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05-28-2003, 05:45 PM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 9,232
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This thread is another reason why I love this place so much. I have learned a great deal from this conversation. Thanks, Kyle, for asking and to everyone who replied, for the knowledge.
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06-11-2003, 10:05 AM
|  | Registered User Culinary Experience: Home Chef | | Join Date: Aug 2000 Location: NYC, NY USA
Posts: 1,717
| |  Another ?
Let's say I temper 1 LB of chocolate and only use 1/2 LB for dipping. Can I store the remaining chocolate in the fridge? Wil I need to retemper it?
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
06-11-2003, 03:21 PM
| | ChefTalk Supporter Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
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The problem with the fridge is that it tends to hold humidity. If your only other option is a hot room, then the fridge is ok, provided the choc. is wrapped tightly. Yes, you will have to re-temper any time the chocolate is left to set. |
06-11-2003, 04:39 PM
| | Registered User Culinary Experience: Home Chef | | Join Date: Aug 2000 Location: NYC, NY USA
Posts: 1,717
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Thanks Momo. I can live with the retempering. I just took my first run at tempering. I used Schokinag bittersweet couverture w/71% cacao. It's some special edidion in conjunction w/Christopher Norman Chocolates. Given what I paid for it, I will gladly retemper it  I forgot to reserve 1/3 of the chocolate for seeding purposes do it took a little while to cool down to 80º. Other than that it was not as scary as I envisioned. I coated some shortbreads and shipped them to D.C. I will know on Friday how they survived the journey
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
06-16-2003, 07:13 AM
| | Registered User | | Join Date: Jun 2003
Posts: 10
| |  chocolate glaze with nice sheen
melted chocolate and corn syrup produces a glaze that has a nice sheen
CHOCOLATE GLAZE
8 ounces (210 grams) bittersweet or semisweet chocolate, cut into small pieces
6 tablespoons (84 grams) unsalted butter, cut into small pieces
1/3 cup (80 ml) light corn syrup
1/3 cup (80 ml) brandy
melt chocolate, then whisk in syrup and brandy
WHITE CHOCOLATE GLAZE
3 oz white chocolate
2 tbsp light corn syrup
1 1/2 tsp water
melt chocolate, then whisk in syrup and water
Last edited by happy_baker; 06-16-2003 at 07:15 AM.
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06-16-2003, 07:27 AM
| | Registered User Culinary Experience: Home Chef | | Join Date: Aug 2000 Location: NYC, NY USA
Posts: 1,717
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The results were good. THe dipped biscotti arrived intact! Some minor melting where chocolate met chocolate but I can address that with packaging. I also think that I will limit the availability of dipped items to cooler months. I don't think I would want to eat chocolate that would stand up to NYC August heat & humidity
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
07-04-2003, 11:49 AM
|  | Registered User | | Join Date: Sep 2002
Posts: 38
| |  glacege chocola
Hi m brown,
I'm sure you know how to do this! Good luck!
glacege chocola:
light cream 50cc
water 100cc
cast sugar 80g
maltose (or Trimoline) 20g
cocoa powder 30g
black cocoa powder 10g
gelatin 3g |
07-04-2003, 11:52 AM
|  | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: May 1999 Location: Outside Dallas, BABY!!!
Posts: 2,471
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Richard,
does that hold up on a coated cake or just the top as for miroir? |
08-09-2003, 09:24 AM
|  | Registered User | | Join Date: May 2003
Posts: 6
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I too am experimenting w/ tempering chocolate and would like more tips and info about the proceedure - maybe even the science behind it. A good on-line scource for bulk chocolate would be nice too (but not out of this world expensive). I see KA has a pricey tempering contraption in their catalog - can a comparable job be done w/out? |
08-09-2003, 09:45 AM
| | Registered User Culinary Experience: Home Chef | | Join Date: Aug 2000 Location: NYC, NY USA
Posts: 1,717
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I just tempered another batch, in my stainless steel bowl set atop a sauce pan of simmering water I mixed in a bunch of ground spearmint. I'm working on Mint Chocolate Chunk cookies.
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
02-23-2007, 09:17 PM
| | Registered User | | Join Date: Mar 2005
Posts: 49
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HI Kyle W,
I do just what you have been doing. I dip and keep dipped side up and place in the frig for a while.
I melt the chocolate bits just as you do but I use olive oil or a little "sweet" butter. So far I do not get any coloration even after the cookies have suffered some abuse and change of temperature. I never used parchment paper. I always wanted to but it seems too fussy for my time sensitive lifestyle.
Last edited by cookie mama; 02-23-2007 at 09:19 PM.
Reason: spelling
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