white callebaut, praline fill (nutella) silver glitter and blue sugar.
I used 8 oz choc, yield 30.
Heres a glamour shot for Instagram.
valentines day is next.
- Thread starter retired pastrychef
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white callebaut, praline fill (nutella) silver glitter and blue sugar.
I used 8 oz choc, yield 30.
Heres a glamour shot for Instagram.
@retired pastrychef
Yeah, I really like the swans and the meringue body as it gives an illusion of feathers. I agree that the wings are too big, but I like the look of the rest of the body. I'm not sure that a marshmallow body would give the body the same flow/movement, but it's worth a try to see which one you prefer. I think the wings need to be about the size of a small leaf and would add that touch of definition to the sides. After a few tweaks, I think they'll come out how you want them.
I really liked the penguins.
Loved the snowstorm video!
@A Guy we can't all be living in sunny San Fran!
retired pastrychef
Active Member
We have knee deep snow now, another 20 inches coming by noon Sunday. (USA is going metric inch by inch).@retired pastrychef
Yeah, I really like the swans and the meringue body as it gives an illusion of feathers. I agree that the wings are too big, but I like the look of the rest of the body. I'm not sure that a marshmallow body would give the body the same flow/movement, but it's worth a try to see which one you prefer. I think the wings need to be about the size of a small leaf and would add that touch of definition to the sides. After a few tweaks, I think they'll come out how you want them.
I really liked the penguins.
Loved the snowstorm video!
@A Guy we can't all be living in sunny San Fran!
penguins, swans and wabbits, thats my novelties list.
Also adding small Dubai Billionaire choc egg. Just need a mold , cadbury egg size.
I get lots of ideas watching instagram videos, like this, I've already ordered the blue spirulina powder, very expensive but the color is spectacular. I'll modify the recipe, replace dairy cream with coconut cream. Replace frozen blueberries with macadamia nuts which are white to give contrast with the blue.
31K views · 226 reactions | This is the ULTIMATE GUIDE to making BLUEBERRY BLUE SPIRULINA CHOCOLATE-COVERED SCOOPS
Steps to prepare your own blueberry blue spirulina chocolate-covered scoops: 1. For the blueberry-spirulina base: • Blend until smooth: • 1 cup whipping cream • ½ cup cashews • ¼ cup coconut flakes • 1 tsp blue spirulina powder • 1 tsp vanilla extract • ½ cup frozen blueberries • Once blended, gently fold in a handful of fresh blueberries for extra flavor and texture. 2. Form the scoops: • Using a spoon or scoop, form small scoops of the mixture and place them on a tray lined with parchment paper. • Freeze the scoops for about 2 hours or until they are completely firm. 3. Chocolate coating: • Melt over low heat: • 1 cup dark chocolate • A few drops of sweetener (optional) 4. Dip and coat: • Dip each frozen scoop into the melted dark chocolate to coat it evenly. 5. Finishing touch: • Sprinkle each chocolate-coated scoop with: • A pinch of fleur de sel • Some crunchy nuts (optional) 6. Final chill: • Place the scoops back in the freezer for 10-15 minutes to let the chocolate harden. 7. Enjoy: • Indulge in your delicious and healthy blueberry blue spirulina chocolate-covered scoops! #blueberry #darkchocolate #blueberries #snack #snacks #tasty #tastyfood #tastydessert #easyrecipes #healthysnacks #foryou #foryoupage #fyp #canada #usa #nyc #uk #london #australia #newzealand #toronto #montreal #australia | KineleVital
Go north or south and it gets warmer and warmer
We have knee deep snow now, another 20 inches coming by noon Sunday. (USA is going metric inch by inch).
penguins, swans and wabbits, thats my novelties list.
Also adding small Dubai Billionaire choc egg. Just need a mold , cadbury egg size.
I get lots of ideas watching instagram videos, like this, I've already ordered the blue spirulina powder, very expensive but the color is spectacular. I'll modify the recipe, replace dairy cream with coconut cream. Replace frozen blueberries with macadamia nuts which are white to give contrast with the blue.
31K views · 226 reactions | This is the ULTIMATE GUIDE to making BLUEBERRY BLUE SPIRULINA CHOCOLATE-COVERED SCOOPS
Wow, you're going to need a really big shovel! Lol! Not fully metric then, but getting there.
Ah, so you have a plan. I look forward to seeing the revised swans. Do you get Cadbury's Creme eggs stateside? I know you mentioned the mould size, but wasn't sure whether you guys actually get the chocolate eggs.
I like the colour of the blue spirulina powder but it's very blue! I just think major blue tongue and teeth when you've eaten something that colour. Reminds me of the Blue Man Group! Are you going to make the scoops like the vid or put your own twist on things? I like the contrast idea with the macadamia nuts to add a pop of white against the blue. People like visual and colour with baking and treats, but I tend to lean towards the softer colours rather than the vibrant ones.
I remember my friend trying to make a red velvet cake, and she ended up using a boatload of my concentrated red food colouring and dying everything it came into contact with.
retired pastrychef
Active Member
oh yeh, we get cadbury eggs , hershey usa bought cadbury..( then lost its commision to the crown because they changed the recipe,) As a common sewer of fine food I can't tell the difference.Wow, you're going to need a really big shovel! Lol! Not fully metric then, but getting there.
Ah, so you have a plan. I look forward to seeing the revised swans. Do you get Cadbury's Creme eggs stateside? I know you mentioned the mould size, but wasn't sure whether you guys actually get the chocolate eggs.
I like the colour of the blue spirulina powder but it's very blue! I just think major blue tongue and teeth when you've eaten something that colour. Reminds me of the Blue Man Group! Are you going to make the scoops like the vid or put your own twist on things? I like the contrast idea with the macadamia nuts to add a pop of white against the blue. People like visual and colour with baking and treats, but I tend to lean towards the softer colours rather than the vibrant ones.
I remember my friend trying to make a red velvet cake, and she ended up using a boatload of my concentrated red food colouring and dying everything it came into contact with.
We have motorized snowblowers , this much snow cant be shoveled, I only shovel my steps.
pastel colors are elegant but this spirulina is stunning, it has its place. I won't be scooping and dipping, I want it to be visible, I'll make a log or bar (like a long mars bar) and slice small individuals as the choc sets so the filling is visible.
For red velvet, I think its supposed to be beet juice or red yeast rice powder,
both have health benefits compared to dyes.
A Guy
Well-Known Member
Yeah, I wasn't at all happy when they changed the recipe. Cadbury's creme eggs were one of my favourites growing up. Not so much anymore; in fact, I never eat them now.
I love the motorised snow blowers I think they look like so much fun to use. We don't get that much snow over here to warrant one, but I wouldn't want that much snow. We had to dig the entire road out one year due to the snowfall, but it's very few and far between that we ever get that much, so we're fine with a shovel and rock salt.
Yeah, I agree that the spirulina is vibrant and definitely pops, so you'd want to have it on show. When you make the bar/log and slice it will that not dry out the filling, or are you going to do that last minute?
For red velvet cake, it used to be the process of the Dutch cocoa powder and the vinegar that gave it the red colour, but I think people add beets or dyes now to enhance the colour because you don't get a rich red colour as you used to. Using the beets would be healthier, but there is also a rouge cocoa powder that you can use which will also give the red effect. I'd not heard of the red yeast rice powder, so that's a new one on me.
When you making your spirulina treats?
retired pastrychef
Active Member
Not a bad idea until you get this much, then you need a blower or a plow.
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retired pastrychef
Active Member
I was thinking of getting ready to go out and fight the snow, then I heard a snowblower coming up the walkway,
my neighbor Rick already did my driveway for me,
Its miserable in the wind as the snow gets blown right back in your face, down your neck, cakes up on your clothes.
I wear a full face snowmobile helmet, not this time ...haha.
People here watch out for each other.
retired pastrychef
Active Member
The recipe in the video for spirulina filling only needs a small amont of white choc to thicken it, being mainly nut based it will be high in fat, low in moisture, not prone to drying out. I'll swap cream of coconut for the dairy cream .
I'll be ordering the blue at midnite , amazon, when my pension payment goes in my account,
I already have my shopping cart loaded , I ran out of PG tips, not very good tea here.
old time bakers I worked with 50 yrs ago would add a squirt of red to choc cake in the mixer for color depth.
Ah well, that's good then. Delicious and beautiful in colour.
Lol! I love that you're all ready to go when your pension hits. I'm looking forward to seeing these blue treats. Yeah, I've just converted to PG Tips. I much preferred Tetley, but I have now moved over to PG. Please tell me you make tea properly by removing the tea bag!
Americans aren't ones for doing tea, so I'm surprised you can get PG Tips. Can you buy them in your little shop, or do you buy them online?
With regards to the choc/red velvet, it's fascinating how many different variations people have used over time to get the desired colour. They now make built-in natural food colours in baking powder to help create a rich red colour. So you don't have to mess around with dyes. I prefer to stick with au natural when baking for the best results.
Lol! I love that you're all ready to go when your pension hits. I'm looking forward to seeing these blue treats. Yeah, I've just converted to PG Tips. I much preferred Tetley, but I have now moved over to PG. Please tell me you make tea properly by removing the tea bag!
Americans aren't ones for doing tea, so I'm surprised you can get PG Tips. Can you buy them in your little shop, or do you buy them online?
With regards to the choc/red velvet, it's fascinating how many different variations people have used over time to get the desired colour. They now make built-in natural food colours in baking powder to help create a rich red colour. So you don't have to mess around with dyes. I prefer to stick with au natural when baking for the best results.
retired pastrychef
Active Member
hah, its midnite, a last minute flurry of compulse buying and my bill is over $400. yikes.Ah well, that's good then. Delicious and beautiful in colour.
Lol! I love that you're all ready to go when your pension hits. I'm looking forward to seeing these blue treats. Yeah, I've just converted to PG Tips. I much preferred Tetley, but I have now moved over to PG. Please tell me you make tea properly by removing the tea bag!
Americans aren't ones for doing tea, so I'm surprised you can get PG Tips. Can you buy them in your little shop, or do you buy them online?
With regards to the choc/red velvet, it's fascinating how many different variations people have used over time to get the desired colour. They now make built-in natural food colours in baking powder to help create a rich red colour. So you don't have to mess around with dyes. I prefer to stick with au natural when baking for the best results.
I hit "order now" before reason returns.
we often get 2 cups from one tea bag, its strong stuff.
amazon always has it.
retired pastrychef
Active Member
raw pistaccios, pistaccio cream , raw cashews,spirulina, agar, silicone egg molds, 240 tea bags, 2.5K bag callebaut 811,
a commercial mop and rolling bucket ($170 buy once cry once) ,
100 x 3 inch round plastic pastry boards with small handle, they look fancy ,23 cents ea. photo
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retired pastrychef
Active Member
I went back looking for better packaging and found these, I'll need something fancy to put in these.
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I love the tea bags in the midst of all your shopping items and the mop! Wow, what you cleaning?
I like the pastry boards and they're a good price too, as for the dome stands, they're very pretty, packaging can be make or break with products so the more eye-catching they are the better.
Now I know how quickly you spent that $400!
I like the pastry boards and they're a good price too, as for the dome stands, they're very pretty, packaging can be make or break with products so the more eye-catching they are the better.
Now I know how quickly you spent that $400!
retired pastrychef
Active Member
So I went back and spent another $100, needed white callebaut, one thing led to another.I love the tea bags in the midst of all your shopping items and the mop! Wow, what you cleaning?
I like the pastry boards and they're a good price too, as for the dome stands, they're very pretty, packaging can be make or break with products so the more eye-catching they are the better.
Now I know how quickly you spent that $400!
We have oak floors, not carpet, it takes too long with a little domestic mop.
For the dome stand , I'm thinking something like this...but its too small.
