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minas6907

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  1. I think your on the right track in describing birthday cake as sweet and vanilla, but realistically I think items that are labeled birthday cake flavor use an artificial flavor. A quick Google search shows birthday cake mixes containing natural and artificial flavor in the ingredients list, I think these companies know how to mix flavors to get what the general public would call birthday cake. And like I suspected, LorAnn oils do have a cake batter flavor meant for hard candy, and one labeled birthday cake that's for ice cream. Its a funny area in my opinion, because a vanilla cake with vanilla frosting and sprinkles has been condensed down into a flavor that we can't specifically put our finger on. Like you said, something white chocolate based sounds like your on the right track. You could add the LorAnn oil to it, but those types of centers in bonbons end up tasting so fake.
  2. Are you sure these are flavored and those colors aren't just creatively named? Or maybe I'm just reading things wrong, but I don't see any indication of the extra ingredients that would flavor them, It just says no preservatives, no added flavors and no added colors.
  3. How fluid is your chocolate? Cut a very very small tip off your piping bag or cone, it'll be easier to control even if you want to make larger letters. Also, before piping, clear any solidified chocolate that's in the tip by squeezing it, that will help with smooth and consistent flow.
  4. I normally dont do boxed items, but there was a request, box included espresso ganache, salted caramel, blueberry pate de fruit, peanut butter, peppermint fondant, and cashew caramel. Next in some licorice sticks and pops. In another post, I mentioned how a friend of mine works in a machine shop and had made me a form so I can get a more consistant shape on the lollipops. So he made one for me as a test, then I asked him for four others and gave him the measurements. So these are the molds that he made me, as well as the lollipops they produce. Next two pictures, peanut brittle and sesame brittle. In writing this short post, I thought of doing a sesame caramel. Any thoughts on that? It sounds delicious, but I'm not sure if it would have a weird chew. Anyways, just throwing it out there.
  5. Hi All, I normally dont post in the dessert thread, mostly stick to the confections one, but in the past few month I wanted to finally attempt making an entremet. So here are the results! First picture in my first successful attempt at glazing (the very first time will be posted about in another thread), these were just a simple raspberry dessert, not really sure what you'd call it, but it was just a recipe on a card that came with some silikomart molds, but I was just getting a feel for glazing, I wanted to see how it would set up. The second and third pictures are my first entremet. It was a dark chocolate mousse with three layers of sponge cake and blueberry jam. I was just using things I had on hand for the first cake, and it came out ok, layers were sort of weird, I overfilled the mold, but was able to save it, but I think I got the layers more dialed in with the second cake. Pictures four and five are my second entremet. Vanilla mousse, sponge, white chocolate coffee ganache, as well as a dark ganache. The white chocolate ganache was molded in a disk, but was far too soft. so it was spread on the sponge with the dark ganache placed on top. So it was six layers total, and like I said earlier, I think I was finally able to see whats a balanced amount of layers to go into the cake. It cut cleanly and the layers were surprisingly even. Anyways, just wanted to share!
  6. A long time ago I remember seeing recipes that included ammonium carbonate, I never gave any thought to looking up what it was. This is the definition I found useful, its from the appendix in Bo Fribergs "The Professional Pastry Chef" Ammonium carbonate—Ammonium carbonate (or bicarbonate) was once known by the name hartshorn because it was originally produced from harts’ horns and hooves (a hart is a male deer). Today’s commercial product is a chemical, specifically the ammonium salt of carbonic acid. Ammonium carbonate is used mainly in cookies and short dough to produce a longer-lasting crisp texture; it can also be used in pâte à choux to give it an extra puff. Ammonium carbonate can be used as a substitute for baking soda and baking powder, but only in cookies or doughs with very little moisture or in pastries that are baked at a high temperature. Unlike baking soda and baking powder, ammonium carbonate must be dissolved in water before it is added to a dry product. Ammonium carbonate reacts to heat, producing water, ammonia, and dioxide gas. It has a very strong odor that completely disappears above 140°F (60°C). It must always be stored in an airtight container or it will quickly evaporate. Ammonium carbonate can be difficult to find from bakery suppliers, but can be ordered from a chemist or local laboratory. On another note, I was amused by @JoNorvelleWalker comment on 'piss salt.' That immediately reminded me of the double salt licorice candies I got on amazon a few months ago, thats exactly how I would describe the flavor. In those candies, the competent that give them that particular flavor is ammonium chloride, just found that interesting.
  7. Heres my honest opinion, and I apologize if I sound a bit harsh, but I just have a thing against Fat Daddios. Is this the funnel your looking at? https://www.amazon.com/Fat-Daddios-Confectionary-Funnel-Nozzle/dp/B007OXRK4K/ref=sr_1_fkmrnull_1?keywords=confectionery+funnel+fat+daddios&qid=1555718739&s=gateway&sr=8-1-fkmrnull They show a picture of the funnel being used to deposit chocolate into a polycarbonate mold, but think about the clean up, its very time consuming, a disposable piping bag is much more effective for that task, or even a ladel. I've seen plenty of pictures online of cheap confectionery funnels being used to dispense chocolate, but I just don't see how that's practical. A confectionery funnel is extremely useful for depositing hot liquids or gels that one would be unable to pipe out from a bag (especially into a small cavity), such as caramel, gummies, jellies, fondants. Those are all candies that you cant load up a piping bag with and pipe out in a timely manner, they are just too hot, some are too viscus, and others would set up right in the bag because one wouldnt be able to go fast enough. May I ask, when you say that you want to portion caramel, are you boiling up a caramel, then using the funnel to deposit the hot caramel into a mold? Or are you having in mind doing something like preparing a caramel, cooling it, then filling the funnel with the room temp caramel mixture, and depositing the caramel filling into a polycarbonate mold? I ask because it almost sounds like you want a confectionery funnel to use instead of a piping bag. In all frankness, if you get the funnel for depositing tempered chocolate into a mold, it just wont work as well as you may imagine it would. However, if your getting it for depositing boiled caramels, thats different. But it its the latter, I would still not recommend the Fat Daddios funnel. Its made from polycarbonate plastic, which would form cracks over time because of the very hot liquid being poured into it, and I would be inclined to say that the little nozzle that screws onto the bottom would be garbage. Personally, I have this funnel from Matfer: https://www.amazon.com/Matfer-Bourgeat-Stainless-Confectionary-Nozzles/dp/B00201DJ46/ref=sr_1_28?keywords=confectionery+funnel&qid=1555718662&s=gateway&sr=8-28 Its a good funnel, I've had it for about 8ish years, never had a problem with it. I use it with a decent around of frequency, enough to sometimes consider getting another one. If I had to recommend another funnel, you can get a Winco for $50. https://www.amazon.com/Winco-SF-7-Stainless-Confectionery-Nozzles/dp/B009R97DSC/ref=sr_1_6?keywords=confectionery+funnel&qid=1555718662&s=gateway&sr=8-6 It does cost more the the Fat Daddios, but the stainless will last waaaaay longer then the plastic funnel. If you have any other questions feel free to ask.
  8. Hello, I do have alot to say on the topic, so do bear with me, I may ramble...I'm good at rambling. Thats correct, cooling is up to you, theres been some creative solutions posted. I will say, however, I have never used any cooling. The cold air would speed things up a bit, but I've been able to produce dragees pretty effectively (I've posted pictures throughout the years in the confections thread, as well as the various panning threads), and this is in my apartment, which usually runs a bit on the warm side, so panning in your shop, which I assume will be climate controlled, I really do think you'd get good results, but I think it also depends on what your producing. I think any chocolate coated center that you finished with a powder (cocoa powder, confectioners sugar, fruit powder, etc) you'd be fine with no cooling or just coming up with a rig that does the job. If your wanting to achieve a perfect gloss using confectioners glaze, or doing any sugar panning, I think you'd benefit from proper cooling. I've done the confectioners glaze thing, it was satisfying at first, but I dont want to do it again, too messy and problematic, especially for me where I cant really control the temperature in my kitchen. I have a different pan then @pastrygirl, mine is from here: https://www.koerner-co.com/equipment/103096-confi-kit-for-kitchen-aid-.html I'm not sure why the picture is different, but mine didnt come with those clips (thankfully), instead theres three screws that hold the two halves of the pan together. Out of curiosity, what were the comments you've heard about the kitchen aid attachments? For me, it does the job, but I also use it about twice a year, and on other random occasions when I want to try something new, thats very different from having a shop. If you have a shop, I wouldnt consider the kitchen aid pans. I'm not sure how the wear and tear goes, but I have a 7qt kitchen aid mixer, I use it primarily for panning, and while I'm not totally sure what happening inside, it just feels like its giving out a little bit. If/when this mixer dies, the panning unit you linked to from Bake Deco is one I'd seriously consider getting, and thats just because I love panning, I just think its so cool. But for your business, especially if panned items are going to be a normal offering, I'd get the ChocoVision one, at least compared to the kitchen aid pans. To me, the ChocoVision pan built to get the job done, and somehow I feel that it would last longer then the mixer setup, and it costs just a bit more then a new mixer and pan. I cant comment on the Selmi, other then I wish I could have access to equipment like that. What was the Chocolate World model you were looking at, is it the one with the built in cooler?
  9. Are the ingredients all being weighed out? Doubling a recipe shouldn't cause such a drastic change. You mentioned a different texture, was it grainy?
  10. In addition to the molds listen above, I'm adding three more shapes. 1. Two piece magnetic sphere, 32 cavities 2. Triangle, 2 molds, 28 cavities each. 3. Lips, 2 molds, 21 cavities each. Previously, I was asking for $12 per mold, but am now asking for $10 each, with the exception of the magnetic sphere (asking $15). Shipping will be whatever is cheapest, but I will get a quote beforehand so there's no surprises.
  11. @akonsu@Kerry Beal Thank you for the speedy response!
  12. Thank you very much! I think the videos definitely are good, although I was expecting a tiny bit more on the sugar confections side, but its fine. Its not bad to just try out for a month, the price comes to about $9.00 usd, and I know I've spent alot more then that on useless kitchen items. One motivating factor was that I've been wanting to make a glazed entremet cake, nothing too complicated, just a simple cake. The Savour School videos seemed like a solid reference to turn to, since I'm not familiar with the cakes, mousses, or molds used, I figured it would help me to see the process done properly.
  13. It's not too often a mold really catches me eye, but I recently saw this: Anyone know the shape that is being used? I've always liked the standard geodesic bonbon thats been around forever, but these look nice as well, I like the subtlety. I have never seen this form, could be custom, does this look familiar to anyone?
  14. Heres one I'm pretty proud of, I used the 'feather technique' from the Savour School videos, its a clever design, wish I thought it it myself. I didnt color the chocolate and cocoa butter mixture black as they did in the video, but just used the same chocolate that I used for casting the shells. The center is a white chocolate butter ganache with Kahlua.
  15. @chows Your definitely right in assuming that the ratio of ingredients will have an affect on the texture and chew of the caramel. But there's many many ways of making caramels, they produce different results. Like @Chocolot mentioned, check out Peter Grewelings book Chocolates and Confections, thats a very good place to start, it gives reliable formulas and a good text on the role each ingredient plays. I'd also say pick up a copy of Fine Chocolates Gold, by JP Wybauw. His caramel formulas look different from Grewelings, but they work, and may be the texture your looking for. I suppose what I'm saying is that all three of your caramel recipes are different, they all will come out differently. For the coffee caramel, I think its the recipe itself that is broken, it has nothing to do with the espresso powder. Its a bit easier to find a reliable formula for plain caramels in one of the books, then you can start flavoring that base recipe anyway you want, rather then trying to troubleshoot and adjust a recipe that was found online. Edit: I wanted to add, go on Amazon and purchase a used copy of the 1st edition of Chocolates and Confections, it's easily the best $20 you can spend on a solid reference for candy.
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