Chocolate_touu
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Posts posted by Chocolate_touu
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4 hours ago, pastrygirl said:
Strawberry is a delicate flavor - Valrhona has a strawberry 'inspiration' but I found it to be one of their weaker forrmulae. I think a white chocolate butter ganache made with strawberry jam & liqueur might work better. Sorry, no recipe but Greweling covers butter ganache if you have his book.
7 hours ago, Kerry Beal said:Tell me what you are picturing - dark chocolate with strawberry - white chocolate - a strawberry buttercream with minimal to no chocolate in it?
White chocolate shell with white chocolate ganache
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Hello everyone, i want to make strawberry chocolate bonbons how to make a simple ganache i want it with 2 weeks shelf life , any recipe ?
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Hello guys I hope you're having a great day, i got an idea to make bonbon for my diabetics parents with a delicious felling , but i have no idea about diabetics so i really want to know what are your suggestion ( for the flavors and how to make it )
Thank you so much .
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On 3/30/2022 at 11:59 PM, ChristianD said:
The same question was asked a few weeks ago. I once carried out a test with stamps. As soon as I find the time, I will publish a tutorial in the Facebook group "https://www.facebook.com/groups/1413728595685917".
Hello, did you published the tutorial in the group , if yes can you send me the link please .
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3 minutes ago, Jim D. said:
An idea I didn't mention, but it is really helpful: Read through the threads on chocolate on this forum. Time-consuming, but when people ask me where I learned to make chocolates, I refer them to the many threads there are. It's an amazing resource.
Yes this forum is very informative and people are so adorable , i will do it for sure , thank you so much .
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31 minutes ago, Jim D. said:
Just my opinion, but I would recommend the first Greweling book I mentioned, and if you can afford it, the Notter book as well. Then, as Kerry said, later the Wybauw Gold book. If it's in your budget, I have found the Savour School videos very helpful; Kirsten Tibballs is exacting but not fanatical and has tons of good ideas. There is nothing quite like watching a process that you have only read about previously. You can subscribe for a year (note that not all videos are about chocolate). You can also find some free Youtube videos with Kirsten; they would be a good place to start. It's very important to use recipes that are "balanced" (that is, amount of liquids, sugars, cocoa butter, other fats); otherwise you may be discouraged when your ganache separates or your finished filling refuses to
Just my opinion, but I would recommend the first Greweling book I mentioned, and if you can afford it, the Notter book as well. Then, as Kerry said, later the Wybauw Gold book. If it's in your budget, I have found the Savour School videos very helpful; Kirsten Tibballs is exacting but not fanatical and has tons of good ideas. There is nothing quite like watching a process that you have only read about previously. You can subscribe for a year (note that not all videos are about chocolate). You can also find some free Youtube videos with Kirsten; they would be a good place to start. It's very important to use recipes that are "balanced" (that is, amount of liquids, sugars, cocoa butter, other fats); otherwise you may be discouraged when your ganache separates or your finished filling refuses to crystallize and you don't know the reasons for these issues. crystallize and you don't know the reasons for these issues.
You gave me so many ideas that definitely i will benefit from , thank you so much .
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56 minutes ago, Jim D. said:
I didn't mention that one, but obviously it is another bible. It has far more recipes than the two books I mentioned previously. It shows that it is a compilation of Wybauw's previous books in being somewhat disorganized, but it has all the science--and is really helpful in issues like shelf life, use of various sugars. Best of all perhaps, it has an Aw reading for recipes. True, the reading will vary with each person's version of a recipe, but that is helpful information for those who do not have a water activity meter.
Thank you so much , i want to start my chocolate making journey and i don't know where to start , i already know like the tempering and some basics.
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1 minute ago, Kerry Beal said:
Add that one later!
Thank you
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43 minutes ago, Jim D. said:
The often-labeled "bible" for chocolate-making is Peter Greweling's Chocolates and Confections. If you prefer a simpler approach, he has a Chocolates and Confections at Home. The first book listed explains all the science. Ewald Notter's The Art of the Chocolatier has, in my opinion, a better selection of recipes. Both experts provide mostly the same science in their books.
Thank you so much ,I was going to buy "Fine chocolate gold" then I hesitated because it's a little expensive
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Hello guys i wish you a great day , can you please recommend for me a good book about making chocolate like have all the information and recipes that I need to be a good beginner chocolatier 😃
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4 minutes ago, Kerry Beal said:
I am going to suggest that you get a copy of Pierre Wybauw’Gold’ - it goes into this in detail.
Thank you so much
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3 minutes ago, Kerry Beal said:
You can add some sugars such as invert sugar, sorbitol, glycerol
And how much it can stay if you know please with sugar and whithout thank you so much
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Hello , i want to ask you about ganache shelf life i made a ganache with : 100 g milk chocolate and 70 g of 33 cream and another with 100g white chocolate and 70 g of puree
How much can this ganaches stay + what can i add to increase The shelf life
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11 minutes ago, Bentley said:
I've done something like that before with stamps I bought at Hobby Lobby. I used gold cocoa butter and stamped onto the finished and unmolded bonbon.
And did this work for u, what was the result?
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10 hours ago, MikanPotatos said:
You would probably use gold colored cocoa butter. As for the design, since its so clean its likely they have a stencil or a stamp that they use to brush or spray the cocoa butter through. If youre skilled enough this can also be etched in with the ball point tools that come with nail art kits.
I think that the mold was directly stamped with golden cocoa butter and then it was colored with cocoa butter and an airbrush .
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6 hours ago, Eat.Choui said:
I googled “stamping on chocolate bonbons” and saw this video
Thank you so much this video is really useful
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21 hours ago, Kerry Beal said:
Could be a stamp - might be a stencil.
Yes i think its a stencil
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Hello, I hope you are fine, healthy and well. I came across this picture on Instagram and asked how it is possible to make that golden touch. Any ideas, thank you
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Hello, I hope you are fine, healthy and well. I came across this picture on Instagram and asked how it is possible to make that golden touch. Any ideas, thank you
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14 hours ago, pastrygirl said:
I agree, some fruit flavors get overwhelmed by the other ingredients in ganache. Try Valrhona Strawberry Inspirations if you can find it. It contains 14% freeze dried strawberry. Or add your own freeze dried strawberries.
Thank you so much
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15 hours ago, Kerry Beal said:
Yup - a ganache hides the strong fruit flavor. Try a buttercream - mixture of fondant and cooked down puree, some white chocolate, citric acid, butter and bit of booze.
Thank you so much for the idea 💡
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1 minute ago, Jim D. said:
It's not possible to predict shelf life without knowing the exact recipe. It would also depend on whether the purée contains some strawberries or is completely smooth. The dried strawberries will add solids, so lowering water content and increasing shelf life a little. Much of this depends on whether you are making these bonbons for personal use (in which case shelf life doesn't matter so much) or for other people (you can't know how they will store the bonbons or how long they will keep them). As far as sweetness goes (which you mentioned in your post to minas), you can control that by adding a bit of citric acid (or, if you don't have that, lemon juice).
Thank u so much for the answer
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8 hours ago, Kerry Beal said:
Yup - a ganache hides the strong fruit flavor. Try a buttercream - mixture of fondant and cooked down puree, some white chocolate, citric acid, butter and bit of booze.
Thank you so much
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9 hours ago, Jim D. said:
It would help to know the ingredients in the ganache. Did you use white chocolate as the base, then add the purée and/or cream? If so, you have encountered a known issue with fruit ganaches--getting enough of the fruit flavor. There are ways to concentrate or supplement the flavor: You can substitute plain cocoa butter for some of the white chocolate. You can make a "water ganache" by using only strawberry purée, no cream (but this will have a high water content and therefore short shelf life). You can add other flavoring sources: strawberry flavoring (there are some good natural ones, such as Amoretti's), strawberry compound (which is more like a jam), or freeze-dried strawberries. Then there is the butter ganache idea that minas mentioned, using strawberry jam.
Thank you for the answer, i used white chocolate as the base and i added the fruit puree ( i didn't use the cream) i felt that the taste was not clear , i think i will try dried strawberries with them, and about the shelf life , how long can they remain ( water ganache )
Ganache: Tips, Techniques & Troubleshooting
in Pastry & Baking
Posted · Edited by Chocolate_touu (log)
Grewlign’s butter ganache in his book ?