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Confections! What did we make? (2017 – )


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On 11/16/2020 at 6:54 AM, Rajala said:

 

Yeah, that was the whole idea with it and combining clarified butter and coconut oil. Here's the recipe for the crispy part. You'll have to translate it. 😛

 

 

How fine were the cookie bits and how did you manage to pipe them while still leaving them large enough to have crunch?  That's the question!

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On 7/27/2020 at 5:14 PM, Jim D. said:

 

Melissa Coppel's guide to Aw readings:

1.00 - 0.95 - 1 to 2 weeks
0.95 - 0.91 - 2 to 3 weeks
0.90 - 0.87 - 2 to 4 weeks
0.86 - 0.80 - 3 to 6 weeks
0.80 - 0.75 - 5 to 15 weeks
0.74 - 0.65 - 12 to 20 weeks
0.64 - 0.60 - 15 to 30 weeks
0.5              - 15 to 50 weeks

 

J.P. Wybauw's:

 for an Aw greater than 0.85:  maximum of 3 weeks

 for an Aw between 0.70 and 0.85:  maximum of 3 months

 for an Aw between 0.65 and 0.70:  maximum of 9 months

 for an Aw below 0.65:  "the ganache is microbially stable" (I'm assuming that basically means "forever")

 

Hi Jim - would it be ok to share this information in another group I am in on FB?  I thought I should check first as I don't want to do so if it is not appropriate.  THX

 

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14 minutes ago, Chocoguyin Pemby said:

Hi Jim - would it be ok to share this information in another group I am in on FB?  I thought I should check first as I don't want to do so if it is not appropriate.  THX

 

 

Thanks for checking.  I think it would be fine.  Melissa's info is available on a Cacao Barry site, and Wybauw's in his books.  Is this FB group open to those interested in chocolate?

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1 hour ago, Jim D. said:

 

Thanks for checking.  I think it would be fine.  Melissa's info is available on a Cacao Barry site, and Wybauw's in his books.  Is this FB group open to those interested in chocolate?

Yes it is - there are a number but the one I was referring to is called All Things Bonbons Truffles, Chocolate Confections, and more -  there are a couple of questions to answer to join the group.   Hope to see you there!!

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On 11/17/2020 at 2:56 PM, Jim D. said:

How fine were the cookie bits and how did you manage to pipe them while still leaving them large enough to have crunch?  That's the question!

 

Some of them tiny, some of them larger. I had probably twice the normal opening on the piping bag. I think one just need to work on the technique. :)

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I think halvah counts as a confection. I got some tahini to use for Nigella' pork belly recipe - I must say it really didn't do anything for me - but now I had a bottle of really fresh tahini and decided I needed to so something other than store it in the fridge for a few years then throw it away.

 

 

IMG_2698.thumb.JPG.78c67eb10c9924af08190c1ed2bf7161.JPG

 

I poured about half into a silicone loaf pan then sprinkled with some dark chocolate callets then poured the remainder on top. Gave it a little drag through with the spatula. 

 

 

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27 minutes ago, Kerry Beal said:

I think halvah counts as a confection. I got some tahini to use for Nigella' pork belly recipe - I must say it really didn't do anything for me - but now I had a bottle of really fresh tahini and decided I needed to so something other than store it in the fridge for a few years then throw it away.

 

 

IMG_2698.thumb.JPG.78c67eb10c9924af08190c1ed2bf7161.JPG

 

I poured about half into a silicone loaf pan then sprinkled with some dark chocolate callets then poured the remainder on top. Gave it a little drag through with the spatula. 

 

 

I'm sorry it wasn't wonderful for you.  Halvah, when it is good, is excellent.  When it isn't good...I guess it's pretty ho-hum.  Lior has sent me some wonderful Halva from Israel and we used to be able to buy lovely stuff when we lived in Montreal decades ago.  I was raised in Montreal and so was introduced to good Halva at an early age.  

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

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