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Everything posted by Spring

  1. [Moderator note: The original topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Cooking with "Chocolates and Confections" by Peter Greweling (Part 1)] I got my book yesterday OMG this is not a book, this is The Book. What a fantastic birthday present to myself, I am (almost) speechless. Ive tried 2 recipes and cant wait to try more. I highly recommend it. If anyone is interested in chocolate sand confections they must get it. I will post photos later. Heartfelt thanks to all of you who recommend it
  2. Can anyone recommend a good sugar free/diabetic chocolate? Ive tried Belcolade milk and Natra milk and dislike both of them. The Belcolade feels greasy and the Natra hard, both don't taste chocolatey either. (Please forgive the very crude description from an amateur)The Natra white is reasonable. Elite (local Israeli company) milk and black is actually ok but its rare that it is in good condition ie, doesnt taste grainy or old. Ive looked at the sugar content in the high cocoa percentage bars (80% upwards) but its too high for me.
  3. People are asking me to bake and decorate cakes and are actually willing to pay me for it but sadly not a lot, so I cant afford to use loads of chocolate and butter combined with the fact I want to make cakes that are dairy free. So I need a recipe for a cake that uses cocoa and oil and is for a 29cm round tin (30cm outside measurement)plus baking time and temp. Id be prostrate with gratitude if anyone can help me with this
  4. Its one Ive created as the ready made ones are either unsuitable (potato flour and/or sugar - we cant eat sugar, or horrible as they are mainly cornflour) I use 3 flours and the amounts are approximate Teff flour: 60% Corn Flour (fine polenta): 20% Tapioca: 20% Teff is amazing, google will give you more and better information than I can, very nutritious and tastes good too, it is used to make the Ethiopian bread injira. The Tapioca "glues" it all together so dont need to use xanthan or guar gum. Youll probably need to add a bit more liquid than you would with wheat flour. If you like quinoa flour you could probably use some of that instead of the Corn Flour and make the flour more nutritious. HTH
  5. JeanneCake: I had settled on trying the one bowl chocolate cake (sfter I had definately decided on the black magic lol) but the wowie looks a lot easier, I mean a lot tastier etc thanks Ive actually found (after years of trial and error) a very good gluten free flour mix if you are interested and it doesnt require xanthan or guar gum, it is the nearest in taste and texture to wheat Ive found so far. I have an extra problem/challenge baking gluten free as my husband cant have oat,potato or spelt and I dislike quinoa, buckwheat and chickpea.
  6. Will definately give the black magic cake this week, will report on results. Thanks all
  7. I've been experimenting with a sugar free chocolate for a while now and flavour wise have achieved success. I have two major problems with my chocolate and it happens with both the milk and dark. Problem #1: I had the milk chocolate in the melter over night and in the morning there was and oily puddle (cocoa butter methinks) on the top, after vigorous stirring it homogenized but streaks kept appearing in the melted chocolate but disappeared when stirred. After tempering and when the chocolate had crystalized there were faint streaks and dark spots. I'm thinking I need to add more lecithin (I had granular lecithin at 3g for 4k) Problem #2: At the correct temperature for tempering (30 Milk, 32 Dark) the chocolate was almost set, a spoon stood upright in it. It was thick and claggy and impossible to work with. After adding tons of cocoa butter and raising the temperature to 36 degrees it was workable and I managed to make some bars etc. They came out of the molds easily which makes me think it wasn't over crystalized and it had a very good snap and didn't melt when touched which means they were either tempered correctly or at least not incorrectly. The only things I can think of that could cause this are: lack of lecithin and/or too much inulin (can't blame the milk powder as it's not present in the Dark), also its possible the chocolate absorbed moisture through being in the machine during the day for 3 days but if the chocolate was 'wet' then I don't think I would have been able to work with it. I also have a dehumidifyer near to the Santha and it didn't happen when there was higher humidity than there is now. It could be one thing or a combination, I'm at my wits end and would really appreciate any help (I have posted this in the chocolate alchemy forum too).
  8. pastrygirl: i never waited 15 mins before but read in wybauw that you should wait a bit as something something (IM really tired so cant remmeber exactly) Anyway..... the weird thing is that it was beautifully in temper but when I got to the melter it was really thick and unworkable. Sebastian:you are an angel, I will take you up on your kind offer
  9. Sigh. Thought youd say that Sebastian. Thanks anyway Onwards.....
  10. Lior: You can taste as much as you want, whenever you want, just come and visit, Im sure well have lots to talk about. id love your opinion of my products Sebastian: Im so glad you answered, I was hoping you would I really appreciate your offer of help and understand your hands are tied without knowing the formula details but regretfully I cant post them as my business partner would order a hit on me I dont suppose you could offer any advice with the information I posted previously? Thanks
  11. I forgot to write that it was while I was waiting to see if the chocolate was tempered, using the back of a spoon and waiting 15 minutes to check for streaks, that the chocolate thickened. I checked the spoon, the chocolate had crystalized without streaks, I went to start working and......thick, unworkable chocolate
  12. Spring

    Your Daily Sweets (2005-2012)

    Sheryl D: they look really good What flour did you use in the gluten free crust?
  13. Spring

    Your Daily Sweets (2005-2012)

    Okay? Turned out 'okay'? Are you mad? Its gorgeous! Thanks for the compliments I have set myself the challenge/torture of only working with chocolate as I specialize in sugar free products. I too need to charge more, especially as chocolate and transfer sheets are not cheap Thanks Darienne. I think I should get the award for the longest lurker
  14. Spring

    Choosing Packaging

    Ive said it before and Ill say it again. Thanks!!!
  15. Spring

    Your Daily Sweets (2005-2012)

    I am a bit nervous posting this but am trying to be brave. I was asked to bake a chocolate cake, with 2 days notice. I am not a baker (am hoping one day to go from a 'Chocolate Maker" to a Chocolatier) Im happy with the look though
  16. Wow, thanks for all the replies! Whenever I bake its a bit hit and miss as I usually do it sugar and gluten free and am still tweaking with the ingredients, so never sure if its me the recipe or the weird stuff I use lol. I kind of got talked into making a birthday cake for a client when I met with her to discuss a birthday chocolate workshop and am suddenly getting orders from people The cake decorations looked good and they were really pleased but had a horrible time baking a passable cake.
  17. Oh Lior, that looks fabulous and really really yummy
  18. Spring

    Your Daily Sweets (2005-2012)

    I dont remember where they are, the best thing would be to call him and ask. I didnt order a lot at all as wanted to play around with it first and if I remember correctly shipping is reasonable. He also included little droppers to make the caviar with, gave me great advice on what not to do and emailed me some information. HTH
  19. Spring

    Choosing Packaging

    Im looking for companies who sell packaging in large quantities (1000's) and can only find the 'regular' ones who sell in small amounts. I am specifically interested in transparent packaging. Does anyone know the names of companies (probably in China) Ive looked but cant find them.Thanks
  20. Spring

    Your Daily Sweets (2005-2012)

    Personally I feel cake for lunch is acceptable any day of the week as long as it covers at least 50% of all the food groups
  21. Spring

    Your Daily Sweets (2005-2012)

    I get all my molecular ingredients and equipment from www.texturot.co.il. Great service and the guy (forgotten his name) is really nice and helpful. I played around making caviar and got some good results.
  22. Im getting it to but from the book depository as it has free delivery http://www.bookdepository.co.uk
  23. Spring

    Colored Cocoa Butter

    Oh wow, that poinsetta is beautiful SO if I understand correctly, for a strong, opaque colour the gel or ready to use coloured cocoa butter would be better and work out cheaper than adding powder colour to cocoa butter?
  24. Spring

    Nib to Bar Milk Chocolate

    thanks Deb, I pre grind the sweeteners and melt the cocoa butter, but your reply made me think that the extended refining time is probably due to the large amount in the machine