Alleguede

But as we tested it out the other day. If you were to use any other solution let's say mycrio (great for cooking) your melt away would have to be around 35c to actually melt. Or dirty a marble to slab temper it. But in the case of the silk it can even be added at 30c or 28c and it will act the same way? That factor is an important one. No need to crystallize in any way when you add that silk. Right?

So a good average would be 1.5% then. In terms of final texture it shouldn't make much more of a difference because depending on which chocolate one uses well the CButter content could be different. Just bringing my 2 ct as usual.

Did you crystallize it with the EZ temper?

I see real bread... Finally Anna s at work? Bread sing? Is it French... My balls are shinny... Really really shinny.... Talking about the panning of course....

Yes that's right... We are the French and I'm panning... Lol... Those damn French so arrogant and full of themselves...

Yesterday was Toronto s French Bastille day and the wonderful mustard company MAILLE ordered from MaMaison 10000 Macarons and 3500 tea sandwiches to give out to guests. So me and my girls (Carolyn and Kathrine) spent time piping and loving 10000 of those little ones. Then my wonderful daddy also decided to hold a booth so add 450 eclairs , 100 tarts, 300 madeleines... So much fun...

Here in Toronto, I go up to 121/122C. You can do 108c if you want caramel spread. When adding fruits to the caramels you need to be sure to have a fat balance maintained. For the butter, in France the average used in pastry is 84% if not higher. I use a probe thermometer during the whole process. To keep a clean mouthfeel, just before pouring I add 2% cacao butter and give it a good stir. When your caramel is cooked, don't work it more then necessary as it will separate the fat from the water.

I second Kerry s mentions however, commercial purees are a little more wet the fruit pulp so in your case you can add maybe 2-5% of liquids to it but that is optionnal especially in a truffle.

Nope even if it's not a baguette I can't see it y'all... That steak looked quite nice. I'm feeling hungry. I find that Anna is resting much more this year. Is it just an impression? Much less cocktails as well. Apparently there is good fish up there... Its healthy stuff too... I'm sadden to see the farmers market is empty. Fruits in Ontario are about a month late... If Anna could do the sun dance for more sun maybe the strawberries would have finally something good maybe blueberries as well Hope all is good up there... Toronto is a mess... With the mini Olympics. Bedtime soon cause real bread needs to be made... y all....

Where's the bread? That's not bread... When are you guys back. I'm done my 10000 Macarons 300 eclairs and now summer is starting... Tell Anna I can't find the bread on that plate. I agree with the joke.... The government should send the prisoners in nursing homes and the elders in prison... Life quality would be much better for the elders and more miserable for the prisoners

Scaling down proportions si not a problem. Just make sure to respect the hydration of your gelatins (generally 5 or 6 times it weight in water for gold bloom) straining small amounts of gelatins and big ones take out the water balance. Very tricky. Secondly, respect the temperature issue. If it says 103c then stay at that point (when sugar are involved that's close to boiling point) Indeed use a pot in proportion to avoid evaporation but when you reheat the glaze make sure to not over heat it as the water tends to evaporate. Especially with a microwave. I use a glaze based on chocolate that's is very stable. Big or small quantities work the same Boil : 150 sugar 150 glucose 75 water Add to and mix: 100 condense milk 140 gelatin masse (20 gelatine / 120 water let sit 10 min and microwave for 20s) Add to and blend then strain 150 chocolate + colour if needed

Minas, What cooling system do you use? Kerry and I have a different views on results... lol! It is a balance between cold and hot air that will give you the roundness searched for. In order to fill those gaps and you need to warm the chocolate and let it cool till you get a flawless product. A company you can look into is mantrose. For now its the best polish and shellac. But proportion wise i use .4 - .2 and if needed .1 but I use it on cold products with warmer air. Keeping my products under 18C for the best shine. Contact me through FB or email, I'll send you something

I use the Cacao Barry version of the 22/24 it's much nicer and strong then any I've used. That is my opinion. If you want to sweeten it a bit just mix with a little icing sugar. Great hot cacao recipe with the 22/24 is 1 part cacao / 2 parts sugar a nd a little vanilla beans in the jar to enhance the mix.

I think that in the mix you still have enough crystals to allow a decent crystalization. you might have a shorter shelf life then with the the other. If you turn off the EZtemper, you will most likely end up with that kind of result. Unless you cool it down faster.

We are home from the FCIA were we presented the EZ temper officially to the public. It was a great success and really interested the artisan, bean to bar as well as journalist from around the U.S. Interesting discussions are on the way to be able to use the EZ with extracted cacao butter from direct beans. Many leads to venture through Ruth : I have a feeling your cacao butter was actually enough crystallized. But in the long run it might transform to form 6.

Jesus, jess and I leave for NYC to the fine chocolate show to finally publicly launch the EZ and come back to 6 pages of the adventures in Manitoulin. And I see you are still doing chocolate. Hope the weather is nice and the fireworks are popping. The show was a great success - I think the expectation for the EZ temper are very promising. Can't wait to read the rest of the 4 weeks

Jim D The opalys white chocolate is not the thinnest in his kind especially to mold bonbons. The EZ temper s process is to keep at the perfect temperature crystallized cacao butter. As the crystals in chocolate need temperature curve to be melted and created and ... The eztemper gets that done and well done

You can infuse flavors in cacao butter saturate them then add 10% to your chocolate

Qzina/chefwarehouse offer the whole spectrum of chocolates cacao Barry, Callebaut, valrhona,...

So you know how the beautiful bottles of colored cacao butter have an indication on it saying that one might need to retemper it. If you add some of the silk (any quantity works as long as it is at least 1%) when you are at 30 degrees and shake it well it guarantees a flawless spray - I was coming to the end of a bottle of princess pink warmed it up to 35c (pretty liquid) added 10g gave it a shake and used it with no issues. I also made my white colour I use to coat after I spray the shinny colour. I usually melt my cacao butter in a pot on the induction on slow temperature. It generally fully melts around 38/40c ish. I incorporate my titanium dioxide. Blend it well. Before I would seed with cacao butter or marble it. But since the EZtemper has joined my toys, I add a tip of a knife at 34c for 200g stir it and let it set. The result comes out identical to the pre bottled ones but Much cheaper.

I have been reading all the various messages. I have to admit that this little machine has evolved my chocolate work. The first thing to say is that the silk allows to temper all cacao based products : colored cacao butter, couverture, ganache, giandujas, pralines and more... The time that the eztemper allows you to save is very big. Using the silk allows you to warm your chocolate to 35c degrees and add the necessary amount and you have perfectly crystallized couverture usable at higher temperatures as well.. No microwave stress, 10 kg or 100 g same process. In regards to ganache, it allows to save 20h in production. "Dummy" proof - it brings crystallization to its simplest form and effort. If you respect the percentage use of .8 to 1 for chocolate products at 35c you can't go wrong. No need for tabling, chocolate seeding, purchase great mycrio It brings simplicity - consistency and ease of work for a quarter of the price of the others on the market. We have tried the vacuum technic but it is a hassle to manage. My staff and I have adopted the use of the eztemper.

It's available as of now - you can purchase it through the the website and you will receive it through the mail in a beautiful box ready to set up.

My first batch of fillings were made using the cacao butter silk made with the eztemper. I'm glad the final version is here.

I have a feeling you might be looking at a paupiette or a variation of one

It's a mousse frozen in an acetate and sprayed with a chocolate velvet