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By Audrey Brown
I want to make sugar-free bars with Callebaut cocoa liquor and Erythratol. Any advice on ratios? Should I make it in my melanger or would just melting, adding and tempering work? I made the mistake of buying Callebaut sugar-free with Maltitol and it is definitely a laxative. Now still stuck with a lot of it. Any advice is most appreciated.
About two weeks ago I made a jar of oranges in brandy. I think the seal is bad and the fruit has started fermenting. There’s a few bubbles and a slightly sour smell, the taste is still sweet.
The oranges were off our tree (no spray) and it’s a simple no cook recipe that calls for sugar, brandy and spices. The jar was sterilised.
What would you do ? Is there a way to rescue them, are they still safe to eat ?
Any advice will be much appreciated.
I'm a Brit. I'm also a closet Frenchman. To cap it all, I'm happily retired in Bangkok, the city of a street food culture that's second to none. The Thais are healthy and slim. I'm just this side of alive and far from slim. Lockdown has me fantasizing about my days working in London, Paris and New York, an existence, if one could call it that, revolving around gastronomy of one kind or another. They paid me, not so very much as it happens, to do what I enjoy doing most in life. We all get to do it, but I was one of a fortunate few who made it his metier. Well all that's in the past now, but I still dream of my time in Paris when lunch was a tad short of 2-hours, little-known local bistros remained affordable until the day they were discovered by La Bible (Michelin Guide) and the students were revolting - this was the summer of '68, for heaven's sake. Someone should open bistro here in Bangkok with a table d'hote of Soupe a l'Oignon gratinee, Blanquette de Veau, a stinky Epoisses and Tarte Tatin to finsih with creme fraiche. Ah, it's back to lockdown and pad Thai.
I am an artist ( oil and pastels) by trade so the coloring of artisan chocolates really appeals to me. I was wondering if I could make my own colored cocoa butter using oil candy colors and cocoa butter, or is there more involved.
Also, if I add the oil candy color to white chocolate will it affect the temper?
Hi there, I’m looking for some interesting flavours for truffles. Any combination of filling and coating ideas? For lemon, dark ganache, orange and caramel example.
I also realised that when deciding to use ready made truffle shells filling needs to have a creamy texture. Any advice on this?
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