Sep-20-2011, 10:43 PM (UTC)
(This post was last modified: Sep-20-2011, 10:49 PM (UTC) by Farseer.)
Farseer has a dark side? I sure do. When I am protecting my 'chicks', I go all 'mother hen' on anyone in my path! 
I suspect that this 'looked cool' means that it should be placed in the freezer.
I'd assume that this must be Copha? I'm not sure what else it could be otherwise.
If Delfiafett is Copha though, I've no idea what this 'coconut mass' would be? I thought at first that it could mean desiccated coconut but that wouldn't work well within the glaze at all and the final stages of the recipe instruct us to mix the fat and butter with the chocolate. Desiccated coconut is coconut flesh.
I just found this pic EDIT: Image not coming up 
so here is the link http://en.wikipedia.org/wiki/File:Coconut-butter.JPG END EDIT of Norwegian coconut 'butter', and the label looks to say 'Delfia'. This confirms that it would definitely be substituted with our Copha.
As for the coconut mass, if Delfia/Copha is considered the 'butter' aspect of the recipe (despite the fact that they are actually made from coconut oil), the coconut mass must be the 'fat' component. Looking outside the box, is it possible that this could even be coconut cream? Any ideas?
(Sep-20-2011, 08:05 PM (UTC))thul Wrote: Turn meringue mixture into the ring and looked cool.
I suspect that this 'looked cool' means that it should be placed in the freezer.
(Sep-20-2011, 08:05 PM (UTC))thul Wrote: 1 walnut-sized piece of delfiafett (did not translate, is supposed to be some coconut fat based product, maybe one of you know what it is?)
I'd assume that this must be Copha? I'm not sure what else it could be otherwise.
(Sep-20-2011, 08:05 PM (UTC))thul Wrote: 3-4 tablespoons coconut mass
If Delfiafett is Copha though, I've no idea what this 'coconut mass' would be? I thought at first that it could mean desiccated coconut but that wouldn't work well within the glaze at all and the final stages of the recipe instruct us to mix the fat and butter with the chocolate. Desiccated coconut is coconut flesh.
I just found this pic EDIT: Image not coming up so here is the link http://en.wikipedia.org/wiki/File:Coconut-butter.JPG END EDIT of Norwegian coconut 'butter', and the label looks to say 'Delfia'. This confirms that it would definitely be substituted with our Copha.As for the coconut mass, if Delfia/Copha is considered the 'butter' aspect of the recipe (despite the fact that they are actually made from coconut oil), the coconut mass must be the 'fat' component. Looking outside the box, is it possible that this could even be coconut cream? Any ideas?
"I am the Catalyst, and I came to change all things. Prophets become warriors, dragons hunt as wolves."
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