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korhan

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  1. Hi everyone, I want to share my new order, I made 400 pieces of nut variation cubes... From left to right, %60 single origin bitter chocolate+almond praline covered with %60 single origin bitter chocolate and chopped toasted almonds %33 gianduja chocolate+almond praline covered with %60 single origin bitter chocolate %40 grand cru milk chocolate+hazelnut paste(without sugar) covered with %40 grand cru milk chocolate and chopped early harvest pistachios %40 grand cru milk chocolate+almond praline covered with %40 grand cru milk chocolate At the end early harvest pistachio and pure chocolate mixtures covered with chopped early harvest pistachios
  2. thanks for the answers... So I need to recalculate my recipes if I change the type of couverture.
  3. Hmmm, so it should be measured for every type of ganache, right? There ise no approximate ratio like 1.25/1 or 1/1?
  4. Hi eveyone, Is there a simple way of accurate calculation of melted chocolate's weight to volume? I simply use 1/1, 1 gr to 1 cm3 bu I think it is a little bit different what I do. For example if I prepare 400 gr. of ganache I use 20*10*2 cm (400 cm3) frame to pour. Thanks.
  5. Hi everyone, I want to share my two simple hand dipped cube confections. I use valrhonas grand crus and callebaut single origins. this one ise %40 milk chocolate and hazelnut puree (with no sugar) covered with %32+%40 milk chocolate mixture. 1 unit %40 milk chocolate 1 unit hazelnut puree this one ise %40 milk chocolate and almond praline (%50 almond, %50 sugar), covered with %40 milk chocolate and chopped roasted almonds. 1 unit %40 milk chocolate 2 units almond praline (%50 almond, %50 sugar) 1,5 units %40 milk chocolate for covering chopped roasted almonds
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