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minas6907

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Everything posted by minas6907

  1. And to add to Kerrys and Curls advice, one thing that helped me is piping chocolate on each cavity before tapping and scraping. In many videos people seem to add chocolate to one side of the mold, then scrape to carry that chocolate over to the rest of the cavities. Now I pipe just enough chocolate to cap, tap, and try for one clean scrape, maybe 2.
  2. Just a thought to keep in mind, there may be limits on how much you can modify a kitchen space with cottage food. It would depend on where you are, each state has different rules as well as each county within the state. Where I'm at, there are limits to prevent you from turning your home kitchen into a commercial space and still use the cottage food permit. Actually making the space into a commercial work space is a whole animal on its own. Cottage food in pretty cool, but sometimes it seems that they tie your hands is so many ways. I'd go for granite 100%. Even if you dont tabl
  3. Hi @Rajala, that sounds like a really frustrating experience. Making the croquant 10 times does seem like alot, and that has been my experience with the Leaf Croquant recipe from Grewelings book. I made it once, and the proportions seemed off, it didnt feel right, and it came out terribly. The success I has with the butterfinger bar above was from using the recipe in Grewelings book for Peanut Butter Honeycomb (page 252). Read my post in this thread from April 9. There, I made the Peanut Butter Honeycomb recipe, but doubled the amount of peanut butter filling. Pour the hard candy on a silpat (
  4. Hey thank you so much! I remember at first sort of enjoying the bon appetit videos, but the more I watched them I realized they sometime have no clue what they are talking about, it's really surprising from a channel like that. Reading the comments on the videos, many of the chefs there seem to really have a strong following. To me, they seem more like social media figures that look good in front of a camera. Do you mind if I ask you how many times you have tried? What recipe are you using? It's a unique candy that has a very satisfying end result, I'd be glad to help you out.
  5. 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/
  6. 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 b
  7. Thank you very much for your kind words. Let me know anytime 🙂 Thank you! 🙂 That looks delicious! Any chance you'd share your formula?
  8. 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 q
  9. 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.
  10. The formula that @curls posted is what you want for casting. Don't add any acid, that only has drawbacks for cast pieces.
  11. 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!
  12. 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 th
  13. 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.
  14. 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.
  15. 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
  16. 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.
  17. 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.
  18. 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 Professio
  19. 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
  20. Out of curiosity, have you tried the pillow mint formula from Chocolates and Confections? PM me if you'd like it. It doesn't include butter, but it is a similar product, being a crystallized pulled candy. I've always been able to make it through the whole batch no worries. Also, do you mind if I ask for your exact recipe? Your post has me curious now. Does it include any cream of tartar? I'd like to give your recipe a try. Ive always seem with butter mints that they crystallize during storage, having 2 minutes to cut just doesn't seem like enough working time.
  21. It sounds like you agitated the fudge a bit too early, that will generate large crystals. I can't think of too much to be done with it aside from adding cream like you did to make a chocolate sauce or something. Usually at this point I cut my losses before I spend too much time making something I didn't really have a need for in the first place. Also, a large batch can be tricky. How are you cooling the syrup before agitating it? It's easy for it to be just a bit warmer then it should be on a large batch.
  22. My solution is no different then what's mentioned above, I temp the item, wipe as cleanly as I can on a paper towel, and put the thermometer in water. Whatever remains on the probe dissolves pretty quickly. I should mention that most of the boiling I do is for hard candy, so after a while I've gotten into the habit of just temping once to make sure it doesn't go too far, I can tell by the bubble size when I'm nearing the end. I know we all have our preferences, but I was never a fan of clipping a thermometer to the side of the pan. For me, it gets in the way of washing down the sugar crystals
  23. Absolutely! The following is the one I use for work (hospital kitchen) https://www.amazon.com/dp/B000LDI8PK/ref=cm_sw_r_sms_apa_i_WRE6DbGRPTPEX And this second one is my go to for any sugar projects https://www.amazon.com/dp/B009Z27WIC/ref=cm_sw_r_sms_apa_i_HTE6DbJD68AG3 The latter has a longer probe that I find helpful for a deep pot. I've gone through alot of thermometers, I've settled on these, they are very reliable for everyday use,l and give a quick read. But they are sensitive, that why I say don't touch the bottom of the pot, it'll give y
  24. For what it's worth, in my personal experience, I've never had a IR thermometer give me an accurate reading on a boiling syrup. I've tried on many occasions, but it's just not reliable. Use a probe thermometer for sure when temping a sugar syrup, Cooper Atkins are my personal favorite, very quick reading. Also, when using a probe, be careful not to let it touch the bottom of the pot. And just a side question, would the pan you made the brittle in have been the same as last year? I just ask because there seems to be a pretty dramatic difference in color.
  25. I think you have alot of affordable and practical options when it comes to gloves. Just my personal opinion, I wouldnt get anything that is labeled 'sugar gloves,' its just a way to mark up the price on regular gloves. When I pull sugar, I my first layer is a nitrile coated glove, like these: Ironton Nitrile-coated Gloves, 12 pr And second layer is a pair of 6 mil venom steel, like these: https://www.amazon.com/Venom-Nitrile-Gloves-Resistant-Disposable/dp/B01CO9RKGQ/ref=asc_df_B01CO9RKGQ/?tag=hyprod-20&linkCode=df0&hvadid=167121456202&hvpos=1o1&hvnetw=g&hvran
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