danield

oh, i thought of a forum crash, where all msgs got lost. Thank you very much! cant wait to make it

Thank you for the answer, i appreciate that. (thanks for the gender correction too ) So i guess there is no need to msg everyone in this topic, since there was this crash in 2014? :-(

it seems that my post on this topic got lost in the forum update.. here again: I am also interested in this recipe, maybe someone who recieved the recipe from lironp can send it to me? lironp was last online 2013, but i still messaged him. hope someone can help me. cheers, daniel

Thank you for the answers. I put the nuts directly on the chocolate coverd bonbons, so they are only in contact with dark chocolate. Our air humidity at the working place is around 50-60 % Do you use the same method as described in my first post? I did nearly burn my last batch (almonds). I will see how these nuts are.

Hi folks, in the last time i did a few small batches of caramelized nuts (almonds, hazelnuts, walnuts, cashew). I use the technique from THIS topic (also tried the ones from notter, but didn't work well). I wanted to use the Nuts as decoration for confections (chocolate bars, chocolate bonbons). After making i packed the nuts into an airtight container and they doesnt get sticky or soft. After putting them on the confections and they where not in an airtight container any more, they get sticky and soft after 1-2 days. It seems that the cacao butter does not do its job (delay humidity&sticking) I want to ask if anyone else does caramelized nuts and has problems as described above? I cant find any solution to this. cheers, daniel

I also followed this post and had to try this. I got the white chocolate in the oven at around 120°C for about 50 minutes. I stirred every 10 minutes. here are my results: I tried to temper the blonde chocolate (brought down to 27°C and than up to 29°C). On the inside of the mold it looks great but on the outside it bloomed. You can see this in the back of the last picture. Then i tried adding some butter to it and it got a very nice ans smooth consistency, reminding me of caramel,fudge. I like the final product, but there must be a easier way of producing..

very interesting method, but seems quite logical. Do you have "good edges" on the cut squares? sorry for my bad description: the chocolate foot doesn't come directly on the iron plate, there is a yellow sheet on the ground. But its not as flat as acetate. (Its like a piece of a cooling tunnel belt/ribbon?!) I don't think that chocolate directly on the iron plate would work.

Hi, i also like both books Grewling (for the different types of recipes) and Notter (for the techniques and recipes, all about chocolate) my way of adding a chocolate foot to ganache (which works very well for me): I use http://www.dedy.de/typo3temp/pics/cd9e61a821.jpg this kind of iron plate with frame in combination with a guitar cutter. My chocolate is untemperd and has around 30-35°C (86-95 F) when i spread it on the sheet (no acetate). I use plastic dough scraper to spread the chocolate (like this: http://www.bakedeco.com/bimages/K2300%20MED.jpg ). I try to make it very thin. If the chocolate is too thick, i think it will crack later while cutting, so make it very thin is good for precise cutting (thats my thought). Most of the time i spread the ganache on the chocolate food before the chocolate foot fully sets. (so the ganache gets better connected to the chocolate foot ?!) about the guitar cutter: it really safes a lot of time and makes a perfect precise cutting, but it is also very expensive and takes some time to clean. ps: sorry for my bad english

Hi! Thank you for sharing this information. Since i gonna start using polycarbonat molds (chocolate bars), i am very interested in how you all handle your molds. @Lior: After using the dishwasher with vinegar you had to dry and polish the molds before you use them, right? @All: That brings me to the next question i have: do you always polish the molds by hand, before use? Or do you have any tricks that saves time. (polishing every mold every time before use is very time consuming) Do you use cotton for polishing? edit: I am very sry, already found a thread with most of the information: http://forums.egullet.org/topic/99126-cleaning-polycarbonate-molds/ It was on another Forum so i didnt find it before.

what is the exact problem? are you using right "seed" chocolate? It must be perfectly tempered unmelted chocolate so the right crystals can seed. are you using enough seed chocolate? Does it all melt? If so, try to use more. today i saw a video on youtube about chocolate tempering with seeding method. Maybe you are interested in it: he uses one big piece of chocolate for seeding and removes it when the chocolate reaches working temp. 31-32°C is the right working temperature for dark chocolate.

Hello! I am a confectioner/confiseur (don't know how you call it) from Vienna. I work in a small family owned business which produces simple chocolate confections. I am interested in everything around chocolate. I also own a few books from known chocolatiers like wybauw, notter and greweling. They are very helpful and gave me a good start into the chocolate confections making. I am very happy that i found this site, since there are not much communities about chocolate on the internet. I will give my best to contribute as much as i can and i also hope that i can get as much information as i need. kind regards, daniel