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Rajala

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Posts posted by Rajala

    Planning: eGullet Chocolate and Confectionery Workshop 2026

    in Pastry & Baking

    Posted · Edited by Rajala (log)

    On 1/9/2026 at 4:20 AM, Kerry Beal said:

    Likely when we get a sufficient number signed up that we start to think about limiting - looks like that was around mid April last year. 

     

    Got it! How likely is it that the dates would change or similar? Just thinking about potential personal financial loss here. That sounded way more serious than it is, but you get what I mean, flight tickets etc. 😅

     

    Just remembered that I've met a person who works at Barry Callebaut in Canada. Maybe she works there? Would be fun to say "hello," totally random hah.

     

    Edit: nope, she works in Toronto :( 

    Need help adjusting Black Forest truffle recipe

    in Pastry & Baking

    Posted

    It'll last about a week (I can see that the recipe instructions will tell you two though), based on the amount of cream and water in the liquor or replacement. Doesn't really look balanced for long shelf-life that recipe. But let's see if we can get some more input.

     

    From what I've gathered, you really need quite a bit and very strong alcohol to improve shelf-life in a considerable way.

    Confections! What did we make? (2017 – )

    in Pastry & Baking

    Posted

    Regarding my latest little creation. I think it could be called "chocolate praliné". At least that's as close as I get. It consists of cocoa beans, caramellized sugar, half a vanilla bean (the scraped part) (i grind this into what resembles dry biscuits as the cocoa beans start to release some of the cocoa butter),add somewhat melted browned butter and mix it more, tonka is added with some sea salt, and finally hazelnuts. I did it in this order as I want the cocoa beans, vanilla and sugar to be mixed into as tiny pieces as you possible can - so I later could add hazelnuts and better control how much fat to release from them. Maybe I can do it in a different way, but it felt like a somewhat good way?! :D

     

    It's one of the best things I've ever made. I really love how I just went "let's try this," and it turned out bloody amazing.

    • Like 6

    Confections! What did we make? (2017 – )

    in Pastry & Baking

    Posted

    2 minutes ago, GRiker said:

    @Rajala  Nice! Thanks for sharing. It’s inspiring! I haven’t moved into the airbrushing world yet so I like to see how color is used without airbrushing. 

     

    You're very welcome. Well, I'm kind of tired of airbrushes haha. Right now I'm thinking of what you can do except just blasting a mold with cocoa butter. 😅

    Confections! What did we make? (2017 – )

    in Pastry & Baking

    Posted

    2 hours ago, Jim D. said:

     

    Yes, that is a new bonbon for Greweling (or at least a new decoration).  He has not been a huge fan of decorations, certainly not the elaborate ones that are all over Instagram and elsewhere in the past few years.  I am interested that he would go for a third edition: I watched an interview with him that Tomric did in which Greweling expressed his reluctance to participate in the second edition--he said he was quite satisfied with the first one.  I suppose what the publisher wants, the publisher gets.  And we will all purchase the new one for "fear of missing out."

     

    I have too many books already. 😅 No FOMO here, unless there are substantial additions/changes.  

    Wholesale Chocolate Prices

    in Pastry & Baking

    Posted

    12 hours ago, Saltychoc said:

    I also asked my valrhona rep but ooo until tomorrow so will update if I hear anything about that. 

     

    Man, I looked at Valrhona pricing the other day and it's crazy out there. 🙃 This hobby is getting expensive hah.

    • Like 1

    A new approach to sorbet

    in Pastry & Baking

    Posted

    11 hours ago, paulraphael said:

     

    I don't see a need to change mess the water. I'd work to eliminate added water entirely, but it often helps the fruit blend to a nice puree. 

     

    Thanks again. Didn't get delivery of the ingredients so I'll have to to the "classic" way today. Will be a nice comparison. :) 

    • Like 1

    A new approach to sorbet

    in Pastry & Baking

    Posted

    6 hours ago, paulraphael said:

     

    I wrote a brief, maybe usable passage on how to use brix at the bottom of this article. 

    That will probably be most helpful if you're using software to calculate your recipe.

    If you aren't, a shortcut that should work:

    1) calculate the amount of sugar in the fruit that the recipe was written for [eg; 100g fruit at 15°B = 15g.]

    2) calculate the amount of sugar in the fruit you've measured [100g at 18°B = 18g]. 

    3) calculate the difference, and us this adjust the sugars in the recipe.

     

    Thanks Paul, scrolled right past it to the comment section yesterday. That make sense. Would you alter the amount of water as well? I'm sure it'll come out good no matter what. As a classic recipe contains quite some more sugar - the whole reason you made all of this. :D

    A new approach to sorbet

    in Pastry & Baking

    Posted

    Stumbled upon this topic in the right time. I'm going to make a cherry sorbet on Friday. However, it has Brix : 18° +/-2°B. I'm going to measure it when I get home though to get the exact reading. But how do I recalculate the base recipe? I feel like I should understand it, but my brain doesn't right now. Maybe I'll figure it out later, but just throwing it out if it's just as simple calculation that someone know.

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