Jump to content


participating member
  • Content count

  • Joined

  • Last visited

Everything posted by felipetruji

  1. felipetruji

    Tempering tiny amounts of cocoa butter

    I'd use the microwave to melt, then a cool water bath to cool (or in the fridge shaking form time to time), and then a quick 5 second microwave boost. Cooling let some cristals form, just don't let it set, then when you heat again only your good crystals remains
  2. felipetruji

    Chocolates with that backroom finish

    The molds have the holes to fit them together, however I don't have the pins. I use some popstick sticks to hold them together. Will try that technique next batch and report
  3. felipetruji

    Coloring your own cocoa butter

    Mind sharing your source for the natural colors?
  4. felipetruji

    Chocolates with that backroom finish

    Thanks a lot about the colors. You are right, I used a ginger-passion fruit ganache wich is very soft, and was kind on a hurry, so it didn't set up properly, tried cheating with an hour or so at the fridge tho. I tried filling one of the molds a bit more than normal to avoid a thick layer of chocolate in the middle of the bombón, maybe that's the culprit but it was intended. I first closed the mold Wich if filled the most, then with a cornet added chocolate to the second mold (wich is filled normally), passed the heat gun over the first mold to soften the chocolate and allow it to merge, and then sandwiched the molds. Maybe there is problems with the technique I'm using? Any heads up appreciated. P.d. excuses for my English, not my main language
  5. felipetruji

    Favorite white chocolate

    Has anyone tried Luker Nevado? I live in Colombia and here that's the only good choose I have. Some people seem to like it, I want to know how it compares from what you get worldwide.
  6. felipetruji

    Chocolates with that backroom finish

    My turn. Never have been able to make this molds work properly... Hopefully I can get some advise from the community. None closed properly
  7. felipetruji

    Inclusion of Cookies in Bonbons

    For truffles i'd go with cookie bites (i like the idea of adding molasses or brown/raw sugar to your cookie to add flavor), about the gianduja paste is all about to the ratio of nut paste and cocoa butter in the mix, if it gets to hard just add a bit more paste for the next batch, with some time and practice you´ll be able to predict how much paste you need to add to achieve your desired result. I'll just add as much cookie bites as you can to your truffle, people seem to love that!
  8. Hi Folks, My name's Felipe, from Colombia (South America), I'm not a professional cooker just an enthusiast so I'm looking advice from the community to help me get in the right direction... My wife owns a small café-gelato-bar in a small town, through the years the place has slowly been transforming itself into something like a pub (not like the sport irish pub), we serve some local artisanal brews, and it a really nice place that people seems to enjoy. Aside from the café menu, we offer the waffles, ice cream cups, milkshakes, fruit juices and smoothies so we are fine on the sweet side, however we only have a few subpar sandwiches on the menu and people is asking for more salty stuff. The problem is that we don't really have a kitchen, only two commercial grade waffle irons, this contact grill (http://www.unox.com/en/sc_p_rig_neri_xp010er), a microwave oven, a commercial blender, an induction cooktop, and that's it, and for the time being we can't afford on getting a full kitchen or any new hardware. So i'd like to have ideas from the community on what do you think we can do if we want to upgrade our menu (on the salty side) when we don't really have a kitchen to work with? something obvious i'm missing? (excuse me for my bad English)
  9. felipetruji


    Recently I've been following this blog. The guy is a waffle historian/cook, and works a lot on his recipes, also he uses some unorthodox techniques, that makes a lot of sense and achieve great results. Heating the eggs on a hot water bath before using them, and using all wet ingredients above room temperature (43-50 C). wich really makes a difference on waffle making. He has some great recipes there and a lot of experimental ones.
  10. wow... As a chocolate student i'm already loving this machine... A tempering machine normally goes for over €10K, not something you can afford if you want to start a business on your own. kudos to Kerry for this machine!
  11. felipetruji

    Greetings from Colombia

    Hello, I'm a cooking enthusiast from Colombia (South America), willing to learn from the community here. I'm currently studying the arts of chocolate making in Italy, also a trained barista, and a lover of natural fermented food. Hopefully some day i'll be able to put it all together and start my own business, using chocolate and ice cream with tropical exotic fruits! (sorry for my bad English)
  12. felipetruji

    Upgrading the menu, without a kitchen

    yes I meant beers, and yes i'd love to match the beers.
  13. felipetruji

    Greetings from Colombia

    I'm in Cajica, it's a small town 20 minutes away from Bogota