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sirch1980

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Posts posted by sirch1980

  1. the cooling tunnel is best for chocolate that isn't the case of humidity, the important is temp and the chocolate use how long to though out the tunnel. so long tunnel temp is different than short one. Humidity is from the water cooling system.

    Shiny or not is depend room temp. if room temp more stable can make more good result.

  2. Nick Maglieri in a recent book on baking from around the world (the name escapes me) has been quoted as saying that he puts a small amount of baking powder in nearly all his various pie and tart crusts and that blind baking is a waste of time. (The baking powder is not used for leavening in this case.)

    I wonder what pros and home bakers think about this and if they have tried them. I tried a Pate Brisee style crust recipe this way and I was not really impressed with the results. (This one was not for blind baking)  In all fairness I usually have to try new crust recipes a couple of times to make adjustments for flour so the result could have been my fault.

    Perhaps I misunderstand his intent but I'm not quite sure why the baking powder would help with the problem of say, a lemon tart filling being too liquid to allow the proper cooking of a crust without blind baking. Or is the baking powder simply a solution for the problem of "major shrinkage"?

    If there is technique to this that does not sacrifice the individual qualities of the various crust styles then I would more than happy to jump on the baking powder band wagon.

    They don't want to get a raw dough in the bottom that why they add baking powder, somebody will use baking soda.

    because baking soda can made the colour more deep.

    if u want the different testure of the curst that depend u use what menthod.

    and u let the dough rest enough that will not shrinkage.

  3. Sirch, I'm reaching here but are you certain that your chocolate is in temper?  Was your filling cooled before filling the shell?  I both answers are yes then I would try again once more and this time pop the whole mold into the freezer for a few minutes just to ensure shrinkage and a better release.

    Thanks for your reply

    yeah the chocolate is in temper. and i didn't put in any filling, i just wanted to do a chocolate shell.

    would the reason it turned out like this be that I sprayed too much cocoa butter? but at least it didn't form a pool. I tried my 3rd experiment today, i released the chocolate from the mould about 10 hrs later, it turned out the same.

    then I tried using very little green and used mostly the red and yellow from PCB (the green was from other brand) and it turned out okay. I'll try more to see if it's the problem of the green.

    Thanks again.

  4. i have a question about why my product like this?

    sf8qvt.jpg

    sf8mf8.jpg

    i would want to make chocolate shell

    i clean and polish my mold stay in room temp, after, i use green cocoa butter spray (88F) in, chill for 5 min.

    then spary yellow cocoa butter (88F), chill for 5 min.

    then i use bronze-powdered-cocoa butter mixture spary little dot, chill for 5 min.

    then spary red cocoa butter (88F) in, chill for 5 min.

    then use temp white chocolate (84F) fill in the mold

    may i know any wrong i did?

    pls help me :<

  5. Thank you so much for your reply.  I will try your suggestion, but how much cocoa butter should I use to mix with the bronze powder? And should I wait till the sprinkled green cocoa butter is all dried inside the mold before adding the bronze-powdered-cocoa butter mixture?

    I usually just melt an ounce or so of cocoa butter, pour some out on my marble, sprinkle over some powdered colour or metallic powder and mix with my offset spatula until it looks well mixed. If the colour isn't intense enough, I add a little more. I then keep it in a glass baby food jar, so that I can reheat in the microwave as required. I would experiment with when to add it to the sprinkled green cocoa butter, you will probably get two different effects if you do it before and after the green is dried, both might be amazing.

    sdelnt.jpg

    I've just tried your suggestion. I used 1 ounce of cocoa butter and apporximately 1 teaspoon of bronze powder and mixed them together. But after mixing for a long time, the color of it is still not well balanced, some of it are obviously deeper in color and other's are lighter (as the picture shown). Did I add too much or too little bronze powder? Usually what would be a normal ratio of the bronze powder and cocoa butter in the mixture?

    I'm sorry for having so much questions and thank you so much for your help.

  6. scwd9c.jpg

    I wanted to produce a chocolate that has two layers of color, with bronze powder on top and some green color sprinkled underneath. The mould was half-circled shape.

    First of all I polished the chocolate mould, then I tempered the colored cocoa butter to 96-97F, then sprayed it inside the mould using an airbrush. then I used a small knife to tip up a little shiny bronze powder and sprinkled it in the mould. I waited for about an hour or two, then I poured chocolate into the mould.

    After I released the chocolate from the mould, there were some cocoa butter sticking to the mould, causing the surface of my chocolate to crack. There were also some shiny bronze powder stuck to the the cocoa butter inside the mould, causing the surface of my chocolate to have big holes on the area where there should be full of shiny powder.

    I have tried not to use any shiny bronze powder and only finger painted the mould with the colored cocoa butter, as the result there was no problem at all and there were no colored cocoa butter sticking to the mould.

    The mould was bought from Chololat-Chocolat, the colored cocoa butter was from Chef Rubber, and the shiny bronze powder was from PCB.

    Did I do anything wrong throughout the process? Exactly why did my finished products resulted in this way?

  7. scw6br.jpg

    I wanted to produce a chocolate that has two layers of color, with bronze powder on top and some green color sprinkled underneath. The mould was half-circled shape.

    First of all I polished the chocolate mould, then I tempered the colored cocoa butter to 96-97F, then sprayed it inside the mould using an airbrush. then I used a small knife to tip up a little shiny bronze powder and sprinkled it in the mould. I waited for about an hour or two, then I poured chocolate into the mould.

    After I released the chocolate from the mould, there were some cocoa butter sticking to the mould, causing the surface of my chocolate to crack. There were also some shiny bronze powder stuck to the the cocoa butter inside the mould, causing the surface of my chocolate to have big holes on the area where there should be full of shiny powder.

    I have tried not to use any shiny bronze powder and only finger painted the mould with the colored cocoa butter, as the result there was no problem at all and there were no colored cocoa butter sticking to the mould.

    The mould was bought from Chololat-Chocolat, the colored cocoa butter was from Chef Rubber, and the shiny bronze powder was from PCB.

    Did I do anything wrong throughout the process? Exactly why did my finished products resulted in this way?

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