Alleguede

As Kerry has mentioned, the first part saying not enough chocolate is not the reason. I tried today and ended with some cracked ones.

The flavor.I used pregel yogurt powder for gelato - the ganache is O-M-G The caramel and praline reminds me of childhood chocolate bars. The caramel passion is just acidic, sharp but not bitter. I have some of the candied fruits we talked about. Have to meet soon. Prahba: Merci

You should try this with mascarpone instead of gelatine. Mouthfeel is outstanding. Blend cream, mascarpone, icing sugar and vanilla. Then whip.

Warm you gelatine 30 s in microwave, add mixture progressively. If you put too much at once your gelatine sets. Once you've done half of the mix, fold in with the rest you should be ok. Avoid super cold mixes and make sure the gelatine is fairly hot!

I met a chef from Aussie and we compared prices. You guys do pay 15% more minimum then us. So the fillings are, Pink - berry jelly with yogurt ganache Black onyx - salted caramel with hazelnut praline Yellow - passion fruit caramel White - coconut Purple - blueberry jam lavender 54% ganache Red - strawberry - ice wine zephyr ganache My favorites, the first 3. Pcb colours I'm not a fan.

Hi keychris is seems to have brought up 2 interesting points. I will suggest as well the temperature of your molds/ganache. You should let your chocolate set a little more when you cap because on the picture it seems to sink a lot

White diamond from chef rubber. Spayed at 1 foot away. Today I did with a black onyx. It's too bad we don't have chef rubber in Canada as well.

I am not Alleguede, but I think he meant Ocoa, one of the new single origins from Cacao Barry, made with their Q-fermentation method. Yes it was early and the autocorrect was on French and might not like the ocoa either great to cast thin

For safe transport you can freeze your cake. As much as use a freezer stable glaze. It should give you a form of safety net. But that heat is hot for anything. Lol!

The brown one is caramel, Ochoa mousse and semi candied apricot and chocolate sponge (recipe from Ramon morato, with a twist) The other one is my valentines day, pistachio crunchy sponge, griotte compote and inaya dark chocolate mousse.

Cacao Barry demo last week.

Valentines is coming up. Here are my dark shells. white one is coconut - alunga, purple is blueberry - lavender ganache, the red one is strawberry jelly and icewine ganache. Tomorrow I'll put the milk option.

The amount of sugar does impact aW as the sugar binds to some of the water making less available for the critters. Another way to reduce growth is to add spirit alcohol. Wybauw discusses this in a couple of his books, but mostly in the 3rd which is pretty much all about shelf life. You can make a very tasty sugar syrup with spirits, sugar, and water. Yes I fully agree. I wasn't really clear on my thoughts on that one. My apologies. 66brix is the equivalent state of a marmalade (give or take one or 2brix degrees. In regards to my gelatine mold (May it rest in piece) it was a simple syrup with gelatine. It is true that a gummy has the same 3 ingredients but with different binding amounts a lot more gelatine and higher ratio of sucrose. Try is your best bet.

Hi, what filling do you put in them? That could be the origin of the issue. Because even if you under baked your shells they shouldn't get soggy. I suspect your filling to absorb a lot of humidity and release as well.

Ganache is obvious. Cordial not as much. Example gelatine, water and sugar mold in less then a week. The brix is the sugar content of a product. It has no impact on the AW I think. To reduce the aw you need more solids. Or anti fungus. I have a friend to prevent mold on his brioches who sprays the inside of the bags.

I always have the feeling that I am doing something bad when I add boiling cream to chocolate (previously I have posted the question, why doesn't this take the chocolate totally out of temper?), but that is what most cream ganache recipes call for--including many of the published experts (Greweling, Notter, Wybauw). Can you explain more about your advice? Kerry's view and link are true and so are the techniques she mentions. I have been to demos, classes, and test sessions with a lot of different brands and chefs and each time they show you one or two different techniques to make a ganache. Thermomix, whisk, kitchen aid, hand blender, emulsifier, spatula, Stephan, robot coupe,... Anyway, when cacao butter goes higher then 50 degrees, it's particle reaction changes and the setting of your product loses many properties. If your ganache stays within the 30/35degree range, all stays in temper. The mouthfeel, the texture, the elasticity,.... The binding all stays together. Which creates also a longer shelf life and all the rest. A lot of it is chemistry linked to the cristals in the chocolate (beta) as well as properties of the different ingredients too. Hope I answered the question. If not please pm me.

You have your answer above by Kerry. But the answer is yes. If you do so you have to make sure that your chocolate mixture stays exclusively above 36C. You can add your cream in a 3 to 4 time pattern. Each cream addition needs to be emulsified. The first one will look as if everything went wrong, second will be better and finally you will have an elastic, smooth, beautiful ganache. Never ever add boiling 95C an over cream to chocolate.

Simple syrup contains way too much AW to leave it as is in my opinion. It will not go sour but little particles will start creating themselves. It will either cristallyse. What you can do is try. But if you do make sure everything is super super clean. Any other variable will make the concoction go moldy faster. For me in my lab flour is my nemesis. But I have had a liter container of 30degree syrup next to the oven for 3 weeks, it just cristalizes no mold yet.

If you use fruits or juice of any sorts - the lasting time before fermentation or molding is going to be inferior to a week. The sugar content will not be important enough to extract the water. For example jam or gelee...

How many turns do you give your croissants? Is the dough sticky? Do you egg wash them?

Flaps? Layers or rolls? Too much flour when rolling them. The bubbles are heat issues but more or less normal. Croissant bake best in convection oven at 170/185 degrees Celsius.

Here are some articles a friend forward to me : http://millionairecorner.com/Content_Free/Cocoa-Shortage.aspx http://www.bloomberg.com/news/2013-12-30/cocoa-heads-for-biggest-loss-since-august-as-harvest-advances..html http://www.businessweek.com/news/2013-12-16/chocolate-eaters-drive-record-cocoa-output-deficit-commodities http://www.tribune-democrat.com/x1267061612/The-rise-of-big-chocolate Hope that answers your question

Thank you, In regards to the single origins, they are good. The danger of them is that every year they taste different. I shouldn't say this too loud but I am fortunate enough to have access to many different chocolates, origins, and every specific type. I like to adapt my chocolate to my product. Red berries fit well with manjari or maralumi, banana goes flawless with alto del sol, yogurt with opalys or zephyr, dulcey with pecan or... FYI price of chocolate is gonna go up in the next 4 weeks average of 15% today's price.

This years Christmas selection Purple : passion fruit mixed pate de fruit vanilla ganache Green : lime caramel Black : coffee alunga mocha ganache Gold : madiforolo 2009 single origin Red and yellow : strawberry caramel and banana alto el sol ganache Orange red : apricot jelly and raspberry ocoa ganache

Hi, I have read your post. The method works but if the flour is not mixed in properly, but it doesn't really matter. This temperature, is actually the temperature for the bread making itself. And a 15 min Polish is quite short on time Try by warming up your milk to about 24 degrees. If all those ingredients are the total of the ingredients needed, then cut some back What yeast do you use? Does this recipe call for fresh yeast, active dry or instant.