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About Bentley

  1. That's a good point about the fat content. Water might be the simplest solution. I don't think it would take much to thin out the gianduja a bit. I don't need it runny...just a little less firm than it is.
  2. I've been making variations of gianduja with different nuts - hazelnuts, peanuts and pistachios. The typical ratio is 1 part nuts to 1 part chocolate. I find this makes a very firm gianduja. If I wanted to make a creamier product, would you increase the ration of nuts to chocolate or add a little cream to the mixture? This would be a for a filled bonbon, so the extended shelf life of uncoated gianduja isn't as important.
  3. Interesting. Sounds like you would start with the tip close to the bottom of the cavity and draw it out as you spray? I will have to do some playing around with this.
  4. I call this one the PCP for Peanut, Caramel, Pretzel. It has a pretzel biscuit topped with a milk chocolate peanut butter ganache and salted caramel. It represents a couple different experiments. First, I wanted to try a crispy layer. The pretzel biscuit is coated in cocoa butter...three days later, it's still crispy. We'll see how long that lasts. The other experiment was the colored cocoa butter technique. It's the dremel technique shown by Chef Salvatore Martone on his Instagram feed ( I would not call it a success. I think I may have had too much light blue CCB in the mold. I think it may also be necessary to let the CCB set slightly before using the brush. I'll keep trying. In any case, they still taste just as good!
  5. @pastrygirl What is the reason for mixing the colored cocoa butter with white chocolate vs just splattering the CCB by itself?
  6. This is a first - never seen a question on how to NOT get shine on bonbons My first guess on this one is that she is using splatters with White cocoa butter then finger painting with white and red. Artisan colors rather than jewel colors (in the Chef Rubber line) - meaning no glitter to the colors. That hazy matte effect reminds me of a technique that Melissa Coppel once showed. She took melted cocoa butter and added a small amount of colored cocoa butter to it and sprayed the mixture into the mold before painting. It created a hazy, translucent effect on the bonbon. It was very shiny though. I wonder if spraying that coat on the unmolded finished bon bons would give a matte finish? In the case of the above bonbons, I would add a small amount of white cocoa butter to the uncolored cocoa butter.
  7. Cardamom and Chocolate

    Is anyone familiar with the chocolatier Cacao and Cardamom in Houston? Annie Rupani is a Texan with Pakistani roots. She has a lot of interesting flavors, including one with cardamom.
  8. I'll try that. I painted mine after they cooled.
  9. Intricate chocolate molds

    The Dick Taylor mold is beautiful. Would think you'd need a 6-7 drop fluidity to get that kind of detail
  10. I guess not. It's Chef Rubber's cardinal red with a little ruby red mixed in. Which CCBs are transparent?
  11. Really interesting picture, @Chocolot! Under the red, I did finger swirls of white to try the technique referred to in my other thread about the A519 bonbon (the "How do they do that" thread). I didn't get the results I was after. Perhaps my layer of red was too thick. As it is, the red doesn't look bad -just not what I had in mind - and if the green showed up, it would be satisfactory. Next time I try these, I think I will backspray the entire tray with white just to make the colors pop.
  12. @rarerollingobject Those look amazing. I recently did something similar for a lemon blueberry macaron. I used a bit of blue food coloring gel in a couple drops of vodka to paint the tops. Everyone who ate them had blue tongues and fingers Does your color come off - if not what are you using?
  13. I would start with the Greweling book that Kerry recommends. It has plenty of recipes, but it also goes through the theory of making ganache, which will help you develop your own recipes. That's where the fun is.
  14. Got great shine on these but the colors came out much darker then expected. The flavor is strawberry cream in white chocolate with a dark chocolate shell. One end is green like the leaves on the top of a strawberry, but it came out very dark - and the red is a couple shades darker than I wanted. I guess I can make the colors lighter next time by adding a squeeze of white to the red and green cocoa butter. Still pretty. Still delicious. But not what I envisioned. I was trying to copy a design recently posted by Andrey Dubovik on his Instagram feed (andrey_dubovik). Back to the drawing board.