pastrygirl

@Jim D. are you of the 'heat gun before capping' school of thought, or nah? Maybe try whichever method you're not doing? 🙃

Here’s a cocoa butter curiosity- this bottle of gold cb had been on its side in the melter for a while, I turned the melter off overnight, this morning there is a solid layer with all the color and clear CB that has separated out and is liquid at 72f. Separation happens, but I’ve never seen CB liquid at room temp. What’s up with that? ill melt it down, shake it up, and assume its fine, but have I accidentally discovered form 7 of cocoa butter crystals? Or form zero since it’s not crystallized? 🤪

This doesn't happen to me to often, but it's a 'flaw' I let slide when it does. Couple thoughts: how spread out is your work flow? Same day shelling/filling/capping might help. If you concentrate the color on the top of the bonbon and let it fade out towards the bottom, the seepage won't be as obvious. And, I don't think you use cups, and cups are another step you might not want to add, but they would hide that bottom edge seepage.

samples really help sell but I agree that full size is expensive these are a good sample size but just about impossible to polish. https://www.bakedeco.com/detail.asp?id=67773&categoryid=347 I've also seen people give samples of just the ganache (no shell) on a mini tasting spoon you don't need to have samples of everything - for NW chocolate fest I brought 18 flavors of bonbons but only made sample size of 4 if you're letting people build their own assortments, consider a small display case - you can keep say 8 of each flavor out and re-stock from your larger bins as needed https://www.webstaurantstore.com/choice-3-tray-bakery-display-case-with-rear-doors-21-x-17-3-4-x-16-1-2/176BDC3.html

Well now I'm curious. What are the ingredients and what did you do to them?

There's one way to find out! What is 'biscuit' to a French patissier? I know it can be a type of sponge cake but the video looks more like a pate sucree. The caramel may soak in & soften the base as it and the other layers set up. Liquid sable or a crumb crust might work - would definitely be guitar cut-able.

It's brutal. I paid $295 for 3kg of Valrhona Yuzu recently. Admittedly, that's the most expensive one - passion fruit is only $200, and Dulcey is a bit less.

The 'chocolate' is cocoa powder, so there's nothing to melt. You could crumble it up and glue it back together with actual chocolate 🤷‍♀️

Slavery-free would be a more notable advancement for Hershey's. But as for sweeteners, Guittard and Callebaut sugar free both use maltitol.

MSRP is $400, kickstarter offer was $286

IIRC, my county health department now recommends cooked foods be cooled to 40F/4C within 6 hours (used to be 4?). Forgetting it on the counter isn't ideal, but it's also no different from making a sandwich in the morning and eating it 4 or 5 hours later. A few hours at reasonable temp isn't hot enough or long enough for existing pathogens to multiply to a dangerous level.

I agree it's probably fine. It's sealed and has only been in the 'danger zone' for 3 hours, and probably not even above 70F.

Maybe SOMA will make it again ... https://www.instagram.com/p/Cq9PJZzri-a/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Oooh, that looks like fun. Do you know how cold the drum gets? Is the coldness adjustable? The pictures show it with flavored mixes that I'd assume have sugar. Sugar content will still affect texture so I'd suggest trying about 10% sugar solutions to start.

Surprise hit at my artist community summer open house last night was lemon sour cream. Sour cream, simple syrup, lemon juice, & meyer lemon concentrate mixed to taste.