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ptw1953

ptw1953

Well, goodness me. What else can one say?

 

My EZtemper arrived in Edinburgh Thursday pm. I set it up, and chopped up some old grainy coco butter. Went to bed, then awoke @ 6:20am to some 'mayonnaise'.

 

I then melted some 270g of Belcolade 55%, (leftovers from an earlier making of chocolates; circa Easter iirc) to 40c, then cooled it to 33.5c. Mixed in 2.8g of the silk, then I poured and putthe mould into the fridge. By 7am I had 3 chocolate bars (see image) ready for my grandson, who was arriving @ 7:15am.

 

Circa 30 minutes, from start to finish.

 

Utterly amazing.

 

Thank you Kerry and Jessica...x

 

Philip

 

 

Chocolate Bars....jpg

ptw1953

ptw1953

Well, goodness me. What else can one say?

 

My EZtemper arrived in Edinburgh Thursday pm. I set it up, and chopped up some old grainy coco butter that I had attempted unsuccessfully to temper last February. Went to bed, then awoke @ 6:20am to some 'mayonnaise'.

 

I then melted some 270g of Belcolade 55%, (leftovers from an earlier making of chocolates; circa Easter iirc) to 40c, then cooled it to 33.5c. Mixed in 2.8g of the silk, then I poured and putthe mould into the fridge. By 7am I had 3 chocolate bars (see image) ready for my grandson, who was arriving @ 7:15am.

 

Circa 30 minutes, from start to finish.

 

Utterly amazing.

 

Thank you Kerry and Jessica...x

 

Philip

 

 

Chocolate Bars....jpg

ptw1953

ptw1953

Well, goodness me. What else can one say?

 

My EZtemper arrived in Edinburgh Thursday pm. I set it up, and chopped up some old grainy coco butter that I had attempted unsuccessfully to temper using the sous vide method last February. Went to bed, then awoke @ 6:20am to some 'mayonnaise'.

 

I then melted some 270g of Belcolade 55%, (leftovers from an earlier making of chocolates; circa Easter iirc) to 40c, then cooled it to 33.5c. Mixed in 2.8g of the silk, then I poured and putthe mould into the fridge. By 7am I had 3 chocolate bars (see image) ready for my grandson, who was arriving @ 7:15am.

 

Circa 30 minutes, from start to finish.

 

Utterly amazing.

 

Thank you Kerry and Jessica...x

 

Philip

 

 

Chocolate Bars....jpg

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