pastrygirl

gratin pan

As @Kerry Beal (missed you this year, Kerry) and @YetiChocolates can attest, the Northwest Chocolate Festival is a good one. Lots of bean-to-bar chocolate makers from around the world plus some of us artisan chocolatiers gather in the fall near Seattle (it's moved to Bellevue for a few years). https://www.nwchocolate.com/

I really appreciate modern convenience when making things like meringue buttercream or brioche. So much beating! +1 to finally getting a hot shower after a camping trip, though a cold river or lake feels amazing in hot weather. I like to watch survivalist shows like 'Alone' and 'Life Below Zero' and marvel at how much time and energy is spent just acquiring food and water. The local supermarket with thousands of items from around the world is pretty amazing.

Unfortunately, I think that's just the nature of nut pastes. Fats that are liquid at room temp are going to ooze, migrate, etc. You could try piping the ganache then piping the praline into the center of the ganache so there's a layer of ganache between the praline paste and the shell.

Foil or parchment paper so the beans don't bake into the pastry.

Yes, dry heat. Why is it roast beef but baked ham?

I think the recipe writer was being lazy.

Have you tried ReciPal? I believe the first few labels are free. Where are you that's requiring this? In the US, the FDA only requires nutritional info if you're selling more than 100k units of that food item annually. Otherwise, you just need ingredients and allergens.

Ganache won't crust/dry like the others but beyond that I don't know.

rest in peace, Anna

To me, bonbon connotes chocolate as much as truffle does. Either could be white chocolate, but the Osa doesn't even have cocoa butter so those terms are a stretch. Based on shape, berry kisses. Based on texture, berry meltaways. Or go French with friandise. BTW, I got some Felchlin vegan white chocolate recently, it's surprisingly good.

Looks great! Glad that worked out for you.

Try dividing the batter between two pans for faster baking and decreasing the bake temp for less doming.

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!