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Found 422 results

  1. 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
  2. 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.
  3. 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?
  4. 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?
  5. 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.
  6. 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).
  7. 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
  8. 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!
  9. 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
  10. 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!
  11. 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.
  12. 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
  13. 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.
  14. 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!
  15. 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.
  16. 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.)
  17. 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:
  18. Baylee Chocolate Lady

    Bonbons and Demon Summer Humidity

    HELP me please. During summers past, I may have lost a few bonbons to the humidity, but this year, I am losing whole trays. I keep them in a temperature controlled display case, with the bulk of them in the cold room and yet the fleur de sel is going to water, the sugar is puddling and they look sticky. Any suggestions please.
  19. teagal

    Merveilleux

    In the April issue of the Oprah magazine Gayle King mentions getting some merveilleux, a pastry she had never heard of before. Neither had I, so Bing to the rescue I had hoped, but all I really found out was its a meringue and whipped cream concoction. Has anyone heard of this? Any links for recipes? Is it as wonderful tasting as it sounds?
  20. I asked a friend of mine to build a guitar cutter for me. He is a professional fabricator and based his design on specs found on this website and other pictures I could find online. It's a beautiful piece of equipment. The problem is that it doesn't cut through my caramels. I cook them to just below the hard ball stage then set them in a caramel ruler. When I try to cut them, the wires just don't make it all the way through, though it perforates enough where I can then follow the lines with a pizza roller. So my question is this, am I having problems because the wires aren't right (I don't know enough to tell you what kind of wires they are) or do those of you with professional guitar cutters have the same problem?? Thank you diana
  21. rio marie

    Chocolate Confection Class

    Hello. I finished the Gourmet Chocolate confection class given by Richardson Research labs this past week. It was a week long class and basically we made an assorted box of chocolates. Besides Terry Richardson there were 2 assistants. Thalia from Guittard and Peter who works in Reseach and Developement in the candy industry. They made the centers while us ,the students, did all the tempering by hand and hand dipped all the confections. I took a load of pics but haven't had the chance to load them onto my computer. We made everything from Nougat, Caramel, Toffee, Jellies, Truffles, Nut Clusters, Molded Chocolates, ButterCreams, It was a great class. We were given the recipes to all. There are a few ingredients I may have a problem getting. He used Anhydrous Butter and the corn syrup he used was 42de grade. Have any of you herad of that? I was quite humble doing the hand tempering since I have a Hillards Little Dipper it brought me back to the basics. I had a great time. There were 10 of us. I'm also known as Renam but decided to use my home computer to post for now on so that why I have a different name. Unfortunatly he is not offering the class anymore. He does have 2 other classe's he will teach-Chocolate Technology and Confection Technology. When I get the pic on my computer I will post them... Rena
  22. 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.
  23. 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!
  24. Alleguede

    "Bachour"

    I just received from the US the book Bachour. It brings plated desserts to a imaginable level with plenty of different recipes and ideas to use and modify. I think it's a great debut for the author and for one who wants to practice or learn gastronomic plated desserts.
  25. For my first eGullet post I thought I'd do something meaningful, so therefore it involves two favorite things - beer and chocolate. For the grand opening of my husbands brewpub, I'd like to surprise him with some themed molded chocolates, the theme being beer. I'm thinking about a stout flavoured filling and perhaps something made with malt syrup and maybe a hint of hops. Anybody have experience with any of this? I've dabbled with making a stout flavoured ganache (Young's chocolate stout, cream, chocolate), but the stout flavour was way to subtle, ie. basically non-existing... All ideas regarding this theme are most appreciated. I've only got the kitchen in my home, but a good supply of chocolate-making equipment (and experience) as well as access to good quality chocolate and all sorts of beery ingredients. Thanks Mette (no longer an eGullet virgin)
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