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Found 422 results

  1. Parts of this show are interesting, especially the ideas they come up with using chocolate. It started Tuesday on TLC and appears to be on for the next few Tuesdays. Is anyone else watching it?
  2. Panaderia Canadiense

    Sugar Syrup Stages at High Altitudes

    Here's a question for you confection gurus. I'm aware that at high altitudes, the temperature at which water boils is reduced (for example, at 3,000 meters, where I live, water boils at 89.8 C.) Does sugar behave the same way: to wit, do I have to calculate a much lower temperature than I'm used to for firm-ball syrup? If so, do I use the same ratios I'd use to compute water boiling time to figure out what my new temperature is? I ask because my syrups have been cracking out well below the temperatures I'm used to using, but if I'm overshooting by tens of degrees I wouldn't be surprised by that.... Otherwise, I'm not sure what's causing it - my instruments are all spotless and without the kind of flaws that would normally cause this kind of behaviour, and neither the sugar I use (98% sucrose from the San Carlos mills in Guayas) nor the water (distilled) has changed. Thanks in advance. (edited to fix a non-sequitur)
  3. 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.
  4. 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.
  5. I have a temperature-controlled water bath for my sous vide setup, and was wondering if it might be suitable for tempering or melting chocolate. Amongst other options, setting the water bath to 91F and letting the chocolate slowly melt should (in theory) prevent it from losing its' temper. I've had a lot of trouble keeping the chocolate I use (cheap Trader Joe's stuff) tempered during use, and was hoping this might be suitable for maintaining the required temperatures.
  6. Coconut is one of my favorite flavors with dark chocolate. I've been working on a coconut truffle filling for molded pieces that is coming along, but I'd also like to create a more shelf-stable filling for a chocolate bar, like a coconut gianduja or a coconut version of a peanut butter cup. I've been making Greweling's PB cup recipe, and I'm thinking something like toasted shredded coconut and possibly powdered coconut milk with coconut oil in place of the PB, plus the cocoa butter to firm it up. Anyone tried anything like this? I would do the bars in 60% or 70%, should I be concerned about fat migration with the coconut oil and dark chocolate? I would want these to have a shelf life of 2-3 months. Thanks for any ideas! Andrea
  7. Kerry Beal

    Creme Fraiche Chocolates

    My friend just got back from Belgium and England (bringing lots of chocolate to taste) and said one of her favorites were the creme fraiche chocolates (and these she didn't bring back for me to taste). A quick internet search shows that a number of chocolatiers offer them, but there is no description of the praline itself. So does anyone know, is this a ganache using creme fraiche in place of the cream or something else? A very basic recipe would be welcomed.
  8. Hi! I'm a newbie to confectionery. I've been lurking on this board for a few weeks and I've learned a lot, thanks to all of you. This is my first time posting! I hope you can help me with my little problem. I made a half recipe of Greweling's Rasberry Bites butter ganache. I poured it into a 8X8 pan and it set up nicely. Then I realized that it only made a very thin layer, so my chocolates would turn out very thin. So I had a bright idea - I made a half recipe of the Peanut Butter Gianduja (also Greweling) and layered that on top. That also set up nicely, actually somewhat harder than expected. Anyway, I managed to cut the ganache (bottom coated) and dip the squares in dark chocolate. They looked nice for a while, but after a few hours, hairline cracks have appeared along the corners on many of them. Also, droplets of sugary stuff are leaking out in places - looks like raspberry jam. I had the window open for a while (50F outside) because it was too warm in the kitchen. Temp. inside never got below 65F. Could this have caused the cracking? Thanks a lot for your help! Prabha
  9. After Kerry's marvelous explanation of the making of molasses honeycomb chips, I was moved to wreck my cookbook budget for the next few months and pick up "Choice Confections" by Walter Richmond. (Well, okay, I also picked up Morimoto's cookbook.) Although I've only had a few hours to glance through it, it brought up a couple of questions I have for experienced candymakers...regarding English Toffee. First, he talks about adding "Baker's Special Sugar" to the mix to start the graining. Now, I'm confused about this ingredient. Some sites refer to it as basically superfine sugar (so I'm thinking Domino's superfine will do the trick). Others seem to list Baker's Special Sugar as being a coarser grade than superfine, so I'm wondering if superfine will work. I would think so, but I'm wondering if anyone has any experience with this. Second, he talks about aging the toffee for a week before selling it. I'm wondering if this will accomplish what's been my "holy grail" of English Toffee since I started making it: creating a toffee that doesn't stick to your teeth when you chew it. It seems to me that much commercial toffee doesn't stick to your teeth; it somehow seems a little "drier" when it's chewed. My homemade toffee, which always gets eaten in a few days, tends to stick when chewed. I'm pretty sure I've got the temperature right, so I've been thinking it's a matter of ingredients...but Choice Confections has me wondering if it's a matter of age instead. --Josh
  10. DevourHour

    Best Cheesecake

    I don't mean to be cocky but I think the cheesecake I make is the best TASTING cheesecake I have ever had. I didn't invent the recipe and making the stuff is extremely easy and difficult to botch. The recipe comes from my girl Ina Garten of Barefoot Contessa. It's basically 90% cream cheese with a little sour cream to lighten things up (plus all the rest of the standards) with a raspberry topping. Being from NY, I have had all types of cheesecake from the most well known of bakery's (been in the closet S&S calls their headquarters), and in terms of taste nothing beats Ina's creation. Now on the topic of S&S: you can't beat their texture, I can't figure out how they do it. Kind of like of feels like a keylime pie going down, velvety smooth throughout. Does anyone know how they accomplish this? What do you guys count among the best cheesecakes around? I am obsessed with the stuff, and gained 7 pounds the week I made 2 of them.
  11. I worked out the details to colour the coat on these bunnies and showed one of my students how to make them. She is trying to make 30 of the middle sized rabbits for someone in time for easter, and is molding them solid rather than hollow. She has found they are frequently breaking at the neck or feet. I have had similar problems with some of my figural molds in the past. I have a lovely Antoine Reiche mold of 3 rabbits and a basket and when molded solid it often breaks across the neck of one of the rabbits. I also have a fabulous chef mold that breaks at the feet almost every time. The chocolate appears to be well tempered, it unmolds cleanly. Any thoughts?
  12. Lior

    shipping chocolates

    I often get requests for my chocolates from Europe and even a few from the U.S. Lately I have a request for a nice ongoing bulk order to Europe- to a tea house. I have no idea how to even begin the logistics. Does anyone do this? Is anyone willing to offer tips, refer me to places,or make suggestions?
  13. Is anyone attending the March 22 class at the French Pastry School (Chicago) being taught by JP Wybauw. I'm going and would enjoy meeting up with fellow eGullet contributors. HOST'S NOTE: Click here for the terms under which this is listed on the eG Forums.
  14. Has anybody made the orange raspberry bon bon from Notter's book "The Art of the Chocolatier: From Classic Confections to Sensational Showpieces"? It is described as a smooth raspberry coulis, atop a dark ganache, infused with fresh orange juice, encased in a dark chocolate shell. What did you think of it? I'm very curious about the texture and taste of the raspberry coulis. Unfortunately the book shows a picture on the finished piece (no step-by-step photos or a cut-away photo).
  15. gfron1

    Nonpareil Chocolates

    At risk of asking a silly question, I have someone who is looking for "high quality nonpareil chocolates." I thought that had something to do with the Kosher process, but when I looked up the definition of the word, her request became redundant since technically nonpareil means unparalleled quality. So what does this term mean in this context? And if its a legitimate term, does anyone have recommendations for such a thing? Thanks.
  16. Hi all -- So I have plans with a friend to make these amazing-sounding thai-flavor infused peanut butter cups: Thai Peanut Butter Cups However since I've never done that kind of chocolate work before, I figured I'd ask for advice here. The recipe seems to suggest using small foil or paper candy cup liners, and brushing chocolate on the inside, piping the filling in, and then adding chocolate on top. I'm wondering about the brushing step -- how thick to make the chocolate layer? How to get the bottom layer of the chocolate to meet up with the top layer? Am I being prematurely neurotic? Thanks for any help you chocolate masters can provide! Emily
  17. I'll be heading out west again, and have a hankering for some delectable chocolates and cakes. The last time I was in Vancouver, I tried Thomas Haas chocolates (Yum! Esp. the Campari ones...) and Ganache Patisserie (delicious and very well-constructed mini cakes). Are there any other can't-miss chocolatiers and patisseries in town that I must try? Thanks!
  18. Hi, I was wondering if I could get some opinions on the safety of tools (paintbrushes/rollers) used for making your own transfer sheets and painting molds. I am always hesitant to use them as they are not food grade. What is your opinion on this? Am I overly cautious? Thanks! Jenny
  19. beacheschef

    Tempering white chocolate

    I've been using the Cacao Noel brand of chocolate for about a year and really like working with the semisweet and bittersweet chocolate for molding, as well as for dipping pieces into. Today I'm working on a customer's order for white chocolate shells on her wedding cake, and am having trouble with the white chocolate. It's like working with chocolate chips! No matter whether I temper by hand or in my machine, the chocolate is so thick (viscous?) that it won't melt and become fluid. I've added cocoa butter to the batch I'm hand tempering, which has helped temendously. Has anyone else had this problem with Noel white chocolate? I don't want to invest any more money in Noel white chocolate if it's a known issue. Or - have I just gotten a fluke box that may not have been stored properly? The best before date is 07/2010. Thanks!
  20. After the success of the 2009 eGullet Confectionery Workshop arranged by Kerry Beal, I've taken on the challenge to organize the 2nd of these events tentatively scheduled for April 16 - 18, 2010 to be held in Gaithersburg, Maryland outside of Washington, DC. Click here for the terms under which this event is listed in eG Forums. This topic will be used to track interest from all who would like to participate, "register" those of us who will be in attendance, and collaborate on developing the agenda. First: The location. I've gained commitment to use the facilities of my culinary alma mater, L'Academie de Cuisine (LAC), in Gaithersburg, MD. We will have use of one kitchen and the adjoining "classroom" for the two days of Saturday April 17 and Sunday April 18. Immediately next door, to LAC is Albert Uster Imports (AUI), a large chocolate importer and pastry supply house. I've spoken with the Corporate Pastry Chef, Anil Rohira, who is a world class pastry chef, chocolatier, and sugar artist. Anil has tentatively agreed to host us for about 1/2 day on Friday April 16 for a demonstration and discussion on a topic as yet to-be-determined. I believe we can reasonably accommodate between 20 - 25 people at this event. It is open to all, regardless of skill level or experience. It is my hope that like the 2009 event, we will have a broad range of skills represented so that those more experienced can teach/mentor others, and that we will all learn something from each other. COST As with all things, we need to pay for facilities, supplies, breakfast/lunch, etc. Tentatively, I have set a price point of $150 per participant which at the moment seems like it will cover all we need. For now this is only an ESTIMATE, but I think it's a reasonable one. As we get closer toward the end of the year, I'll being collecting names of those who would like to attend. Several hotels are near the school and I'll look to setup a group rate once I have the dates finalized with LAC. I would like to invite you to begin the conversation with a discussion of WHAT would you like to DO during this weekend? What items would you like to see on our agenda? Speak up! Let's have some fun! HOST'S NOTE: This is an member-organized event, not an official eGullet Society event. Please see here for the terms under which this event is listed in eG Forums.
  21. TylerK

    Candying fruit

    This being the tail end of cherry season up here I am now in the process of candying cherries for my annual Christmas baking. Having read some of the threads recently on food safety, botulism and dangerous temperature zones, I have some questions about the safety of the candying method. I'm using the standard candying method that I've read on here and other websites where over a period of a couple weeks the concentration of a sugar syrup containing the fruit is gradually increased until the product is shelf stable. Every two days I pour off the syrup, add more sugar, bring to a boil and then pour back over the fruit. Is this boiling every two days enough to make sure it remains safe, or are there other safety measures I should be looking into? Is the natural acidity of the fruit enough to ward off any botulism? Tyler
  22. buttercreambella

    Buttercream flowers

    I'm wanting to learn some new flowers using pastry tips. I know some basics but would love to learn more. If you have any good reads on the subject that would be awesome too.
  23. I miscalculated and overbought this weekend, so now I have a pint of organic cream that's going to go bad real soon if I don't do something with it. I'm going to look through my confection books and see if there's something I've been meaning to try, but in the meantime, I thought I'd ask here. Anyone have an interesting caramel recipe, or some other kind of interesting confection that uses cream? I have some bar molds poured and could put something in them. I'm not particularly interested in ganache today - looking to try/learn something new. Thanks!
  24. ellencho

    Pecan Pralines

    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.
  25. Moving this over from the report thread on the 2012 conference - noticed I've changed the name to Workshop from Conference as it seems more appropriate to what we get up to. Conference sounds so dry! Anyway I've already booked the dates with Niagara College - April 27 and 28, 2013. I'm working on a block of rooms at the Hilton Garden Inn - rates will likely be between $109 and $119/night depending on two queen beds vs 1 king. The rates are lower than that for the Wed, Thursday and the Monday after. I won't have definite amounts until the beginning of May. There is certainly other accommodation available - but I won't be able to do block for that. I think we can safely say that one of the Friday activities will be a tour of Art and Wilma's new panning facility - they've moved from their very small quarters in to a huge new building and it is a treat to see. I think we'll skip Tomric this time around - but I'm sure people may want to hit there if they are flying into Buffalo. HOST'S NOTE: Click here for the terms under which this event is listed at the eG Forums.
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