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felipetruji

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Posts posted by felipetruji

    Tempering Cocoa Butter?

    in Pastry & Baking

    Posted

    Normally i partially melt the CCB without worring about the temp, and stir stir until its around 30-32

    when i need a full temper i melt all the CCB to 50C, then let it set in the freezer until it gets around 26C and you can see some cristal floating at the top, then reheat to 32C.

     

    hope it helps, no marble slab needed 😀

     

     

    • Like 1

    Setting up a chocolate Workshop in Colombia (South America)

    in Pastry & Baking

    Posted

    27 minutes ago, keychris said:

    something to store your product in before it goes to the shops - humidity & temperature controlled environment like a wine fridge

     

    Temperature and humidity are not a big issue here in Bogota, tho a fridge with humidity and temperature control could be really handy for speeding up the crystalization (and also help with the storing). Good call.

    Hopefuly i can get an used fridge cheaply and adapt an humidity controller stayig in budget

    • Like 1

    Setting up a chocolate Workshop in Colombia (South America)

    in Pastry & Baking

    Posted

    3 minutes ago, Kerry Beal said:

    How about a tabletop sheeter if you are thinking of some viennosiere?

     

    I assume molds and the rest of the equipment you will need to produce bonbons and bars has already been considered?

     

     

     

    Yep Kerry, molds have been considered!

     

    3 minutes ago, keychris said:

    I would have at least three melters, otherwise you're limited to only using two types of chocolate at a time.

    Good consideration, thanks for the advise keychris

    Setting up a chocolate Workshop in Colombia (South America)

    in Pastry & Baking

    Posted

    Hi Folks,

    I'm Pipe Trujillo, chocolatier from Colombia.

    Recently was hired as head (and only) chocolatier for a chocolate entrepreneurship here called Distrito Chocolate, i'm really excited about this as it has a deep social impact on cocoa farmers locally.

    To make the story short, we won some financial support at the Colombian shark tank t.v show 🤑 and we plan to open a new shop with a workshop to handle production for all the stores (currently only one and the one we are opening, and probably another one next year).

    However the budget for the workshop is kind of thight and i have to manage to make all the needed production for both stores and eventually a third one.

    We plan on making some baked goods (cakes, tarts, macarons, viennosierie, cookies...) alongside the chocolate and confectionery production.

    So i'm here asking for help to the community to create a layout for the shop and understand what kind of equipment you need to have a smooth production without going fancy, i can tell a Selmi tempering machine is out of budget, already asked for an EZ temper and a couple of melters.

    The other issue is in Colombia you don't have available all the equipment you get in Europe or the US, so i'd appreciate if you go generic on the equipment you are suggesting as i probably won't get the one you are pointing me in.

    So far here is what im asking for:

    • Some stainless tables
    • A marble countertop hopefully like an island
    • A comercial oven (would love a rational but is out of the budget, need some help to find the right one)
    • An EZ temper (really excited about this)
    • 2 10L melters
    • a couple mixers
    • a Countertop induction burner
    • tray racks

     

    Thank in advance for the help.😉

    • Like 1

    Molded and Filled Chocolates: Troubleshooting and Techniques

    in Pastry & Baking

    Posted

    25 minutes ago, pastrygirl said:

     

    Is this mold meant to be used that way?  I think you'd have better luck capping both halves then sticking the bottoms together. 

     

     

    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.

    5 minutes ago, Kerry Beal said:

    With the double molds I've found it most successful if you fill with something like gianduja that will hold itself together if the chocolate fails. A thin layer of very warm chocolate on the back of one or both of the sides before slapping them together holds the two sides together. 

     Will try that technique next batch and report

    Molded and Filled Chocolates: Troubleshooting and Techniques

    in Pastry & Baking

    Posted

    4 hours ago, Chocolot said:

    Not really sure what I'm looking at, but a few observations: Molds filled too full, ganache not allowed to setup overnight. Colors are fun.

    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

    Including Cookies in Bonbons

    in Pastry & Baking

    Posted

    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!

    Waffles!

    in Cooking

    Posted · Edited by felipetruji (log)

    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.

    Upgrading the menu, without a kitchen

    in Restaurant Life

    Posted · Edited by felipetruji (log)

    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)

     

    • Like 2

    Greetings from Colombia

    in Welcome Our New Members!

    Posted

    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)

    • Like 1
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