lebowits

For some time I've been wanting to make a "creme" center that I can flavor. From my research I've found that there isn't much written on the subject. One friend gave me a formula/method for making a fondant based center, but I'm not yet satisfied with my results. Continuing my research, I went back and found a formula/method in "Fine Chocolates 2" by JP Wybauw. On p. 182, he has a formula labeled "Butter cream" which is as follows: 500g butter 500g fondant sugar 100g condensed milk (or cream) Beat the butter in the processor until foamy. Add the fondant sugar little by little while stirring thoroughly. Add the condensed milk and blend into an attractive smooth cream.On the next page, he has a product called "Rum Cream in Ganache Cuvettes" in which he states: "Flavor the butter cream (see recipe page 182) with rum."Several things I'd like to open for discussion here: I used sweetened condensed milk in another product, but went searching for another perhaps "unsweetend" milk just in case. Unable to find one, I decided to use what I had. After making the basic product, I flavored it with seedless raspberry jam. First 100g, and deciding that the result didn't have enough raspberry flavor, added another 100g. The result had good, but not "hit you over the head" raspberry flavor, decided to call it a success. I may add more since my taste buds are now blown and need to taste it again later. The resulting product is smooth, somewhat stiff, but should be able to be piped into shells. I may thin it just a bit with a bit of alcohol. Since I don't have shells prepared yet, I've covered and refrigerated the bowl and will let it come to room temp tomorrow. Since it looks quite a bit like other butter cream products, I'll also likely whip it up to get it back into shape. That's when I expect I'll add the alcohol. Wybauw lists the water activity (aW) at 0.812 which is lower than many of the "standard" method ganaches in his books. Has anyone worked with anything like this? Any thoughts on the shelf life? I figure it can't be any worse than my other cream based ganache products and I plan to seal it in a shell. So as long as I don't trap air I would expect to get about 6 - 8 weeks. Comments, suggestions, warnings?

Steve, were you able to figure out why this happens? I have the exact same issue. And I have had it happen with brand new molds, so it's not because I've abused the molds. I tried an experiment recently of spraying a few of my molds with plain cocoa butter. The pieces came out with a near mirror finish. I don't think this is sustainable simply due to the cost of cocoa butter. I did buy some new molds for my larger heart pieces and frankly, I'm getting good results. I believe that most of my issues related to the temper of the chocolate and how I prevent excess heat build up in the cavities as the chocolate crystallizes.

Steve, were you able to figure out why this happens? I have the exact same issue. And I have had it happen with brand new molds, so it's not because I've abused the molds. I tried an experiment recently of spraying a few of my molds with plain cocoa butter. The pieces came out with a near mirror finish. I don't think this is sustainable simply due to the cost of cocoa butter. I did buy some new molds for my larger heart pieces and frankly, I'm getting good results. I believe that most of my issues related to the temper of the chocolate and how I prevent excess heat build up in the cavities as the chocolate crystallizes.

Very Cool! (pun intended) Those are really beautiful. Have you used this decorating technique before? How does it hold up over time?

If you do try to repair it by adding a bit of milk or other liquid, try using an immersion blender to "stir" it in. The high speed blade should create a much more stable emulsion.

I only vaguely remember doing these with Chef Greweling. I do remember when I did them with Chef Wybauw that we let them setup overnight. We still had to treat them delicately the next morning when we started dipping them. I suspect that pouring the syrup into molded shells and letting that setup overnight would also produce a nice result.

Not all formulas scale linearly. Sometimes you have to tweak the liquid and/or fat. If you've not seen it, find a copy of "The Bakers Manual" by Joseph Amendola. One volume (linked) contains 150 master formulas both scaled for production and for "single, home kitchen" batches. This has been one of my "go to" books for years. The companion volume is a tutorial on the various products.

Those are beautiful. I'd sell those! I especially like the "egg". What are the flavors? Is the 3 layer piece "Trifection"?

Excellent!

I think we've all had that happen. I'm always a bit saddened when a piece suicides by dropping out of the mold just as I'm starting my down stroke to bang it out.

Tikidoc - I made this piece because I liked yours so much at the eG workshop. I bought some of the boiled cider jam from Woods Cider Mill after you posted the link on the workshop thread. Here is the formula I came up with. 200g sugar 20g glucose 200g boiled cider jelly (this could also be just about any fruit puree) 160g white chocolate 30g cocoa butter 60g butter 1/4 tsp cinnamon 40g apple liquer (I used Apfelkorn) Place the white chocolate and cocoa butter in a bowl and set aside Cook the sugar and glucose together until they caramelize to a medium golden color Add the apple cider jelly and stir to melt and incorporate into the caramel Let the caramel cool to about 150F and pour over the chocolate/cocoa butter in the bowl. Stir to incorporate and melt the chocolate completely. Add the cinnamon and stir to incorporate completely. Let the mixture cool to 90F and add the butter. Stir to incorporate completely. Add the apple liquer and incorporate. Let the mixture cool to room temperature before piping into prepared milk chocolate shells. The caramel should be pipable without being runny. Seal the shells and unmold when ready.

Thanks! I'm very happy with this selection. I tend to keep certain pieces season after season; For example the Fleur de Sel Caramel, Milk Chocolate Truffle, Creme Brulee, Peanut Butter Cup, and Heart of Darkness. These consistently sell. The other pieces I tend to replace with other pieces I've done over the years, or with new pieces. The Caramel Apple is a variation of the apple caramel that someone brought to the eG workshop a few months ago. Where the piece we had at the workshop was a firm caramel, I chose to do a softer, more liquid caramel and put it in a milk chocolate shell. I do on occasion have people ask me about specific flavors. Last year I did the "Habano" from Greweling. It didn't sell terribly well, but it did have a small, dedicated following. My first week back at the market this year, someone asked me about it. Fortunately, I had modified the Hot Chocolate to incorporate a bit of cayenne pepper in the ganache and that made the customer happy. I also have requests for coconut pieces on occasion. I did a few of those over the years (Greweling's "Cocomel" being one). I figure though that I keep interest higher by changing things up from time to time. I've updated my signs on the display table so it's easier to change things out.

The Creme Brulee is a white chocolate ganache flavored with several vanilla beans and a bit of cognac. There are a number of options for adding even more flavor to this one. You could add a bit of ground hard crack caramel to each piece which would further enhance the "brulee" flavor. You could also add a bit of jam. It's a wonderful piece and has proven very popular over time. It remains one of my strong sellers.

I have to admit that I stole the pink design from Ruth. It was just too good to leave alone.

It's been a while since I've shared photos of my own work so here are a few... This picture shows the 15 different pieces I'm currently making for my "Spring 2012 Menu". From Left to Right: Hot Chocolate, Orange Blossom Special, Creme Brulee, Mocha, Tropical Paradise From Left to Right: Cherry Bomb, Milk Chocolate Truffle, Caramel Apple, Heart of Darkness, Fleur de Sel Caramel From Left to Right: Passionate Heart, Toasted Hazelnut Cup, Mint Meltaway, Champagne Truffle, Peanut Butter Cup

Put me in as tentative +1 depending upon dates and production needs. Looking forward to another visit!

I was using a Badger 175 during my demo at the conference. As long as your cocoa butters are warm and you warm up the brush prior to first use, you should be fine. You may need to hit the brush with a heat gun (or hair dryer if that is what you have) in case it gets too cool.

Didn't Kerry's young protoge Kyle join us the first year in Niagra?

I've used IR thermometers for a variety of candy making projects, but I've read that these do not do well with "clear" liquids (e.g. water, clear sugars).

I am so jealous there simply isn't a word for it.

Jess - I for one loved your apple cider caramel and plan on giving it a try. When you pour it, approximately what size frame (or pan) do you pour it into and approximately what thickness is the slab when poured?

You are absolutely correct. Heat the fondant to 160F. If it's not fluid enough to pipe, add just enough liquid (water or spirits if the mood suits). Too much liquid will prevent the fondants from hardening again. I'd give you a rule of thumb on quantity, but it really depends on the fondant. The commercial fondant I used previously always needed liquid. The fondant I made and used during the demo needed no liquid at all.

Having missed last years event I was really looking forward to this weekend. I wasn't disappointed. Of course, the highlight is getting to meet so many people that share our passion and to put faces (and real names) with the eG handles everyone posts under. There was simply so much going on, there was no way to be bored. Demos from Joe, Kerry, Rob, and even my own humble efforts with air brushing. Of course, we all wanted to make things and it amazed me to see the buffet at the end of the weekend. Before all that beautiful product was out on display we had to start with our traditional Sharing of all things Chocolate" on Friday night. What a wonderful way to meet and greet "old friends" for the first (or perhaps 2nd or 3rd) time. Not that a little wine and cheese didn't make more than token appearances Joe Sofia made his first appearance and demoed making both a molded bon bon (Bananas Foster) and a slabbed bon bon (Carrot Cake). For what I believe may have been an eG Workshop first, Rob C (gfron1) constructed with a little help from many contributors a showpiece appropriate to the time of year (St. Patrick's Day). Of course, with Easter not too far off, we had to have at least one bunny appearance. Big thanks to RobertM for organizing not just a wonderful event, but also a great venue. Stratford University was a gracious host and an excellent facility. I'm sure we'll see much more from others who attended.

Any chance we'll have alcohol/liquor/liqeur for formulating ganache or should we get a few staples (Gran Marnier, Creme de Cacao, rum, etc.?

I received some new heart molds I ordered from JB Prince. After wiping them out I made a champagne gananche to fill dark chocolate shells. They came out pretty shiny. No cocoa butter, just straight chocolate.