4 posts in this topic
What should a Sunday dessert be like if it is to disappear as soon as it has been served? In my home we need two things: chocolate and fruit. These ingredients usually ensure my culinary success. Recently I used them to prepare muffins with blueberries and white chocolate. They were yummy, fluffy inside and crunchy outside, and it was possible to smell the sweet, chocolate fragrance in the corridor outside our flat. As usual, some of them were packed in boxes for my children's packed lunch.
Ingredients (12 muffins)
300g of flour
3 tablespoons of cocoa
150g of butter
170ml of milk
160g of brown sugar
2 flat teaspoons of baking powder
½ teaspoon of baking soda
1 teaspoon of vanilla essence
12 bars of white chocolate
Heat the oven up to 190C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins.
Melt the butter in a pan. Leave to cool down.
Mix together the dry ingredients of the muffins: flour, sugar, baking powder, baking soda and cocoa. Mix together the milk, vanilla essence and eggs in a separate bowl. Add the egg mixture to the dry ingredients and mix them in. Add the melted butter and mix it in again.
Put the dough into some paper muffin moulds up to 1/2 of their height, and put 3-4 blueberries and one piece of white chocolate on top. Add some dough on top. Bake for 20-25 minutes.
So, my mom sent me some madeline pans and a cookbook of just madelines. I made them for the first time last night. I definitely need to practice some more. The one thing that is tripping me up, I think, is that the instructions say to grease and flour the pans even if they are non-stick which mine are. I don't know if you've ever tried to grease and flour non-stick, but it does not come out nicely. The fat beads up on the surface of the molds.
First, I made chocolate olive oil ones and following the grease/flour instruction. They ended up with white spots all over the front looking kind of like a throat infection. I also need to put them in for a shorter baking time. It was hard to tell when they were done. Chocolate doesn't translate to "when the edges brown" very well
Then, I made a basic recipe and used the flour spray. These ones didn't puff up much. It might be because the recipe was only supposed to make 12, but I got almost double. I tried to only fill the molds 3/4 of the way, but maybe I underfilled? Using the whole recipe in only 12 molds would've filled them up completely. Or is it because of the flour spray?
So, when I try them again, should I skip greasing the pans? Should I try filling only 12 for the second recipe?
Any other suggestions, tips, wisdom? Thanks!!
Ingredients (for 4 people):
3 long sticks of rhubarb
250g of strawberries
4 tablespoons of xylitol
4 tablespoons of butter
150g of desiccated coconut
Heat the oven up to 180C.
Wash the rhubarb, peel it and cut it into 1 cm pieces. Sprinkle with 2 tablespoons of xylitol, mix it in and leave for half an hour. Wash the strawberries, remove the shanks and cut them into small pieces. Drain the rhubarb from the juice and mix it in with the strawberries.
Melt the butter. Mix the desiccated coconut with the rest of the xylitol and butter. Smooth some small casserole dishes with a bit of butter. Put the rhubarb and strawberries into them. Sprinkle with the desiccated coconut crumble topping. Bake for 15-17 minutes. Serve with strawberry or vanilla ice cream.
I have an opportunity to work as the head chocolatier for a local chocolate business. I will be going in to discuss with the owner tomorrow. I am notorious for undervaluing myself and my skills, but I want to change that. I have worked in the industry for 10 years and worked in one of the larger artisan local chocolate companies for 5 years. Does anyone know what the going hourly rate it for this type of position? I would be developing new recipes and running all production operations myself. It's only a part time gig (at the moment, as they have very small production). I will continue with my own business on the side for now - the owner knows this and is completely comfortable with it. I would possibly even be able to be the successor to this business once the owner retires.
Also, anyone have input on working as an employee while developing recipes for another business? I feel so protective of my recipes that I will be sad to see some become the property of another business. I guess it is just all part of the nature of this line of work. I could be a sub-contractor and just provide this company with product, but they would prefer that I work and consult with them in-house and utilize their facilities.
I keep running to you with all my questions! This community always have the best answers.
I am wondering about the use of honey in ganache to act like invert sugar - binding with the water to lower the Aw. Has anyone used it successfully in the capacity? I usually use invert sugar in my ganaches, but I there are some more health-conscious customers that I know would love to see me move away from sugar. I'm not sure that I am willing to do it, but I will certainly explore the option!
My main concerns are efficacy at preserving, its taste, and its texture. My personal experience has been that is is difficult to get the flavour of honey to challenge the more dominant flavour of chocolate, so I'm not exceedingly worried about the honey flavour being too strong. However, honey does crystallize when left to sit, unlike invert sugar. Has anyone experienced honey crystallizing in ganache or do the other ingredients present prevent it from doing so? I will eventually be doing some experimenting, but I thought I would test the waters first.
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