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587 posts in this topic
I hope I'm not posting in the wrong section. I am looking for recommendations on where to find a used/economically priced climate controlled (low humidity and refrigerated, but not too cold) chocolate display case as well as a regular refrigerated display case (bakery style). Something like this, but it doesn't need to be too fancy looking. I am living in Canada on the West Coast, so the closer to local, the better. I'm finding it very challenging to find something. I found and excellent deal on a couple of used ones in the USA, but the seller doesn't want to deal with the hassle of having it crated and shipped. I'm trying to keep up to date searching on the Ecole Chocolat graduate forum as well as The Chocolate Life classifieds.
Also, does anyone know if a smaller table-top type climates controlled chocolate display case exists? Or are the only options out there for larger models?
So I've been looking for the ultimate matcha brownies (technically blondies but it just doesn't have the same ring to it). I've made chewy and fudgy regular brownies, but I find white chocolate based blondies to be much trickier. I have made a few matcha brownie recipes in the past, but they all came out sad and cakey. So I have taken it upon myself to come up with my own recipe. My matcha brownies came out very moist and "fudgy" but not chewy. I'm thinking next time I should try using vegetable oil instead of butter and only dark brown sugar.
Quick question ...Has anyone used confectionery coating in ganache, and been successful? I'd normally not do this, but I have a very dear friend who is allergic to chocolate. Her son is graduating from high school, and she hired me to do chocolates. We'd all like for her to enjoy something from the selections at the reception. The only pieces I can do for her without any chocolate derivatives is of the white chocolate variety. So, white confectionery coating is the only alternative I can find to sub in.
Now, with the actual chocolates, I did a butter ganache with white chocolate, mango puree and coconut. (Tastes amazing, btw.) If I do the same method with the softened butter, glucose; then mix in melted confectionery coating, will it harden up when I add the puree, or stay soft? I tend to think it would be okay, but I absolute hate the idea of wasting that puree. So, thought it best to ask here and see if this a disaster in the making- or a decent alternative...
Thank you for any help and advice you're able to lend. As always, your expertise is very much appreciated!
Some chocolate makers have incredibly intricate chocolate molds that boggle my mind. How do they clean them? Or do they not clean/polish them? Or have an army of interns? Or just do it perfectly every time and polishing molds is for suckers anyway?
They are beautiful, but seem so very impractical. What am I missing?
The Soma is not bad, mostly thin lines, but the Askinosie ...
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