minas6907

Hey Jim! For those ones I just added some luster dust to the bonbon after they were unmolded, I was just keeping it simple

It's been a loooooong time since I've been able to make anything new, but heres something. I made some chocolate hearts I made, and I also was playing with some luster dust. I'm actually rather pleased with the results, especially the copper colored pieces.

I got my fat soluble powdered colors from pastrychef.com

Hey, thank you so much, both of you! Recently I've gotten much more comfortable with chocolate, I wish I started much earlier! For a time I gave up and just stuck to sugar, but now I'm loving the stuff!

Ive sort of wondered about this for a long time. The word fondant....its pronounced like its spelled, right? Why on all the cake shows is a part of the word hugely emphasized, as in fonDAWNT? This has always personally bugged me, but I just never thoughtn to ask.

I've been extremely busy as of late, in the middle of a move, but here's the latest fruits of my labor. Black Cherry Hearts Assorted Taffies (Blueberry, Coconut, Pomegranate, Mango, Honeydew Melon, and Banana) Cointreau and Cacao Nib Bonbon Gianduja Bonbon

I really dont mean to be argumentative, but because we're talking about a syrup, the brix would have a definite impact on the AW since both give indications as to how much water is inside the product. There are alot of things that can have gelatine, water and sugar, but those many things contain different proportions. Those three ingredients are basically what makes up your typical gummie, but those dont mold in a week. So it is the water that makes up the difference, because the more water makes for a product that is less stable. I know you know this and I dont need to explain anything, but whole reason for bringing up the alcohol free cordial and was based on what I've done with candied fruit. The syrup that the fruit soaks in gradually brought up to 75% brix, because at 75% brix, the solution has enough dissolved solids for it to be shelf stable. 75% brix is also what pate de fruit are brought to. Now with a cordial, the liquid inside is 66% brix, and it was my assumption (and I could definitly be totally wrong) that 66% brix was enough to give it a reasonable shelf life, not as long as pate de fruit or a properly candied fruit, but at least a few weeks, just like most ganaches. Anywho, I think the point sort of started to get lost, and I apologize for that. In a previous post, when I was asking if any shelf life would be gained if the mixture did not contain fruit, but was only a simple syrup, and you replied that simple syrup contains too much AW. I should have specified that the syrup inside the alcohol free cordial, after it has crystallized, is at 66% brix. So if you stated that you have a 30% syrup next to an oven for a three weeks with no sign of mold, would not a 66% syrup be ok for a few weeks inside a bonbon? Anyways, I'll just give it a go when I get some time and keep pieces set aside to see how the quality holds up, maybe in the end the solution is to add a mold inhibitor to the pieces. But I do appreciate your helpful replies.

Hey I appreciate your response, and sorry for dragging the topic out for so long, I just got excited, thats all :-). What would be the AW of a 66 degree brix syrup? Also, the ganaches I've made are pretty basic, I havent really gone near anything with a fruit puree, but when a ganache or a cordial would mold, how evident would it be? If you cut it in the center, would it be plainly obvious? Or alot more subtle? Anywho, I was just wondering, I did a google image search but wasnt able to yield anything. Thanks again! Diana, that is such a beautiful picture! Those pieces are so perfect, very nice work!

Wow, that's lovely! Such precision on the shade of colors!

Thanks, I appreciate that. Would the same be true if the syrup did not contain any fruit? If it was just a simple syrup, would there be any shelf life gained?

Hey thanks for the responses, and Chocolot for the notes. What I keep thinking of is how much of a preservative does the alcohol really act as? It does seem reasonable to me when I hear that alcohol would add to the preservation of cordials, and Greweling does mention that in his book. However, when I've made these over the last few years, I've had alot of time to mess around with them. The two primary ways I've done the cordials were outlined by Greweling and Notter. In Grewelings book, his liquor cordial formula calls for boiling the sugar syrup to 246f, then pour in your warmed liquor. When this is done, the liquor boils upon contact with the syrup, and I'm able to get a big whiff of the alcohol when it evaporates. Thats why I question how essential the alcohol is to the preservation of the cordial. When the candy is made this way, theres no way of knowing how much alcohol is left. Much of it evaporates when you add it to the 246f syrup. And if you do follow Grewelings method and bring your syrup up to 246f, even if you waited even one minute before adding the liquor (so as to prevent the liquor from boiling), the syrup would have cooled down enough to be very thick, and thus not allow you to thoroughly combine the alcohol with the boiled syrup. I do want to say that I respect greatly what Greweling says, he is a genious, and I'm certianly not one to doubt him. But if you do follow that recipe, at least a good portion of the alcohol you pour in will evaporate, theres no way of calulating how much is left remaining, thats why I sort of second guess the total importance of having the alcohol there. So if there is no alcohol present, will the The most reliable way to make the cordials, for me anyways, has been in Notters book. In his formula you boil your sugar syrup to 226f, then wait for it to cool down to 140f, then stir in your liquor and combine. At the low temp the liquor never boils, and you can taste it more. The mixture now has the same amount of alcohol as was present in the liquor when you combined it. It was after I tested the brix of the different hard liquors (15 brix) that I had the idea of just making a 15 brix syrup, or adjusting a wine to 15 brix to make a wine cordial. Would anyone know an estimated shelf life of a 66 degree syrup that does not contain alcohol? Or does the whole idea seem like not a very good one? The reason I ask about it is because it would make it possible for me to offer non-alcoholic cordials to eventually sell, and I was thinking of flavoring them artificially with cocktail or liquor flavors. Anyways, these were all just ideas I was having, thanks for everyone’s input!

Hey Everyone. I wanted to just put this out there. How many here are familiar with liquor cordials? I'm sort of losing track of how many times I've made them. In the beginning I really enjoyed the molded starch process, but more recently I absolutely love making the cordials in molded bonbons. It's waaaay less mess, much quicker, I love how they look, and probably most of all, I hate hand dipping items, I really do. A few days ago I just sort of realized something when I was making my latest batch of codials. I was playing with my refractometer, and I took the measurements of all my hard liquors, they all basically measure to be 14 to 15 degree brix. So why couldnt non-alcoholic cordials be made? Has anyone done this before and I just never noticed? I've seen different ways of making the cordial chocolates, and basically they all require a hard liquor to be used (which is 15 degrees brix). Greweling says to adjust the temp if using sweeter liquors, but I just havent tried that out for fear I'm going to be stuck with a batch that doesnt crystallize. Anywho, so if you sub the hard liquor with a 15 degree brix syrup, it would crystallize the same way, no? Then that opens the door to make cordials with no alcohol for those who prefer them, and in my case, legally sell chocolate cordials because alcohol is no issue. I've seen plenty of artificial flavors mimicking alcohols, so for instance, I do have a Grande Marnier flavor. That could be mixed with the measured amount of 15 degree brix syrup, and used in place of a regular hard liquor. The syrup should crystallize the same way since the level of sugar isnt being tampered with, and you'd be left with a non alcoholic grande marnier flavored bonbon. I was even thinking about extending this to wine. I'd like to try to adjust the brix of a Cabernet wine to 15 degree brix, then make the cordials as normal. I'm going to try this soon, I have a lemon drop cocktail flavor that I'm going to use, so hopefully I'll return with lemon drop cordials! Anyways, heres the latest batch of sweets. -Macaron for a baby shower -Just got some new polycarbonates, so I molded some solid pieces -Bombay Sapphire Cordials

Agreed with the above. There can never be a perfectly consistant answer since it will vary if its packed tightly or sifted when measuring in volume. The guideline I use is from the book Food for Fifty. Generally 4 cups flour equals 1lb.

Oh my goodness, those are so gorgeous! They look so perfect! Heres my latest batch of sweets: Pecan Praline Nougat Torrone Peanut Butter and Jelly Chocolate Bars The centers of the chocolate bars, a simple white chocolate ganache.

That's awesome you got the bubble out! I'm surpirsed, really. I had my eye on the glass thermometer in the metal cage from matfer for a long time, and I pretty much totally forgot about them. When I put in a big order from jb prince, I ordered a metal cage thermometer, as well as a backup glass thermometer. When the shippment arrived the backup glass thermometer was leaking inside the package, but the one already inside the metal cage looked fine, but when I tested it in boiling water, the temp registered about 88c. So that was quite frustrating, I wasn't expecting that whatsoever, usually when it comes to pastry products, Ive always loved matfer above other products. The people at jb prince kindly refunded me and said I didn't have to send the thermometers back, so I've had a cage thermometer for a while that just sort hangs there hahaha. I guess I just got two duds. Glad you got yours back in working condition!

Hahaha, I think I lost interest when I saw its wasn't all chocolates and confections!

Is this the metal cage type thermometer?

Here my latest, Cherry Cordials, Peanut Butter Bonbons, Peanut Butter Meltaways, and Peppermint Fondants.

Btw, I havent tried the Pecan Praline recipe from C&C, that will be next, I'll be interested to see the texture that yields, if its the same or not. The ingredients are a little different, but the temps are exactly the same.

Hi Everyone. I have a question about the southers style pralines. My roomate is from Texas, so I was just playing around today and though 'why not try making pralines?' The only formula I've messed with is from the 2nd ed of Chocolates and Confections, the Yankee Pralines. I subbed the walnuts and cranberry for pecans (cause I knew he probably wouldnt care for the walnuts and cranberrys). Anywho, I'm sort of wondering if they came out right. I've had the pralines he brings back from Texas, they were sort of thin obviously crystallized. What came from this recipe are chewy. I made it twice, the second time cooking the mixture 5 degree higher and making absolutely sure the mixture got agitated, but the second batch is still chewy. I supposes I had in mind that they would crystallize firmer, like a fudge or fondant center, but then I realized these candies are something that are foreign to me. I've pretty much made everything from the chapters that cover both the crystallized and non-crystallized confections, so sugar boiling and what happens when you agitate it is nothing I havent done before. After a google search, I saw that chewy pecan pralines do exist...so there appears to be two different types, those that are crystallized solid, and those that are chewy. So I was wondering, did I do something wrong here? Or am I just expecting a totally different texture then what this actually yields? Anyways, I thought about posting this topic cause I know there are people out there who have had many more pralines then I have hahaha, again these simple candies are foreign to me. It seems like everyone has a particular way they like them. Thanks again!

Hahaha no worries, I thought something sounded funny. I thinkbthebonly reason its fresh in my mind is I went through a candied fruit phase not too long ago!

Why wouldnt 80% be considered a super saturated solution? Isnt the saturation point for sugar at room temp around 62-63% brix? Also, was there any glucose included in the syrup used to candy the fruit?

If you macerate the raisins in rum, that will prevent then from becoming little rocks dispursed through out the ice cream. The alcohol that soaks into the raisins will keep them soft while frozen.

Are you making the marshmallows or adding purchased marshmallows to your ice cream?

Hey thank you all! The caramel and red velvet bonbon were both done with swirling the cocoa butter with a gloved finger. I believe for the caramel bonbon, I did white, yellow, and red in that order. For the red velvet I did two applications of red so it can be very bright. I don't have an airbrush, I'd like one, but become hesitant when I read about problems people have with them, I'm just glad I can temper the cocoa butter! As far as red velvet (and please excuse me if I'm mistaken, I'm not a cake person by any means) I've always known red velvet to be a chocolate cake dyed red, and some sort of cream cheese frosting. The filling for the bonbons are the same as the caramel, its grewelings caramel cream filling. I added chocolate and cocoa powder to taste, then a red coloring. I also thinned the caramel with a little more cream to get the consistency I was looking for. So its more of a red chocolate caramel. The inspiration came from the book Elements of Dessert. I forget exactly what it was, but there's a red velvet item in there that is gushing with this gorgeous red liquid, I was trying to mimic that. And I woukd love to come to Vegas! I'm not too far away, but circumstances haven't permitted me to do so, thank you for the invite though!