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Pourable Chocolate Fondant Thoughts Needed!
Posted: 11 March 2009 02:05 AM   [ Ignore ]   [ # 16 ]
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Hi—

I wanted y’all to know that I tried this recipe and made my test cakes and glazed them twice today and they looked beautiful!  I was a little nervous when the chocolate didn’t melt inside the cream instantly but it came together as I stirred it and it was gorgeous.  I am very excited that the only thing I have left to figure out is how big each individual cake should be and how many layers.  Yay!  Thank you, Jeanne!!

Monique.

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Posted: 11 March 2009 12:47 PM   [ Ignore ]   [ # 17 ]
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Jeanne - 08 March 2009 03:46 AM

Pour it over the choc and butter, tap or rock the bowl to make sure the cream gets all the way to the bottom.  Leave it for a few minutes then use a whisk to stir until it is shiny and uniform in color.  Then leave it alone, it will firm up overnight or over several hours depending on if your bowl is wide and shallow or tall or if you’ve used Callebaut choc.

Will Callebaut firm faster than other chocolate brands?

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Posted: 11 March 2009 01:25 PM   [ Ignore ]   [ # 18 ]
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it does for me; I use the 65 or something, it’s not quite 70% but it is on the bitter spectrum, callets and the ganache is firmed up within 2 hours.  I use this for chocolate buttercream because it is also firmer (the Shokinag I have around all the time is thin and the buttercream is really soft when I make choc bcrm with the Shokinag) - a lot of people detect coffee with this chocolate as well.  I’ll have to look when I’m in work tomorrow to see what the ID is on the bag.

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I Dream of Jeanne Cakes selected by Brides Magazine as one of their 100 Favorite Bakers (2013)

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Posted: 11 March 2009 03:09 PM   [ Ignore ]   [ # 19 ]
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I made a quarter recipe and used 6-1/2 oz Nestle’s semi sweet chocolate chips and 1-1/2 oz baking chocolate to get a really dark chocolate that tasted great.  It’s what I had in the house.  I put the cakes in the fridge overnight and they were still beautiful the next day and the texture of the glaze was soft but not sticky.

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Posted: 30 June 2009 02:55 AM   [ Ignore ]   [ # 20 ]
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Well, I wanted to post an update on what I ended up doing and how it worked out.  I baked 14 cakes and froze them.  On Wednesday afternoon, I put them into the fridge to thaw.  Thursday morning, I trimmed torted them and made three layers out of each 8” square cake.  The bottom two layers were topped with 3/4 oz of brandy syrup (from Rose) and 3 TBSP raspberry jam.  They were rewrapped and refrigerated.  It took three of us about 2-1/2 hours.  The following morning, Friday, we cut 12 of the cakes into 9 squares and glazed them.  We ended up using only 4 pounds of chocolate.  I thought we would have needed far more.  We also took the remaining two cakes and stacked them for one 8” square cake for the bride and groom that was about five inches high.  The whole thing took four of us about four and a half hours.  One lady came later and piped on simple decorations and it took her about three hours working alone. We used catering trays used for cold cut trays to carry the cakes.  They spent the night in the cool basement.  The following day was the big event.  It was 104 degrees and the site was an hour away.  The cakes made it there at 11:30 and were served at 6 pm.  The cakes were a bit soggy because they had spent so much time at warm room temp but the glaze was astounding.  It didn’t show any signs of melting and held it’s beautiful sheen.  All the guests loved the cake and no one but me noticed the less than perfect texture. 

Thanks to everyone who helped me.  I can’t believe that it is finally over!

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Posted: 30 June 2009 03:17 PM   [ Ignore ]   [ # 21 ]
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Congratulations Monique!  Photos??

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Posted: 03 July 2009 12:01 AM   [ Ignore ]   [ # 22 ]
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None, yet, but if anyone took them, I’ll post them.

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Posted: 04 July 2009 11:43 AM   [ Ignore ]   [ # 23 ]
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Congratulations Monique! Can’t wait to see the pics. Thanks for the update.

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http://heavenlycakesenjoyedonearth.blogspot.com/

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