julie99nl

It definitely had dissolved because I made that error in pastry school and will never in my life do it again. 😂 I think it must have been a weighing issue. weighing such a small amount and late at night I must have made an error.. The reheat this morning worked.

I'm working on a double bonbon with a lemon pate de fruit//jelly in the top of the dome and a ganache underneath. I made my lemon jelly last night, but it is not setting at all. Or minimally, so I came here to see if maybe someone had posted a recipe or something that I could refer to. I found a post by grfon1 from 2015 with this recipe: This is pretty much the recipe I use and have used for other molded gels in the past with raspberry, lychee, apricot all with no problem. As it had not gelled at all overnight, I heated it up again and added another 2 g Pectin NH and so far, not much improvement. My recipe is 185 g liquid 55 sugar split 3 g Pectin NH So, more pectin to liquids and sugar which you'd think would make for a firmer gel. Any ideas?

Do you still have meyer lemons? I ask jealously because they are near impossible to get here. As always, Your bonbon are lovely and staged very nicely.

I'm wondering if there isn't a sponge being used in the MondeduChocolat bonbons. Looking through her insta, quite a few of the eggs look like there's finger painting involved, but also something else.

I have the book in original Dutch, so hopefully this will be helpful. Page 187 recipe for Truffels with Anise and Liquer is in the Dutch book titled, Truffels with Anise liquer. The ingredient is Anise liquer with a suggestion to use Raki or Ouzo. These are piped into round balls. The page 188 recipe is titled Anise truffels and therefore contains only dried anise seeds. These are piped into logs. Preserving fruit in alcohol. Can you give a page number? I didn't find it easily, but I can probably find what detail is missing. (edited to write: this was addressed in an earlier post) Espresso recipe, there is indeed no butter listed in the ingredients while butter is included in the instructions. He needs a better editor, me thinks, in English and in Dutch. I use it as an ultimate technique resource, more than anything.

Here's a point to think about on removing skins and color of pistachio pastes. At a recent trade fair I attended, there were about 15 gelato and ice cream suppliers. Pistachio gelato is one of my favorite flavors and when I found the one I liked the best I talked to them about how it was made and their source for pistachios. It was a brownish green color, but the taste was full pistachio and rich and intense. The maker preferred to get paste in a brownish tone because then he knew there was no green food coloring added to make it green. In a praliné paste it may be just a matter of personal preference. I'm not offended by a greenish brown color, and I think the skins add a bit of depth of flavor without bitterness. Some nut skins are so bitter they have to be removed, but I haven't noticed that with pistachio, personally.

I have a similar one, without the pretty colors I ended up getting a airbrush because my hvlp had a lot of issue with over spray. With the airbrush there's no issue with overspray.

I have tried Luker and really don't like it. I wanted to, desperately ...but I tried three different kinds (they were all darks and milks, mind you) but they were all very chalky in texture. The taste was also so predominately bitter, that I really wasn't interested in continuing tasting in hopes of finding something better. I still have some white, which I tried again just now and I just don't find the flavor as appealing as other whites.

I have an airbrush and a HVLP, the airbrush doesn't splatter really. Low pressure or not.. Maybe it's because it is actually a needle in there?

They are not that new for us in Europe...Double ferments are newer. I know you are standing at the front of the queue for Ruby. I find the double ferments and ruby a little more interesting simply because they work from the bean fermentation point to manipulate flavor and color, while Valrhona inspirations is fruit purees added to cocoa butter and sugar.

I don't know the North American market, so I don't know if these are available there, but have you tried the double fermented couvertures? They are also really nice and $$$$$ but make for a beautiful ganache with that something extra. Itakuja (double fermented with passion fruit pulp) is my favorite since I love anything with passion fruit. When I first tasted it, I thought these cocoa beans were grown with with passion fruit vines growing amongst them! Kidavoa (banana double fermented) is also good, though I've only had a chance to taste the feves, and not work with it. Mananka, madagascan cocoa beans fermented with citrus, I haven't tried but I've heard is the best of the three.

Another idea, pipe a little bit of marshmallow into small silicone half dome molds. Just so you'd get a little dome shapes that you could pop/peal out after they had set and put them into the shelled chocolate. Kirsten Tibballs from Savour Ausralia also does a piped marshmallow decoration for one of her entremet, but looking back at my notes it's piped at 45C.

I did a back to back comparison with two half circle molds I got from aliexpress and two half circle molds from Chocolate World. Aliexpress was 1/4 the price of Chocolate World and that's with living very close to CW. Table tempered my callebaut 811 and shelled the molds and left them to completely crystallize. I wanted to see if there was a shine difference, ease of demolding..etc.. I didn't fill them on purpose. Immediately when I was scraping off excess chocolate, I noticed the aliexpress molds scratched very easily and plastic actually scraped off. After an hour or so, the shells in the CW molds had almost entirely released when I checked them. The aliexpress were not released at all. So, I left all four molds in my chocolate room of 16C for the rest of the night. Next day, the shells in the CW molds slipped out without one single release mark or resistance. The aliexpress molds still didn't show that the chocolate had shrunk away from the mold. Turning them over and tapping them, released maybe one or two shells. I put it in the fridge for 5 minutes, still no movement in the shells. I put it in the freezer for a few minutes, and still nothing. At this point, I applied the heat gun to it to just soften the chocolate and I'd clean it out with my fingers. While the surface of the chocolate was very slowly melting, I put my finger in to clean it out and the plastic had actually softened as well as the chocolate! I talked to my mentor where I went to pastry school about it and he said he had heard of the melting happening as well. I've also had issue with one Italian brand mold, but never ever melting, just poor and inconsistent release.