Alleguede

Ok, this is an intense party room. I am really impressed. My shop isn't this safe. We also make cakes, bread and croissants, ... One day I will have my little room also. It might take a while though.

We have set up a great system... It's called cardboard box and plastic wrap. It works to some extend. When you have to spray cakes, it just doesn't absorb enough of the flying residu. That's why I now use the small hvlp (which I really like). The complete system bought out way too much and takes a lot of room. For the airbrushes, I have been having difficulties using home made cocoa butter colors. The alcohol should take out the shimmer mix inside the mold or airbrush... You can use anything. I actually liked a lot your blue tissue you had at the workshop.

Those look great... For your molds, have you tried rubbing them with alcohol and cotton? For the airbrushes, I have 3, the Canadian tire set hvlp which have the compact and large gravity feed and an iwata eclipse model. They all work great. The unfortunate part of the big airbrushes is that they also spray the whole room. :-)

For massive work i have bought at Canadian tire. For details my iwata hc works like a gem. I'm at work but will respond later. Don't work too hard.

For the heart, it was after. I bought a bottle of velvet spray from a supplier, thinking I was gonna save time and money. And unfortunately saved none of the two. The other 7 are airbrushed, brushed, or finger painted prior to chocolate molding. It takes too long when you don't have enough molds. Have a great day

Kerry : It works both ways... Have you tried airbrushing that mixture? 80% high alcohol (90+% from Quebec works great) 20% powder ZMaster : I don't mind explaining the processes, but truthfully it's indicated all over the forum. If you do need let me know. Minas6907: if I may give you a little advice, you should mix gently (macaronner) your mixture a little more. It should be slightly runny (au ruban) and tap your tray with the flat of your hand to flatten the macaron just a little bit, or drop it on the table twice. For the rest, I love your products and confiserie, great job.

Mother's Day line up...

Hi, In my recipes I like to add some glucose, dextrose, or inverted sugar to play a little on the sweet and dry/wet ratio of various fruits. I make my syrup, blend it. Let it rest for 12 hours. Blend it with the fruit. And churn. Do you use a stabilizer in your recipe? May I suggest you visit the website of Angelo Corvitto who is a European well know glacier. I am sure you can find answers to some questions on the website or even on his pdf book

I have been ready a little all the suggestions. If I may bring in mine. - As Kerry said, your content of cocoa butter overall for the amount of cream is slightly short. In average the ratio is 1 part cream for 2 part chocolate, depending on the type of milk or white used (and brand). - there is no issue if you temper your ganache in the fridge for 5-10 min. In my opinion and trainings, setting a ganache overnight/24 hours or ... To let it crust is a pretty dangerous technique althought sometimes useful to crust the ganache but in my case often contaminating it (flour, yeast environment,...) - I generally like to blend in my cocoa butter grated or powder works like a charm (oh wonderful mycrio) at 35 degrees in order to keep this one tempered. Adding this amount of cocoa butter in your ganache creates a super thin chocolate, which can possibly have a setting temperature much lower (it might not makes full sense this part but I understand myself :-)) - if you pipe in your ganache do so at the lowest temperature possible. In this case ideally 25 Celsius at the most. The heat Choco will create an eventual bloom. - in the eventuality that they don't release, stick them in the freezer for 5 minutes they should kindly get out. And an easy fix is to spray them with a mix of 10 g of shimmer or powder color and 50 g of alcohol the higher the better Do ask if you have any questions.

In the Valrhona range yes I agree on these two chocolates. Nice flavor, as well as a fluid product

I came upon a great company in Sarnia Ontario. Called clearbags.ca they have a really wide choice.

Almost. The sizes don't match though. I'm picky I know it's 3.25 inches I think

Very nice bonbon. Would you mind sharing your caramel recipe on this piece. The Ghana is a very tasty milk chocolate. Very nice combination. Nice thin shell also. Well done

A little fun...

Thank you but no not really. It almost looks like it. They are missing an adhesive at the top. I had already called them at chocolat chocolat to see if they had anything.

I have been searching the web for the specific envelopes for my chocolate bars. It doesn't seem to be available in Canada but if any of you had an idea where I can find many at a reasonable price I would highly appreciate this. Thank you

You can make a fruit pâte de fruit then blend it down. Or make a jam more on the thick side. Valrhona sells a neutral glaze that can help you thicken your purée also.

I don't use an exacto knife but more a box cutter. The blade is more efficient. If you scotch your sheet at regular intervals it prevents from moving. You also can find at Office Depot a paper cutter that gives great results.

Based on your image, I'm thinking this is a glaze with quite a lot of gelatine. Probably pâté a glacer, cream, white chocolate, cream, sugar,... Swirled with either dark r milk chocolate and worked with a spatula.

Thank you so much for sharing. It is a very interesting recipe. I will try it and get back to you. Merci

What matters in bread flour in theorie would be the gluten content on bread flour here in Canada we try to look at about 14% and the humidity absorption level. Brand, price,... Just details

I wouldn't mind reading this recipe also. I think that one of the greatest chocolates I have tasted this winter in good old Paris was the lime caramel from Patrick roger and his Yuzu one. Gorgeous.

Rodney,If you come to the chocolate workshop - would you like to demo this? Which part? Rodney,If you come to the chocolate workshop - would you like to demo this? Which part? Which ever part you want!I'll do my best for the Sunday then. I should be off that day.

Rodney,If you come to the chocolate workshop - would you like to demo this? Which part?

Matthew, please don't use mycrio to make a spray, it s worth 3 times the price of traditional cocoa butter. If you don't want to use it as a sweet application use it at home as a replacement to your cooking fat method, seared scallops precoated with mycrio, or any vegetable... Or sift it on tarts to create a thin protection, or in ganaches that are at temperature to slightly harden them. Edward, the debate about tempered cocoa butter has been big for years. I melt down my pail well more use to now that they have callets. And would table it to 30 ish then smooth it on parchment. Just like my left over chocolate... So I would believe that my cocoa butter would be in temper. Till the last time never had an issue, now my life is slightly easier but a touch more expensive. Just my tought.