Alleguede

Just full boil. For the colours and gelatine, you can purchase them at bellouet conseil. Amoungst plenty of great things. Pm me if you want good addresses for some things.

Tropical mousse made with French meringue and cream and a banana mango cremeux, coconut dacquoise

The hearts are 2, 4 and 8 servings. The cake is an inaya chocolate mousse with morello compotée and pistachio biscuit. The red glaze? 18 grs of gold bloom gelatine (soaked) 250 grs of white chocolate (zephyr, satin or ivoire, or ...) 50 grs dark chocolate 10 grs liposoluble red colour (pcb) 200 grs condensed milk 150 grs water 250 grs sugar 350 grs glucose Soak the gelatine - Boil the water sugar and glucose. - put the gelatine with the condensed milk and colour - Pour the liquid on top - then pour on the chocolates. Hand blend to emulsify. You can strain it. Cover directly on contact (use a plastic tall and narrow container safe for microwave) Let sit overnight if possible. Use at 35c (33-37c depending on the thickness you want and stuff. 90 s in microwave should get you close). You can replace the color by any other, or the chocolate by any other but stay always in these proportions.

For valentines day... A little bit of love...

I shouldn't say this but you can even fill them and freeze. Ideally vacuumed but a close airtight container works fine. Works for profiteroles, eclairs,...

Yes.... Never Know... I do have debts to pay and a much bigger project to evaluate. Gotta see if miss can pay my trip. Lol!

Sounds like a great event....

What chocolate are you using? Can it be that the ganaches are too cold?

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.