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minas6907

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  1. I recently saw these on Instagram, and was just wondering if anyone has used them or knew anything about them. They are obviously not making their own chocolate, and am a little surprised they are selling this with so many chocolates available, as well as their connections to well know pastry chefs, what they have sounds so generic. Anyways, I was just wondering if anyone knew who actually made the chocolate they are offering. https://chefrubber.com/cr-choco/
  2. I do gummies and pulled sugar all the time, the sugar free candies, are you making those with isomalt? I've wondered many times if isomalt would work in place of sugar with a gummies, one of those things that is on the back burner. I haven't used any of the 'natural' colors, but when you mention them, is there a specific product you have in mind? I'm aware of Chef Rubber's 'natural cocoa butter' line, but haven't seen anything that could be mixed with sugar. Just an fyi, I have a love hate relationship with Chef Rubber. In the past, I've inquired multiple times about ingredients in colorants before purchase, and was told nothing, they just sort of danced around the question. I just had to order 1 of each color type to get the information I needed.
  3. Thank you very much for your kind words. Let me know anytime 🙂 Thank you! 🙂 That looks delicious! Any chance you'd share your formula?
  4. Just something I wanted to show, a work in progress. A few weeks ago, I got a copy of An Encyclopedia of Candy and Ice Cream Making by Simon Leon on ebay (theres still another copy listed for $42). Heres two items I've been long wanting to make. Jelly Beans and Jordan Almonds. I obviously cant mold the jelly beans into a starch bed (mixture too thick, needs a machine to deposit), so I dusted a half sheet pan with starch, spread the mixture out, covered with more starch, and into the oven to dry for a few days. After I cut into pieces, and back into the oven for a few days. The end result was quite firm, closer to a jelly bean then I thought I would get. They were then soft sugar panned. They dont look perfect, but not too bad for being homemade (and first try). Currently, I have some black anise flavored jelly beans (my favorite) awaiting panning, I'll post those when I get to finishing them. The Jordan almonds were made with a syrup that has gum arabic in it, that was the first time seeing them formulated like that. I just decided to go with it. A little syrup + a heat gun, that shell built up in about 1.5 hours. One drawback (at least in my apartment) the hard panning the almonds is loud, I was a little concerned about the noise. For the jordan almonds, I want to build up the coating more, I'm only about 1/2 way through that recipe, so we'll see how the final result looks. Next step is polishing with wax. Honestly not sure if I should go straight bees wax or mix bees wax and carnauba, thats still a in the research phase. Any suggestions are more then welcome.
  5. Whenever I'm at a road block, I usually look in the Flavor Bible by Karen Page. https://www.amazon.com/dp/0316118400/ref=cm_sw_r_sms_apa_i_N3x1EbNKE6FG1 I think its great for bonbons. Pick an flavor you want to enhance and look down the list for inspiration.
  6. The formula that @curls posted is what you want for casting. Don't add any acid, that only has drawbacks for cast pieces.
  7. That should work fine, it'll be easier to unmold. If you can get away with not using oil, that would be idea (not sure if you have those silicone noodles or metal bars or anything else like that). I feel like not using oil would just be more of a guarantee when it comes to joining the pieces. I suggested pan release if you were casting on the sheet pans because you would have to actually flip the whole piece over, and they chance of breaking is pretty high. Hope it turns out well, seriously!
  8. The sheet pan sizes sugar sheet is actually kind of a cool idea, and you can make those up real quickly. You can adhere them with sugar, but I think given the size, I think a torch is in your favor. Isomalt and sugar definitely work differently. I have don't much isomalt at all, but do consider that you would boil to a higher temp. Isomalt is much more resistant to humidity then boiled sugar, and it does sound like humidity will be a factor, but I feel like only you can evaluate how important that will be. If it's meant to be displayed for multiple days in humid conditions, sugar may not be the best. I'm not sure how you will be coloring the pieces, like if they will all be solid colors, or some left uncolored. Uncolored isomalt will be perfectly clear, while boiled sugar will have a yellowish tinge to it. Then there's the obvious cost difference between the two mediums. Gel colors will work fine. Something that just occured to me, how are you planning on making the panels? It kind of sounds like your planning on casting them onto sheet pans. Try this ahead of time. While you can make a bunch of them quickly, I'm not sure how well they would release, even when lined with parchment. Your typical aluminum sheet pan is not very level, usually slightly bowed instead of flat. This could lead to panels that have thicker centers and thin edges. You could put more sugar into the sheet pan for a thicker panel, but even when lined with parchment or a silpat, I feel like it would be difficult to have them release from the edge of the pan without them cracking. I suppose pan release would work, but I haven't tried this. Definitely do some trials ahead of time. This sounds like a cool project, please post pics! Edit: Just wanted add, thisay be a good project to use pastillage, though for large panels I think you may want a little more drying time.
  9. Hi all. There was recently some discussion about those diffraction grating sheets. I came across this video on YouTube I wanted to share. I think all in all, none of us would go through this process, and I would question the food safety aspect of it, but I still feel like many would find it interesting.
  10. That is true, the Jordan Almonds don't have anything to do with chocolate. When I decided to coat the almonds in chocolate, it was just to prevent it from being a wasted endeavor. I had the pan already set up, so I just went with that. To me the appeal of the Jordan Almond is the very old history it has. Today it's become synonymous with cheap wedding candy, but I think it would show considerable skill if it was replicated on a small scale, thats whats always interested me about confectionery. I've tried and failed, I obviously just need to do some more reading and experimenting.
  11. Hi All, About a month ago I was looking through Wybauws Fine Chocolates Gold. On page 130, theres a sections for sugar coating. I've wanted to do hard sugar panning for so long. I just decided to do it, followed the formula he has (1kg sugar and 300g water, boil to 110c) and it didn't really turn out at all. I needed more time (and a lot more patience), and just decided to coat them in chocolate. Has anyone attempted Jordan Almonds, even with mild success? What gets me is in Wybauws book, he doesn't elaborate too much on sugar panning, he focuses more on chocolate, but theres this picture of these beautiful sugar panned dragees that I'm dying to replicate. Anyways, I didn't see any topics on it, just thought I'd put it out there.
  12. Welcome to the forum! I'm sure others will chime in, but before I had my airbrush, I pretty much applied multiple layers of the same color with a gloves finger, but it can be easy for the cocoa butter to get a little too thick. Quite frankly I eventually just accepted that I wasn't going to be able to replicate the even coverage you get from an airbrush. For a short time I did use a mouth atomizer, it gave a cool finish, like a fine spatter, but definitely not even coverage like from an airbrush, and I didn't like that you have to blow on a mouth piece, just didn't feel sanitary.
  13. minas6907

    Butterfinger

    I'll keep it in mind, however I don't think I'm going to be making these again any time soon. Perhaps I can team up with my wife to take pictures, I wouldn't be able to do it by myself. I will say to keep in mind that adding the molasses in the hard candy causes the boiling mixture to be quite foamy, so use a pot that is larger then you might be inclined to use, not to mention adding the baking soda at the end. If you (or your friend) have any specific questions, don't hesitate! Thank you! That's correct, I folded in the filling in using trifolds as you would with puff pastry. I have used my oven as a warmer, but found overall that a heat lamp works best. I used to set my oven at 200f, it was suitable enough to keep a batch of sugar warm for hard candy. The reason I stopped using it has to deal with moisture. I noticed that the oven is actually quite humid when it starts to warm up, and it would affect the batch of hard candy, making the finished hard candy pieces quite sticky. I'd say that if you use an oven to warm, preheat it ahead of time so you can minimize the moisture that the sugar takes in. As for the sugar lamps, there are some crazy expensive setups. I use a Winco heat lamp with 2 bulbs (about $70). Previously I purchased a heat lamp with a ceramic housing and bulb, about $20 total from Home Depot, and hung it over the surface I was working on. I'm not sure where you are located at, but I think you should be able to find an affordable option. This is the one I have: http://www.wincous.com/product/electric-heat-lamp/ I do a lot of pulled sugar, so depending on the ambient temperature, I do find it helpful to occasionally unscrew one bulb and just have one heat source.
  14. minas6907

    Butterfinger

    Hi all. The Butterfinger is something I've been wanting to try for a long time. A while ago I attempted Grewelings Leaf Croquant, and it seriously didnt go well. I dont know exactly what I was doing wrong, but somehow the proportions seemed off. I wouldn't be surprised by this because, while I view Chocolates and Confections as a very reliable book, there are a number of adjustments I've had to make and take note of in order for some formulas to work. Personally, I think the Leaf Croquant is probably one of the least attempted recipes, and almost seems adapted from Friberg's Advanced Professional Pastry Chef. I saw the video linked above when it came out. There are many issues I have with that video, I want to point them out, but its probably pointless. I will say that its embarrassing watching them temper chocolate, mixing the batch on the walk-in floor, especially when there are empty shelves. I would expect better from Bon Appetit and whoever thought in editing that it should be in the final video. One note that is related to the video, she adds feuilletine, which I personally dont think is necessary. Commercially, Butterfinger does have "confectioner's corn flakes" added, but personally, I think the sugar itself does provide enough crunch, and adding a wheat or corn product alienates more people today then in the past, so I just leave it out. Grewelings Peanut Butter Honeycomb is something I've made a number of times, and was pretty sure it could be adapted to make a bar. The molasses in the candy adds a nice flavor and color, having the baking soda makes aerating quicker, and it being a boiled sugar solution, I think its easier to manipulate then caramelized sugar. The first picture posted is the Peanut Butter Honeycomb recipe as is. I pulled the batch of sugar, put in the filling, pulled some more, and flattened out, and scored. I came to realize that the pieces were just too large. While they had that beautiful crumbly texture, they were a bit hard to eat, both to being just large pieces and I think they needed more filling. I compared the formulas to the other laminated candies in the book, and saw that they usually have a larger amount of filling compared to the sugar, so all I did was make the Peanut Butter Honeycomb formula and double the filling. I folded in the filling rather then pulling it, and while warm, I scored more slender bars. @Rajala above asked about using a lamp, and I would say that you absolutely have to. You could use an oven to keep warm, but personally I'd say its ideal to use a heat lamp, have the sugar on a silpat, and work on a granite or marble surface. If anyone have any suggestions or questions, let me know. Overall, I think this was successful, very pleased with the texture. One thing I'd probably do in the future is mark the candies with the 'grain' going the other way. In the first picture, the 'grain' is going horizontal. I felt like it should go lengthwise, but theres a part of me now that thinks that it should in fact be horizontal. Maybe I'm overthinking it, but just a little note. I would also perhaps add a tiny bit more filling, and perhaps fold a tiny bit less. The pictures are as follows: 1. Peanut Butter Honeycomb candy as a bar, first attempt. 2. Same candy with twice the filling, and folded in. Cross section of the bar once scored and cooled. 3. After bottoming with chocolate. 4. Enrobed bars, beautiful swirly marks all over them. 5. Cross section of the finished bar.
  15. Hello All, Here's a cache of photos from things in the last 6 months or so. Theres been a few topics I've been meaning to comment on, but just havent had the time to respond. I should be able to get to that in the near future. 1. Sesame Halva. I've been trying to nail this down for a long time, gave up plenty of times, but I think I got it. Went thorough around 6lb of tahini, but this is the texture I remember as a kid when my grandfather would bring me back halva each year from Greece. 2. If I recall correctly, I had made a blueberry caramel that didnt set up quite as hard as I wanted it to. I was messing around and put it into a small batch of hard candy. The result was ok, but I think I'd like to come back to this in the future. 3. Watermelon lollis 4. Assorted Bonbons, left to right: Anise caramel with cashew, peanut butter, lemon white chocolate, whit chocolate with frangelico, mango pate de fruit. 5. Candied Pineapple 6. Pillow Mints 7. Panned Caramels. This was just another thing I've been meaning to do for a long time. I made the sweetened condensed milk caramel from Grewelings book, only added 1/2 of the glucose, pulled it like a taffy to agitate, and set it in a frame and let crystallize for a few days. That way I was able to cut into even cubes and coat in the pan. I also threw some gold cocoa butter on the outside just to see the effect. Overall, they were ok, they tasted fine, but with a panned dragee you really do need a contrasting texture, like an appealing crunch. The texture of the crystallized caramel was too similar to the white chocolate, there was no contrast. 8. I didnt like the pillow mints too much, so I panned them in chocolate. They actually come out pretty nicely. They had a nice crunch, fun to eat, I'd try these again. One note, these are the pillow mints from Grewelings book. After the mints are cut, you let them crystallize in confectioners sugar. They actually do enlarge considerably in size, so I'd have to plan accordingly to cut the mints smaller then I'm inclined to, let crystallize and enlarge, and coat with chocolate. I think like a pillow mint that is flavored with lemon oil and panned in white chocolate would be nice, something like that. 9. Pineapple pate de fruit 10. Hazelnut Gianduja 11. Candied Kumquats coming up from syrup 12. Candied Kumquats 13 and14. Almond Dragee 15. Best for last - Butterfingers. I'll elaborate more on this one in the butterfinger topic.
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