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minas6907

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Everything posted by minas6907

  1. No, its not something I've pursued at all. Using an oil in a gummy really is the way to go. I know the appeal of using a fruit puree in a gummy, but it will mess with the formulation. While I think it is possible, I think by the time you add enough puree to taste it, you've added waaaay more water to the gummy then you should have. I've seen some confectioners make things like 'natural blackberry gummies.' What they do is add blackberry puree to the gummy mix, but also add 'natural blackberry flavor' for the actual flavor. They put black berry puree on the ingredients list, giving the illusion that its such a natural product (since the puree will come before the flavor on the ingredients list), when all they are doing is just using the blackberry puree for color. I think its a cheap shot, but I'm sure it sells their products. All in all, I do make small adjustments to Greweling formulas, but adding a puree instead of a oil is a pretty drastic change, you'd need to change other parts of the formula, and I just havent messed with it.
  2. Of course! Its just the Lorann flavor oils. I think these were strawberry, I just added the flavor toward the end of cooking the jellies.
  3. Just an update, the last of the polycarbonate molds found a home! Thank you to all who purchased them! Mods can lock the thread if desired.
  4. @Jim D. Hi There! I'm almost certain that I purchased that mold from JB Prince. I just searched again and its out of stock. JB Prince does have another similar mold, but I haven't used or really seen that one before. Cherry Mold - Out of Stock An Alternative You might want to set up a few searches on Ebay, I wouldn't be surprised if that pop up here and there. I remember those molds being pretty common years ago. Edit: I just wanted to add, I also searched on amazon and Bake Deco, I didnt see them there. I hope you find what you need!
  5. I've made the simmered in a can dulce de leche only once, but I'd be comfortable saying that it is shelf stable. In Grewelings book (page 167) he simmers the can for 4 hours, then has the mixture cool to room temp. He pipes it straight into the bonbon shell unaltered. The book also includes this note: "When making the dulce de leche, be certain that the cans of sweetened condensed milk are fully immersed in the simmering water at all times to avoid the possibility of the cans bursting. The dulce de leche may be made days in advance if desired."
  6. I dont do too many fruit centers, but I feel like incorporating a pate de fruit would be the way to go, or including a strawberry jam into a white chocolate butter ganache.
  7. I'm so sorry for never responding! I'm not really sure how I missed your question! I personally would recommend purchasing the book if you can find it at a reasonable price. At the time that I posted this, there were some copy's on ebay in the $40 range. I just did a search, theres two copy's is the $180 range, and one for $80, but shipping from UK. The ingredients used in the book are generally obtainable, but you definitely need to scale down the formulas. Heres the recipe for the Jelly Beans centers: 50 lb Sugar 50 lb Corn Syrup 8 gal. Water 10 lb Best Cooking Starch (Dissolved in 10 qt water) 1 oz Cream of Tartar 1 t Acetic Acid Then the panning syrup: 3 lb Powdered Gum Arabic (Dissolved in 3qt water) 2 qt Water 15 lb Sugar 15 lb Corn Syrup 4 ox Citric Acid Colors If you want, I can dm you the full recipe. Obviously, I scaled this waaaaay down, but it worked. What I lack is the equipment and automation to make perfect bean shapes, but I was pretty impressed that I got that far. When I used the panning syrup from the book, I didnt like the results. I've put together a basic syrup for soft sugar panning from the book Confectionery Science and Technology that came out much better. The recipe for Turkish Delight came out well, @Kerry Beal sent me this, and this is what opened my eyes to this book after so many failed attempts. Now that I look through it again, I noticed formulas for vienna filled hard candies, I may have to try those.
  8. Just and update, some molds moved recently, so as of 1.28.22, these are the molds that are still available: Bonbon "Confiseur." 1 mold, 32 cavities. Fluted Oval. 1 mold, 36 cavities. Rectangle Swedge. 2 molds, 30 cavities Still $10 each plus shipping. I'm going to repost the pictures to keep the current info in the same place.
  9. Hey @no10, they are still available, I'll dm you!
  10. minas6907

    Chocolate

    Sure thing. And just search around the forum in general for what you would like to make. There's a wealth of information here.
  11. minas6907

    Chocolate

    Hey there. That's a pretty open ended question, and there is so much to learn. Check out the books Chocolates and Confections and Fine Chocolates Gold. You'll find plenty of information and recipes in those books, it's a good place to start.
  12. I've kind of lost track of my bread pictures, I take pics of some, others I just send to a fellow baker on whatsapp, but I think these are ones I havent shared here. 1. Sesame Loaf and regular sourdough loaf. The wifey wanted a loaf baked in a bread pan, it came out better then I thought. 2. Bagels! Had a ton of fun making these, I made then on like 5 different occasions, I love making these and stuffing them in the freezer! 3. Fig and Aniseed 4. Jalapeno Cheddar 5. Millet Porridge 6. Oat Porridge 7. First attempt at pretzels. I didnt know at the time about the lye solution, so I was troubleshooting why they are just so pale. 8. Second attempt at pretzels. I got some food grade lye, that color is just amazing, but I really dont like the process, I'm kind of debating on if I should just get rid of the stuff or not. Thats the latest! 🙂
  13. I think others have may have better opinions then my own, but I remember it bothering me more in the past. I remember first seeing the occasional hairline scratch in my molds and being pretty annoyed. I don't like the response from the company, I feel like they are just say 'well that's what it is.' As time went on, I think I just ignored it. I still see them, and I don't like it, but that's very interesting that it's part of production. I do see the same thing on my chocolate molds from CW, but on my molds from Cabrellon, I feel like they aren't quite as common. I wouldn't be surprised if cheaper methods of manufacturing the molds came into play here, but I don't know anything about that. Now that I'm thinking about it, I do recall always using the bonbons with hairlines for Instagram pics of ones cut open, not a big loss haha. One thing that is interesting is that I've noticed it in pictures from Notters Art of the Chocolatier. On page 172, there's a picture of displayed bonbons. The triangle piece towards the center has a hairline scratch towards the top of it. This always drove me crazy because I would have thought every bonbon that appears in that book should be absolutely perfect, but there's many with flaws, like pin holes and chipped cocoa butter. Anyways, these are just thoughts that came to mind.
  14. Good find @cslas. I'm sure those who do chocolate here have this in their library, but if you don't, this is a great price. Notters books as well as the texts from the Culinary Institute have reached all times highs for physical copies. Jump on them now if you were planning on it.
  15. I made these years back, just with some peppermint oil. If I recall correctly, I believe I just thinned the fondant with an a spirit to a consistently to pipe, but still thick enough to cap, I don't recall it taking much. In these bonbons, I don't believe I used any invertase.
  16. I've done the condensed milk caramels plenty of times with coffee, I generally use the Starbucks instants and have had good results. The recipes does include water, and though I haven't tried it, I don't see why you couldn't also brew some concentrated coffee and measure that out for your water.
  17. I do understand your concerns about the titanium doixide, and I dont like it either, I suppose I view it as a necessary evil. I think its safe to say that most cocoa butter products your goign to be purchasing will have titanium dioxide in them. Again, its there to make the cocoa butter more opaque and stand out more on the bonbon. The chefrubber cocoa butter has, as well as the roxy and rich. Roxy and Rich Label I know the label isnt super clear, but I can make out e171 in the ingredients. I've heard the flower pedals mentioned (I think) mentioned here on the forums as a more natural colorant, but never looked into them, it might be something that interests you, I'm not sure on price. As far as what you asked about using the color on white shells, it will work fine, but it wont pop like the colors you purchase. Cocoa butter is more transparent then you might think, thats why titanium dioxide is added. When your learning chocolate theres so much experimentation to find what works best for you, and its a kind of a bummer sometimes since this hobby is difficult to do on the cheap.
  18. I have used the Americolor powders for cocoa butter, they work fine. I also thought you were asking about the Americolor oil colors. Like @pastrygirlsaid, you wouldnt use those for molded bonbons, they are generally for coloring confectionery coatings like @JeanneCakementioned. But I have used the Americolor powers you linked to and have had good results. Keep in mind that you need to mix a little white cocoa butter in order for the color to become opaque, and show up nicely on the bonbon. Say if your cocoa butter only has red color added to it, it will show up on the bonbon, but it can be a little transparent, it wont be as vibrant as the roxy or chef rubber cocoa butters. As for your questions about what is more economical, what I personally have done is bit the bullet and purchased chef rubbers white cocoa butter for a bright vibrant white to have on hand, so thats the only color I have purchased. Otherwise, I got a case of cocoa butter in bulk, and make my own colors, generally with food grade luster dusts, I just like them better then the plain Americolor powders, seem to have a bit more depth. Generally, when I make a cocoa butter color, I'll add the luster dust and a little bit of the chef rubber white so I can have a nice solid color on the bonbon. In the last few years, I got some food grade titanium dioxide, so more recently I'll just add a little of that instead of melting down the chef rubber white. I keep all my prepared colors in small glass jars, and reheat as needed. I dont produce bonbons all throughout the year, as if I had a product line to maintain, normally its been for weddings and showers, so I'll make a new color as I need it. Making colors as I need them suits my needs.
  19. I do understand what you mean, and I remember thinking the same thing, but it is easy enough to find a formula that relies on infusing the cream with an ingredient, then just removing that component. When I was starting out doing chocolate, I had the same thought as like a practice ganache, but eventually figured that if I was going through the trouble of making molded shells, my bonbons might as well be flavored. That being said, I'm pretty sure with what Wybauw writes on formulating ganache, it could be figured out with reasonable ease. As for the alcohol, I dont substitute it with anything else. Don't overthink it, it's a small percentage of the formula, it's water that your not adding, it will work fine without it.
  20. Hello there and welcome to the forum, I've enjoyed reading your threads, I remember having most of the same questions when starting out doing this stuff. So you obviously have a copy of Greweling's book, on page 258 (2nd ed.) the Caramel Creams is a formula you should try. It comes out really nicely. It does take time, of course, for it to full cool, but alot of things do with confectionery. You dont need to add and alcohol, though it is nice with it, but generally I dont add it either. The resulting caramel (like he says in the book) is like a very thick fluid. Even though the recipe calls for making the chocolate lined foils cups, this is my go to caramel for a molded bonbon. This recipe is great, cheap to make, long shelf life, tastes great and wide appeal. The other I've used for probably about 10 years is the Liqueur Ganache on p. 116. Again, it comes out nicely with the liqueur added, but its not necessary. This formula minus the alcohol makes a great 'blank canvas' dark chocolate ganache, and its easy to flavor with infusing the cream beforehand with coffee or spices. Like the little note says at the bottom, it can be used to piped or slabbed centers, a great simple formula. I think others have recommended it, but you should check out Wybauw's Fine Chocolates Gold. The book is a little pricey, but it is a great reference, you'll find alot more in there. Not that one is better then another, I love both publications, but its always good to have multiple references on the subject. Fine Chocolates Gold
  21. That's very interesting, do you have a link to that interview? Recently I got the second edition on Kindle, I saw a sentence under 'Fats' on page 272 that is clearly missing spaces. I was thinking no way this is in the printed edition, and yep, it sure is.
  22. I know this thread is for confections, and theres another forum for books, but I thought most who visit this thread would appreciate this. I found this book on ebay for a great price, I dont think the seller (large thrift store) knew quite what they had here. One of Notters early books, Das Ist Zucker/That's Sugar. It was a small risk purchasing, as only the title was listed, no pictures, no author, no details, but its turned our to be the real thing. Its pretty cool seeing Notters early work. When I compare it to his much more recent book, The Art of the Confectioner, theres alot of the same designs, although they are much more elaborate and refined in his new book. Anyways, just wanted to share, thought some would get a kick out of it.
  23. @GRikerThose look great, I wouldnt have thought that was your first try making them. For more uniformity, I use silicone molds. The fondant sets up fairly quickly and you can easily pop them out. I suppose it depends on the quantities that your making, but thats the first thing that comes to mind when you ask about more uniform circles. I dont recall where I got them from, I feel like it was JB Prince, but I dont see them, but I think these are the same ones: https://www.pastrychef.com/SILICONE-MOLD--WAFER_p_2245.html Additionally, about the confectionery funnel, those can get pretty expensive, depending on the brand, but I'd keep an eye out on ebay, you should be able to find a stainless funnel in the $40 range. Again, it depends on the quantities that you make, but after I got my first one (I got 2) I wish I gotten it much earlier.
  24. I'm pretty new to hunting for ebook bargains, I've recently started to make my digital library. Today I got James Peterson's Sauces 4th edition on Kindle for 4.99. https://www.amazon.com/dp/0544819829/ref=cm_sw_r_cp_apa_glt_fabc_HVMZ6G1Y4A9K92D9VKFC
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