Chocdoc - Escapes to Educate in Erie

[Kerry Beal]

Cream maker in action.

 

 

 

 

The results of Christies painting work from yesterday on the mold I took down.

 

 

We made two of the recipes I had created for them to get rid of scrap from the sponge. The first is fudge.

 

 

 

 

 

 

 

Took a while for the chunks to break down - it will be ground for the next project.

 

 

After cooking we added fondant, frappe and vanilla before pouring out.

 

 

 

 

 

 

 

Edited June 21, 2018 by Kerry Beal (log)

[Kerry Beal]

Gianduja loaf from yesterday - abject failure! Too hard to cut - the milk layers was OK - but the white layer was totally vile. They need to change white chocolate brands. 

 

 

 

 

 

 

 

[Kerry Beal]

Next up the ice cream sauce made with sponge scrap.

 

 

 

 

 

 

 

 

 

 

[Kerry Beal]

Lunch out at Brewerie at the old Union Station.

 

 

Cheeseburger soup

 

 

Mother Clucker for Connie.

 

 

Some sort of salad I have forgotten for Andrea.

 

 

Veggie burger for Joe

 

 

 

Could see the two servers in a huddle after they brought all the food - realizing they had forgotten to put my order into the kitchen. Guilt brought me the home made chips with horseradish mayo - then finally a chicken caesar for which they did not charge.

 

 

 

 

Edited June 21, 2018 by Kerry Beal (log)

[MelissaH]

On 6/19/2018 at 8:08 PM, Kerry Beal said:

 

 

Lid to keep the heat in - the rise continues.

 

 

I'd like to know more about the sponge toffee, and how you get it thicker than a cell phone. Is that just a parchment-lined cardboard box? How does the slow cooling work?

[Kerry Beal]

5 minutes ago, MelissaH said:

I'd like to know more about the sponge toffee, and how you get it thicker than a cell phone. Is that just a parchment-lined cardboard box? How does the slow cooling work?

Yup parchment lined cardboard - there is still a lot of heat in the mass so it continues to rise and stay warm -  end of day they turn on the air-conditioning so that it is cool to cut the next morning.

[Tri2Cook]

18 hours ago, Kerry Beal said:

Gianduja loaf from yesterday - abject failure! Too hard to cut

That's the problem I had with Greweling's PB&Js. I tabled the peanut butter gianduja to temper (this was pre-EZtemper) and poured it over the PdF layer. When I tried to cut it once set, most of the cuts just shattered.

[Kerry Beal]

23 hours ago, Tri2Cook said:

That's the problem I had with Greweling's PB&Js. I tabled the peanut butter gianduja to temper (this was pre-EZtemper) and poured it over the PdF layer. When I tried to cut it once set, most of the cuts just shattered.

Wonder if extra peanut oil would help? The hazelnut version slices nicely.

 

 

[Tri2Cook]

28 minutes ago, Kerry Beal said:

Wonder if extra peanut oil would help? The hazelnut version slices nicely.

 

 

That might do it, I haven't tried it since. I started doing my PB&Js as shell molded pieces with actual jelly and peanut butter ganache. If I ever get to a point where I need better shelf life, I assume I'll have to find something to replace the jelly which is why I've kept a close watch on Jim's posts about his piped PdF experiments.