/ck/ - Food & Cooking

>>14766737
>As a home a cook, do I have access to stabilizers and the like
You should find them no problem, both on-line and in specialty stores. Ice-cream machines is what I have no idea about, I have only used the Frigomat Titan 2, it is big and crazy expensive, so it is out of que question for a home cook, I have heard about home ice-cream makers (you will see Bruno Albouze use one), but I ignore if they differ from profesional machines in something else aside from volume, I suppouse not.

>>14766986
Neither does soft caramel. The usual trick is to use policarbonate molds, or pre-made truffle shells, another thing you could do is to encase them in something that can be put in a mold and frozen, but I would not recommend the last one for chocolate making, only pastries.

Also, your chocolate got wet, must have been condensation the dulce de leche picked up while it was cold, this is why I do not recommend the last method I proposed. When I work with chocolate I always have a hairdryer in hand so I can make sure everything he chocolate touches has no moisture, else you will get those lines and dots at the surface of your chocolate.

Maybe you should look into a chocolate turtle recipe, its caramel has a similar flavor to dulce de leche, but it is also thick enough to pick up and manipulate once at room temperature. You should be able to make squares out of that kind of caramel.

>>14766761
Well, they are called Éclair (Lightning) for a reason...