transfer sheets - Page 2
Constructing it upside down won't protect it from drops or careless co-workers. Thin chocolate shatters so easily I can't see how you could avoid it.
For something that large and given the chances it will get a break somehow, I'd design it with breaks. For instance, I'd coat it with whatever (ganche, buttercream..) then I'd make my transfer sheets seperate and cut them up into interesting sizes (triangles...), then place them on my frosting or ganche, then freeze. I'd rather place them on after I've defrosted really.
Any further breaks won't be noticed if you've deliberately cut them to start. I can't think of how you could cover a sheet pan size with transfer sheets anyway, there'd be an ugly seam?
In the choc. cups for the handles, I meant are you piping them out then glueing them on with some choc.? I know you can't dip and retain a handle. I was wondering if your instructor had any technique to finish the bottom/back side of a piped out handle (which is flat from sitting on the paper) so the handle looks finished from front and back views?
When I was in Denmark, I learned how to make some pretty slick cups and handles. Chef Sorensen(who is going to be on the Discovery channel...Great Chefs of the World in the spring)taught me this technique, which is definately old school.
We started by brushing tempered chocolate into molds, two light coats, then in the fridge. Pop them out, which was amazingly easy, these molds were really slick and worked well, there were six of them, just rounded out little cups really. Made a little puddle of melted chocolate on paper, then sat the cup on it, held it for a second until it set up straight. Then came the handles, simple trick that he used, make your design, cool it down in the fridge, flip it over and trace over the flat side, glue on with a little chocolate and there you go! I will probably never make them again, but it was very cool to do! I learned so much from this guy! He is really famous in Denmark, won 10 gold medals in the culinary olympics, at one time(maybe still) had the world record for tallest wedding cake, it is just unbelievable some of the stuff this guy has made out of chocolate and sugar. He used to have a school in Copenhagen, and said alot of students from the California Culinary Academy would come over....any one out there ever meet Chef Gert Sorensen???
I was pretty suprised to see that. This book also had a couple other techinques that a local candy shop calls their own, too much coincidence for me. Gale Gand also has some real familar recipes in her book, I'm not sure how you can publish someone elses recipes with-out crediting them, wouldn't they sue you? Just a thought......
Chef Gert Sorenson, wow, what great memories I had from attending his Pastry School. I attended in 1987. I was just graduated from the California Culinary Academy in San Francisco (pre-Cordon bleu).
I was a youg lad, soaking everything up like a sponge. Gert was incredibly inspirational. I have enormous take aways form my time there. He was super generous. His Wife, can't remember her name, became our mother away from home. She made everything Gert was teaching, understandable, and made sure of that. Awsome lunches by the School staff each day. Gert's son Lasser, I believe, was incredibly talented himself and might still be Chefing
in the USA.
We can all look back and remember what helped to mould us into what we are today and what helps in directing us going forward. Chef Gert was that inspiration for me. I will never forget him and his gracious Family