1 hour ago, Jim D. said:@RWood, a great selection. A couple of questions: "Orelys Espresso"?! Have you found a hidden source? Or just a stash you still have? I made Orelys once (with @pastrygirl's recipe), and it was close to the original (I kept a few pieces of Valrhona's product just to compare), but it was a lot of work. I have now more or less substituted Dulcey. Also: Do you mind telling how you made the Red Velvet? I tried that once and used a "red" cocoa (plus a lot of food coloring) to get the effect.
It's just my stash. I vacuum sealed what I had. I eek it out slowly. Dulcey or the gold from Callebaut will work, but it's just not the same. I probably have two pounds or so left.
The red velvet is similar to a recipe I came across a long time ago and hadn't done much with. I did two layers though. First one is just a cream cheese white ganache with vanilla. The other is a white ganache with cream cheese, cocoa powder, vanilla and a little red color from Colour Mill. It's fairly close in flavor. RV is hard to pinpoint the flavor other than cocoa and buttermilk in the cake, so this sorta gets it. I wondered about using buttermilk powder some way instead of the cream cheese? I thought about holding back on the cocoa too. I used a dutched from Cocoa Barry and it's pretty dark. Here’s a photo of inside.
