i was curious if she had acess to your production or if she had posted
something i missed, from what i have read here hyou make more candy than
just about anyone on this group.
btw, my friend who is an egg nog fanatic, was thrilled to get the recipe,
then i told her i knew where you lived, or the neighborhood anyway and i was
considering breaking and entering, she said she was in, Lee
"John Kuthe" > wrote in message
...
>> ...
>> On Dec 7, 10:53 am, John Kuthe > wrote:
>>
>>
>>
>> > On Dec 7, 11:12 am, merryb > wrote:
>>
>> > > On Dec 6, 7:03 pm, John Kuthe > wrote:
>>
>> > > >http://oi53.tinypic.com/20hmyc7.jpg
>>
>> > > > Got 164 of them out of 2 lbs of white chocolate! I was kinda
>> > > > surprised
>> > > > I got that many, but I did. Thought I was gonna have to make
>> > > > another
>> > > > batch.
>>
>> > > > Here's my recipe. I kinda modified a recipe I found on the
>> > > > MyRecipes
>> > > > website:
>>
>> > > > 2 lbs white chocolate
>> > > > 1 cup eggnog
>> > > > 1/2 cup dark rum
>> > > > 1 cup powdered sugar (at the recommendation of MyRecipies)
>>
>> > > > First, I reduced the dark rum (I used Myers) by about 1/2 to reduce
>> > > > the amount of liquid I was putting in (not to remove the alcohol,
>> > > > but
>> > > > it probably did). Then I added the eggnog and brought the mixture
>> > > > up
>> > > > to a boil then dumped in the white chocolate and p-sugar and mixed
>> > > > well.
>>
>> > > > It was more watery than I'm used to with other ganaches I make, and
>> > > > I
>> > > > poured it onto a plastic lined baking sheet and refrigerated. Still
>> > > > pretty soft so I put it in the freezer overnight. That was workable
>> > > > but I had to keep it refrigerated and cut it into strips outside
>> > > > where
>> > > > it's cold (32F and dropping!) which I them brought inside one at a
>> > > > time and cut into piece size pieces, quickly form into a ball and
>> > > > dip
>> > > > in white chocolate compound coating (**** you Bryan, YOU deal with
>> > > > the
>> > > > "real" chocolate for enrobing when you make almost 200 pieces of 8
>> > > > different kinds of Christmas Candy!!) I sprinkled a little nutmeg
>> > > > on
>> > > > each piece immediately after dipping, and they eat just like a sip
>> > > > of
>> > > > eggnog, with the nutmeg sprinkled on top, only sweeter which is OK
>> > > > because they are candy!
>>
>> > > > I have now entered the world of white chocolate after 25 years of
>> > > > making Christmas Candy! :-)
>>
>> > > > John Kuthe...
>>
>> > > All that work and you're using compound coating? Real white chocolate
>> > > is nasty in my book, and I would think the white coating would have a
>> > > weird chemical taste...I think you'd be better off using tempered
>> > > chocolate since you are putting so much into this.
>>
>> > The cost difference is significant. Plus the trouble of enrobing with
>> > "real" chocolate. I do it with my Chocolate Covered Cherries by slowly
>> > heating the "real" chocolate so as to not break the temper. And I keep
>> > quoting "real" chocolate because the only really significant
>> > difference between "real" chocolate and compound coating is the fat,
>> > not the cocoa, The cocoa is real chocolate.
>>
>> > Of course white chocolate contains no cocoa, which is why some say
>> > it's not really chocolate. And I've been one of those for a long time
>> > too. But I've come over to the "white side"! I made a ganache with
>> > real dark chocolate and eggnog and I could not taste the eggnog! So I
>> > got some "real" white chocolate, made a ganache with white chocolate,
>> > eggnog and reduced rum and it's YUM!
>>
>> > You can bitch and moan all you want about what I enrobe my Christmas
>> > Candy in, I don't care. Several years back there was an interruption
>> > in my usual supply of the compound coating I'd used for years, so I
>> > had to find a substitute. And I sampled several compound coatings, and
>> > the Bada Bing Bada Boom line by Chocoley.com was by far the best. So
>> > that's what I use now. If you don't like it don't eat it. You're not
>> > paying any $$ for it because I do not sell it. It's a gift. Accept it
>> > as is, enjoy it if you can (*many* do, me included!) or STFU about it!
>> > Make your own damned Christmas Candy if you think you can do better!
>>
>> > Merry Christmas! :-)
>>
>> > John Kuthe...
>>
>> Hey- chill out! Just offering my opinion. BTW, I'm sure I've made many
>> more truffles than you have, and know the work involved. I'm saying
>> that I would use the real thing if I'm going to all the work of making
>> them...
>
> On Dec 8, 9:08 pm, "Storrmmee" > wrote:
>> what makes you so sure you have made more than him? Lee"merryb"
>> > wrote in message
>
> That's why I cited my production records so far for 2011. But I
> haven't seen merryb cite it's!!
>
> John Kuthe...