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  1. Inclusion of Cookies in Bonbons

    My method is designed to make sure the cookie rounds will fit the mold after cooking. If you cut them before cooking, they can spread and be too big. For cutting, I use the wide end of a piping tip that fits the mold I use. I have only found one actual cookie cutter that is the right size and it is sold in a set of 10 or 12 cutters of different sizes. I have no use for the other sizes, so I never bought the set. The piping tip works great and is easy to source.
  2. Inclusion of Cookies in Bonbons

    For the times when I used cookie layers, I did it as a bottom layer rather than mixing it with the ganache (piped the ganache, placed a cookie on top then capped with chocolate. I made the dough, rolled it out pretty thin, cooked it to a soft consistency, then used a cutter to cut small circles that fit inside my mold, then finished baking to a drier, crunchier texture. Then I removed the discs and arranged them on a tray and used my airbrush to spray a layer of cocoa butter on the top and sides, then once that set, I flipped them over and coated the bottoms. That way, you're not dipping in chocolate and creating that overpowering chocolate taste that you experienced. I didn't test them beyond a week, but they were still crunchy after that time.
  3. Does anyone have any information on shelf life of molded bonbons that include a marshmallow layer?
  4. Favorite white chocolate

    I use mostly Cocoa Barry Blanc Satine 29%. It is excellent for shelling, sweet but not crazy sweet with a nice vanilla note. It is well-priced and a fantastic work-horse white. I started using it at the suggestion of Norman Love, who also uses it as his main white chocolate. Of course, it's a matter of taste, so you just have to keep trying them until you find one that you like and that works well for its intended applications.
  5. I saw a few recipes where the chocolate is left out of the recipe. It is included in the instructions and the total weight of the ingredients assumes it, but it is not listed. I just chalk it up to poor editing. Overall, the information is the book is useful and the separation of recipes by water activity is certainly interesting and informative.
  6. I don't think it would ever work consistently to let the CB dry before removing the tape. You have to remove it when the CB is still soft. I usually remove the tape right after airbrushing. Works well as long as you haven't sprayed such a thick enough layer that it can run. Taping in general is very tedious and time consuming, especially for large production. I can't imagine doing it in a commercial setting. Molded bonbons are labor intensive enough. No need to kill the margins even further by adding additional steps.
  7. I think it would be inconsistent to rely on seepage to get a clean thin line. Here's how I would do it if I had to use tape. I would use two pieces of tape - both the width of the center yellow stripe. The first piece would be to mask off the center yellow stripe. The second piece would be on the side that is more solid yellow with a thin gap between the two pieces of tape. I would then spray or brush black CCB on the areas that are supposed to be black. I would then remove the tape and spray or brush yellow.
  8. Those remind me of the Norman Love Black Collection bonbons. When I went to a class at his factory, they would tell me how they painted any bonbon...except the Black Collection. They said that was a secret. I eventually figured it out. I use a cosmetic tool that looks like a q-tip but is pointed and firmer. Whatever tool you choose for scraping, just make sure you're not damaging the mold.
  9. I have used a large cardboard box with a cut out n the back for an air filter and a box fan behind it to pull air out of the box. Worked great.
  10. I would think the Savage Bros. Firemixer 14 would do the job.
  11. When I enlarge the photos, it doesn't look to me like it's a ring around a solid bonbon. The part below the ring looks wider at the top than the part above the ring and the lower part also seems to be curving inwards where it meets the ring. . To me, it looks like the top part is a separate tier. Maybe it's an optical illusion. Like I said in my original post, I can't even figure out exactly what I am seeing, much less how to recreate it. From what I can tell on his Instagram, Giorgio doesn't ever seem to answer questions about technique, so this one may remain a mystery.
  12. Water activity and shelf life

    Which meter did you purchase and are you happy with it?
  13. Interesting things to try. I need to up my creative thinking...you guys are amazing. By the way, @gfron1 I saw your Valentines Day chocolates on instagram. Really nice. I see the Asian strainer made a comeback.
  14. Interesting possibility. My first thought is that the ring would either melt into the shell ( I assume it's a thin band of white chocolate colored black) or there would be difficulty in getting the bonbon to release from the mold. I also wonder if there owuld be issues with the ring falling out or dislocating when you flip the mold the remove the chocolate to create the shell.
  15. Here's another one that I am curious about. I am not even exactly sure about what is going on here. are there two separate red pieces separated by that black ring or is that black ring just wrapped around the shell?