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  1. Does anyone know where to get Milk Chocolate Vermicelli in the US? Callebaut makes it, but I can only find the dark chocolate version online. My European friend used to bring it over when he could but he doesn't have any visits planned for quite some time now.
  2. I've never heard of mixing color powder with water (although that doesn't mean it can't happen). Every chef I've ever seen doing macs mixes the coloring with the egg whites that are combined with the tant pour tant (not the whites that are whipped with the sugar syrup)
  3. I am not the most experienced chocolatier in the world, but I've seen Waring immersion blenders in 90% of the commercial kitchens I've been in.
  4. When I have cocoa butter that doesn't give me nice silk, I melt it completely, then temper it using other silk I have on hand (or tabling it if I don't have any silk). I let the tempered cocoa butter completely set over night, then put it in the EZ temper. This has always worked for me.
  5. If you look back in the forum to my early days, I once had an issue with a cherry caramel separating. Never figured out why. But I've never had a caramel separate since then. I take the caramel off the heat as soon as it hits my temp, then let it rest for maybe 5 minutes before putting the butter in. I am certainly not an expert in emulsification, but it makes sense that the blender would help emulsify the mixture, as the blades are creating smaller and smaller particles of fat to be suspended in the water.
  6. yes, Celsius. I caramelize the sugar to the color I want (without looking at temp), then deglaze with glucose and cream., which lowers the temp of the sugar. Then I bring it all up to 106 for the consistency I am after. I let it cool slightly then add butter, blend with a stick blender and let cool completely. I believe sugar melts around 160C/320F and starts to caramelize around 170C/340F. So you're heating it pretty high, then lowering the temp with the cream, then bringing the mixture back up to the desired temp to cook off the desired amount of water from the cream. Then adding in a bit more water with the butter (which is usually around 18% water). So the temp you cook too in the second stage will depend slightly on how much butter you're adding, but I imagine somewhere in the 104 area will get you close to a runny caramel. Let us know how it goes.
  7. I just looked at Norman Love's website and strawberry cheesecake was replaced with "New York Cheesecake" and the description is "rich, freshly baked New York Cheesecake is blended into a white chocolate ganache for a big city flavor" so maybe my friend gave me more than a little inside info. Looks like they really do just cut up cheesecake and blend it into a white chocolate ganache.They make a lot of cheesecake on the pastry side of the business, so it's certainly possible.
  8. I would imagine its possible to make a workable cheesecake ganache from Susanna's recipe without using the fromage blanc and mascarpone. Most cheesecakes are made with just cream cheese after all. If you do like the taste and texture, it shoudl be possible to balance a recipe for a good shelf life. Water is water no matter what the source, and as long as you are binding the free water, it shouldn't matter if it is from cream, creme fraiche, fromage blanc or anything else. The problem is that accurately measuring Aw is an expensive proposition. The meters are quite spendy for a home chef. Also, Norman Love Confections just retired their strawberry cheesecake bonbon (along with 7 other flavors). Maybe Norman will be willing to share some info about his recipe. Next time I see him, I will ask. Jessica - your graham cracker crust looks denser than a regular crust. Does it have chocolate in it?
  9. The consistency of caramel comes down to the cooking temp. The higher you go, the more water you are cooking out. When I want a consistency that I can pipe into bonbons but that won't run out, I dry caramelize sugar and glucose, then deglaze with cream (vanilla infused), cook to 106 and add butter. If you want a runny caramel, try cooking to 104. Keep lowering the temp to get the consistency you want.
  10. I tried a couple of recipes based on my own formulations using cream cheese, vanilla, glucose and white chocolate. I didn't get anything that I loved. The one time that I created a cheesecake bonbon that I actually served, I used a tip from a friend at Norman Love Confections. She told me to just make a basic white chocolate ganache, cut up a slice of cheesecake and use a blender to mix it in. Voila: cheesecake ganache. It tasted great, but I don't know the shelf life.
  11. Old thread...but I just saw @Pastrypastmidnight's Cheesecake BonBon on instagram, and it is glorious! I would love to know how to do this if Jessica wants to share some details....
  12. My regular airbrush broke, so I took out a spare Badger 250 to spray some colored cocoa butter but I could not get it to spray anything. I tried adjusting the tip up and down, adjusting the air pressure, checking that the siphon tubes weren't clogged....but I couldn't get it to spray any cocoa butter. Anyone here use this brush? Care to share any secrets to getting it to work?
  13. I can't think of any explanation either. There was no oil or other fat in the molds. They are kept well away from any possible contaminants like that. I also cleaned and polished them with alcohol immediately prior to use. I'm going to try again next weekend and see what happens. The only thing that I could think was different this time vs all the other times I've shelled is that I may have burnt the colored cocoa butter as I overheated it when I melted it, taking it to 70*C. I don't know if that could cause this issue, but I'm going to try next week using the same CCB and new CCB to see if it makes a difference.
  14. Appeared to be so. Totally matte.
  15. Had something strange happen today that hasn't happened to me before. I sprayed my molds with colored cocoa butter, then filled the cavities with white chocolate. Tap to remove air bubbles, then invert to let the chocolate run out. The problem was that ALL of the chocolate ran out. Barely any stuck to the mold to create the shell. Most of the cavities had a little chocolate in the bottom and bare sides, like the chocolate just slid right off the molds. I have no idea why this might have happened. I have been using this same kind of chocolate for a long time. It had a good temper. Has anyone run into something like this before?
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