You might be able to use laminate paper. I know it's similar in texture and you can buy sheets of it most everywhere that sells office supplies. That's just a guess though. :}
I just had the chance to read this recipe! WOW! So it says you can get the acetate sheets at an art store. What about cocoa butter, where can you get that? The book shows a website you can order it from but I don't really want to do that.
I found cocoa butter at a local store/bakery. They make cakes and sell all kinds of cake and cookies decorating items...boxes, icings, sugars, molds, etc. They had cocoa butter in stock. Perhaps you can find a local place like that for the cocoa butter.
Hello intrepid bakers! I'm new here! Help! I looked through the book and the recipe and was wondering what kind of chocolate(s) everyone is using? And where is the best place to buy it(them)? Thanks!
Y'all are going to find out sooner or later what a neurotic perfectionist I am so I might as well just come clean here...LOL. I've been on a hunt for the acetate since I read that Joanne picked this recipe. Francois tells us that acetate is available in office supply stores. I've had zero luck locating it there, but did manage to find some at misterart.com. The sheet itself was inexpensive but I am now minus an arm and a leg due to the cost of shipping. Like I said, I'm a nutcase.
I ordered the cocoa butter from King Arthur and if I'm not mistaken, there are several other recipes in the book that call for it, so I thought it was worth the investment.
Linda... welcome! Regarding the kind of chocolate I'm using, I've just been getting whatever matches the percentage the recipe calls for at my local Kroger. Ghirardelli has been my choice thus far for the solid chocolate and I've also used King Arthur's dutch processed cocoa when cocoa has been called for.
Linda....I've used Ghiradelli and Green and Black's. Both of those seem to be ones you can find at the market. I think the key is to make sure it's 100% chocolate and doesn't have any oils added to it instead of cocoa butter.
I went to the site of MrJeffMccarthy, a pastry chef and asked about the acetate sheets. This was his response: I asked if I could use either parchment or silpat.... http://mrjeffmccarthy.com Yes, parchment. Silpat will leave a dull finish. You could also go to the office supply store and by overhead projector sheets, also acetate. I always reuse them, just wipe 'em off and go! Thanks for reading!!
I just put the finishing touches on this one. Mine's not near as tall as the picture makes it look, and I had to put my pine nut filling in the fridge to thicken it up. But, otherwise, I think it's a winner. It's not as complicated as it seems, or at least it wasn't to me.
Susan, most importantly, how does it taste??? I'm dying to know.
And regarding the photography in the book, am I the only one who thinks that the photographs suck? I mean I get how bokeh is all the rage these days, but I would think a cookbook's photos would be better suited to showing us exactly what something is supposed to look like instead of super-magnifying one little spec of chocolate dust on a cake.
Okay, Mags, thanks for my new word of the day. I had to look up what bokeh meant :)
I do think the photos suck but at least there is some sort of photo. I also bake in Sweet Melissa Sunday's and that cookbook has NO photos. I am all about the photos!
I am confused. For some reason, I thought this was due on the fifteenth and I gave up since I knew I would never get it done, in time. It is Chanukah and I am busy making latkes and baking for the holiday. No, this was not going to be a casual, throw together cake for Chanukah. I am stuggling with it.
I think, now that I have time, I will start from scratch and get rid of what is problematic. You have done the work for me.
I do have another problem, no one can easily resolve and I may have to give up but I can't get a lot of items kosher and I also can't use dairy. I think the Ghiraldi Chocolate is dairy. Forget about gluten free. This baby, if it gets made, is going to have gluten.
So, putting my fears aside, I have to overcome the kosher problem, as well. I will update you when I see if I can get enough of the ingredients to pull it off.
I'm afraid that I'm going to have to bow out of this one. I have too much going on around the holidays. I was going to make this before xmas time but then I never had a chance to gather all the supplies & ingredients together. I do apologize. I will be back next month!
I am going to bite the bullet and make this. I have cocoa butter and something like acetate... wish me luck. :o) And I wish all of you luck too. I won't post on time though because I'm going to make it for New Year's Eve... so look forward to my post on the first or second. Hope everyone had a good holiday!
Hi, Everyone! I am sorry but I am not going to be able to make this one! We've had a ton of snow here (15 inches), our holiday plans have been changed around and I am just not going to have time to bake this. I will be anxious to see eveyone's post on this one! Happy New Year!
Chocolate With Francois is a blog based around Francois Payard's book, Chocolate Epiphany. We are not affiliated with Francois Payard or his bakery. We're just fans of chocolate who want to create the recipes in his book.
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We'll create one recipe a month with an occasional extra one thrown in for fun. Recipes will be chosen by members based on the order you signed up.
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My question: if i cant find acetate sheets, what else do you think I can use?
ReplyDeleteYou might be able to use laminate paper. I know it's similar in texture and you can buy sheets of it most everywhere that sells office supplies. That's just a guess though. :}
ReplyDeleteI was thinking of using my Silpat sheets. But I have to read into the recipe a bit more.
ReplyDeleteI've read the recipe more than 10x already. I'm kinda scared about doing this but at the same time, i really want to make this cause I want to eat it!
ReplyDeleteYes, I am terrified too. I hope it's not as complicated as it sounds!
ReplyDeleteI just had the chance to read this recipe! WOW! So it says you can get the acetate sheets at an art store. What about cocoa butter, where can you get that? The book shows a website you can order it from but I don't really want to do that.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteI found the cocoa butter!
ReplyDeletehttp://www.kingarthurflour.com/shop/items/cocoa-butter-4-oz
I think I will be taking my chances and using regular butter. I can't bring myself to pay around 11.00 to just get cocoa butter for one recipe.
ReplyDeleteWhoever makes this first needs to let us know how it goes!
I found cocoa butter at a local store/bakery. They make cakes and sell all kinds of cake and cookies decorating items...boxes, icings, sugars, molds, etc. They had cocoa butter in stock. Perhaps you can find a local place like that for the cocoa butter.
ReplyDeleteHello intrepid bakers!
ReplyDeleteI'm new here! Help!
I looked through the book and the recipe and was wondering what kind of chocolate(s) everyone is using? And where is the best place to buy it(them)? Thanks!
Y'all are going to find out sooner or later what a neurotic perfectionist I am so I might as well just come clean here...LOL. I've been on a hunt for the acetate since I read that Joanne picked this recipe. Francois tells us that acetate is available in office supply stores. I've had zero luck locating it there, but did manage to find some at misterart.com. The sheet itself was inexpensive but I am now minus an arm and a leg due to the cost of shipping. Like I said, I'm a nutcase.
ReplyDeleteI ordered the cocoa butter from King Arthur and if I'm not mistaken, there are several other recipes in the book that call for it, so I thought it was worth the investment.
Linda... welcome! Regarding the kind of chocolate I'm using, I've just been getting whatever matches the percentage the recipe calls for at my local Kroger. Ghirardelli has been my choice thus far for the solid chocolate and I've also used King Arthur's dutch processed cocoa when cocoa has been called for.
Linda....I've used Ghiradelli and Green and Black's. Both of those seem to be ones you can find at the market. I think the key is to make sure it's 100% chocolate and doesn't have any oils added to it instead of cocoa butter.
ReplyDeleteThanks for the tips! I've used Ghiradelli before and noticed my local store carries some Guittard.
ReplyDeletelakegirl, I'll be sure to watch for 100% chocolate.
Mags, I'm a bit of a perfectionist like you! I have to do it EXACTLY like the recipe says! Maybe there's a 12 step program for us! lol!
I went to the site of MrJeffMccarthy, a pastry chef and asked about the acetate sheets. This was his response:
ReplyDeleteI asked if I could use either parchment or silpat....
http://mrjeffmccarthy.com
Yes, parchment. Silpat will leave a dull finish. You could also go to the office supply store and by overhead projector sheets, also acetate. I always reuse them, just wipe 'em off and go! Thanks for reading!!
I just put the finishing touches on this one. Mine's not near as tall as the picture makes it look, and I had to put my pine nut filling in the fridge to thicken it up. But, otherwise, I think it's a winner. It's not as complicated as it seems, or at least it wasn't to me.
ReplyDeleteSusan, most importantly, how does it taste??? I'm dying to know.
ReplyDeleteAnd regarding the photography in the book, am I the only one who thinks that the photographs suck? I mean I get how bokeh is all the rage these days, but I would think a cookbook's photos would be better suited to showing us exactly what something is supposed to look like instead of super-magnifying one little spec of chocolate dust on a cake.
Okay, Mags, thanks for my new word of the day. I had to look up what bokeh meant :)
ReplyDeleteI do think the photos suck but at least there is some sort of photo. I also bake in Sweet Melissa Sunday's and that cookbook has NO photos. I am all about the photos!
AppleC - thanks so much for finding out about the acetate! Has anyone tried using parchment in its place?
ReplyDeleteI am confused. For some reason, I thought this was due on the fifteenth and I gave up since I knew I would never get it done, in time. It is Chanukah and I am busy making latkes and baking for the holiday. No, this was not going to be a casual, throw together cake for Chanukah. I am stuggling with it.
ReplyDeleteI think, now that I have time, I will start from scratch and get rid of what is problematic. You have done the work for me.
I do have another problem, no one can easily resolve and I may have to give up but I can't get a lot of items kosher and I also can't use dairy. I think the Ghiraldi Chocolate is dairy. Forget about gluten free. This baby, if it gets made, is going to have gluten.
So, putting my fears aside, I have to overcome the kosher problem, as well. I will update you when I see if I can get enough of the ingredients to pull it off.
I'm afraid that I'm going to have to bow out of this one. I have too much going on around the holidays. I was going to make this before xmas time but then I never had a chance to gather all the supplies & ingredients together. I do apologize. I will be back next month!
ReplyDeleteHappy Holidays & a Happy New Year to you all!
-karen
I am going to bite the bullet and make this. I have cocoa butter and something like acetate... wish me luck. :o) And I wish all of you luck too. I won't post on time though because I'm going to make it for New Year's Eve... so look forward to my post on the first or second. Hope everyone had a good holiday!
ReplyDeleteHi, Everyone! I am sorry but I am not going to be able to make this one! We've had a ton of snow here (15 inches), our holiday plans have been changed around and I am just not going to have time to bake this. I will be anxious to see eveyone's post on this one! Happy New Year!
ReplyDelete