Rajala

It's not too accurate based on my tests. While it doesn't matter if you measure something that's low (I tried an almond duja the other day), it could potentially be bad if it's something that's close to 0,85 and it's not accurate. But I mean, Christian hasn't said that you can trust it with 100% either. Just have to remember that. As ML evolve, I'm sure we'll eventually will be able to get an AW reading that is almost spot on. But, we also have to remember: AW isn't something that's digital. You can measure a sample 10 times and you won't hit the exact same value each time.

This is great, in general there's quite a lot of room for improvement in UX/UI. It took me a minute to figure out how to add an ingredient just now. Could be me, who knows. (and I'm sure you're aware of the missing translations, so won't list them)

I hope you can get your hands on some! I use that mold quite often and have no issues with it at least.

Strawberries and matcha. Accidentally made the world's thinnest bottom on the one pictured.

I guess I could try that, if I get a sous vide. Maybe next thing to invest in. Maybe one can test it with a Thermomix? That's quite powerful.

I don't know when to stop. Haha. It's basically just for fun and show how one can make it. The hardware (one of those magnetic stirrers) I have is really not made for fluids with high viscosity so I can only have like 5% starch in the mixture. I'm using alpha-amylase and glucoamylase. I think glucose syrup is one of those things that you're better off buying from a large scale manufacturer.

Thanks for your detailed reply! Super interesting. I always want to learn more about these things, but obviously haven't reached your level just yet. I'll input some more of my ganache recipes and tell you the difference I get. But now I'm going to try to make my own glucose syrup. Funny Sunday experiment!

Seems like quite some hours put down into this. What's the future plan? Have it free or put it behind a paywall like SaaS? How do you judge the consistency? Feels kind of subjective, but there must be something you base it on? Also the AW part, is that based on some of the formulas you can find out there? It's not really close to what I've measured on my own. No criticism here, just curiosity!

It's a really good book. But just to mention it: it's not mainly about ganaches and bonbons in general - but loads of other things as well.

Have you checked Chocolate by Ramon Morató? He's basically the source of the modern way to work and balance ganaches. The book contains a formula used by many many people. Wybauw obviously is a great source, but I don't remember him having developed a formula for this.

Update for anyone curious: pomegranate puree is basically juice. I went with 100% pomegranate for a PDF, cooked it to 107°C. While it got a bit of texture, it really wasn't a PDF. But since I'm piping it, whatever. If you want a PDF you should probably reduce it by 30-40% and use pear puree as well. To really get that flavor, like the pomegranate syrups you can buy, which got a kick to it.

Barry Callebaut's price increase is coming May 1st. It's a STEEP increase.

Interesting! I've never seen a mascarpone with more than 36% (I think the one I get is that). With that said, I haven't really searched for other variations - but good to know they exist.

Not sure if I should create a new thread or bump this, but you can see what I went with. I'm considering taking a class with Luis later this year. It's around $1500 (USD), so it's not an impulse thing. How was it to learn from Luis. I guess he's a pretty good teacher since he's working with it full time as I understand it?

Thanks Jim! Doesn't have to be perfect, I'm going to mix it anyway in ordet to be able to pipe it