pastrygirl

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!

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.