Alleguede

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.

Yes there is zephyr from cacao Barry - opalys from Valrhona - I do like the ivoire as well. Callebaut has the new CHW-R2241NV these are for me the less sweet on the affordable market. I use to use satin. But the sweetness was just overwhelming. I can't afford really to pay for Valrhona so my alternative was zephyr. We have a yogurt/strawberry cake which can't taste the chocolate. I also heard felchin had a good product - unavailable in Canada.

You can use as well some of the new chocolates on the market who are not as sweet. For fruit fillings, you can also use variations such as caramels or jellies.

If the Macarons are well wrapped up, you can keep them for a little while frozen. Pierre herme and la duree ship them abroad over the world.

http://chocolateworld.be/pdfs/CWequipment.pdf Page 10

New panning machine available from chocolate world won't say the price but it looks very cool...

You can follow kerry's suggestion. I would recommend you keep some of your melted 45degree chocolate on the side. Seed with about 25to30%. Bring it down to 32ish. Then test. Put that test once set in the fridge for 2 min and see how it results. If you have the streaks, add a little of the melted chocolate. Not higher then 33degrees. Does your chocolate appear thick? or very fluid? How old is it?

Jim D: You won't be able to inflate your tires with the Iwata smart jet series. The advantage of this compressor is the silence it gives. If you want and plan to use your air compressor for a little handy work, maybe you should look for a 3 gallon oil-free compressor. I recommend you add a waer and particul filter as well as a regulator. This will allow you to have a decent but more noisy beast. A 3/4 oz jar should take you throught about 5 to 10 molds depending on how much you spray each mold. The 4 oz molds will last a while. The thing is also that if you keep your cacao butter in the jar you will have to melt and temper in that jar (no fear its not a problem in itself). For the spraying, you need the size of the nozzle (needle to be the most open possible) If I recall 1.0 or 1.2 is a good number, Kerry can confirm. In my defense, I am more for the gravity feed then the bottle, but that is my choice. Victor, what do you mean by spraying chocolate too? velvet mix or pure chocolate? If you spray a lot of molds, are you searching for detail or mass one color spray. When I'm in a good mood and want something different I will use my Iwata HP HC (i think it is) when I want to produce a lot, I use an air brush gun such as http://www.tcpglobal.com/spraygundepot/promokits.aspx which puts out much more and faster. To use this thought you need the matching power compressor. hoping this helps. I will let Kerry finish this analysis...

Not to sound rude but, is your chocolate cristalized when you are using it? Are you spraying cacao butter on the molds? It doesn't appear to me that it comes from a cleaning phase but more from the chocolate itself. As Chocolot has mentionned, take a hairdrier or heat gun (be carefull) warm up the cavities and polish with a cotton ball or makeup removable disk or cheese cloth .... Then make sure your mold is not too cold when you cast your cristalized chocolate. Make sure your room is not too humid, nor too warm....... (all the other fun factors) Once you casted, let the chocolate set slightly and put it in the fridge for 2 min, then put it on a tray upside down for another 8/10 min. take out and let themselves release slowly. If they come out bloomed again then you have a cristalisation issue or bad molds (but you said they werent scratched or anything)

Unfortunately I have little experience on this subject and plan on improving my knowledge very soon. The way I saw the selmi machine works, is that it sends little chocolate in on a very frequent stages as well as cold air. There was a lot of left over chocolate on the tumbler, That had originaly surprised me. But the smart man that showed me this would have someone scrap off that chocolate for further use. Of memory, the chocolate was untempered and the ratio was 2 for nuts and 1 chocolate, if I recall.

I agree with Kerry. Chocolate unfortunately maintains heat in itself. I don't know the word in english. Therefore you need to create a correct cooling of the shells. To control your cristalisation, ideally you can test it with a little bit of chocolate on the tip of your room temp scraper (room at approx 20/21oC) or marble or piece of paper. The absence of streaks, or... will indicate to you correct cristalisation. Each time you fill your mold remember to stir your chocolate (this has a function). Once your mold has started to set, put in on a tray in the fridge for 1.5 min then flip it for 3 (the flipping prevents condensation to set on the chocolate). If you have a room at 21 degrees C and immediately fill them with ganache, the fridge can then wait a few minutes. But if you put cacao butter on it, it s a safer bet to fridge it. Better exercise for you, try adding 3 to 5% of cacao butter to your couverture. Play with that in order to have thinner shells and a better reaction of your chocolate. For the freezer, i would avoid freezing chocolates in molds. The thrmic choc is what creates condensation. Truth be told you will never get them back to original state and most likely have a weird reaction from the ganache. If you do want to freeze your chocolates, place them in a ziploc bag, extract as much air as possible and zip it (or vacuum pack), then freeze. To bring back from freezer, take it out of the freezer, place the sealed bag in the coldest part of the fridge for 24h, then 10h in the warmest part of the fridge. Then use/eat.

A little cacao butter and a dot of lecitine.

First of all, follow the advice of Kerry. If that doesn't work, add 20 grs of white chocolate and see if it emulsifies. Real titanium dioxide is not the easiest to work with. It has a dilution issue but to its advantage it is as well hydro and lipo soluble but if they sold you chalk. Then you will have a problem.

That is true but it also means 1% of the total weight of your product. When you airbrush or paint you most likely deposit much less then 1% During practice, we made about 200 molds of 28 cavities with about 3/4 of a 200 gr bottle. So needless to say you have room. Even in my glaze I use 20 grs for 4kg so I'm well under. Good luck!

I second what Kerry has said. Use an acetate sheet or reuse one and airbrush, brush or decorate as you wish. That metal is not made for that

12 month on the tag but a couple of years if not defrosted.

I try to never have my ganaches go under 35 degrees when I work them because under that temperature cacao butter sets. I will skip the explanation of cristals and all that jazz but globally it is necessary to think of heat transfers. If you are using a chocolate that is at 55 degrees then your liquids can be at 28 ish you will have an end result in theory around 35 degrees. Other way, if your chocolate is at 35 degrees your liquids around 40 ish, same result. If you work with pasteurized products such as cream or purees or ... Then no need to boil the products. To get a product to set a little faster if you have time you can also table it (cristalize it) In your recipe, just by looking at it you have a little much cacao butter. 20 grs of cacao butter should be more then enough (depending on the chocolate you are using). That could explain the reason of your problems.

My experience is the opposite you get baseball caps