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Meyer Lemon and Root Beer Float are ready for Spring. White chocolate is not my favorite, but these two flavors need it.
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The beginnings of an artisan chocolatier
3 comments:
hello Ruth,
Just came across your blog and am admiring your chocolate work. In an earlier post, you mentioned that Andrew Shotts said that the g-pectin by Chef Rubber is not according to his specifications. How was the sample g-pectin that you received from Mr. Shotts? Do you know where else to obtain g-pectin if not from Chef Rubber? I have not received a reply to a direct inquiry to Garrison Confections. Thanks for any info
J
I think the g pectin has an acid in it. Drew said he is going to make his own. I don't think I have used the sample he sent as my recipes are for pate d'fruit pectin. Ask Paul at Chef Rubber. Drew is teaching a class in LA next week. I know someone who is taking the class and can have him ask.
Thank you for your reply. That would be great if your friend could ask Mr. Shotts. I cannot find any recent references to the g-pectin issue on the internet. Your information seems to be the most recent information from the person who "invented" the g-pectin. So it would seem better to find out more before buying Chef Rubber's formulation and discovering it really isn't what Mr. Shotts had in mind for the recipes in his book.
I like the idea for the rootbeer chocolate...and they look yummy too!
J
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