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RuthWells

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Posts posted by RuthWells

  1. 11 hours ago, AlaMoi said:

    the question may be:  what is the outside?

     

    dark colors/pans absorb radiant heat more than shiny / light colored pans.

    attached is a bread bake.  one dough batch, divided in two, one baked in dark loaf pan one baked in shiny loaf pan.

    same recipe, same dough, same rise.

     

    thermodynamics will not be ignored.

    dark_light pan.JPG

     

    That's a great question.  The outer finish is the same on both pans - and they are both Nordicware.  Which is why I suspect the inner finish as the culprit.

     

    I'm just wondering if there is any way to get a darker crust with the lighter-interior pain, as I have several of them.  (I have a bit of a Bundt pan addiction!)

  2. I made my favorite pound cake (Bishop's Cake from Silver Palate) this weekend and baked some of the batter in a silver-lined mini-Bundt pan and some in a black-lined mini-Bundt.  The crust on the former was disappointing - pale and un-crusty.  The reason was obvious in retrospect.  My question is, is there any way to get a decent crust on a Bundt pan with a silver interior?  You can see the difference in the pic.

     

     

    thumbnail_20200809_203301.jpg

  3. On 11/3/2018 at 4:40 AM, jmacnaughtan said:

    I've been playing around with different finishes recently, and come to the conclusion that glazes are overrated.  Go rough and crumpled!

     

    Apple, pear and molasses cake

     

    1752368199_Appleandpear.thumb.jpg.d67b80af160f465644804dd4967b3165.jpg

     

    Speculoos base

    Apple genoise

    Pear tatin

    Apple butter

    Molasses and tonka chantilly

    Crushed speculoos

    Candied pear

     

    (Actually the second attempt.  Fittingly, for Halloween, the first was a clear-glazed nightmare, in which each of my attempts to make it look better just made it more and more like foie gras in aspic.  The horror. THE HORROR.)

     

    Cool!  Do you use a mold to get that effect?

     

     

  4. 23 hours ago, Artisanne said:

    About 6 years ago I came up with an economical way to melt and keep large amounts of chocolate in temper using my sous vide machine. I now own three, because they're cheap, great when I'm holding chocolate workshops and for marbling, etc. and do the job so why not? You can use a cambro and cut the lid, or a cooler, or anything similar. This is the original setup (well, the original one I used foam core board to test it out with). I had a friend cut out a hole for the bowl and one for the sous vide and I can fill it almost to the top of the steel bowl.  I put in 6-12lbs of chocolate (you could make a larger setup and fill it with more) and melt it at about 52C. I stir it now and then to help it along and once melted I remove the bowl (carefully, sitting it on a towel) and temper it with seed or cocoa butter silk. Remove some of the hot water and add ice or cool water to bring the temperature in the bin down to the holding temperature you need for your chocolate, mine being 32c for dark. If the chocolate starts to get used up the lower weight will make the bowl want to float up. So, sorry, not seen here, but you can use a bar or clamps to help keep it from moving. I have never had a problem with water or condensation messing with my chocolate. If you've used a bain marie with chocolate, you know how to be careful with it. 

    I'll be making a video this weekend if anyone's interested in watching the process from start to finish. 

    IMG_8991.jpg

    IMG_8998.jpg

     

     

    This is brilliant, and I for one would love to see a video!

     

     

    • Like 1
  5. 21 hours ago, Jim D. said:

     

    Beautiful decoration. Do you mind telling how you achieved the effect?

     

    Thank you, Jim!  I used 3 colored cocoa butters from Chef Rubber's jewel collection -- gold, yellow topaz, and purple amethyst.  Gold spatter first, using a toothbrush and a gloved finger.  Purple next, swirling with a gloved finger.  Yellow last, a few drops in each cavity, then blown with a compressed air canister. 

    • Like 1
  6. On 3/20/2016 at 7:35 PM, Jim D. said:

     

    My Easter 2016 collection:

     

     

    dutton.jpg.88ce3afa65d900e0ed3ea1aaa64a4

     

    top row:  (1) layers of blood orange ganache and salted caramel, molded in dark chocolate, (2) gingerbread-flavored ganache, dipped in dark chocolate, topped with muscovado sugar, (3) layers of apricot preserves and marzipan, molded in dark chocolate, (4) toasted pinenut ganache with anise, molded in milk chocolate

     

    middle row:  (1) mint ganache, molded in dark chocolate, (2) lime cream, molded in white chocolate, (3) layers of coffee ganache and hazelnut gianduja, dipped in dark chocolate, topped with a toasted hazelnut, (4) strawberry cream, molded in white chocolate

     

    bottom row:  (1) layers of black currant ganache and crispy hazelnut gianduja, dipped in milk chocolate, (2) banana coconut cream with coconut rum, molded in white chocolate, (3) layers of raspberry preserves and peanut butter mousse, molded in milk chocolate, (4) apple caramel, molded in milk chocolate

     

    Stunning.  How do you find the shelf-life of the mousse-filled bonbons?

     

  7. Oh my goodness, ChocoMom, I'm so sorry to hear about your fire.  How devastating.  I hope there were no injuries.

     

    I love that box from Nashville Wraps, but with shipping it's over $1.60 per piece, and I'm not doing the kind of volume that would justify a $300+ order, unfortunately.

     

    Sweet Packaging certainly has some reasonable options, thanks for that tip!!

  8. You guys are the best!  I had completely forgotten about Glerup/Revere, PastryGirl, I'm gonna have fun looking through their options.

     

    I definitely want clear boxes; Kerry, here are the two options I was looking at:

     

    http://www.nashvillewraps.com/candy-boxes/clear-truffle-boxes/sku-fc23abr.html

     

    http://www.boxandwrap.com/candy-boxes-gold-artisan.html

     

    Jim, I have purchased my other (larger) packaging at Papermart and I generally like them a lot.  I just wish they had a 2-truffle version of their PET box with the gold bottom; that would be perfect.  And thanks for the tip on availability.  I'm really just a hobbyist who is selling a little on the side at this point and trying to keep my price point low, so not (yet) splurging on the gorgeous boxes....

     

    Edited: Oh dear, Glerup has a $50 minimum and is on the opposite coast from me.  Curses!!!

     

  9. I know this question gets asked frequently, and I've done my research, but I can't believe that I can't find a less expensive option for packaging to hold 2 truffle-sized bonbons.  The two options I liked (from Nashville Wraps and BoxandWrap) come to over $1.60 each when factoring in shipping.  There is no way to price them at that cost.  Am I missing some options out there?

  10. Half-sheet size is great for home bakers (like me) and I think tan/neutral colors are best -- so as not to distort the color of the product and hence misinterpret level of done-ness.  Trimmed-out corners are also a great feature as it makes removing the product from the pan easier.

     

  11. I know the gold standard for storing molded chocolate bon bons is to vacuum-pack lightly, then freeze.  Any suggestions for an overly-enthusiastic home chocolatier with an abundance of inventory and no vacuum sealer?  My local coffe shop is selling my wares, but not as quickly as I've been producing them!

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