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Posts by rlyv

Have you ever tried working the chocolate on a marble slab? Before I got my Rev Delta, I used to do 30lbs of chocolate that way. It's messy, but it does work. For dark chocolate, melt to 118-120F over a double boiler. Pour half onto the slab, working from the outside in and in a circle, use two scapers or offset spatulas, and work the chocolate until cool and starts to thicken slightly. I would test with the thermometer and make sure it was about 85F. Add this back to...
Any recipe you like should be able to be increased for what you need. All my cake recipes can be multiplied with no issues. I do it all the time. You could look into the Cake Bible by Rose Levy Beranbaum. She has info about it, but she will tell you that the leavenings will need adjustments as the recipe increases. I've never found that to be true though.
All those florals together are going to be too much. Start with one and build around it. Peaches are good with lavender, rose is good with either chocolate, white chocolate or raspberry, or any combination of those. Lavender in an ice cream or Creme brulee is nice. Hibiscus to me has a berry flavor, so it would work with strawberry. Maybe a hibiscus sorbet or granita made from the tea, or a sauce.
First, you won't get rich at it, so keep that in mind.  I would look into culinary school to learn the basics.  Cake decorating is all about practice.  You can find online courses and tutorials that can help with techniques, but it's all about refining skills.   Make some buttercream, get some piping bags and start practicing.  
Over the holidays, I made coconut macarons by replacing half the almond flour with unsweetened organic dried coconut from Whole Foods. I put the almond flour, coconut and powdered sugar in my Cuisinart and let it grind for a couple of minutes, then sifted.  I just tossed the pieces that were left in the sifter.  Worked fine.  
I prefer the French method.  It's how I first learned to make them.  I've made thousands using this method, and have had a few flops.  I've found a convection oven worked best for me over a still oven. I've tried the Italian method, but I personally think the shells are too hard.  Just my preference.  
Well, I have used gelatin in certain mousses (fruit, caramel, etc) but haven't experienced a rubbery issue. When I typed that I was thinking of a chocolate mousse cake I've frozen many times, and it's made by melting chocolate with a liquid (water, coffee, juice), whipping yolks with hot honey (like pate a bombe), then folding that into the chocolate, then whipped cream.  It sets firm and freezes well.
I freeze everything if need be.  I mainly freeze layers, as I do a lot of wedding cakes.  But, I have made individual mousse cakes before, and never had a problem.  I don't put gelatin in my mousse, so I never experienced anything rubbery.
I always use almond flour, and grind it anyway.  The only thing I see is that if it's not fine enough, they are bumpy.  But, I don't think it would cause a problem with the gap.  
No it's not.  I haven't tried Laduree's recipe.  
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