Confections! What did we make? (2017 – )

[lindag]

Absolutely wonderful!

[Jim D.]

1 hour ago, RWood said:

I layered mine with cream cheese ganache, and I tried a similar bottom, using dried multicolored carrots (which I think I’ll omit next time), but added coconut and toasted walnuts since that’s what I use in my cake. I changed up the spices a little and it really tasted like carrot cake. I still need to tweak the spices, but I really liked it. 
 

 

That looks delicious.  I omitted the cardamom (I love the spice but don't think Americans expect it in carrot cake).  I have tried walnuts and pecans, but ended up preferring pecans.  I too include a cream cheese "frosting" layer, with a lemon flavor.  For the cookie layer I tried the carrot layer but didn't get an acceptable carrot taste, so have switched to one based on ground speculoos cookies.  I do have difficulty incorporating the browned butter; even my big Robot Coupe immersion blender takes a long time to emulsify the mixture; as a result, I have reduced the quantity of butter a little.  I'm not sure what the problem is (aside from the obvious too much fat vs. liquid).

[RWood]

12 minutes ago, Jim D. said:

 

That looks delicious.  I omitted the cardamom (I love the spice but don't think Americans expect it in carrot cake).  I have tried walnuts and pecans, but ended up preferring pecans.  I too include a cream cheese "frosting" layer, with a lemon flavor.  For the cookie layer I tried the carrot layer but didn't get an acceptable carrot taste, so have switched to one based on ground speculoos cookies.  I do have difficulty incorporating the browned butter; even my big Robot Coupe immersion blender takes a long time to emulsify the mixture; as a result, I have reduced the quantity of butter a little.  I'm not sure what the problem is (aside from the obvious too much fat vs. liquid).

Thanks! I like cardamom too, but yeah, people are iffy here with that. 
I didn’t like the carrot bits in the bottom layer, seemed tough when you would find one.  But the coconut and walnut comes through enough in it. I think the caramel has plenty of flavor, so didn’t need to add to it. 

[Jim D.]

14 minutes ago, RWood said:

Thanks! I like cardamom too, but yeah, people are iffy here with that. 
I didn’t like the carrot bits in the bottom layer, seemed tough when you would find one.  But the coconut and walnut comes through enough in it. I think the caramel has plenty of flavor, so didn’t need to add to it. 

 

If you don't mind telling, what do you add to the coconut and walnuts to hold them together?  Perhaps the same chocolate used for the shell, which appears to be a caramelized white or something similar?

[RWood]

38 minutes ago, Jim D. said:

 

If you don't mind telling, what do you add to the coconut and walnuts to hold them together?  Perhaps the same chocolate used for the shell, which appears to be a caramelized white or something similar?

I kinda followed @Rajala’s crunchy bottom he had with it. I used Callebaut gold chocolate, brown butter, spices and the nuts and coconut. 

[minas6907]

Its been a while since I've posted anything, but in some random google searches, I can across a 3rd edition of Chocolates and Confections with a publishing date of 2026-02-03. Anyone by chance know what might be included as far as new information in the book?

 

https://masters.ecampus.com/chocolates-confections-formula-theory/bk/9781394356065

[Jim D.]

On 5/28/2025 at 12:55 AM, minas6907 said:

Its been a while since I've posted anything, but in some random google searches, I can across a 3rd edition of Chocolates and Confections with a publishing date of 2026-02-03. Anyone by chance know what might be included as far as new information in the book?

 

https://masters.ecampus.com/chocolates-confections-formula-theory/bk/9781394356065

 

That is very interesting news.  Thanks for sharing it.  I am surprised because, in an interview with Tomric, Greweling spoke somewhat negatively about the second edition of his book.  It seems he was quite satisfied with all he said in the first edition and was pressured into doing the second by his publisher.  It would seem the publisher must be keeping up the pressure.

 

By the way, welcome back to eG.  I have missed your beautiful and useful contributions to the forum.  You are a confectionery master.