keychris

Nice work. I agree - in fact, when you zoom in on that front ring, the right hand side, you can see that it looks like there's actually something behind the ring, some sort of support scaffold. I would have guessed paper or acetate but I can't think of anyone that would put that on a product for consumption.

I love the shape of #1673, but only have 16 cavities per mould is a pain in the backside when you're making a lot.

Can anyone say what mould that is? It would make it easier to work it out.

I know that Melissa Coppel uses 28C as her working temperature, but the cocoa butter can be hard to work with at that temperature. She did classes over here and they had a lot of trouble with cocoa butter sticking. If you're not an expert as Melissa is, I'd keep your working temperature a little higher, 30-31C is fine and you still get great shine. Apart from the temperature, I do @Bentley's process pretty much exactly the same.

I find this when the chocolate has been melted and then set and been there a while (I don't think it's moisture as I vacuum seal my couvertures once they're set). Two ways I've fixed it: time, i.e. leave it for three days instead of one or hit it with a stick blender if you're time poor (like me)

I just leave the cocoa butter in there, as others do. But in classes here they also recommend flushing with a neutral oil like grapeseed oil until the colour is cleaned out.

you definitely don't want to wait until the CB has set, IMO. I'd get that tape of as soon as you can after it's stopped looking liquid. Well, if I had the patience to sit there and screw around with tape like that

Titanium in the colour ftw

it's GREEN eggs and ham, not blue And just what is that blue goo that they like to chewy chew

Thanks for the reply I'm not your target market then, I haven't bought commercial bread for almost a decade, for exactly the reasons you mention. Except the cotton taste. I would go with cardboard I'll check out your kickstarter when it goes live though!

How does your product achieve this? Or do you simply mean better than mass produced bread?

I use Reinhart's one in BBA, if I forget biga or poolish or whatever it is the night before I just put in a little sprouted wheat flour to get some nice enzymatic action you see from using those.

is it a crack in the couverture or just the cocoa butter? If it's a thick layer of white, perhaps it had fully contracted and then the couverture contracted as well and caused some sort of crack? I have no idea really, just throwing ideas out there

only one specifically christmas themed item this weekend from me, then just a few things that will last more than a week or two in our summer

I was taught that in addition to having your sugar at the right temperature, it's important to test the nougat as you beat it, if it's cooling down and still not making a nice firm consistency when you put it in iced water, you need to apply heat to the bowl to evaporate more water from the mixture until you get the consistency you want.

Long shot, but could it be metallic powder suspended in an alcohol he then applies it to each one with a pipette or something?

There was a challenge on MasterChef Australia that included one of these, by Christy Tania. You may not be able to see the video but you should be able to see the recipe here: https://tenplay.com.au/channel-ten/masterchef/recipes/ice-cream-float They use xanthan gum, methyl cellulose and isomalt to create the balloon. It looked tricky to do, but not impossible!

The only difference I can see between @Anna N's and @Raamo's loaves there is that anna's was perhaps rolled out thinner (there's more spiral in her loaf) - I wonder if this contributed to the tunnel.

IMHO if you can taste the cocoa butter or the colourant, there's something wrong.

A big factor might be how irritating you find an australian accent I just a quick count, there's 18 videos for what I would consider bonbons, including moulded and enrobed chocolates and truffles

If you're only after bonbons, you're probably going to be disappointed. But if you're interested in pastry techniques in general, I'd definitely have a look. I've been subscribed since the start (mostly just because I like to support local businesses now!) and still enjoy watching the videos. The Melissa Coppel one from last week was excellent, and there's another one coming out soon. The forum is a little quiet compared to here!

What sort of bread are you making in a centrifuge

I need friends like yours, Anna!

My guess is repeated hot dishwasher cycles. I have a small polycarbonate grinder that goes on my stick mixer that has done exactly the same thing from the dishwasher.