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Flexible Chocolate - Page 2

post #16 of 20
2/6/11 at 10:36am
The only things I have found so far is:

http://gastronomie.kalys.com/kg_fr_en/carrageenan-iota-500g.html

http://www.silverspoon.co.uk/home/products/sugar-and-syrups-for-cooking/pectin

Haven't found the specific pectin mentioned...

Both of the "weird" ingredients are gelling agents though...
https://www.facebook.com/TheCutestLittleCakeCompany
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https://www.facebook.com/TheCutestLittleCakeCompany
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post #17 of 20
2/6/11 at 12:57pm
Iota is a type of carrageenan, and the LM pectin is the stuff used for sugar free jams and jellies as opposed to HM used for regular jams and jellies.

http://blog.ideasinfood.com/ideas_in_food/2008/02/a-brief-overvie.html

http://gastronomie.kalys.com/kg_fr_en/carrageenan-iota-500g.html

Both products appear to be heat stable and would help to keep the cholcolate elastic and keep it from melting.
deborahanne

http://grandmasugarskitchen.blogspot.com/
http://lamaisondesgateaux.blogspot.com/
http://theenchantedline.blogspot.com/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.
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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://lamaisondesgateaux.blogspot.com/
http://theenchantedline.blogspot.com/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.
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post #18 of 20
2/6/11 at 1:53pm
Thread Starter 
The chef, Chris Hanmer, is supposedly writing a book, and in this book he is supposed to explain the technique he used, along with the recipe.

I have searched and can't seem to find a title for the book, when it will be published, nothing....Anyone out there know?

Thanks!
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post #19 of 20
2/6/11 at 2:48pm
Quote:
Originally Posted by Rhonda19

The chef, Chris Hanmer, is supposedly writing a book, and in this book he is supposed to explain the technique he used, along with the recipe.

I have searched and can't seem to find a title for the book, when it will be published, nothing....Anyone out there know?

Thanks!



I don't think it's out yet. I just got Ewald Notter's "The Art of the Chocolatier" and looked in there but it's a no go. Hanmer works with Notter, or studied under him or both (something like that -- there's a connection there.)
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #20 of 20
2/7/11 at 7:38am
check out this link!

http://trendsupdates.com/the-school-of-pastry-design-makes-las-vegas-its-home/
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