luvchocolate

I just bought a new Bagder 250 airbrush. Since this tool is not meant to be used with chocolate there is no instructions about it in the package. Before using it for the first time I would like to have some tips from more experienced users. I am really worried about how to clean it after use since I have no idea how to do this task or what to use to clean the airbrush. I would also appreciate some tips on how to store it once it is not in use. I am really excited in trying to airbrush my chocolates mold as soon as possible but I wouldn't like to mess this little tool so any info on how to use it is very wellcome. Thanks in advance!

The epidemic is running because thanks to all of the excellent tips given in this forum I took the courage to make my first batch of bonbons. I found the perfect opportunity since I have a very good friend who I want to give his for his birthday. The enrobed squares are Fleur de Sel caramels and the red bonbons are filled with hazelnut praline ganache.

Digijam, Those bonbons are really gorgeous! For being your first try they look amazing! I couldn’t resist my self and made my first batch too. Will post later.

Hi Anna, I am a newbies for making chocolate. Could you tell me how to coated a chocolate just like your daughter did with the powdered colours and melted cocoa butter without air gun. Can I subsitute melted cocoa butter with'Mycro'? What is the formula? I did try to melt the Mycryo and added the powdered colours. Then brushed it on the chocolate mold and poured in the well-tempered chocolate. What turn out was the chocolate pieces were not shining. I would appreciate if you can give me some hints! Thx! Bakingbee ← I cannot help you with Mycryo as I have never used it and don't really understand what it is. We use cocoa butter and dry powder colours. We melt the cocoa butter and mix in the colours we want. To get the red, my daughter added some black and some white (for opacity) into the red until she liked the colour after trying it out on a white background. She then painted the molds quickly, let them dry and then painted them once more. A day or so later, we filled them with tempered chocolate in the usual way. I hope this helps! ← Hi Anna, Where can I get the dry powder colours? Is there any special brand? Thanks!

I also use the Paillete Feulletine from Cacao Barry to make my ganache crunchy. This product sometimes is hard to find so a good replacement would be regular Rice Krispies. In order to maintain its crunchines I add to it a little melted cocoa butter before using it. Another good option is crushed corn flakes. It all depends on taste.

Ganache is an emulsion so the trick to have it right is to make the water particles suspend among the fat particles. Cream hols less fat than butter but at the end a correct emulsion is what you are looking for. There shouldn't be a problem if you reheat your ganche (microwave at 50% power is best here) add the extra butter and blend it againg with a handheld mixer. It should turn out ok. I have done it before with great results.

Thank you all! I will try the recipe provided by annachan, It looks easy to do. Since I don't live in the US it is almost impossible to order it on line: it won't pass through customs here. Corn syrup is very commercial here so I will look for the high fructose kind and see how it works. The old thread about invert sugar has been very informative!

I have lots of recipes that call for invert sugar aka tremoline, but where I live it is not available. I have tried to bring some when I travel but the containers are usually too big and heavy to be put on a suit case, so doing some research I found that invert sugar is part glucose and part fructose. I can get both ingredients separately. Does any one know if mixing these two ingredients would deliver invert sugar and if so how much would be the ratios?