asadus

February 12, 2015

Most of the recipes I've made have not wept, but you know you can buy stabilizers to help with that. Chocolate mousses never weep for me. Fruit mousses need the stabilizer for the thaw. My go-to mousse is Hermé's from Chocolate Desserts. No weep with that one at all.

Thanks for your reply.

Say if I make a chocolate mousse cake for a local cafe and deliver it frozen. How long should they leave it to thaw prior to serve customers?

February 10, 2015

Hiya,

Not sure if I can ask here. I wonder how is frozen mousse cake served (frozen before spraying chocolate in order to have velvet effect)?

Will mousse get runny when deforsted?

January 18, 2015

Guys what do you think about this;

http://www.keychoc.com/melting-tanks.php

I'm interesed in the one with 8kg capacity.

Price £335 + (20% taxman cut) £67 = £402. =$608.

January 17, 2015

Thank you all for taking time and coming up with your suggestions.

@Edward J..... I've heard Dry bain-maries consume less power and a thermometer can be stick in for accurate temperature reading.

Thanks for you advice taking heating blanket in bed, but I'm married and got a gorgeous wife to keep me warm in bed :biggrin: .

@Pastrygirl.... Thanks for the idea to melt chocolate over simmering water and dump it in melter as chocolate melter are tad slow.

I'll keep things in mind you mentioned about different gastronoms size.

Just out of interest watch this DIY revolutions;

and this;

January 16, 2015

Hiya,

Guys I've been looking for table-top melter around 6,9 kg capacity.

Mol d'Art, Keychoc etc etc I can get one around £500 - £600 which is way expensive for me.

I'm wondering if I can use this;

http://www.ebay.co.uk/itm/WINTER-SPECIAL-2-Single-Dry-Well-Chocolate-Tempering-Melting-Bain-Marie-/390687065373?pt=UK_BOI_Restaurant_RL&hash=item5af6c3851d

I was watching chocolatier Paul A Young vidoe and noticed wet bain marie is used in his kitchen.

@ 0:50

Here is the link;

If a wet bain marie can be used for chocolates this can be a much cheaper option for me.

Thanks.

November 6, 2014

There is nothing quite like your first successful work with chocolate.

Exactly. I had the same grin when my chocolate souffle arose at first attempt. I was on my own smiling like an idiot :blush: .

November 6, 2014

Looks great! So did you re temper or just melt?

Re-tempered by introducing seeds.

November 5, 2014

opss forgot to attach this show off photo.

November 5, 2014

Yes, I do it all the time...

I mean use that chocolate as the chocolate you'll take to 45º, then seed with new back down to 32º. But again, i would just warm it all back to working temp...but I'm lazy that way.

Thanks to Gfron1 and YetiChcolates I took the plunge and gave my rock sold left over chocolate a go to cap my mould.

Amazing result (for me).. and the chocolate came out in one go despite I sprayed my moulds with coloured cocoa butter.

And here is a bit show off one heart shape praline polished wit bronze shimmer powder :biggrin:

November 5, 2014

You'll get different answers but since its going on the bottom, I would carefully re-warm to working temp and go ahead with it. If the chocolate was not in good temper I would start from scratch just for the practice.

Thanks gfron1.

When you said " I would start from scratch " does it mean I can reuse same left over chocolate, melt it and re-temper it with seeding or whatever method.

Can't believe it's 02:00 in the morning just came back from work turned on laptop just to check my answers.

Wanna get on top of it next thing in the morning.

November 4, 2014

Slightly off topic, but have you tried the Belcolade Venezuelan milk (LCVENE)? Interesting taste and quite different.

I managed to get some Belcolade Lait Clair sample with my order.

I am working with Lait Selection.. I liked Lait Selection over Lait Clair.

I found Lait Clair bit milky but very different taste. May be it's just me.

November 4, 2014

Hiya,

I don't know should i start a new topic if I need to ask something of should I just jump in to already created thread related to the questions

I have in mind?

Forgive us I wasn't supposed to post my question here.

This is my 2nd attempt working with chocolate and 1st time to work with polycarbonate mould.

I've managed to temper chocolate pour in mould, crystalised and fill up with ganache.

During all this process my tempered chocolate in stainless steal bowl has gone rock solid.

My question is can I melt the rock solid chocolate and and retemper with seeding method?

Cheers.

November 2, 2014

Thanks Kerry.

November 1, 2014

Aaaaa you are the star.

I'm bit confused about the code..

Which code do you use,, G or J...

Thanks,

October 31, 2014

Hiya,

I'm a newbie and hopping I'm not posting my question on wrong forum.

I was wondering if anyone had any exprience with Belcolade (35% Milk Chocolate) Lait Selection (O3X5/J).

Particularly with moulds and in ganache recipes.

This Belcolade Lait Selection in UK is sold with the code O3X5/J. J represents 3 dot viscosity.

Any feedback is welcome.

Thanks.

October 18, 2014

Thanks Kerry,

Really appricate your comments. I am activly on it and soon will come up something nice to show off.

October 17, 2014

Hiya all,

I am new newbie and recently chocolate bug bit me.

Here is my first attempt.

So far what I have learnt (from internet) is that chocolate needs tempering and pouring in shiny

object in order to get a gloss finish.

Instead of buying expensive chocolate moulds I improvised and used empty egg tray.

Here is the finish result.

Please post your reviews.

Thanks.

Welcome Our New Members! · October 14, 2014

Thanks Smithy.

October 14, 2014

Thanks
3. Why did they put in white rice on top and not mixed?
4. Why did they pour hot water in the chicken?3

3... White rice get mixed with other colour and look amazing... marinated chicken is layred underneath everything needs steam cooking and rice are already half cooked has to be on top other wise you would end up with mushy rice.

4... Hot water helps chicked get steam cooked .

You ever tired Hyderabad Biryani?

Welcome Our New Members! · October 14, 2014

:cool: Just post my first photo.. I can do it I can do it.....

I would like to post my first attempt of making chocolate with DIY mould.

Where should I post it? Should I start a new Topic?

Welcome Our New Members! · October 14, 2014

@Chelseabun

Good idea. Thanks.

Welcome Our New Members! · October 14, 2014

@Bethesdabakers

Just found Chouchoute box photo I took when bought from B'ham town.

yekhhhh. just remember it was dry and tastes awful.

Welcome Our New Members! · October 14, 2014

Bethesdabakers: I have tried few Chouchoute's selections. Some were good some were full of stuff to get long shelf life (Invert sugar etc etc,.) not sure what.

I wouldn't judge because of one bad exprience. That Cadbury world's visit was more like a family day out.

Please give us some detail if you know some good chocolatier around Birmingham.

Chelseabun: Calais :unsure: Its bit far from Birmingham :wink: .

Welcome Our New Members! · October 13, 2014

@JoNorvelleWalker..

Cadbury factory is still here in Birmingham UK and producing in full swing. TBH my little one visited last week and factory was still there. :smile:

In 2012 American food gaint Mondelez bought Cadbury and about to invest further £80m at Birmingham plant.

Welcome Our New Members! · October 12, 2014

First of all thank you for welcoming me.

woooo I just had a look at Help option bottom of this page..

Looks like first I'll have to learn a lot about computers.

Hi Smithy.

I don't know how to reply your post. I'll learn it quick.

I'm working as a cook serving food to staff in late hours.

For some domastic reason I have to stay at home during days. Willing to become a self taught chocolatier

and start a homebase artisan chocolate business.

Will be posting more as I learn.

Yes I have been to Cadbury world.

Amazing place to visit.

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