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Everything posted by gap

  1. I've seen a few places do them with moulds like this https://coco88.com.au/products/caramel-chocolate-freckles Obviously the hundreds & thousands are on the other side though . . . not sure if that's an issue
  2. Yep - that sounds like plenty of fat for the recipe. Maybe a bit of moisture as you suggested above.
  3. Hi - another thing to check is the total fat content of your chocolate . . . not enough fat (from nibs, added cocoa butter and milk fat) and the grinder potentially has to work too hard to keep moving through the chocolate and that can heat things up. I aim for fat content of 30%+ for my machine. 147F is 64C if my maths is right which is getting to the upper range of the epoxies used in a lot of the grinders . . . ie., it can start to melt the glue.
  4. My family bought me custom transfers from them 11 years ago and I still have them/use them!! I store them in a room that often gets to 28C+ (it's hard not to in summer Australia) but they lie flat and in the dark. They still work perfectly.
  5. If you follow the link to the other discussion in Jim D's post above, I've posted my technique for freezing chocolates. I have used this technique for 4 months in a normal home freezer without any issues and see no reason I couldn't have left them longer.
  6. gap

    Freezing bonbons

    I've done this for literally over ten thousand chocolates. 1. Pack the chocolates into a single compact layer in a low profile plastic box. 2. Lid on and cover with several layers of gladwrap/plastic wrap 3. 24 hours in the fridge 4. Into freezer 5. When ready to come out, 24 hours in fridge 6. 24 hours at room temperature (still fully wrapped) 7. Unwrap and enjoy!! I do this because Christmas is in summer in Australia and I have to make my chocolates ahead of time (usually ~1000 a year). I often keep some frozen for 3 months. I airbrush my
  7. No better way to build inventory before the hot weather in Melbourne!
  8. You can freeze chocolates to stop them ageing. That is the benefit of storing by freezing. I have successfully used this technique for 10+ years without a single fail and it is recommended by commercial chocolatiers: - Put your chocolates in a plastic container. Try and fill the container as full as possible and use a "low" lid height container to minimise the amount of air in the container after it is filled with chocolates. I use a container that is about twice the height of my moulded chocolates. - Wrap it in gladwrap/plastic wrap. I do several layers. Press out the air as
  9. You seem to have moved on from the use of alcohol to loosen the PDF, but FWIW, my understanding is that alcohol increases shelf life but that it is not reflected in the aW reading. (Ie., aW is not the only input into calculating shelf life for a chocolate - it might be the primary driver, but it is not the sole driver) Having said that, other than a "test the chocolate every week" scenario, I don't know how you could evaluate the impact of alcohol on your shelf life.
  10. Luke - glad to hear that it worked out for you
  11. Cooked to the normal temperature. Let it set and cool. Then blitz. When we made large chocolates (eg., large bars or domes that were 5cm diameter etc) we didn't add the alcohol. You could still pipe the blitzed PDF. When we were piping into smaller chocolates then we added the alcohol to help it settle into the cavity. From memory, it wasn't a lot of alcohol we added.
  12. The technique I have used is to let the PDF set. Then blitz it with a small amount of alcohol to loosen it (which wont affect shelf life). We used an alcohol which "paired" with the PDF so the taste wasn't noticeable.
  13. This isn't an issue I've (thankfully) encountered before, but I did find this online: http://candy.about.com/od/carameltoffee/f/separate_faq.htm It lists separation as potentially being caused by: - abrupt temperature shift - not melting everything evenly at the start (medium/low heat) - not constantly stirring if the recipe calls for it - hot spots caused by too thin a bottom on your pan - humidity
  14. I can't help with your specific question, but one of my (favourite) fillings is a dark chocolate ganache made with 65-70% chocolate and lemon curd. I'm guessing that adding chocolate to the curd to make a ganache is only going to help shelf-life of the filling.
  15. PDF are sweet by nature, so I think peach might be too subtle a flavour to try. Passionfruit, raspberry, cassis, lemon have all worked well for me. In terms of piping, you can blitz the PDF after it has set and then pipe it. Some people also add a little alcohol when blitzing to loosen it even further.
  16. gap

    Favorite Molds

    Is this the mould do you think? http://www.savourschool.com.au/chocolate-moulds/figures-objects-and-miscellaneous/ma1627-triangular-sloped-sides/product-detail.aspx They look similar, but I can't tell if it's the same. If it is, I tracked down this on the Martellato website: http://www.martellatous.com/productinfo/arrow-top-polycarbonate-mold-403-25 (Not available in US, contact them in Italy for direct shipping)
  17. I don't know for sure, but I always thought you got jam if you cooked your PDF too long?
  18. My understanding is that chocolate needs to set on something smooth and shiny to come out smooth and shiny (I'm sure its more technical/scientific than that, but I don't know). So if you spray a chocolate that is already out of the mould, the chocolate will not set against something that is smooth/shiny, so it wont be. If you spray INTO the mould and let it set, it would have set against the plastic and should come out smooth/shiny. That's why people who spray chocolates that have already been unmoulded go for the flocked look. I agree with pastrygirl, it's amazing what metallic po
  19. FWIW, my thoughts: 1. Define affordable :-) Jokes aside, they are expensive, but you can't do large volumes without them. I use a Mod d'Art 6kg tank and have found it invaluable to the point of getting a second one. I got both of mine second-hand, so I haven't had to pony up full price fortunately. 2. If you want to make moulded chocolates, you need polycarbonate moulds. As others mentioned, pick simple designs that will release the chocolate easy and be quick/easy to clean & polish. 3. I live in Australia and do not even try and make chocolates if my room temperature is abo
  20. Can't disagree with Kerry above. Re 5: For me the biggest thing was learning hands on from classes or demonstrations. It wasn't even the big things like the recipes - it was watching how someone held a mould while filling with chocolate and how they tapped it out/scraped it down - those are the little things which I think you need to learn hands on if you want to get really proficient. I also found I came along in leaps and bounds when I got my own melting tank at home. As Kerry says above, trying to work with small amounts of chocolate is very hard work. With a melting tank I coul
  21. An Indian wet grinder (something like this: http://www.buyindiankitchen.com/premier-wonder-grinder.html) will get pralines or chocolate very smooth with enough time. A robot coupe or thermomix or equivalent will not be able to produce the same smoothness.
  22. keychris is correct - lecithin wont help. You need to "refine" the particle size of the sugar/sweetener (break it into very small pieces that are too small to notice) rather than "dissolve" it.
  23. Migoya has posted about some errors and offered corrections. Not sure if it ties up directly with your issues above but here's the post: https://www.scribd.com/doc/14454904/Frozen-Desserts-Corrections
  24. Jumping on board keychris's thought, if I ever make a dark chocolate ganache (especially over 60%) I use either an immersion/stick blender or a food processor to emulsify to prevent separation.
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