Jim D.

You might find this thread useful:

pastryani, Very nice decorations on the eggs. Were the background colors done with an airbrush? Could you tell me what mold you are using and approximately how long the cavities are?

I think the company selling those molds still has some--they are $8 each plus shipping. If you want the link, I can PM it to you. The luster dust can be found here.

"can you describe your decorating technique for the mint ganache bon bon and the lime cream?" Thanks for your kind remarks. For the mint: This is a new (to me) mold I got at 1/3 price from a company getting rid of many of them. I first splattered green cocoa butter, then brushed the mold with gold luster dust, then cast it in dark chocolate. I must add that the real pain of this decoration is cleaning the mold afterward. I still haven't gotten all the gold and green out of the corners of the cavities--and, of course, having square corners does not help. For the lime: I airbrushed about 2/3 of the leaf mold first with green, then the other third with gold, then cast in white chocolate.

Ruth Wells: The Aw reading for the peanut butter "mousse" was 0.43--very low. Actually it is a meltaway (based on Greweling's recipe), using coconut oil and milk chocolate; I used the word "mousse" because I didn't think most people would have heard of the actual term. I tried another truer mousse recently, actually a butter ganache that I whipped (based on a Wybauw recipe), and its Aw was 0.52. I cannot attest to the long-term shelf life of these products, but, in theory at least, they should be fine with those low water activity readings. They tasted fine for as long as I had any around (probably around 3 weeks).

You can find basic price information on these websites: for chocolate: www.chocosphere.com for Boiron purées: https://www.markys.com/Tea-Desserts-and-Jams/fruit-puree/ These are prices for the general public; there may well be discounts for business customers, but those would probably not be posted.

My Easter 2016 collection: top row: (1) layers of blood orange ganache and salted caramel, molded in dark chocolate, (2) gingerbread-flavored ganache, dipped in dark chocolate, topped with muscovado sugar, (3) layers of apricot preserves and marzipan, molded in dark chocolate, (4) toasted pinenut ganache with anise, molded in milk chocolate middle row: (1) mint ganache, molded in dark chocolate, (2) lime cream, molded in white chocolate, (3) layers of coffee ganache and hazelnut gianduja, dipped in dark chocolate, topped with a toasted hazelnut, (4) strawberry cream, molded in white chocolate bottom row: (1) layers of black currant ganache and crispy hazelnut gianduja, dipped in milk chocolate, (2) banana coconut cream with coconut rum, molded in white chocolate, (3) layers of raspberry preserves and peanut butter mousse, molded in milk chocolate, (4) apple caramel, molded in milk chocolate

Curls, Thanks very much for the tips. I'll see how it goes.

Curls, I like your marbled hearts. I am going to try to technique, but am concerned about keeping the 3 (in my case) different chocolates (before and after they are mixed) in temper. Did you keep yours on a heat source (such as a heating pad) while you were mixing and then filling the molds, or ... ?

When I first started making molded chocolates, I too was confused by the measurements. I began by purchasing quite a few molds that were, it turned out, very small. The only available indicator of a mold's capacity is the weight (of--I learned from Kerry Beal--the amount of dark chocolate one cavity holds). Some vendors don't even give that (J.B. Prince, for instance). The problem with the weight is that it isn't really the measurement one needs--it's the volume. I have since switched to molds that hold approximately 15 grams per cavity. That is larger than many other people use, but I like a chocolate that provides a couple of bites, not just one. If I am making a filling that has two layers or, as in Peter Greweling's hazelnut praline, contains a whole hazelnut, I will use something larger (such as Chocolate World's larger 18-gram dome). If I am doing chocolates for a fancy party where neatness counts, I use those small molds I still have. What I have done is to record how much (in teaspoons) is held by each cavity of my molds. I use water to measure, so it isn't very accurate for ganache, but it gives some idea. For example, Chocolate World's medium dome (#1433), also sold by Tomric in the U.S., is listed as holding 15 grams of chocolate. In volume it holds 2.38 tsp. My system may not make sense to others, but it helps me a lot when estimating what percentage of a ganache recipe I need to make (I also weigh a teaspoon of each ganache to help with the calculations).

Papermart.com has (relatively) low prices. This truffle box is a rigid box, quite substantial (I have used this same box in other sizes) and is priced at 40 cents per piece (not including shipping). In general, as you already have discovered, boxes are quite expensive. $2 a box is not at all unusual for containers holding about 6 pieces. Folding boxes are less expensive than the rigid (already set up) ones. But, in my opinion, the presentation of your product makes a big difference, and I think you should get the best-looking box you can afford. One other piece of unsolicited advice: If you find boxes you really like, stock up on them because they go in and out of availability often (I was surprised at the huge delays in shipments from China--the source of most stock boxes--caused by last year's dock strike on the West Coast).

I experimented last summer with a blueberry ganache (my own recipe, not either of the recipes you mention). I already suspected that blueberries would be too subtle to come through the flavors of dark or milk chocolate, so I used white, and I even reduced the blueberries by half to concentrate the flavor. Alas, no substantial blueberry flavor could be tasted. The ganache had a great color, so my mind tried hard to taste blueberry, but I could not. Fortunately I was able to use all the leftover blueberries I had reduced and then strained to make a nice gelato (some crème de cassis helped the flavor). A blueberry pate de fruit might turn out more flavorful, and your idea of a blueberry jam might work. The jam could be used in a butter ganache, so you could have one layer of pate de fruit and another of a blueberry butter ganache.

Chocomom, I can only imagine what you are going through. Please accept my best wishes for a speedy recovery from this setback. You sound amazingly courageous (and even upbeat) about rebuilding and starting everything anew. I think fire is a homeowner's worst nightmare. I did some searching and found two threads that might be of interest to you in designing your new space (the second is Kerry's thread on her chocolate room):

They are indeed beautiful, Chris. In the third photo from the end, how was the marbled effect accomplished? And what sort of airbrush/spray gun was used in the class?

Chocolot, How did you get the nice splatter with the hazelnut pieces? They are very attractive.

Looking more into the Powermate sprayer, I am concerned whether my Iwata Smart Jet Pro compressor will work with it. It has a max PSI of 35; the Powermate has a maximum of 60 psi. Another concern: is there a standard size for the hose connecting compressor to sprayer? I suppose I could always purchase an Iwata sprayer, but they are considerably more expensive.

I do not own a vibrating table for leveling ganache in molds but am wondering, in light of the discussion in this thread, how much difference one makes. I realize that in the case of a very liquid filling, the device would not be needed, but does it manage to level a thicker ganache (more than tapping/banging on the counter)?

I think this is just the way things are. I have never had a ganache show any mold, but I know that it can happen. The drying out is what I would expect after 4 weeks. As I said before, I think your potential vendors' requirement of 6 weeks is unrealistic.

Very helpful information on the Powermate. Thanks for taking the trouble to provide photos. I will look into this product. I currently use a Paasche (quite similar to a Badger). It's a siphon type, not gravity fed. When it works well, it is great, but sometimes I have use a heat gun after every few cavities. Jim

Yes, I did mean less, sorry about that. Can you describe what happens to the ganache after 14 days? I assume it has not molded or spoiled in any way. Does it have a stale taste? Or is the texture compromised in some way?

Of course, you are correct. I didn't stop and look at a ruler before I posted. I also aim for the thinnest possible base (Greweling calls for 2-3mm, between 1/16 and 1/8 inch).

Could you say more about this airbrush? Why is it better than the usual, and where can it be purchased? I find airbrushing more frustrating than fun, so if this device made it fun for you, I'm interested. Thanks for any help. Your chocolates are beautiful. Are the swirly ones done with finger-painting or with the airbrush? Jim

Sarah, The percentage Greweling recommends for a ganache intended to be piped is 2:1 (chocolate to liquefiers), considerably more liquid than you are currently using, so I am mystified as to why your ganache isn't quite liquid. Do your ganaches firm up or do they remain soft? I myself don't mind a soft center for a chocolate, but it's quite difficult (at least for me) to predict how firm a ganache is going to be once it crystallizes. Often the exact same recipe will turn out differently from time to time. I gather from your previous posts that you are using invert sugar exclusively as your sweetener. As I am sure you know, it is sweeter-tasting than sucrose and will, to some degree, affect the final taste of the ganache if it's the only sweetener. Your technique of overfilling the cavities and then scraping is not something I would try. If your chocolate was in perfect temper and the shells are ready to come out of the mold with no effort required, you may discover that the scraping drags the chocolate shell out of the mold when you don't want that. I find that the ganache needs to be 1/4 to 1/3 inch below the edge of the cavity to have a successful capping of the mold. This does make trimming the protruding ganache a tedious but essential process. I have been intending to ask on eGullet whether others have shortcuts for this procedure. A ganache like Greweling's cherry kirsch inevitably has bits of dried cherries sticking up too high. About butter ganaches: I know what you mean about their sweetness, but it is possible to use less sweet flavorings. In the case of Greweling's orange butter ganache, adding a substantial amount of orange zest, for example, helps a lot.

Your dilemma is familiar to all who make molded chocolates--texture of the ganache vs. shelf life. You already have the chocolate-to-liquid ratio at roughly 1:1, and if you increase the liquid above that, you risk having the finished ganache too liquid to set up properly. You are already piping the ganache at a relatively high temperature (Peter Greweling says 77F/25C, Notter gives a higher temperature). I pipe at around 80F/27C in case the temperature is actually higher than the thermometer reading since I don't want to risk melting the shell. As I am concerned about shelf life, I just accept the fact that some ganaches are going to be impossible to pipe perfectly. If the ganache levels off after a few taps on the counter, I consider it a good day, but I am prepared to trim the extruding parts with a small knife or tiny spoon (usually this is easier to do after the ganache has crystallized). Have you tried butter ganaches? They have what I consider a wonderful texture and have a much longer shelf life. If you have a water activity meter, you can check the Aw reading for a ganache, or if you use Wybauw's recipes, he provides the reading. A reading above 0.85 is considered dangerous, but most ganaches are below that reading (or can be reformulated to be so). All that said, I think your potential resellers are being unreasonable--6 weeks is too long. I would see if there are resellers in your area who are more knowledgeable about handmade chocolates with high-quality ingredients. Just recently, as a matter of fact, I have tasted handmade chocolates from two sources in my area and found them stale tasting (not spoiled or molded, but stale). If I were to sell my chocolates to a vendor I would have an agreement/contract with the shop that would try to prevent that situation since your reputation will kill you--if it's bad.

I have kalamansi and like it a lot--it has no problem coming through the taste of the chocolate. Same for passion fruit and yuzu.