Posts by m brown

why not microplane some white chocolate in? so its more like grated parmisan than chunks and easy to work with. you could also pulverize white chocolate in the food processor and add the dust to your formula. I've gone with cocoa for...

Beebs, Had to move your post to the general area. First, are you leaving a tea liquid based ganach out on the counter for a week? you are inviting trouble with bacterias, so be careful. Do not leave diluted unenrobed chocolate...

Just start fresh with a good formula. Use your creme fondant for praline centers, ice up some petites fours glace or make some coffee cakes!

:lol:Wow, who knew. Thanks for the watchful eye and approval?:roll:

Well Jerry, when a recipe calls for 5 eggs and the user wants to divide it by half, they question how to halve the egg. I would like to see all recipes measure by weight for eggs. Most formulas do this, recipes do not.

Try half Riches Whipped Topping mix (or Ready Whip or any other commercial liquid whipped topping) and half fresh heavy cream. You can also add gelatin, 1 Tbl to each 2qts of cream. Make sure you properly bloom and dissolve the gelatin.

Oh, That crazy Sting and Trudy! (that is who your cooking for, right?):look: There are so many options using tofu, it's not even funny. That with a good chocolate and some caramel syrups you can make nice desserts! Flower extracts...

I get this question all the time from students. best to whisk and use half by weight.

ChicagoDan, sounds like they would be lovely, just make them the technically best you can.

Chocolates and Confections = great refrence. I'm with foodpump, don't overwork your chocolate. And different brands behave differently.