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pastrygirl

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    Seattle, WA USA

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  1. valrhona inspirations

    Alex, our friendly West Coast Valrhona rep stopped by with another wholesale rep. I've been buying Felchlin through Peterson, who has a warehouse here, but Albert Uster had taken on Felchlin last year. I'm not sure if it was planned to have AUI be sole US supplier of Felchlin or if they are doing something else to push the competition out of the game, but when I placed my order today I found out Peterson was phasing out Felchlin and would be carrying more Valrhona instead. So they were going around to all the Felchlin customers with suggestions on which Valrhona products would be the closest in flavor. I have an account with AUI so I can still buy what I need, but I have been considering finding a less expensive milk chocolate than Maracaibo Creole. Though Varhona is rarely the answer when it comes to increasing my profit margin Exactly. I've been skeptical of the caramelia and the azalea as flavored chocolates, but these being fruit-based is more unique. Also, I've been making a raspberry white chocolate with freeze dried raspberries (after seeing other chocolatiers like Soma make fruity bars), so I was excited that Valrhona was doing the same thing. I've used my raspberry in decorative ways (like drizzled on a cookie) but haven't made shells out of it., it's too dear. Once the fruit is powdered, is has very little volume and there is not much yield, so this might actually be more economical to buy.
  2. valrhona inspirations

    I had a chance to try a couple of Valrhona's new "inspirations" flavors today, the passion fruit and the almond. The almond was good but I'd probably add salt. The passion fruit is intense and delicious, I bet you could cut it with a sweeter white chocolate and still get good flavor. They also have strawberry. These are cocoa-butter based so can be used for shell molding. https://inter.valrhona.com/en/inspiration-valrhona-innovation I could definitely see using these. Passion fruit is one of my favorite flavors, and I already indulge in the convenience of Perfect Puree so I don't think this would compromise my integrity Just wanted to share. Available soon, probably expensive
  3. Pistachio Paste

    @Rajala if you’re making bean to bar chocolate you might go overnight, but nuts and sugar should only require a few hours.
  4. Pistachio Paste

    Yes, you should be able to make praline. I haven't done caramel and nuts exactly like that, but I do add granulated sugar to my hazelnut paste, and I've also used the grinder on caramel/toffee, so I don't see why caramelized nuts shouldn't work. As long as things are loose/oily enough to keep moving.
  5. Maybe it is! Personally I think trying to get an even line with a tiny brush would be the greater form of painstaking tedium, but you have a good point about the heavy spots that could be brush stops and starts. Oddly enough, another chocolatier has something similar on Instagram today ... And aside from the leech-iness, what boxes do these fit in?
  6. Maybe a wooden toothpick?
  7. Am I the only one who thinks, "mmm, chocolate leeches!" every time they see this mold? I do like this design, though. Electric leeches! I'm thinking splatter black, spray blue, scrape the line clean and back with yellow?
  8. Not usually. The gym I go to has little motivational games so I’m trying not to eat sugar for a week in order to earn a bingo square. I might try to keep that up, but more to lose a few pounds than for Jesus.
  9. Pistachio Paste

    It's not bad. It's a white noise hum like freeway traffic, not high pitched like a blender. One can talk over it.
  10. I have a grex tritium airbrush that I picked up at Chef Rubber. It came with the 0.3 nozzle, but I swapped it for 0.5.
  11. @daniel D - no modifications, just plugged in Not sure, it might be slow going doing a lot of heavy color. I'll have to try spraying some of my larger pieces for Easter and see how impatient I get. I mean, this blue dome got just a pass or two at one side of the cavity and went quickly, while the red hearts took multiple passes from different angles and 12 of those would be slow going.
  12. I agree with Jim, the compressor kicking on while working hasn't been an issue. I think my small PointZero is set around 60psi and turns on to re-fill the tank at 40. It's fine for a few molds at a time; I spend more time fussing with the CB and warming my airbrush than thinking about psi.
  13. How do I stabilize chewy caramels?

    I don't know, I was using invert sugar as a general term - glucose syrup, corn syrup, cane syrup (I use Lyle's now but I've also used the darker Steen's), honey, maple syrup - all those liquid sugars seem to work in caramels. Maybe I'm using the term wrong, but I meant the overall category, not specifically Trimoline or another product.
  14. How do I stabilize chewy caramels?

    Agree with minas6907. I cook caramels to 258F, I think you need 255-260F depending on the formulation to have something that will stay solid-ish. And you will want some invert sugar to prevent crystallization as well. Glucose doesn't add flavor, or I like Lyle's Golden syrup because it adds its own caramel notes.
  15. Tempering machine suggestions needed

    I'm not sure they exist. Bigger than a revolation but presumably still tabletop, with a vibrating table? 20kg capacity, 50? I'm always amused when I look at chocolate equipment and wonder why there isn't more in the 10-20kg capacity range. 20-50 kg seems so huge when you do everything by hand, then I scroll down to the giant industrial melting tanks and realize that even 50kg at a time is still really small scale when you think about it. There are some smaller Selmis or similar continuous tempering machines, but not in that price range.
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