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Favorite Confections
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aguynamedrobert



Joined: 26 Oct 2006
Posts: 45

PostPosted: Sat Dec 30, 2006 9:11 pm    Post subject: Favorite Confections Reply with quote

Alright here's a question for everyone....

Out of all the confections there are: caramel, nougat, brittle, marshmallow, turtles, clusters, fudge, sea foam, meltaways....etc.

What is your Favorite Confection of all Time!?!?!?

Mine would have to be turtles....

Robert
www.chocolateguild.com
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Sat Dec 30, 2006 10:21 pm    Post subject: Reply with quote

Turtles are pretty damned good but I don't know what could surpass the simple elegance and rich perfection of a truffle.
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minty



Joined: 17 Jul 2006
Posts: 140

PostPosted: Sun Dec 31, 2006 5:21 pm    Post subject: Reply with quote

may I ask what a turtle is ? Embarassed

if you include chocolate, I would go for a chocolate rocher, or better, for a mirasol, of which you can find a picture in the link....


Bouchées, coated bars and chocolate sweets
The terms “bouchées”, “rochers” and “coated bars” designate an set of chocolate sweets whose shape, composition and appearance are extremely varied.

- “Rochers” : these have a small round or pebble like form
- Filled bars : these are thin, straight and long
- “Bouchées” : this refers to all the other mouth-sized chocolate creams and dainties.

http://www.marquise-de-sevigne.com/adobe/catalogue/assortiment.pdf

If you don't then I would go for the Calisson d'Aix, anytime....

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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Sun Dec 31, 2006 7:53 pm    Post subject: Reply with quote

Turtles are bits of candy that are constructed by forming an "X" with 4 pecan halves. Caramel is poured onto the center and the whole thing is enrobed in chocolate. They are named for their resemblance to a turtle with its head pulled into the shell.

It's a killer combination of flavors and textures.
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cybele



Joined: 02 Jul 2005
Posts: 26
Location: California

PostPosted: Sun Dec 31, 2006 8:15 pm    Post subject: Reply with quote

I don't have a particular favorite.

Sometimes I'm in the mood for a nutty French-style nougat.

Sometimes I want a super-fruity experience with a fruit paste or jelly (or some gummi bears).

Sometimes I want rich chocolate decadence with a truffle and sometimes I want a mix of nuts and chocolate and caramel (a really good caramel nut cluster).

Sometimes I want a simple treat like chocolate covered pretzels.

I don't think I could ever pick one thing to eat for the rest of my life. Thank goodness I don't have to!
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"I want the world. I want the whole world. I want to lock it all up in my pocket. It's my bar of chocolate." Veruca Salt, Willy Wonka and the Chocolate Factory
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aguynamedrobert



Joined: 26 Oct 2006
Posts: 45

PostPosted: Mon Jan 01, 2007 12:23 am    Post subject: Reply with quote

Turtles are great because it is caramel, chocolate, and nuts all in one...I like then with Cashews best!
Second to that would be fudge and Caramel

Robert
www.chocolateguild.com
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msue



Joined: 18 Dec 2005
Posts: 368

PostPosted: Mon Jan 01, 2007 4:43 am    Post subject: Reply with quote

Definitely turtles.

No...wait...definitely truffles.

Wait...turtles.

No...truffles.

Wait...

Need to do more research. That's the ticket.
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Mariesoleil



Joined: 07 Aug 2006
Posts: 25
Location: Quebec City

PostPosted: Mon Jan 01, 2007 5:18 pm    Post subject: Reply with quote

Truffles Smile
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minty



Joined: 17 Jul 2006
Posts: 140

PostPosted: Mon Jan 01, 2007 5:45 pm    Post subject: Reply with quote

Thanks for the lovely description of turtles...any chance of a photo? Embarassed
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aguynamedrobert



Joined: 26 Oct 2006
Posts: 45

PostPosted: Mon Jan 01, 2007 10:21 pm    Post subject: Reply with quote

Wow well it looks like a clear cut winner so far...

Robert
www.chocolateguild.com
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Tue Jan 02, 2007 2:15 am    Post subject: Reply with quote

Hey, Robert- I tempered some chocolate just before Christmas. Not very much. I only dipped homemade marshmallow for about 5 minutes so I didn't need to fuss with keeping the chocolate within a temperature range. But I put one aside to see if it would bloom and it still hasn't.

I'm pretty happy. I wouldn't say it has the beautiful sheen it would have if it had been molded, but it hasn't bloomed.

I used the seed method.
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Samuel



Joined: 30 Dec 2006
Posts: 6

PostPosted: Tue Jan 02, 2007 2:45 am    Post subject: Reply with quote

Truffles, barks, and salted caramels.

Sam
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aguynamedrobert



Joined: 26 Oct 2006
Posts: 45

PostPosted: Tue Jan 02, 2007 8:21 am    Post subject: Reply with quote

Congrats Rainey!
Keep up the good work...tempering can be a little tough to conquer but once you do it's like riding a bike...always exciting to get a good temper when new at it....

Did you make your own marshmallow?

Robert
www.chocolateguild.com
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Tue Jan 02, 2007 4:37 pm    Post subject: Reply with quote

Mixed nut brittle using salted nuts!
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Tue Jan 02, 2007 7:41 pm    Post subject: Reply with quote

aguynamedrobert wrote:
Did you make your own marshmallow?


Yes. But I've done that many times. ...tho I'm still learning about that too. Wink
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