pastrygirl

But why? I have a hard time believing that's a good eating experience, sounds like it would suck all the moisture out of your mouth. If you're adding cocoa to get a more intense chocolate, consider Valrhona's Couer de Guanaja. Or just use a darker chocolate. Valrhona has the 85% Abinao, Felchlin has 88% ... If the mix doesn't have enough fat to flow and spread on its own, I don't see how a depositor would help beyond portioning. Either add cocoa butter or find some of the dry ingredients used for flavor in oil form. If it's dry and doughy and you like it that way, can you treat it like a dough? Roll it out and cut it or press it into a frame and cut?

Wow, I didn’t realize those all came in powder form, thanks! Sorry I can’t help with your question.

What are the options? I’m working on cocoa mixes and I know people will want dairy free.

I think the intensely colored band on the bottom might be a satin ribbon?

The only thing that can save a raisin bagel is a really sharp cheese. As for ‘wrong’, I nominate swallowing oysters whole.

Did the plastic wrap come off ok after more time in the freezer? I got some of these and heat seal them. I know not everyone has a heat sealer, but the lip and tape bags drive me nuts. https://www.clearbags.com/3-x-1-1-4-x-8-1-4-high-clarity-flat-bottom-gusset-bags-1-6-mil-100-pieces-fgcc14-on-sale-while-supplies-last.html

Well, if the finished weight including the shell is 12g, you probably only need 9 or 10g ganache.

Those molds are a nightmare, there's a discussion on here somewhere. Is the final product to be dipped or otherwise in a shell, or just dusted with cocoa?

My understanding is you can go above the stated net weight but not below. But also remember it’s total weight so if you have one piece that’s shy you just need to find a heavy one to balance it out. When using silicone molds for ganache, freeze them for 30 min or so and the ganache should come out cleanly. Or use a small portion scoop.

Would the heat and the fanning help dissipate the vinegar-iness, vs mixing vinegar into cooled rice?

Curious how this goes. A local tasting event is moving online this fall, I'm having a hard time imagining hanging out on zoom all day. I know everyone else is doing it but ... Good luck!

What's your ratio? I'd recommend between 10-20% of the weight of the nuts in sugar. For example 500 g nuts, 50-100 g sugar. Agree on adding a little butter or cocoa butter at the end.

@teonzo thank you, that helps! We were thinking we needed a pusher or tamper to help feed the dough evenly, thanks for confirming that is normal. The World Peace cookies are actually a recipe we taste-tested and liked but haven't scaled up to try depositing. The recipe calls for chocolate chunks, but I'm worried they would break the wire (I've snapped my share of guitar wires). Do you remember if yours had chocolate chips/chunks? The recipe we ran through yesterday was a typical shortbread with the butter and sugar creamed first. They have a 40mm die but want a cookie that spreads to about 50mm to fill a tray that goes into a box. The shortbread didn't spread much, so more butter would also help with that. I think the computer is the most confusing part, it's not a friendly iPhone app 😟 I'll suggest slower speeds. I do hope this machine pays off for them, it's a catering company who had been doing some good volume but that's gone.

Maybe a long shot, but is anyone here familiar with the Polin Multi-drop cookie depositor? A chef friend just bought a used one, I'm trying to help him figure it out because I have more pastry expertise but I have never used a depositor. It has a couple of dies and the wire cutter. We made a batch of cookies today and they were unevenly portioned and raggedly cut. He does have the manual but programming the thing isn't particularly intuitive and we don't yet understand how to adjust the machine (roller speed, cutter speed, etc) or how to adjust recipes to work well with it. We need the 'for dummies' version 😆. Anyone know the secrets?

We had a little family bbq yesterday and my sister surprised me with this I’m a spice fiend and cant wait to eat it! I do have some Lao Gan Ma, will try them side by side.

Group activity doesn't necessarily make things better, and I'd still rather have any other fruit.

I don't think so, but can't offer more enlightenment than that. Different molecules gonna be different, alcohol isn't water. Or is only half water How essential is the butter? If the second way was fine until you added the butter, see how the ganache sets up without it. If alcohol doesn't emulsify the same way then the same ratios won't apply. Try decreasing the overall fat. Or add twice as much rum 🤪

I'll nominate lettuces and Asian pears. Lettuce is just too much work for little reward. All that washing, drying, and chewing for something that doesn't fill you up. I'll take your zucchini and slice it thin for my salad instead, much easier. Asian pears are usually too sweet, lacking acidity for balance, and not improved by baking.

Hm, maybe Turkey, they grow a lot of hazelnuts. Thailand is too hot! I wouldn't say Turkish hazelnuts are necessarily inferior, but I do feel silly buying them when Oregon is only 200 miles away.

Do you have a Trader Joe’s nearby? They have Oregon hazelnuts, raw or lightly toasted and semi-skinned, around $7-8/lb

Birthday cake for a friend’s kid. Vanilla cake with strawberry (Swiss meringue) buttercream. Super pink for a girly girl!

Interesting! And the toasted sugar could be a tasty extra bonus. I dislike the smell of baking beans so I use rice.

I think 5kg is too small. How much is the 11 kg model?

I'd think no because the edges are so crisp and fine powders already stick to everything easily enough. Maybe it was black CB wiped in then wiped out? Or the second pass of white with the brush skipped over the splatter leaving a naked border and the black came later? Those black edges are so even, though, mystifying indeed! Also curious that the white drops towards the tops of some pieces do not have the black ring. Incredible control or drips from the second coat of white?

Here's my guess on how this could be accomplished: splatter white CB, dust with black powder so it collects around the droplet edges, knock/blow off extra powder, brush in more white then the pink/black swirl last