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Lior

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    Chocolates with that showroom finish, 2004 - 2011

    in Pastry & Baking

    Posted

    Oh dear! I just finished doing the 5 moulds of 6 bars each and every single one had an imperfection. I don't think it could be me ruining every bar! I carefully examined the molds and I see tiny swirls or lines here and there embedded into the polycarb but no marks that would explain the "smudges" I cooled with a fan blowing to lower the temp a bit and expediate the cooling. I watched the backs to see the chocoalte shrink away, and the last part to shrink was towards the center, as expected, and where most of the smudges are. But there are also other weird markings. I wrote to them at chocolatform srl and I hope they can somehoe help me.

    Bye for now!

    Lior

    Chocolates with that showroom finish, 2004 - 2011

    in Pastry & Baking

    Posted · Edited by Lior (log)

    Well most of you who started this topic must be perfect by now, as the pictures were already great when posted. I hope I will get to that point one day. Right now I am feeling frustrated! I worked with colored cocoa butter-natural ones from Chefrubber. I mostly melted it, and then mixed till I thought it was ok. Kind of thick but liquidy mostly. Some got left in the mould, but I think the chocolate looks okay - I want to know your expert opinions.... scary as it is...

    Also, no matter what I do, I always get the same dull shapes on the bars, same bars same place. I try cooling slower, quicker, shining it, washing it, nothing helps. Do you know what else I can do? Perhaps my moulds are not good? It doesn't always look so obvious as in the photo - it all depends on the lighting, but it is there!

    Thanks for any help, I have a festival coming up and it is my first... :unsure:

    edited cause I forgot the pictures!! :laugh:

    gallery_53591_4944_19813.jpg

    gallery_53591_4944_10087.jpg

    gallery_53591_4944_30490.jpg

    Thanks

    Your Daily Sweets (2005-2012)

    in Pastry & Baking

    Posted

    Gorgeous! What sprinkles did you you on the snow flake one? And where can I get the Hungarian recipe? My father in law is originally from Hungary (holocaust survivor) and lately is doing a lot of talk about the foods he remembers. I thought perhaps I could surprise him and make this-which I assume he would be familiar with. Perhaps if I google it I could probably find a recipe also. I always love looking at your desserts- they are so perfect! Your friends are so lucky-why don't I have a friend like you here?!!

    Your Daily Sweets (2005-2012)

    in Pastry & Baking

    Posted

    Nothing as artistic as all of yours, but yummy anyway...! A favorite in my house- no bake, fridge biscuit cake

    gallery_53591_4944_2089.jpg

    and a slice :

    gallery_53591_4944_21074.jpg

    Looks good. Can you give us details?

    Sure. It is made of broken up petit beurre biscuits - do you get them? You wet them with wine,cognac and turkish coffe and then add a chocolate cream and all gets covered in the same choc cream.

    Chocolate-Dipped Shortbread

    in Pastry & Baking

    Posted · Edited by Lior (log)

    I've never had that problem. I dip ginger shortbread cookies in white choclate for Christmas and they stay put. The starch angle may make sense, my shortbreads use rice flour and it creates a certain crumb that probably (imho) just takes on any butterfat trying to leach out.

    I'm thinking this is a cookie that is perhaps 'too fat'???

    edit: thinking too fat in the way of heavy..rice flour is a different critter than reg. flour and gives a certain type of crumb. lite and crunchy and they keep very, very well.

    Hello. Could you share your rice flour recipe with me? It is gluten free if there is no wheat flour and that would interest me immensely!!

    Thanks!

    My choc thermometer

    in Pastry & Baking

    Posted

    Lior

    Since you don't have the exact altitude the boiling point will only be an approximation anyway. Also according to the formula, it would change everytime you work since it asks for the barometric pressure. You also have to account for the accuracy (+/- %) of thermometer & gauges on all the equipment used. It seems like a lot of work for maybe 1/2 a degree varience. I'm impressed by your tenacity.

    Hi! Well I am stubborn about getting things just right, I know... I do know my altitude and I realize the changing factors issue of course, but I had no idea where my thermometer stands and wanted to know more or less how far off it was. I have tempered chocolate by hand for two years, with no problems. As of late I am having trouble with the Callebaut milk choc. I usually use Fruibel. And my melters are new and I wanted to use various methods for experimentation, because I want to be able to have that know - how at the snap of a finger-to really get to know the chocolate. Well I guess I can deal with it from here on, thanks to all for the ideas, input and direction.

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