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Found 418 results

  1. ChristysConfections

    Making Plaques to Decorate Chocolates

    Hello All! I am new to the eGullet community, here to pose my first question: I really enjoy the look of handmade plaques to decorate dipped chocolates (I have posted an example picture below, but for reference Thomas Haas and Theo Chocolates use such decorations). Yes, they are time consuming and probably not worth the effort on a grand scale, but for small batch production I think they are a beautiful detail. I have been cutting the little squares by hand, which takes a dreadfully long time. I am considering a caramel cutter – one like a rolling pin with a bunch of cutting disks attached. Has anyone tried this? Do you have a certain time-saving technique that you like to use? I’d love to glean from your wisdom, if you have some to share. My apologies if this topic has been discussed elsewhere already. I tried searching the forums, but it did not yield the results I was looking for.
  2. 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?
  3. 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
  4. ChristopherMichael

    Confection frames

    I'm looking at buying confection frames for ganache centers. Does anyone know where to buy them other than Tomric (they dont stock anything and I don't want to wait 3- 4 weeks) or Pastry Chef (to expensive)? Here's a link to what I'm looking for. http://www.tomric.com/ItemDetail.aspx?cmd=local&item=4969 Thanks in advance.
  5. Hello to the EGullet community. I own a small artisanal chocolate company, and I'm in search of a good supplier of custom European-style candy boxes. Currently I'm covering 2-pc boxes by hand; very pretty but it just takes up too much time. [Time I'd rather spend making chocolate!] I'd like to find a supplier who can furnish the hot-stamped box, candy pads, candy trays (blisters) and custom-stamped ribbon. The level of quality I'm looking for is similar to what you would find in La Maison du Chocolat boxes. Does anyone have a recommendation? Thanks in advance!
  6. 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)
  7. Im surprised no one has mentioned these Japanese Do It Yourself Snack Kits, from Kracie brand They are called Poppin Cookin' or Happy Kitchen. They are little snacks you make yourself like Waffles, Fast Food Happy Meal (w/Cola), Cakes, Ramen Noodles, Curry Rice etc Some, even involve Spherification... You can buy them on eBay, Amazon, JList etc. Here are a few videos, Happy Meal Waffles Ramen Cake Sushi W/Spherification aspects
  8. I'm looking to order some chocolates for Valentine's day. In the past I've ordered from Jubilee Chocolates and Vosges Chocolate and really enjoyed them. We like to try something new every year, and here are some places I'm looking at this year: http://normanloveconfections.com/ http://www.elbowchocolates.com/ http://www.chuaochocolatier.com/ http://www.recchiuti.com/ Has anyone tried any of these places? I would love to hear some opinions. Thanks!
  9. 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.
  10. 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).
  11. 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
  12. Alright, my fellow eGulleteers, a surgeon in the hospital where I work has thrown down the gauntlet. Whoever can bake the best black walnut chocolate chip cookies (judged by the surgeon himself) walks away with the prize. I've never really cooked with black walnuts, but I'm willing to try. I was leaning towards taking some risks with it, maybe tracking down some nocino and adding that, maybe even adding some miso for a secret flavor boosting ingredient. Or maybe I should just go traditional on this one. What say you? (I've already thought about tracking him down and saying "Oh, hey. Do you have a good recipe for cookies?" but I don't think he'd fall for it.)
  13. 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!
  14. I am a newer member of eG Forums and would like to thank the organizers and members for this amazing web-site. It's very educational and enjoyable! I've been making caramels at home for about a year, and have been running into problems with delayed crystallization. I have been using Recchiuti's Fleur de Sel recipe from his 'Chocolate Obsession' book which uses the dry technique for making caramels. My caramels start graining up about a week out, despite being enrobed in chocolate and stored in a sealed container to hopefully limit moisture attraction. I'm wondering if there isn't enough 'doctoring agent' in this recipe? Here is my current recipe: 5 drops Lemon Juice 298 g Sugar 1/2 Vanilla Bean 232 g (1 cup) whipping cream 38 g light corn syrup 14 g 82% Butter 1/2 tsp fleur de sel +/- toasted cashews Are there any general guidelines for the ratio of corn syrup to sugar? If I do increase the corn syrup and decrease the sugar by equal amounts, will this affect the texture of the caramels. Could the cashews be contributing to the crystallization too? Thanks in advance for your suggestions. Burny
  15. 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
  16. I just got email from www.notterschool.com announcing their new 24 week pastry course. It's in Florida and is just under $18,000. Taught by Notter, Anil Rohira and celebrity guests. I met Chef Rohira in Maryland last year and really liked him. He is an easy personality and wants to share information and help his students succeed.
  17. Minister of D®ink and I are thinking of venturing out in the real world after a few more inches fall. I've never not gone to a bar on a snow day since I've been of boozing age... Minister's still partially honoring the early stages of the South Beach Diet...and I'm pretending to follow in his foot steps. So, where can we go to get a hot drink that's cooler than our Tazo teas at home? Someone said Oyamel for hot chocolate? Why is this? Please help! Our wagon is out of fuel.
  18. 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?
  19. I’m new to the forums here, but I wanted to share this pastry event I heard about. One of my chefs mentioned it the other day at school and there’s going to be a bunch of different pastry classes and competitions. It sounds like it’s going to be pretty fun, so here’s the website: Pastry Live. If you’re interested, check it out! Host Note:
  20. 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.
  21. This is one of a series of compendia that seeks to provide information available in prior threads on eGullet. Please feel free to add links to additional threads or posts or to add suggestions. Jacques Genin and Pierre Marcolini Chocolate Recon Lovely chocolatier Questions about a la Petite Fabrique Chocolatiers of Paris NYT Buche de Noel C Constant
  22. Hi eGullet, I've been doing some meddling about with modelling chocolate, looking at different websites I have seen references to the "cold emulsion technique" for making chocolate models but I can't find any details! Can anyone please give me a rough idea what it means? Thanks all
  23. Megan Blocker

    Lady M Confections

    Hard to believe there isn't a topic on this one yet! I try to go to Lady M (at 78th and Madison) at least once every couple of months to sample the Mille Crêpes and an individual pot of the Lady M Grey tea. I've found the service to be...um...not so much lacking as it is ditzy. Everyone is sweet as pie, but it can be a nightmare getting seated or asking for the check. Today it was the former. I met my brother around 4:45, and we went in. There was a small line for tables, and we put our name down. A couple came in behind us and put their name down as well, then ran out to check out a store. They came back in, stepped in front of us, and were seated ahead of us. Not usually a problem (and not the couple's fault at all), but my brother was in a time crunch, and I was peeeeved. We ended up being seated quickly after that, and all was fine. Jeremy had a sort of banana cream pie type thing (sorry, they don't allow pics, and this one isn't on their site) - it was fabulous. Crisp, super-flaky pastry. Mountains of cream. And bananas galore. It was perfect with his hot chocolate. I made myself deviate from the usual Mille Crêpes and instead went for the Choux fromage (labeled Gateau au Citron on the website). It was delightful - cheesecake filling (though light as air and lemony) sandwiched between layers of pate à choux. Our check came uncharacteristically quickly.
  24. 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.
  25. Does anyone know of a natural alternative to using potassium sorbate as a marshmallow preservative??? Would citric acid or sorbitol suffice???