Forum Activity for @John Marshall

John Marshall
@John Marshall
10/30/11 10:17:26PM
5 posts

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

John Marshall
@John Marshall
10/23/11 04:59:18PM
5 posts

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.
John Marshall
@John Marshall
01/01/10 11:55:14PM
5 posts

Sourcing raw cacao from Peru - Satipo?


Posted in: Classifieds F/S or Wanted

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
John Marshall
@John Marshall
10/13/11 09:07:16PM
5 posts

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.
John Marshall
@John Marshall
10/12/11 10:54:54PM
5 posts

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...