02/13/08 09:52:41 @lorna:
Thanks! I'll check that out. I'm trying to think of an entry for Green & Black's organic chocolate contest. I'm thinking something with their Maya Gold and orange blossoms. They were so good on that cake, remember?
02/02/08 08:39:40 @clay:
Teresa:I have a VitaMix, too, but I find that using the stick blender a whole lot more convenient. It might also be better from a shelf life perspective as you have better control over how much air gets mixed into the ganache with the stick blender over the VitaMix.If you're concerned about power, there are commercial stick blenders that you can probably find at a local restaurant supply store. These come in many different sizes, lengths of wand, and power to fit your exact situation.
02/01/08 21:36:51 @clay:
I read the comment you left for Lorna. Have you ever thought of using an immersion blender (stick blender)? I have one that I use for hot chocolate that I also use for making ganaches. It really makes for good emulsions so I never have a problem with my ganaches breaking.
02/01/08 10:18:00 @lorna:
Did you see the Recchiuti vids on here? He's just made our truffle lives so much simpler!
01/29/08 17:07:32 @clay:
Teresa:Welcome to The Chocolate Life. It seems as if you knew Lorna from before you joined. I look forward to learning more about getting "cut off' by Michael Recchiuti!
01/29/08 15:53:52 @lorna:
Yay! Now we can remotely nurture the chocolate part of our relationship. I think Michigan cherry season is going to warrant a new flavor combo in our repertoire. How about Memphis?
Thanks! I'll check that out. I'm trying to think of an entry for Green & Black's organic chocolate contest. I'm thinking something with their Maya Gold and orange blossoms. They were so good on that cake, remember?
Teresa:I have a VitaMix, too, but I find that using the stick blender a whole lot more convenient. It might also be better from a shelf life perspective as you have better control over how much air gets mixed into the ganache with the stick blender over the VitaMix.If you're concerned about power, there are commercial stick blenders that you can probably find at a local restaurant supply store. These come in many different sizes, lengths of wand, and power to fit your exact situation.
I read the comment you left for Lorna. Have you ever thought of using an immersion blender (stick blender)? I have one that I use for hot chocolate that I also use for making ganaches. It really makes for good emulsions so I never have a problem with my ganaches breaking.
Did you see the Recchiuti vids on here? He's just made our truffle lives so much simpler!
Teresa:Welcome to The Chocolate Life. It seems as if you knew Lorna from before you joined. I look forward to learning more about getting "cut off' by Michael Recchiuti!
Yay! Now we can remotely nurture the chocolate part of our relationship. I think Michigan cherry season is going to warrant a new flavor combo in our repertoire. How about Memphis?