pastrygirl

Exactly. My POV is that you're throwing away flavor, and that a puree of just raspberries will be whatever consistency it is. I would thaw the fruit, bring to a boil to pasteurize and also break down the cells further, then puree and strain. We don't have to agree As for your raspberry ganache, just be consistent with whatever you're doing. Is there a lower fat dark chocolate you could use? Couverture may not always be ideal for ganaches. My darker ones are always hardest to emulsify too.

I don't think I've heard that before, where did you learn it?

This is probably the issue. Is it really flavorless water, not juice? Raspberry purees vary in solids content so much, I've switched to the concentrated juice I've mentioned elsewhere. Unfortunately they only have raspberry in quarts and it's quite pricey, but how much is an hour of frustration worth? https://www.fruitfast.com/fruitconcentrates.raspberryjuice

Skip the clarified butter or switch it to cocoa butter and increase the milk & cocoa powders.

I just saw an ad for this portable fan/filter and immediately thought of chocolatiers who airbrush. https://theairhood.com/ Might help with the cocoa butter cloud?

Maybe. 500g is only 2 cups of water. Dried hops are very light and fluffy and allspice is pretty intense. They may contribute more than the small amount suggests.

@SweetandSnappyJen Yikes. I'd be making sure that flavor was one I could melt down and recycle

@Jim D. They are much more concentrated in flavor and more liquid. There is no pulp/fiber. I'm using them in white chocolate ganaches.

200-250? Depends on the mold. Agreed that you need to temper way more chocolate than you'll actually use, but for costing purposes it would be good to know the shell vs filling. I had some CW2295 rejects in my fridge and broke a few apart. 8 dark choc shells + bottoms = 38g (avg 4.75), 8 white choc ganache centers = 60 g (avg 7.5) The shells are pretty thin but the bottoms are a little thick on this batch so 4 grams with a thinner bottom?

What's going on in upstate NY to need 2 out of 5 rage rooms? I thought it was supposed to be all bucolic and stuff 😂

+2 I used to worry about cleaning it, now I don't.

Done. I tested some for aW and it was really high (0.84, I aim for 0.75 in chocolate fillings), could just be fat but definitely enough moisture for it to be something else. Thanks!

This bag of pepperoni has been open for 1-2 weeks in a warm place (~75f). Is this white bloom ok mold, bad mold, fat, or something else?

in that case, I second Blue Dolphin's suggestion of egg white

How important is 'holding together'? Do you need big clusters or would you be happy with loose but appropriately sweetened oats?

No, but if 'caviar' is 100% seeds and 'paste' is seeds diluted with syrup, my guess is try half the amount of vanilla bean paste called for.

Probably. We're talking black from decay, right?

Yes. Or fall down the rabbit hole of getting a melanger and making your own fruit chocolates ... Jams are sweetened and have a cooked flavor. Not necessarily bad. Also add regular grocery store frozen fruit juice concentrates to the list. It doesn't have to be an expensive niche ingredient!

Also consider Valrhona's Inspirations. The raspberry and yuzu are fantastic, strawberry less intense/tart, haven't tried the passion fruit. Freeze dried fruit powders, too.

Not sure if they ship out of the US, but this company has good fruit juice concentrates: https://www.fruitfast.com/fruitconcentrates. I'm using their raspberry, cherry, and cranberry right now, they are intensely fruity with no pulp. I also like Perfect Puree passion fruit concentrate. Many frozen purees are not concentrated. Pure citrus oils can also be useful. As for substitutions, depends on what the recipe originally calls for.

Do you enjoy Indian food? Try palak paneer, essentially Indian creamed spinach.

So glad they've upgraded from Hershey's for this iteration, would love to see & smell it. Plus it makes me feel better about how messy I am at work 😂 https://www.nytimes.com/2023/09/01/arts/design/ed-ruscha-chocolate-room-moma.html?unlocked_article_code=7n_HfgCUT6LnSjjvKh78afPfKsrNPt-tGaGHyDoiNOZt9mkT9vM57Aq75F9ed9hILNDwW5LIx997GIJ0Rg_lci6O9ZjYnX7oZGj6RpRtUOw2LUTLD9QuTnRUX1Gz6fpZ7XvE6CzXH7qxL2QmGT2NFUL3uTuULUf46NWzlKpFrWi4fUcOpBEq0V-j2StHuhP9d8mnax4GJwqMHJhCxkUMOMAlyaHs7zD5RRPQGqbIjAAPpxOquoYK_5_ZifPvKKeOboWE2i4JQfQMC6PezP0cERJiXUCHW7QpDSsBv4PyfizqreMmBcrE8xjTyN9ve3HU6Ohb1_Bfyn8NiCIDwNrCLxv6TI4dd2HdH8yh&smid=url-share

Probably not radioactive. Eat on.

$4500

How hot are we talking? If the molds are too warm the cocoa butter will run. You can chill the molds, but you don't want to chill them so much that condensation forms when you bring them into the warm air. But 5-10 minutes in the fridge can help. If you're painting multiple colors, you may need to chill between colors. CB at around 95F and molds/work room at 65-70F usually works for me. Above 75F or so, I keep things in the fridge between every step.