tag:blogger.com,1999:blog-7173052990851751381.post8709318657306529034..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Burnt Caramel Sea Salt Dark Chocolate Coins (with my mind on my money, and my money on my mind)Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-7173052990851751381.post-51670284461057749272016-12-18T16:29:07.562-05:002016-12-18T16:29:07.562-05:00Could egg nog be used instead of heavy cream?Could egg nog be used instead of heavy cream?Anonymoushttps://www.blogger.com/profile/15620399210701768363noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37958408015985900942013-11-27T15:00:18.239-05:002013-11-27T15:00:18.239-05:00Will this recipe work with milk chocolate, or will...Will this recipe work with milk chocolate, or will that be too sweet?Brianhttps://www.blogger.com/profile/02414651515060363831noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68475197400331271832012-12-16T14:46:29.775-05:002012-12-16T14:46:29.775-05:00I wanted more caramel flavor, so I used about 3 Tb...I wanted more caramel flavor, so I used about 3 Tbsp sugar instead of 1 Tbsp. I kept the other ingredients the same. I also pushed the caramelizing as long as I could, right up until the edges started almost burning. Yum!<br /><br />I made a double batch and had no problems getting everything spooned onto pans before it cooled off. I keep mine in the fridge (also keeps them out of sight from my kids!)Rixahttps://www.blogger.com/profile/07908864785513937876noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51737165098759231922012-12-08T23:50:41.855-05:002012-12-08T23:50:41.855-05:00I like to keep refrigerated. Don't know exact ...I like to keep refrigerated. Don't know exact time since never kept very long, but for a week at least. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57225994064752644942012-12-08T19:06:20.923-05:002012-12-08T19:06:20.923-05:00How long do you think these would keep? I want to ...How long do you think these would keep? I want to make a few batches and give them away for the holidays. Should I keep them in the fridge/freezer, or is room temp OK?<br />Thanks, they look awesome :).Ellenhttps://www.blogger.com/profile/05836901060544366295noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58668550293463804842012-05-06T15:45:24.786-04:002012-05-06T15:45:24.786-04:00Whomp there it is...I think I just found my next m...Whomp there it is...I think I just found my next macaron filling it just has to work. Thank you sir for upping my kitchen ante!sandranoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61298218919573117902012-03-07T05:15:26.244-05:002012-03-07T05:15:26.244-05:00I made them today, but I think it could be more to...I made them today, but I think it could be more toffee in my mixture. I am from Europe so I translated into gramm and ml: 13 gramm sugar and 60 ml cream for 170 gramm chocolate - especially the sugar seems to be undercharged. I definitely have to buy some cup-measure-cups and will take more sugar next time.<br /><br />But the Ganache came out really clean and beautiful as it should. Also the dark caramel smelled yummy :)Woelkchenhttps://www.blogger.com/profile/13308216487006904416noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27429668148840841812012-03-07T05:14:21.831-05:002012-03-07T05:14:21.831-05:00I made them today, but I think it could be more to...I made them today, but I think it could be more toffee in my mixture. I am from Europe so I translated into gramm and ml: 13 gramm sugar and 60 ml cream for 170 gramm chocolate - especially the sugar seems to be undercharged. I definitely have to buy some cup-measure-cups and will take more sugar next time.<br /><br />But the Ganache came out really clean and beautiful as it should.Woelkchenhttps://www.blogger.com/profile/13308216487006904416noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22850938790914814962012-02-28T23:00:42.924-05:002012-02-28T23:00:42.924-05:00Chef John, all your recipe is so 'mouthwaterin...Chef John, all your recipe is so 'mouthwatering!!!'<br />Thank you for sharing all this recipes...clovernoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11829409048781799872012-02-09T22:34:31.654-05:002012-02-09T22:34:31.654-05:00I made these tonight, and they're tasty, but w...I made these tonight, and they're tasty, but when I was making the caramel, the sugar solidified into a large glop of hard when I added the cream. Is this supposed to happen? It eventually melted and reduced, while sticking horribly to the spoon.Garpuhttps://www.blogger.com/profile/09460312942820868366noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56216738449200762362012-01-27T11:17:02.653-05:002012-01-27T11:17:02.653-05:00Sorry, not sure. I used 38%Sorry, not sure. I used 38%Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76804480469362194692012-01-27T09:13:30.492-05:002012-01-27T09:13:30.492-05:00Chef John, can I use Pure Cream (45% milk fat) for...Chef John, can I use Pure Cream (45% milk fat) for this? Or heavy whipping cream?FoodWishesFannoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65141197469531927502012-01-17T21:02:07.770-05:002012-01-17T21:02:07.770-05:00I just made these with the Ocumare. These are pret...I just made these with the Ocumare. These are pretty easy to do and are chewy yet still solid. I also like them without the coco coating slightly better.<br /><br />Thanks Chef John!Todd Quackenbushhttps://www.blogger.com/profile/01718815498852254658noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68092311258268200902011-11-21T21:13:03.926-05:002011-11-21T21:13:03.926-05:00just made these n can't taste any caramel flav...just made these n can't taste any caramel flavor in them. what did i do wromg//Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22537971571260441112011-11-18T12:57:48.842-05:002011-11-18T12:57:48.842-05:00Hi! I just tried making these but I think our gas ...Hi! I just tried making these but I think our gas stove gets too hot. The sugar didn't take 7-8 minutes, maybe 1-2 and the edges were brown before the middle. On our lowest setting! <br /><br />Mixed it anyway, we'll see what happens when I pull them out of the fridge.Maarahttps://www.blogger.com/profile/09426094852884937662noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57975213944462383612011-10-27T02:23:53.744-04:002011-10-27T02:23:53.744-04:00Okay, thank you!Okay, thank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88338478843113738562011-10-23T12:53:01.264-04:002011-10-23T12:53:01.264-04:00i wouldn't start with that. Maybe the red velv...i wouldn't start with that. Maybe the red velvet cupcakes? http://foodwishes.blogspot.com/2011/10/red-velvet-cupcakes-and-my-big-moment.htmlChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32001364905585206112011-10-23T12:11:44.929-04:002011-10-23T12:11:44.929-04:00I'm 13 and have no experience in cooking whats...I'm 13 and have no experience in cooking whatsoever. Holidays are coming and I want to try cooking some easy food and desserts with my friends (also no experience), could I try this or do you think I will mess it up..? ^^" If you think I will then any recipes to recommend?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62356929127707088282011-10-15T10:16:39.543-04:002011-10-15T10:16:39.543-04:00No shouldn't be a problem. I really can't ...No shouldn't be a problem. I really can't tell you. Put and spoon in the fridge and see if it firms up.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31248599470480836612011-10-15T04:11:09.646-04:002011-10-15T04:11:09.646-04:00Chef John, my chocolate coins are to liquidy to sh...Chef John, my chocolate coins are to liquidy to shape? Can the temperature in my house affect the ganache? I live in a tropical place and today is hotter than usual. Should i use air conditioned place then to shape them?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13019348877222737332011-08-19T10:28:22.555-04:002011-08-19T10:28:22.555-04:00Yes, enjoy!Yes, enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37939021590915506892011-08-19T05:59:47.968-04:002011-08-19T05:59:47.968-04:00Hey Chef, going to make this tomorrow. When you sa...Hey Chef, going to make this tomorrow. When you say i need to shape it into coins kind of quickly does that mean they could harden if you don't shape it quickly? Going to make this for my closest friends and my crush. Thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46288399706739900272011-03-03T02:11:53.298-05:002011-03-03T02:11:53.298-05:00not sure, but caramelized sugar is VERY hot and ca...not sure, but caramelized sugar is VERY hot and can be dangerous.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28841959001138524782011-03-03T01:45:31.321-05:002011-03-03T01:45:31.321-05:00Do you think I can allow my 13 year-old nephew to ...Do you think I can allow my 13 year-old nephew to make these on his own? He does know some basic recipes and can make your mocha pot de creme without a sweat. It's just awesome! Tastes great, and I had to let my nephew come over a few times just because I was craving it!Cool Unclenoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55740268075645273172011-02-13T16:52:49.809-05:002011-02-13T16:52:49.809-05:00Sure! All these are are flat truffles.Sure! All these are are flat truffles.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com