temperature for 30 minutes * 2 oz unsweetened chocolate, melted and cooled * 1 1/2 teaspoons vanilla * 1 1/2 cups well-shaken buttermilk Make cake: Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess. Sift together flour, cocoa, baking soda, and salt into a small bowl. Beat together butter and sugars in a large bowl using an electric mixer at medium-high speed until light and fluffy, 3 to 4 minutes in a standing mixer or 4 to 5 minutes with a handheld. Add eggs 1 at a time, beating well after each addition. Add chocolate and vanilla and beat until just combined. Reduce speed to low and add flour mixture and buttermilk alternately in 3 batches, beginning and ending with flour mixture and mixing until just combined. Divide batter between cake pans, spreading evenly, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 25 to 35 minutes. thanks you guys! here's hoping!
  11. All my colors are at my working kitchen, but I need to make up some labels ASAP. Can anyone who has a bottle of Chef Rubber Artisan colors handy please tell me what FD&C colors are listed on the ingredient list? Doesn't matter what color - the label is the same for all of them. Thanks!
  12. I need a bit of help with a non-dairy chocolate cake. I've looked through the best chocolate cake thread but to no avail. I'm making the cake for people who don't eat any dairy products and I really would like to make a rich chocolate cake. My preference is not to use substitutes, especially for cream, although I accept I may have to use margarine as a sub for butter. Any recipes are gratefully received.
  13. I have been asked to prepare a few gifts as examples for a company that gives gift vouchers to other companies, hotels and restaurants, who may order anywhere from 10 to 100 gifts. The amount of each gift is quite low and would include something like 4 bonbons and 2 (50g) bars, or anything of that weight more or less. My question is what ideas do you have for inexpensive yet elegant packaging. I have a box for 4 bonbons, but I would need to package it all nicely. Baskets are so common... The total price is quite inhibitive. I could also just offer a box of 9 pralines with a small bar, tie it up with a ribbon and that is that. Simple but elegant. The issue is they have also asked other chocolatiers to prepare examples and the companies would choose who they want to order from. Thanks
  14. rxrfrx

    Arsenal Chocolate Pudding

    Arsenal Chocolate Pudding This makes the best bowl of chocolate pudding I've ever tasted, and would make a fine base for a vanilla pudding. 2-1/4 c whole milk 6 T sugar 2 T cocoa powder 2 T cornstarch 1/4 tsp salt 1 large egg 2 large egg yolks 5 oz bittersweet chocolate, melted and lukewarm 2 T butter 1 tsp vanilla extract Heat the milk in a heavy pot. While the milk is heating, put the sugar, cocoa, cornstarch, salt, egg, and yolks in a blender. Add enough warm milk to get the mixture well-blended. While whisking, add the blended mixture back to the rest of the milk. Keep whisking and bring the mixture to a boil. It will thicken. Remove from the heat and whisk in the chocolate. In batches if necessary, blend the mixture on high speed for 10 seconds to incorporate air. Add pieces of butter while blending. Put all of the blended mixture in a bowl, stir in the vanilla extract, and refrigerate for at least 6 hours before eating. Keywords: Dessert, Intermediate, Chocolate, Pudding ( RG1842 )
  15. I just got a bottle of BLiS maple syrup. This is really awesome organic maple syrup that's been aged in used Bourbon barrels, so in addition to the maple flavor, it's got subtle bourbon and wood notes that really push it over the top. Knowing that I make chocolates, everyone around me is asking when I'm going to put it into a chocolate. I'm trying to think of what a good vehicle for the flavors would be. I'm familiar with ganache centers and caramels, but it seems like the flavor would get overwhelmed by a chocolate ganache and cooked out by the high temperatures needed to make caramel. I know that fondant and creme centers exist, and it seems like one of these might be right, but I know nothing about making them. My husband has suggested putting a few drops of the maple syrup into a shell before filling it with something else, and that sounds like a great idea, although I wonder about crystallization or shelf life in doing that. Thoughts?
  16. vengroff

    Chocolate Milk

    Chocolate Milk Serves 1. A classic childhood treat. The first recipe ever to go into the archive way back in the pre-alpha days when the whole thing looked like total crap. 12 fl oz milk 3 T chocolate syrup Pour half of the milk into a tall glass. Add the chocolate syrup and stir vigorously until combined. Add the remaining milk and stir to combine. Keywords: Easy ( RG101 )
  17. jackal10

    Chocolate orange pasta

    A friend has given me some chocolate orange farfalle. a) Please tell me they are not as much of a perversion as I think they might be. b) What do I do with them? Sweet: Creme Anglais, strawberries or raspberries, maybe pistachio ice cream Savoury: Duck strips, mole,
  18. So-Good-You-Wanna-Marry-'Em Chocolate Chip Cookies 1 c vegetable shortening (do not use butter flavored) 3/4 c light brown sugar, firmly packed 3/4 c granulated sugar 2 eggs 1 tsp hot water 1 tsp vanilla 1-1/2 c all-purpose flour 1 tsp baking soda 1 tsp table salt 2 c quick oats 1 pkg chocolate chips (I prefer milk chocolate chips) In a large bowl, cream together: shortening brown sugar granulated sugar eggs Add: hot water vanilla In a separate bowl sift together, then add: flour soda salt Stir in oats and chocolate chips. Drop by tablespoonfuls onto baking sheet and bake at 400º for 6 - 8 minutes. Remove from oven when edges begin to turn golden, they should be slightly gooey in the center. Cool and enjoy! Keywords: Dessert, Easy, Chocolate, Snack, Cookie, American ( RG599 )
  19. Catherine Iino

    Baking with 85 percent chocolate

    I am making the Rose Levy Beranbaum Chocolate Oblivion Truffle Torte wedding cake, which calls for three pounds of chocolate. I was able to buy a lot of Lindt bars for little money, because they were mis-manufactured and are 83 percent rather than 85 percent cocoa solids. Beranbaum doesn't recommend using anything above 60 percent or so, but this deal was too good to pass up. Would it be enough to increase the amount of sugar in the recipe, or do I need to adjust for fat or anything else as well? Or am I just courting disaster all around? (I'm not a professional baker, but I play one late at night in my kitchen . . . )
  20. forever_young_ca

    Thomas Haas Chocolate Sparkle Cookies

    Thomas Haas Chocolate Sparkle Cookies This was published in the LA times so I don't think it is a copyright infringement of any sort. 1/2 lb bittersweet chocolate (TH recommends Valrohna if you can find it) 3 T butter, room temp 2 eggs 1 T honey 1/3 c sugar, plus more for rolling 3/4 c ground almonds 2 tsp cocoa powder pinch of salt powdered sugar for garnish Melt chocolate on top of a double boiler, over (but not in contact with) simmering water. Cut butter into small pieces and mix into the heated chocolate until melted. Beat eggs with mixer, gradually adding the sugar and honey until light & the mixture falls in thick, smooth ribbons from the beaters (about 10 minutes). Fold into the chocolate-butter mixture. Add the cocoa powder and salt to the ground almonds & mix; gently add to the chocoate mixture. Cover and refrigerate overnight. Line a baking sheet with parchment paper. Use a small ice cream scoop to form the dough into 1 inch balls. Working quickly, roll the balls in granulated sugar. Place on the baking sheet about 2 inches apart. Bake at 325 degrees F for about 12 minutes, until the centres are most, but not wet. Cool slightly. Dust lightly with powdered icing sugar. Makes 36 cookies. Keywords: Cookie, Chocolate, Dessert, The Daily Gullet ( RG459 )
  21. Morgan_Weber

    [Houston] Raindrop Chocolates

    After thumbing through some old threads, I ran across the name of Raindrop Chocolates, regarding placse to get Gelato in Houston. After dinner last night, we decided to stop in and check it out. They have wonderful gelato. My wife got the blood orange/chocolate, and I got the lemon custard. The intensely nuanced flavors of each, plus the fact that we were having something made from blood oranges in September, led me to ask the owner where he got his citrus. He said he orders them from Sicily. Everything is fresh and wonderful. We will definitely make this place a regular after-dinner stop.
  22. hi. I had a request to make thin squares or sheets like a square of paper, but from chocolate. It can be plain chocolate, but also with nuts or such. I heard you pour chocolate onto an acetate sheet or guitar sheet, place another on top and then with a rolling pin flatten. Now I cannot find a soft rolling pin yet, not even from silicone. I am still looking for a paint roller. But how do I get nuts in it if it is so thin? Any suggestions? Anyone do this? I tried and it is not right. It came out like squares of bark and not great at all. maybe slivers of almonds?
  23. Well, I attempted to make Alice Medrich's Bittersweet Chocolate Ice Cream last night, and my chocolate wouldn't melt. I'm so pissed off - I had to throw the whole thing in the garbage. I followed the directions exactly - it said to heat the custard to 175-180 F, then pour over the chopped chocolate, and mix till melted. The chocolate didn't blend completely and left lots of specks after stirring for several minutes, and of course the mixture didn't become thick. This specks were not hard lumps, but they were still specks and stayed separated from the cream mixture, leaving the texture thin. I checked my candy thermometer for accuracy and it is indeed 100 % accurate. So what the *%_^*_$^)!!&(* happened? Is 175-180F not hot enough a temperature to melt chocolate?! I've used this method before with scalded cream and it usually works - can't figure out why it didn't this time. After stirring for awhile with no results, I tried to heat it a little over a double boiler and it still didn't blend. I used one of Medrich's variations (she includes several at the end of the original recipe, which I omitted here), and did 6 oz of 70% bittersweet chocolate with 1/2 cup sugar instead of the 3 1/2 oz unsweetened chocolate with 3/4 cup sugar. Note: my chocolate was at room temperature, and I chopped it into very small pieces so it wasn't overly coarse. Here's the recipe: BITTERSWEET CHOCOLATE ICE CREAM Makes about 3 1/2 cups INGREDIENTS: 3 1/2 oz. unsweetened chocolate, coarsely chopped 1 1/2 c. heavy cream 1 1/2 c. whole milk 3/4 c. granulated sugar 1/8 tsp. salt 4 large egg yolks 1 tsp. pure vanilla extract Set a strainer over a medium bowl near the stove. Put the chocolate in a medium bowl next to it. In a 1 1/2 qt - 2 qt. saucepan, bring the cream, milk, sugar and salt to a simmer over medium heat. Meanwhile, in a third medium bowl, whisk the yolks just to combine them. Whisking constantly, pour the hot cream mixture slowly over the yolks. Scrape the mixture back into the saucepan and cook over mdium heat, stirring constantly with a silicone spatula or a wooden spoon, until the mixture thickens slightly and registers between 175 and 180 degrees F. Strain the mixture into the waiting bowl to remove any bits of cooked egg. Stir in the vanilla. Pour just enough of the hot cream mixture over the chocolate to cover it. Stir until the chocolate is melted and the mixture is thick and smooth. Gradually add the rest of the cream mixture, stirring until perfectly blended and smooth. Cover and refrigerate until chilled. Freeze according to the instructions for your ice-cream maker.
  24. Last week I ruined a wonderful chocolate cake...didn't hear the timer...and made cake balls/pops/truffles with the crumb, dipped in tempered 70% chocolate. An interesting first. They were delicious. Oh my. Gave them all away. Serious complaints were forthcoming from friends who are attending next weekend's Annual Dog Weekend. So, I found an old...not too old I hope...Angel Food Cake mix in the cupboard and will add some 52% chocolate to the resulting crumb and then dip the balls into tempered 70% chocolate again. Question: what would be the shelf life of the "Cake Doodads"? They'll be eaten Friday August 17 until they are gone. How early next week can I actually make them? (I need to make as much as I can ahead of time to accommodate my old and doddering bod.) Thanks.
  25. Hi I wonder if anyone can help! I've made some chocolate paste for a birthday cake and it's my first time. I'm not sure if the chocolate has set too hard, as in it is rock solid after removing it from the fridge. I used the following recipe; 800g semi sweet dark chocolate 8 (british) tablespoons of liquid glucose I had to convert the recipe as I can't get corn syrup here I have tried the microwave for a short burst but, it just melts the centre to a semi liquified state leaving the outside rock solid. Have I added too much glucose or too little?