Rajala

Made this some time ago. Maple syrup caramel, pecan "duja" with some phyllo dough crunch and sea salt

Me too! I got a apple dessert at a restaurant with some miso. Need to put that on my list of things to try to re-create.

Some interesting discussions. Did anyone try to boil a "PDF" (without pectin) to 75° Brix? I wonder how it would be in texture, stickiness etc - if not, I'm going to experiment a bit I think. Would be good to skip the mixing step. Just as you mention Kerry, we want it to be pipable.

I have one of those "cheap" AW meters made in China (as well as one from Aqualab), and from my experience they're pretty accurate if you let the sample sit in them for at least 20-30 minutes. Just to share that.

Tangerine PDF, ganache, and gianduja with white chocolate with hazelnut meringue crumbs and some coarsely chopped hazelnuts

Last bonbons of the year! I'll start a new batch tomorrow though. This is sour cherries, tonka ganache, and some almond praliné crisp. One more image! Was too tired yesterday so went to be early haha. Happy new year everyone!

"Mozart" - Almond marzipan and nougat (obviously not the French one)

Ouch! Rancid or just a bad tasting one? Maybe I should clarify in the future that I always use deodorized cocoa butter as well - but I guess most you buy from larger manufacturers won't taste bad (thinking, Barry Callebaut, Valrona etc)

Of course, you can find it here: https://matsrajala.com/en/recipes/apple-pie-bonbon

Looks great, would like to try the all!

Orange and clove (very much a Swedish scent combination during the holidays, I don't believe you use the flavor combination too often i foodstuff though. From what I know at least ). Inspiration - not sure where it fully originated from but it seems have been a thing in Sweden for some time at least. :

Blueberry and oats

It's a pretty simple filling in the end, but it involves a melanger where I run desiccated coconut, whole milk powder, sugar, vanilla, cocoa butter, and coconut oil for a very long time. I mix that mass with some salt, crushed flaked almonds, and some pailleté feuilletine. I dip the chocolate in some tempered chocolate and put it in some coconut and let it crystallize.

My take on the "Raffaello". I call it the Matsafello.

Sunflower seed and lemon (not too exciting just as a picture)

I made what we in Sweden call "smuldeg" (crumb dough). It's essentially just some flour, butter and some sugar (quite low amount of sugar actually). You use that to make a pie very quick. Called "smuldegspaj" or "crumble dough pie". I did just that, but for me I blended the baked dough too much, as the pieces kind of turned into something resembling caster sugar crystals in size. I would've liked to have it a bit bigger. My first idea was to use some kind of apple PDF as well. But then I thought: well, when you make an apple pie you do get some caramelization and such - so I ended up with the apple caramel instead. I think it worked out pretty well. But in hindsight, I probably would've baked the apples before using them in the caramel to get out even more flavor.

Apple Pie Bonbon. Apple caramel. Vanilla ganache. Crumb layer (mixed the crumbs a bit too much 😅, but you get the taste)

https://www.chocolatemelangeur.com/santha-40-chocolate-melangeur-with-speed-controller Looks exactly like this.

My neighbor already comes knocking at my door asking what the hell I'm doing when I'm vacuuming. I'm sure it would take around 40 seconds for him to show up if I start this little beauty up. You can also only tilt it, not remove the drum, so it's not really for household use when it comes to cleaning it haha.

I do have a melanger that can manage 10 kgs or so, standing in my apartment. Haven't used it but bought it super cheap - for future use or something. Haha.

I feel like that one is out of reach for my home experimentation.

Is there a machine that can give you something perfectly smooth except a melanger? Never seen a mixer that can do that. Even a robot coupe can't from what I remember. But yeah, new test tomorrow - I'll make sure to not run the thermomix for too long this time. 😆

I was inspired by a recent visit to a restaurant and tried to make a sunflower seed praliné just now. And I learned the hard way that too much heat will cause problem. I ran it for too long in my thermomix (which got up to 70°C by just friction), and the sugar completely changed structure and got all thready. I just recently realized that you save quite a lot of time by make your praline/nut paste in a mixer before adding it to your melanger.

You're welcome! Happy to be able to inspire a bit! (I'm thinking about going to a rhubarb festival in England next year, very strange but interesting haha)

Yeah, you get quite a large bonbon. It's like a third of a snickers bar.