pastrygirl

I used to love that stuff!

gremlins? conversely, sometimes those last few that seem really stuck come out perfectly 🤷‍♀️

Hi and welcome Phil! Yes those back-to-back-to-back PNW atmospheric rivers have been super gross. I agree with Jim that 'repeatedly working' the stamp may not be helping. Cocoa butter doesn't like to be messed with too much once its in the mold. I also think you may be working too cold, and chilling too often. Unless it's summer and mid 70's in my kitchen, I only chill my bonbons after they've been filled to firm up the ganache before capping, and after capping for a few hours. 75F is not too warm for fillings, mine are routinely upper 80's. If you're airbrushing, the CB can be low 90's, as the cold air flow and agitation of being smacked against the cooler mold will temper it. Full disclosure, I don't take the temp of or formally temper my CB, I just microwave until melted, stick it in the fridge if I went overboard, shake it up, and use it at 'warm but not hot' when touching the bottle. I use Roxy & Rich pre-mixed colors.

USA chocolatiers, bakers, & pastry enthusiasts - for various reasons, I have a LOT of chocolate in stock, if anyone wants to try any of the following for Valentine's Day, I can break cases and sell by the lb or kg. Shipping is usually $8-10 for the first pound, less for subsequent pounds and less for slower methods than priority mail. If interested, message me with what you'd like and your address so I can calculate shipping. Valrhona passion fruit inspiration - I had to special order a case of 3 bags, picked up yesterday. $201 for a 3kg bag or $67/kg Valrhona raspberry inspiration - also s/o picked up yesterday. $222/3kg or $74/1kg TCHO chocolate - made in California, cases are 25 lb each. Pretty long shelf life, I'm not at work today but iirc its mostly or all good until 2027 https://tcho.com/collections/baking choco blanco - a vegan white made with oat and cashew. I only got 1 case of this but don't know how I'll use it all $14.75/lb choco charms 60.5% $10.55/lb choco combo 68% $10.86/lb hella dark 81% $12.30/lb thanks for looking

the syrup from amarena cherries is very flavorful https://toschiamarena.com/

@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.

I think if you want shave ice texture you'd want little or no sugar in your flavored base so it freezes hard enough.

Mormons with large families.

A few years ago, Ziploc had made some nice semi-disposable containers with relatively square corners that I really liked then of course discontinued. 🤷‍♀️ @blue_dolphin these restaurant food storage pans come in multiple depths that can share lids https://www.webstaurantstore.com/vigor-1-6-size-4-deep-translucent-polypropylene-food-pan/247FP164PP.html also, Cambro https://www.cambro.com/Products/food-storage/

Trader Joe's has reasonable prices on most nuts and dried fruits and lots of people love their 'pound plus' chocolate bars. Discount stores, obviously - I like Grocery Outlet. And, depending on the exchange rate and shipping, Canada! (last time I was looking for cocoa butter, the best price I found was from Vanilla Food Co in Canada)

I think it's for uniformity in texture and color.