Forum Activity for @John Marshall

Pectin

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Andre

I use Pectins a fair amount. Some Pectins are heat sensitive - so it really depends upon what you want to use them for. Here are a couple of url's that you can use to determins what you need - and possibly use other products to acheive similar or better - depening on your requirements:

http://blog.khymos.org/2008/12/19/hydrocolloid-recipe-collection-v22/

http://www.cookingissues.com/primers/hydrocolloids-primer/

All the best!

John

Savour Chocolate School in Melbourne

Posted in: Opinion

Yes, I take courses there at least twice a year. I can thoroughly recommend them. They also have guest chefs that are typically French MOF's there a couple of times a year.

Sourcing raw cacao from Peru - Satipo?

Posted in: Classifieds ARCHIVE

EricI want to source some good cocoa nibs in Australia to start manufacturing my own chocolate. Can you give me any suggestions as to where to start?regardsJohn

Weird Flavors and Inclusions in Chocolate

Posted in: Tasting Notes

I used www.foodpairing.com extensively to reserch food combinations.Does anyone else in the group use this? Their sibling site, albeit not as extensive flavour wise,is www.foodpairing.be if you want to give it a go.

Weird Flavors and Inclusions in Chocolate

Posted in: Tasting Notes

Clay

I have used goat's cheese and black truffle in a chocolate truffle that's made using extra virgil oilive oil. real smooth nice taste...