pastrygirl

Yeah, that layer forming on top of your cooling ganache is crystallization that you can stir back in, not a milk skin protein coagulation situation.

conceptually, I could get behind an eel taco, but probably not the one pictured

It's different because in the first instance you already know your chocolate is pre-crystallized and you're just helping it along. It's unreliable as a test because chocolate will solidify when cold whether tempered or not.

Just a pinch ... and seasonally appropriate for Halloween!

@Dark side the vac machine would be instead of the siphon I’m guessing you fill the shells or molds maybe 1/3 full & it aerates as the vacuum is activated, then you stop the machine before it compresses.

Agree with Jim, and don't underestimate the value of free shipping. Chef Rubber might have more Felchlin products available by the bag, since you're smaller scale. I also like Caputo's in Salt Lake City for certain Valrhona products but they have much more (and free shipping) https://caputos.com/chocolate/ And yes, my first AUI rep set me up with a volume discount, I usually order $1k at a time & probably spend $10k a year with them, almost entirely on Felchlin. On white chocolates, I do slightly prefer Cacao Barry Zephyr, but that has been out of stock half the time lately so I've been using Felchlin Edelweiss. Valrhona Opalys is great but more $$$.

92 is high the general rule is 85-88 white 86-89 milk 87-90 dark

Cheese.

I suspect it's actually three ingredients: cream, milk chocolate (sugar, cocoa butter, cocoa mass, whole milk powder, artificial flavor, soy lecithin), cocoa powder

What temp was it after the minute of stirring? 95 may have been too warm and melted the CB bits too quickly, not leaving enough stable crystals once the chocolate cooled below 90. Also, I think temper tests at room temp are more telling. Lots of things will solidify in the fridge.

I don't know how sugar substitutes affect the freezing point, sounds like they don't act like sugar in that way. Alcohol definitely lowers it. But isn't alcohol carbs?

You could certainly offer them a cut, but hopefully it's a mutually beneficial promotional opportunity and they refuse it.

Yes, I would, I have not had many problems beyond dropping things on my concrete floor and breaking them. I don't caramelize the sugar in my hazelnut paste, I roast the nuts, food processor until liquidy, then add the sugar gradually to the melanger after the nuts have run a bit. I don't think caramelizing the sugar would change anything. It does help if ingredients and work space are warm.

@Jim D. the French tend to go darker in baking and caramelization than we Americans do

Valrhona? That explains it, it’s “French brown”

Ugh, so disappointing. How had you been planning to use it? Maybe it's better sweetened or mixed with white chocolate.

https://www.instagram.com/reel/CivHFX0gIRl/?utm_source=ig_web_copy_link Brilliant simple splatter technique, one drop at a time. I've tried dripping CB from the bottle & blasting w/ air, it works but hard to control. This would be great for Halloween bloodshot eyeballs!

pretty sure Uber eats can let your hot food get cold and your cold food get warm no matter the distance it travels 😆

Can you get delivery (ubereats, etc) from any of the restaurants licensed to Wonder? If one had the disposable income, it would be interesting to order via both services & compare.

"Heist" on netflix covers some bourbon scandal you might enjoy - at Buffalo Trace IIRC. https://www.netflix.com/watch/81153328?trackId=255824129

+1 So they have the rights to various restaurant names and recipes and are prepping food at a central kitchen to be heated and served remotely? Does every van have every meal on it and is just out there waiting around, or do they make frequent trips back to the kitchen? How much can one van sell per night? Seems like an insane business model to me 🤷‍♀️

It's really hard to say, I think you need to do some small batch testing with whatever equipment you have or can borrow, or by hand. How smooth does it have to be? Is there water added?

Hard to say. I guess try the hand blender for recipe testing, assuming you mean an egg-beater type thing not an immersion blender. You're really just mashing things together, right? Then think about making 100 or 1000 - a Robot Coupe will make a smooth puree but have much smaller capacity than a stand mixer that could handle more heavy "dough" at a similar price.

What equipment do you have? A food processor should work.

Individually packaged and shipped frozen? That's gotta have the worst carbon footprint of any coffee format