tag:blogger.com,1999:blog-8579055.post4448783841872682440..comments2023-12-15T20:38:38.741+09:00Comments on To Short Term Memories: Cherry MillefeuilleAnonymoushttp://www.blogger.com/profile/14564005251636500295noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8579055.post-29276195358328824952007-06-28T00:13:00.000+09:002007-06-28T00:13:00.000+09:00That's gorgeous! I love anything with cherries.That's gorgeous! I love anything with cherries.Brilynnhttps://www.blogger.com/profile/14417842674245229914noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-48255547244719223952007-06-26T15:59:00.000+09:002007-06-26T15:59:00.000+09:00thanks lynn for the guidance. So i need to use cho...thanks lynn for the guidance. So i need to use chocolate couveture which is a better grade of chocolate rite , melt it and then tempered before spreading to the sheets. I think i use the lower grade cooking chocolate which cost maybe sing dollor 1.50 , that why my chocolate is soft and without the crunch.<BR/><BR/>thanksUnknownhttps://www.blogger.com/profile/05297773796480826885noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-40689187780861390372007-06-26T13:58:00.000+09:002007-06-26T13:58:00.000+09:00Sue, baking chocolates are suitable for the kind o...Sue, baking chocolates are suitable for the kind of decoration you are trying for. You need to use couveture chocolate, which contains cocoa butter, cocoa mass, sugar and milk powder in the case of milk chocolate, but nothing else. Also, you cannot just melt chocolate and expect it to harden properly. it needs to be tempered. Hope this helps.Anonymoushttps://www.blogger.com/profile/14564005251636500295noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-12695396849154274032007-06-26T13:23:00.000+09:002007-06-26T13:23:00.000+09:00hi lynn , all your bakes are such a delight to lo...hi lynn , all your bakes are such a delight to look at. <BR/>Lynn can u kindly guide me to which types of chocolate is best for making decoration using the plastic sheets?<BR/>I have tried using the normal lower range of baking choolate, melted it and spread on the sheet leave it overnight in the fridge but once it reaches room temp. it goes real soft and i had a hard time peeling it off. I Unknownhttps://www.blogger.com/profile/05297773796480826885noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-79428695715170519652007-06-23T20:17:00.000+09:002007-06-23T20:17:00.000+09:00Ales, *actually* since I knew exactly where I was ...Ales, *actually* since I knew exactly where I was going to cut it, I lined up the cherries along the cutting line when I put them in. Too obssessive? ;oP<BR/><BR/>Jaden, thank you!Anonymoushttps://www.blogger.com/profile/14564005251636500295noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-92163605050098643452007-06-23T14:53:00.000+09:002007-06-23T14:53:00.000+09:00such a pretty dessert!such a pretty dessert!SteamyKitchenhttps://www.blogger.com/profile/09215147623559421585noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-33707298604255300122007-06-23T00:17:00.000+09:002007-06-23T00:17:00.000+09:00ok, you've got to tell me something. Do you stick ...ok, you've got to tell me something. Do you stick the perfectly halved cerries *after* you cut the cake or do you actually manage to half them with surgical precision?!!! The cake looks wonderful btw : )Aleshttps://www.blogger.com/profile/11688469990098732664noreply@blogger.com