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Tom Early
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  • Cavendish, VT
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Chocolate glaze

Started May 7, 2012 0 Replies

I have been trying to figure out how to achieve the black and white glazing on Gerard Mulot's 'Coeur Frivole'.The white part seems to be frothed somehow,it also is too pale to be white chocolate.Any…Continue

alternative to mycryo

Started this discussion. Last reply by antonino allegra Jun 19, 2011. 5 Replies

Can regular cocoa butter be used in place of Mycryo?For instance, to set a fruit mousse or a cold cheesecake. Instead of using gelatin I have used Mycryo, however it is very expensive. Thanks .Continue

 

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Tom Early posted a discussion

Chocolate glaze

I have been trying to figure out how to achieve the black and white glazing on Gerard Mulot's 'Coeur Frivole'.The white part seems to be frothed somehow,it also is too pale to be white chocolate.Any ideas greatly appreciated.See More
May 7, 2012
Tom Early updated their profile
Oct 17, 2011
antonino allegra replied to Tom Early's discussion alternative to mycryo
"Hi,  i have used Mycryo to set a raspberry mousse with no gelatin, it works very well if you keep the temperature under-control otherwise it will split (almost like when you make pound cake and the eggs are too cold). So start with a rather…"
Jun 19, 2011
Richard Foley replied to Tom Early's discussion alternative to mycryo
"Most of the mycryo benefit is that it is in powder form. Cacao butter is hard to find in small morsels so lots of chefs use mycryo....tres expensive but convenient. We sell Bo at Qzina. We also offer about the smallest morsel size of cocoa butter I…"
Jun 15, 2011
cheebs replied to Tom Early's discussion alternative to mycryo
"Clay, I use normal tempered CB regularly and have noticed no discernible difference.  Caveat:  I have only used it for tempering, not as a thickener for desserts.  However, from what I remember of the Valrhona class, it really…"
Jun 13, 2011
Clay Gordon replied to Tom Early's discussion alternative to mycryo
"Cheebs - Don't you think tempered cocoa butter will work a little differently? My understanding is that the crystals in Mycryo are pretty much all Form VI which accounts for their "aggressiveness" in setting up. I don't have much…"
Jun 13, 2011
cheebs replied to Tom Early's discussion alternative to mycryo
"Absolutely!  Just temper your cocoa butter as if it were chocolate and mold into blocks or whatever you want.  Grate with a Microplane.  Voila!  Mycryo substitute for much less!"
Jun 13, 2011
Tom Early posted photos
Jun 13, 2011
Tom Early posted a discussion

alternative to mycro

Can regular cocoa butter be used in place of Mycryo?For instance, to set a fruit mousse or a cold cheesecake. Instead of using gelatin I have used Mycryo, however it is very expensive. Thanks .See More
Jun 13, 2011
Tom Early is now a member of The Chocolate Life
Mar 30, 2011

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Taking my first chocolate course at the Cocoa Barry institute in Quebec
My favorite chocolate is:
Belcolade

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