prairiegirl
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Posts posted by prairiegirl
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It doesn't take much coloured cocoa butter to spray in a mold. I do go behind with a spray of white cocoa butter to make the colours pop if molding with a dark chocolate. The coloured butter forms an extremely this shell,( of course if you are spraying with an airbrush).
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hey, for the link that Kerry provided, can apple pectin be used instead of the X58?
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I have been using some of my molds for over 10 years and they are in excellent shape. I inquired years ago about how to clean them. I think Callebaut in Quebec said to put them in the dishwasher. I have always done that. I don't allow the molds to dry. I dry with soft cotton dish towels. I do not use fabric softener for my dish towels. Anyhow, my molds are as good today as when I purchased them.
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you should be careful with the valrhona anhydrous butter. it has been especially designed for use in patisserie applications. it has been altered to be liquid at room temperture, because of that it will drastically change the texture of your ganache towards the soft side...
cheers
t.
Thanks Torsten. I was a little bit baffled when it was called Liquid Butter! There is obviously no way that it would be appropriate for an anhydrous butter application.
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I found a source in Canada for Anhydrous butter. I was reading a Valrhona products brochure and they sell it. Lentia is the wholesaler in Canada for Valrhona. It is called "Liquid Butter" and comes in a 2kg sealable metal box. It is described as "concentrated butter 99.9%, max humidity 0.1%". Valrhona product code is 5009. It is listed on the back of the "service Products" brochure.
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I bought a Dedy last month when I was in Montreal. I haven't unsed it yet. I want to do Ramon Morato's recipes and I finally got some sorbitol today. Tomorrow the farmers market to buy some 85% fat content butter to make ghee!
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Lindt chocolate is NOT allowed in my house or in my shop!!!
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a 12 gram mold: has a 4 gram shell meaning that the filling is about 8 grams.
I have been thru this exercise!!! I have my notes somewhere but I did weigh many a tray so that I could figure out my exact costs/bonbon.
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I make chocolate muffins all the time for my kids. I use freshly ground organic whole wheat but white flour is just fine.
approx 2 cups flur
1 T powder
1/2 tsp salt
1 cup sugar
1/3 cup sifted cocoa powder
approx 1/2 to 2/3 cup milk
1/2 cup oil (melted butter or safflower oil etc your choice)
2 eggs
cook for 20-25 minutes.
I always add white chocolate to this as my kids are chocoholics.
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cold technique is cream at 30 Celsius with the chocolate and other fats at 45 celsius. Emulsify together.
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How ironic! I was going to start a post to see who is using the cold method! I am nervous to try this method but Ramon Morato recommends this method.
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Lior,
This recipe seems to have a lot of cream in comparison to the chocolate. I would get Grewelings book and convert the recipe as to how Greweling says. I think if you tweak it that way it will make a difference. If you remember when you took your course with him he had to alter a recipe. That very same recipe he had to alter was published in Candy Industry! So not every recipe that he publishes is exact for perfection!
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Nice work Lior! I have tweaked just about every recipe I have used in all my books!!
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I know when I order couverture from the US, some of the major courier companies won't ship chocolate! I have ordered from Amano and my last order never came because the courier would not ship to Canada.
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I would like to get the Karion (Merck) brand but for now I have ordered some thru a diabetic supply store. So try some diabetic supply stores in your city.
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If I enrobe my marshmalows, then I don't coat in any starch.
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Thanks Kerry. Maybe I will try making dry butter using my bosch. Oh, I was able to order sorbitol (powder) thru a diabetic supply store.
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Would anyone know where I could purchase Callebaut White Chocolate Strawberry Callets in New York City? I would like to try them and don't want to wait for mail order.
Thanks
Carol
See if Qzina has a warehouse in NYC.
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David,
How did the cherries go? Did you achieve the effect you were looking for?
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I am a complete ignoramus so I was hoping for some advice from you experts! Having heard El Rey mentioned , looked them up and found their variety descriptions somewhat incomplete [at least to me]. The Carenero Superior line seems pre-mixed with vanilla : it includes
Apamate Dark Chocolate 73.5%
Gran Saman Dark Chocolate 70%
Mijao Dark Chocolate 61%
Bucare Dark Chocolate 58.5%
Caoba Milk Chocolate 41%
ICOA White Chocolate
The ones shaded in red are left with no explanation, the Rio Caribe line, comprising
Macuro 70%
Cariaco 60.5%
Irapa [milk] 40.5%
I have heard the Mijao being praised elsewhere as a chocolate good for eating straight, whereas the grainy Gran Saman was seen as a cooking chocolate. Would the Cariaco be the corresponding member to the Mijao in the Rio Caribe line and what might be the advantage of having vanilla included or excluded? [ It does not make clear].
If it is not impolite to ask on a publc forum, where are the best prices to be found for 5 kg or 10 kg discos of El Rey Mijao and the complete line? The company's own prices do not seem to be the lowest around.
Thanks much.
Gautam.
Qzina in the US carries El Rey. I think it is $45 for 3kg.
This is the perfect forum to ask prices!!
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Wow! I really appreciate everyone's input. I have another question...
How should my using her kitchen affect the pricing?
She is open to bartering. From other threads I've seen that kitchen rental ranges between $8 - 20 per hour. She doesn't have a commercial oven just two regular ovens. It's a reasonable size but not huge by any means. I think I'll bring my own machines but probably use her bowls. Should I reduce my price per item slightly or give her a certain amount free in leiu of paying or should I just pay rent and keep it separate? I am also allowed to use her kitchen for my other jobs after hours. (the tea shop closes at 3 pm) Any ideas or advice?
Keep it separate.
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Yes, just enough pressure so they get flush.
One way to eliminate the rounded corners of the structure sheet is to use a puffy blush/cosmetics brush on the top. It would be a lot more work. I think you'd have to cut the structure sheet into individual squares and place each piece one at a time.
Currently I don't have an enrober, but that's what we did when I worked at a chocolate shop in France.
Thanks for the tip. I have cut the texture sheets up but hadn´t heard of the brush technique. I will have to try it.
I was at Bernard Callebaut last week and they line up the bonbons in rows 7X7 and then run under the enrober. The person at the other end puts on the transfer sheet and then with a normal 4 inch paint brush she brushed the bonbons lightly to get the sheets applied properly.
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I find that milk chocolate tends to overcrystalize quite quickly and easily. I am now using the melters but even with my Hilliards it would thicken very quickly. Does anyone else experience the same problem?
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David,
I buy my cherries in July at the Farmers markets. Then I put them in an alchohol...vodka, brandy etc.. In December I make a hard fondant. I heat the fondant and then I dip the cherry in the fondant. I let the white coated cherry cool down, and then I dip or mold in chocolate. In 3- 4 days they become quite liquid inside. No sugar crust. Is that what you are trying to achieve?
Alcohol/liqueur-filled molded chocolates
in Pastry & Baking
Posted
Wow. Sounds complicated but very fascinating!!