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  1. #181
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    Quote Originally Posted by Pesca77 View Post
    Babybabycakes - not sure whether to love or hate you for that slice recipe!! Made the peppermint version, devine.

    My first batch of chocolate was a disaster though, it went all crumbly like. So I did the second batch the old fashioned way (microwave). What did I do wrong? I followed the recipe - speed 3, 50 degrees...
    Yeah I made the cherry ripe one today, it's wickedly good!!

    I needed to do the choc for an extra minute, so 4 mins, speed 3 50 deg. Weird??

  2. #182
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    Made my b@stardised version of iron chef shellie's strog tonight- so easy and so tasty! Kids love it! (No onion or mushroom- instead of blitzing an onion to start I replace that with a stick of celery, a small zucchini and a clove of garlic, then instead of 200g sliced mushrooms I add 200g sliced carrots and also add a good slosh of worcestshire)

  3. #183
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    Have to make a bunch of stuff for a family gathering tomorrow night so today made sun dried tomato and feta risotto for risotto balls which I'm finishing tomorrow. A chocolate tart which is setting into fridge overnight and tomorrow I'm making beetroot and balsamic dip, spinach cashew and parmesan dip and fresh flat bread for dipping....

  4. #184
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    Quote Originally Posted by Pesca77 View Post
    Babybabycakes - not sure whether to love or hate you for that slice recipe!! Made the peppermint version, devine.

    My first batch of chocolate was a disaster though, it went all crumbly like. So I did the second batch the old fashioned way (microwave). What did I do wrong? I followed the recipe - speed 3, 50 degrees...
    I cook the chocolate for longer if im using cooking chocolate rather than a good quality melting (corvature?) chocolate. It also has a tendency to seize and crumble more if an essence is added-eg peppermint. The alcohol dries the chocolate and seperates it a bit. Adding an essence means you need to increase the fat content of the chocolate a bit. I use ghee or copha - pure fat because it helps stop the chocolate from seizing (seperating and getting crumbly) thermie must be bone dry, any moisture causes chocolate to seize.
    When i use cheaper choccy or if it goes crumbly and seizes add more ghee/copha and cook again 50 degrees speed 3 until it incorportes. You can go up to almost 1/3 ghee/copha to choccy ratio before it affects the taste too much. If you do add more fat, just be aware the chocolate sets harder so cracks more when cut.

    Hope that helps with chocolate issues.

  5. #185
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    That's very helpful, thank-you. I suspect I perhaps didn't dry it well enough!

  6. #186
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    I love the book stand this month but I'm waiting til the second bowl deal comes up for my varoma demo

  7. #187
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    Quote Originally Posted by happygirl1982 View Post
    I love the book stand this month but I'm waiting til the second bowl deal comes up for my varoma demo
    It's not really a decent 'bonus' though, considering the Reject Shop sell them! For a $2k machine, a better incentive like the bowl is more appealing.

  8. #188
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    Quote Originally Posted by Pesca77 View Post
    It's not really a decent 'bonus' though, considering the Reject Shop sell them! For a $2k machine, a better incentive like the bowl is more appealing.
    Yeah compared to a second thermo server or bowl it's pitiful. Sales will be down this month !

  9. #189
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    What bonus did you all get with your purchase ? I got a second thermo server which is sold on eBay lol

  10. #190
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    I got a thermoserver and a solingen knife set. Not too bad, would have preferred 2nd bowl deal, but we waited 6 weeks for the interest free offer to finish and got impatient.


 

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