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Kerry Beal

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Everything posted by Kerry Beal

  1. Speed racks, sheet pans - will be useful both for the baking and the chocolate. Lots of airtight containers.
  2. How about a tabletop sheeter if you are thinking of some viennosiere? I assume molds and the rest of the equipment you will need to produce bonbons and bars has already been considered?
  3. Not really any way to test - but it does cause the chocolate to get thicker and difficult to work with.
  4. Do you think your chocolate has been subjected to humidity?
  5. Trying to remember what chocolate it is. I think it was the same stuff we used in Texas and it wasn't too viscous - but we didn't do any shell molding with it.
  6. I vote for 27 then warm back up to 31 or so.
  7. I find the easiest way to make fondant is to start with a small quantity of the commercial stuff - make a 'bob' syrup (ie all the fondant ingredients cooked to 115º C), cool to 60º C or so, add the pre-made fondant and pour into your container for storage. It may require a bit of kneading when you are ready to use it.
  8. What if while they were just sprayed you ran your rubber nubbin along the side of the tape you want to lift before extracting the cocoa butter? Wonder if you could get a more even line.
  9. You think if she doesn't seed and doesn't take it below 31º C that she is going to get it into temper?
  10. Fun to try - but life is just too short!
  11. So with the 'wild crystallization' method you are doing here - you cool to 27 for dark chocolate, then reheat to 30-31 to melt out the form IV crystals. Then you test your temper.
  12. Dark chocolate? Heat up as high as 34.5 and see what happens.
  13. Kerry Beal

    water ganache

    Water ganache discussion
  14. Kerry Beal

    Tempering Chocolate

    Couple of thoughts. How confident are you in the accuracy of your thermometer? and are you placing the items in the fridge for 10 to 15 min after dipping to carry off the latent heat of crystallization?
  15. Kerry Beal

    Unflavored fudge base?

    Since you can use fondant (the non cake topping kind) to set fudge without beating it - I wonder if you could use fondant sugar in it's place to set the fudge.
  16. The last of my first big trials.
  17. Kerry Beal

    Buttermilk as A Substitute for...

    Likely not. It's not a really 'tender' custard to start with. I baked both of mine in the steam girl but with convection and 25º F less.
  18. I’m planning to put them in backwards - golf ball side down so there is more surface area buried. Though don’t know if that will help.
  19. Kerry Beal

    Buttermilk as A Substitute for...

    I've always just found you get a richer (more complex) flavour with buttermilk than regular.
  20. I use soft white fondant which would be 115º fondant I believe - I have a 50 lb pail of it in my chocolate room. I don't know about using lecithin in fudge. Not something I've done before.
  21. I think your first suggestion of sauce probably makes the most sense then! Or what if you made some cinnamon bun dough, mixed your fudge with sufficient butter and spread on the bun dough and rolled it up (maybe a cream cheese layer too), slice, proof and bake as for rolls.
  22. Do you have any soft white fondant in the house? You could heat to around 60º C and add some to 'correct' the crystals.
  23. Wonder if you could add some water, cook it back to the original temperature and crystallize it again?