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Found 1,176 results

  1. Cycling by Science World today I spotted the latest attraction The Story of Chocolate sponsored by a local company. Has any been yet-what did you think? Since I don't have kids I've never been in Science World but for somthing like this I might be tempted. TIA
  2. David J.

    Chocolate Teaching Party

    I've been approached to give a little chocolate teaching party for several women as part of a bachelorette crawl and I was wondering how other people would structure something like this. Kerry mentioned just such an evening in her wine with chocolates thread but I didn't want to hijack it so I'm posting this as a seperate thead. The gathering wouldn't be until some time in July and I don't have specifics about how much time they would want to spend yet, but I figured that this would be a good time to start planning. I was told that the group would come over to our house for the demo/lesson so I won't have to lug my equipment anywhere which makes it much easier. My thought was to use only equipment that they would likely have at home, which would mean teaching microwave tempering. On the other hand I could also have a melter full of chocolate tempered and ready to go just to make it go smoothly. I figured the best way to run it would be along the lines of a cooking show where I would have someone make a ganache, then stick it in the fridge and pull out a pre-set ganache and have them scoop and roll. Then set those aside and pull out a tray of dried ganache centers for dipping. I could also show molding as a technique even if they wouldn't likely have the nice polycarbonate molds. What would you do? Any suggestions to make it fun and run smoothly?
  3. Well, they've gotten everyone convinced about the health benefits of chocolate -- at least dark chocolate. Now it seems that cocoa itself also is potentially beneficial for heart disease, diabetes, dementia -- including Alzheimers, and stroke. Cocoa shows promise as next wonder drug However, like most things, much can be lost in the processing.
  4. 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?
  5. sugarlove

    Chocolate Carrot Cake

    Has anyone tried this? Anyone have a good recipe that can be used in wedding cakes?
  6. ariggsby

    Chocolate Spiral

    I was at Alinea in Chicago last week and very much liked the dessert that centered on a spiral of choolate. I'd like to try to make it myself, and conveniently there's a recipe in the Feb./March Pastry Art and Design. Unfortunately, there's a key ingredient missing. Before I waste a lot of good chocolate experimenting, I thought I'd check here and see if anyone happened to know the ratio of chocolate to cream? Thanks in advance, Andrew
  7. chefmoni

    Valhrona Chocolate

    i've always just purchased my chocolate at the local baking store (NY Cake or in Chelsea Market), but it's very very expensive. And now that I'm starting to do more mass/retail production, I would prefer to spend less and buy more. Where does everyon else buy their chocolates (valhrona preferrably)? Thanks!
  8. 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.
  9. 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!
  10. pissaladiere

    chocolate buffet-finger foods

    I am throwing a surprise poker/40th birthday party for my husband. He absolutely loves single malt scotch and anything chocolate. I have the scotch part covered, but would like to set out a chocolate buffet. It needs to be mostly neat, finger food as they will be playing cards. So far I have thought of brownies, chocolate chip cookies, a variety of truffles (scotch, chile, . . . ), chocolate covered strawberries, chocolate cheesecake cut into tiny fingers or squares. I know not all of these are completely neat, but, it is chocolate after all. I am looking for some more ideas, perhaps something with nutella, peanut butter or pecans. Any suggestions?
  11. My husband and I are having some friends over for an evening of reality TV and ice cream sundaes. In all, a junkfest of food and entertainment. Rotting the mind and body all at once! The glitch: two of our guests are vegans. Not a big problem, though: Soy Delicious (or Soy Dream or whatever it's called) ice cream is pretty decent, and Hip Whip whipped topping is an okay substitute for whipped cream. I'll have the real stuff on hand for the rest of us heathens, though. I'd like some suggestions about what to do for the chocolate and caramel sauces, though. For simplicity, I'm only going to make one of each, and they'll both be vegan. In place of the cream in the sauces below, I was thinking of using coconut milk. Would that likely work? Or, should I try soy milk or soy cream? Soy has never tasted quite right to me in milk or cream form. The butter will be replaced with Earth Balance margarine. Non-vegan recipes: Chocolate fudge sauce 10 ounces semisweet chocolate , chopped 1/3 cup sifted cocoa powder , Dutch process 1/3 cup granulated sugar 3/4 cup light corn syrup 1/3 cup heavy cream Pinch table salt 1 teaspoon vanilla extract 3 tablespoons unsalted butter , cut into pieces Caramel sauce 2 cups granulated sugar 1 cup heavy cream pinch table salt 2 tablespoons unsalted butter , cold
  12. 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
  13. AnythingButPlainChocolate

    Recipe/books with an oil based chocolate filling?

    I'd love to start playing with different oils in chocolate fillings, does anyone know of any books that cover this subject? Also, as an aside, I went to the Speciality Chocolate Fair in London this past weekend and saw a presentation by Damian Allsop from Damian Allsop Chocolates making a water-based mouse, he gave out some of his fresh mint chocolates which use the same technique, and the flavour was very very clean. Apart from going on a course he'll be setting up at some point next year, does anyone have any pointers on chocolate and water?
  14. After mucking about with some time with pseudo-truffles and other cheaters' confections, I finally broke down and learned the process of tempering chocolate. The end results were even better than I expected - a delightfully crunchy tempered shell on the first try, filled with a wonderfully soft ganache impossible for an un-dipped truffle - , and I'd like to figure out where I can go from here. The main areas where I have questions are: 1. Ingredients. I'm quite enamored with Trader Joes' 72% dark chocolate due to the $10/kilogram price point, but I'm a bit stuck as to where to go from here. I can obviously modify my ganache proportions with respect to butter, chocolate, or cream, but I'm a bit lost as to where to go from here. While fresh ingredients are always nice, there are an awful lot of cases where extracts are more effective, and I learned the hard way that Penzey's orange does not a pleasant truffle make. I'd also like to try non-chocolate truffles and candies - is there an easy option on these? 2. Equipment. Call me pedantic, but I hate the time, effort, and inconsistency required for making large batches of hand-rolled truffles. I've seen lots of inexpensive chocolate molds, but I'm a bit lost with respect to plastic or silicone. I also suspect that my use of an instant-read electronic meat thermometer for chocolate is not entirely ideal. And maybe there's something else I'm forgetting? 3. Books. I'm on a tight budget, but the city library system is well-stocked and Google Books has myriad options. Can anyone recommend some literature, or, better still, YouTube videos? 4. Ideas? I'm hoping to make some mocha truffles next by simmering coarsely crushed coffee beans in the cream, then straining before making the ganache, but I'm pretty much stuck after that. Chili and orange truffles are both promising, but where do I go from here? 5. This is a highly specific question, but does anyone know if homemade fondant will keep at room temperature? What if I add a little everclear?
  15. paulraphael

    Spherified chocolate

    So, half a decade or so after everyone got sick of spherification I decided to start doing it. I needed to bring something to an erotic dessert party, and thought chocolate truffles that explode in the mouth would be the ticket. It worked pretty well. People loved them, and made incredible faces, wondering about what was going on in there. One friend said they were like "yolks of the ganache vulture" ... a name that has stuck. Unfortunately, making them was a gross process. My assumption that a mellon baller would work for scooping the cold ganache into the alginate was thwarted by their crumbly texture. I ended up forming the balls by hand, which left me looking like I was covered in poop. Here's the recipe (it's for reverse spherification): 175g heavy cream 30g liqueur 15g sugar 3.2g calcium chloride 100g dark chocolate, chopped The chocolate is chilled in the freezer before making balls, and then soaked in hot water to melt the centers before serving. Two thoughts I had are substituting invert syrup for the sugar, and adding gelatin (enough to give them better adhesion while cold, but not so much as to thicken them noticeably while melted). Any better ideas?
  16. I made an Herve This style chocolate mousse last weekend - it is an emulsion of only coffee and chocolate - and it has been in my refrigerator all week. For how long will it still be safe to eat? Is there something in there that can go bad? There are two different versions - the details of which are: Mousse 1: 150g bittersweet chocolate 120g coffee Mousse 2: 150g bittersweet chocolate 140g coffee
  17. 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
  18. ElsieD

    Camino Chocolate

    WagJag has a promotion right now on Camino chocolate. It is advertised as Fair Trade Camino bittersweet chocolate chips containing 71% cocoa. The ingredients are cacao mass, cane sugar, and cacao butter. There are no additives or emulsifiers. The price is $95 for 10kilos. My question is, can I use this for anything other than, say, chocolate chip cookies? Can I use it for molding chocolates? Ganache? it is a great deal but on the other hand, that is a lot of chocolate. Thank you.
  19. chocoera

    French (?) truffles

    hey friends everyone getting excited for the holidays? first halloween...not too exciting, but a chance to do some scary desserts, then thanksgiving (pumpkin? cranberry? raisins and cinnamon? gosh...we could have so much fun!) then christmas, and we all are getting a bit crazy and worried about the christmas rush (or is that just me?) before i can enjoy the holidays though, i have the task of creating a classic chocolate truffle. known as a french truffle maybe? (just what i've heard) my dad is hosting a "vintage" party for some out-of-state biz clients and thought chocolate dipped dried fruit and ginger and some of those rustic, super creamy, cocoa covered balls of ganache would be perfect. problem is, i don't ever make handrolled truffles. i do molded chocolates (more fluid ganache) and some hand cut and dipped chocolates, make ganache, slab, cure and cut, which obviously are a bit firmer. so i didnt know if anyone had any tips, tricks or recipe and ratio ideas for this type of chocolate treat? i use the e.guittard rouge cocoa powder, and thought that maybe if i slab ganache and cut, THEN roll, they would be more equally sized? and then hand roll them around in some tempered (or untempered?!) chocolate, then that goes directly into a pan of cocoa powder, roll around and shake off excess in mesh strainer? should that be tempered or untempered chocolate you think? and i want more than just chocolatey goodness in this truffle...always thought these guys had an alcohol spike in them? whiskey? brandy? maybe that apple calvados? (anyone used this?) or pear williams? but nothing that would make someone spit it out...just enough to go...huh...what's that? mmm....lovely *trust me, i have had one of those alcohol spit them out type chocolates...and i LOVE alcohol* (wait, that came out wrong...) anyway, just hoping for a memorable chocolate, something with flavor, and firm enough to roll and hold shape (not sure for ratios on this), but soft enough to almost literally melt in your mouth.....thoughts? also, side note, dad wanted to know if these were rolled in cocoa powder, could we "glue" a tiny chocolate decoration to the top? or would the chocolate not stick to the cocoa powder surface? (he wanted to personalize with chocolate biz logo, i have it on some transfers for him that i made) thanks you guys!
  20. I've been noticing a film buildup on my dishwashing racks, you know, tose 19" x 19" plastic racks that go into the commercial dishwashers, and I can't seem to get rid of the film. Operating temperatures, soap and rinse-aid dispensors are all fine. I run a small cafe/chocolate shop and only run maybe 20 racks total per day through the machine. I can wipe off the film with a rag, but to get in every tooth and crack an dcrevice of the rack is virtually impossible. Anyone know of a way to get rid of the film?
  21. 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?
  22. 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 . . . )
  23. CKatCook

    Hot Cocoa Mix

    I was thinking it would be kind of fun for holiday gifts for the office to make some gift baskets with different flavors of hot cocoa w/ homemade marshmellows. The only problem is that I cannot find a reliable recipe for hot cocoa mixes on the web with out trying a hundred different recipes. And there is not alot of flavored recipes out there. I was wondering, does anyone have a good hot cocoa mix recipe, and if I wanted to make different flavorsof the recipe (for example, peppermint, amaretto) how would I do that? Thanks!
  24. Make-Ahead Molten Chocolate Cakes This is a recipe I saw Emeril do on his show. These cakes, which are baked until they just hold together and still have molten centers, are generally known as "flourless cakes", although they often do contain a small amout of flour like this recipe does. I doubled the original recipe to make 4 cakes, since freezing is part of the process anyway. 3 oz good quality semi-sweet chocolate, finely chopped 1 oz unsweetened chocolate, finely chopped 6 T Tbl unsalted butter, softened + 2 tsp to grease bowls 6 T Tbl sugar 2 large eggs 6 T Tbl AP flour 1/2 tsp baking powder 1 T Tbl cocoa powder Lightly butter 4 ramikens with 2 tsp butter In a double boiler, melt chocolates together, remove from heat Stir in butter and sugar until smooth Add eggs, flour, baking powder and cocoa powder Beat at Med-High speed until thick and pale (apprx 5 min) Divide mixture into ramekins (about 1/2 full) Cover with plastic wrap and freeze for at least 3 hours When ready to serve, preheat oven to 375 degrees Place ramekins on center shelf and bake until edges just set and center is still shiney (recipe says 10-12 min, Mine take 15+) Invert cakes onto plates and serve immediately, garnished with whipped cream or ice cream. SB (a favorite at my house)(I'm lucky to get to eat one of the four) Keywords: Dessert, Intermediate, Chocolate ( RG1925 )