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#16
10-25-2001, 08:56 PM
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 I got your recipe Dennis, thanks! I'm having a hard time thinking I can cut thru the chocolate and not have it shatter with-out a hot cutter. I think I need a demo for that.... But I'll try your proportions next time, for sure! Maybe I had too much crisp and not enough praline?... What does freezing do that refridgeration doesn't?
__________________ "Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum      |
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#17
10-25-2001, 10:25 PM
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| Freezing will give you more time to cut more discs. Refrigerating it will only yield a couple. It's recommended to freeze the discs after cutting them then take them out right before final assembly to keep the shape and prevent them from getting deformed. It gets pretty soft sometimes. Good luck.. d |
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#18
11-02-2001, 05:51 AM
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| I like crunch in my sweets too. Did you know that the reason Ben & Jerry's Ice Cream has so much crunchy stuff in it is because one of them (I can't remember if it's Ben or Jerry) has lost his sense of taste? His only pleasure is from the feel of the crunchy stuff. The other night I had pumpkin ice cream with toasted pumpkin seeds blended in. How simple and delicious 
__________________ 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 |
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#19
11-02-2001, 07:22 AM
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| I love their rainforest crunch ice cream. Just thinking about it and I'll crave it all day.
__________________ When I get a little money, I buy books. And if there is any left over, I buy food. - Desiderius Erasmus |
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