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Posting this PM from a graduate of mine. Would love some of the pro's to advize

post #1 of 13
Thread Starter 
Today, 03:42 PM
chanemarie
Registered User Join Date: May 2006
Posts: 0

Re: it's Marie Honore

--------------------------------------------------------------------------------

i am making coconut mousse chocolate cups for a client..i have to make 15 of them...
i was wondering if they can be frozen for a day or not...
i wanted to make it on thursday 5/25 cause 5/26 i am having minor surgery and the client needs it on 5/27 (saturday)

or will they be okay in the fridge if i do them late that thursday or late that friday

the mousse has heavy cream, cream cheese and butter in it...

also have you ever used edible gold...?
i was thinking of sprinkling some on there...




Quote:
Originally Posted by cape chef
Quote:
Originally Posted by chanemarie
Is this you Chef Stabinsky,
If so it's Marie Honore...how are you? ?!!
I needed to ask you a dessert question if it is you? ha hahahah


Hi Marie, Yes it's me. Welcome to cheftalk.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #2 of 13
CC,
No freezer.chocolate bloom possible. I would say late Fri. is the best option.
pan

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post #3 of 13

I agree...I also think it would change texture when it thaws...

For the number you need to do I think Friday late would be fine.

Are you using any merangue? Or are you just relying on the whipped cream for the body of the mousse?

I've found that stabilized whipped cream is a wonderful thing. It has a very long shelf life in the cooler and I relied on it heavily to pre-prep desserts for our Sunday Buffet.

Essentially its whipped cream that has added gelatine (unflavored) when you're whipping it. (prepared, disolved and cooled of course...I can get the recipe for you but I know it's fairly common. If not for this venue then it's a nice thing to have on file) Great for garnish as well.

What is your presentation? Depending on the way you are going to serve I'd maybe use a large flake or two of leaf along one edge. Just think modern art. <grin> You might want to consider some chocolate flakes or curls (contrasting?) as well. Hmmmm...if it's served in a "martini glass" kind of thing you could dip the rim and dust with cocoa powder and have the flakes along one side...(like an inch or so along the rim)

(I'll stop now, I'm getting all kinds of ideas...)

Sounds lovely.

April
post #4 of 13
Thank you for the advice...i love this site..i wish I had found it sooner.
Thanks Chef S.

Panini what do you mean by chocolate bloom?

april i actually had a dream about what you described with the chocolate curls and the gold leaf...i was thinking to add a piece of chocolate lace or chocolate stick to it.. what recipe do you have for the stabilized whipped cream?

thing now is to figure out how to transport the mousses...i have a pretter round crystal looking serving platter that i am going to put them on....
post #5 of 13
There are various term that apply to chocolate when it becomes gray or white. In the early stage of turning color you might hear that your chocolate is dusted. If it's chips, it will appear to have a hazy look small dots. Usually still usable for interier work like brownies, etc. Then when it goes and turns that awful grayish-white color we s call it chocolate bloom or fat bloom. bad:eek:
Panini

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post #6 of 13
There are two types of chocolate bloom. Sugar bloom and fat bloom. As chocolate ages or if chocolate is subjected to temperature fluctuations the sugar or the fat will migrate to the surface resulting in bloom. This can also happen if the chocolate was not tempered properly in the first place. There is nothing wrong with the chocolate; still very good to eat. Just unsightly. If the chocolate was melted and re-tempered the bloom would go away.
post #7 of 13
Well alright then CR. With the little experience I have with chocolate. I might have been mistaken. I thought that the chocolate when naturally bloomed resulted in the degregation of a lot of the properties, like flavor,texture,etc. Hum?? Maybe that was tulips or some other flower. No wonder my purveyor was ticked when I returned a bunch of chocolate that was dusted. He knew it was still good.
My other post, never mind:o
Edit
Ouch!!! sorry CR I mistook dookieguys post as yours. Gosh I'm really dumbed up today

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post #8 of 13
this is all great stuff..

hey how would you transport the mousse cups..i am worried about the sliding around factor on my one hour trip to deliver them? i have a platter, really pretty one...but im worried that the cocolate cups will slip slide around...any ideas????
post #9 of 13
How are you molding the cups? You can transport in the mold, unmold and assemble for service at the last minute.
post #10 of 13
i actually found a place that has the chocolate cups already made :lips:
i may not be able to assemble them properly when i get to my destination though...cause the lady will be at a graduation before the time im supposed to deliver :(
post #11 of 13
So nobody will be there? Work it out with the lady. Call her and explain to her that for best quality, you would like to assemble at her place. Leave a key or something.

Practice assembling a few to make sure you know what you need to do when you get there.

Bring everything you need. EVERYTHING, and if that means bringing your own TP then bring your own TP.
post #12 of 13

Stabilized whipped cream:

Put about a cup of water in a small ss bowl. You need the surface area. Sprinkle about 3 tb unflavored gelatine over the top and let it "bloom" <read: it kind of swells up> for about 10 minutes. Put over low heat and bring the liquid to a simmer until the gelatin is dissolved then let cool to about room temp, but still liquid. I've used up to 5 TB for more of a stiff effect. Halfway between a pudding and jello. (anyone remember Whip and Chill back in the 60's?)

While it's cooling whip 1/2 gal heavy cream to soft peaks, adding the amount of sugar you intend to use. (varies depending on how sweet you want it. I use between 1/4 and 1/2 cup), and your vanilla or flavorings.

When your gelatin is cool but still liquid, begin re-whipping your cream on medium and pour the gelatin in a slow stream between the beater and side of your bowl. It's similar to the technique for Italian merangue or French buttercream. If the liquid touches something cool like metal it will congeal and make little yucky jello blobs. Then raise speed to high and whip it to whatever consistency you want. Are you planning to use a piping bag to fill your cups? I've done a lot of mousse cups for functions and those little choco bowl are really cute and convenient. Using piping bags with a large star tip is a Godsend to production line fill those things.

April
post #13 of 13
hi kuan..i will see the lady doesn't even know which house she is having the function yet and it's in two weeks..isn't that something...

hi april this is great information...especially this being my first paying gig...
yes i am going to use the piping bag and i these chocolate sticks to stick in the side of each one along with everything else i am going to do to it..ha hahaha
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