[Confections! What did we make? (2017 – )]

13 hours ago, AAQuesada said:

Add some bacon and you can call it the Elvis! (after his supposedly favorite sandwich, Peanut butter, banana and bacon)

 

How about some bacon fat in the peanut duja?

[Confections! What did we make? (2017 – )]

Banana & Peanut

 

[Report: eGullet Chocolate and Confectionery Workshop 2025]

Looks like a really good time! All the talk about the butterfinger on this page makes me want to learn how to make that leaf croquant style bar, found in Greweling's book. But it's sooooo hard. I've tried a few times but always get a mess 😅

[A new approach to sorbet]

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. :) 

[Caramel courses - any suggestions?]

9 hours ago, Kerry Beal said:

Was there glucose in the recipe?

 

Yeah, and some cream of tartar as well, to invert the sucrose a bit, I guess?

 

9 hours ago, Kerry Beal said:

You are not in the US are you?

 

https://www.retailconfectioners.org/page/2025Caramels

 

Nope, Sweden. That looks like something that would be interesting and fun. But can't go on vacation at that time unfortunately.

[A new approach to sorbet]

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.

[Caramel courses - any suggestions?]

Never? That's interesting. I can post it, when I'm home.

[A new approach to sorbet]

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.

[Caramel courses - any suggestions?]

I have that book, but I didn't read it too much as it used your American units - if I'm not mistaken. 😀

 

Let's revisit and see what I can learn from it. My main issue with only reading etc is that I believe I do everything right, and the sugar still crystallize at times. Like I made this raspberry caramel, to use for my special take on a Snickers, and the sugar crystallized after like a week. Whhhhhhyyy? Yeah, I probably messed up.

[Caramel courses - any suggestions?]

I want to learn everything about making caramels - whether it's a soft one in a molded bonbon, one that you cut and wrap, or more hard candy style. Like, I feel pretty confident when I make a ganache, and I want to reach that level when it comes to making a caramel. Today I'm just looking at recipes and maybe change the flavor and it usually ends up good. But I want to be able to formulate a caramel and get more confident in the amount of glucose syrup I use, the amount of butter etc. I'm looking for classes/courses that will teach me this that should be quite technical and scientific (I want to understand things on a high level).

 

Maybe something like this - https://www.ucc.ie/en/fitu/courses/shortcourse-introductiontothescienceofconfectioneryprocessingandmanufacturetrainingworkshop/ could be a good start, but I'm not sure. Has anyone ever attended something similar? Any other suggestions on where to start? I'm open to attend a course anywhere, as long as it's in English. Might be something good online available? Open for suggestions!

 

 

[Confections! What did we make? (2017 – )]

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

 

[Confections! What did we make? (2017 – )]

7 hours ago, rotuts said:

@Saltychoc

 

'''''   

5. Apple Miso inside - cider jelly pate, caramelized shiro miso caramel ganache  ''

 

Wow.  that's a flavor combo Id love to taste 

 

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.

[Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2)]

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.

[Water Activity/Shelf LIfe]

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.

[Confections! What did we make? (2017 – )]

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

 

[Confections! What did we make? (2017 – )]

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!

 

[Confections! What did we make? (2017 – )]

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

 

[Confections! What did we make? (2017 – )]

22 minutes ago, RWood said:

but my cocoa butter was awful. Tasted terrible

 

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)

[Confections! What did we make? (2017 – )]

11 hours ago, Matthew.Taylor said:

Could I possibly get a recipe for that? Or is it just a “throw together” thing?

 

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

[Confections! What did we make? (2017 – )]

On 12/15/2024 at 9:23 PM, Jim D. said:

Christmas 2024 assortment: 24 different fillings, including crème brûlée, sesame crunch, apple crisp, pecan pie, cinnamon bun, tiramisù, pineapple caramel, orange with habanero chili, carrot cake, and baklava.

 

Looks great, would like to try the all!

[Confections! What did we make? (2017 – )]

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.

 

:

 

[Confections! What did we make? (2017 – )]

Blueberry and oats

 

 

[Confections! What did we make? (2017 – )]

31 minutes ago, GRiker said:

Those are so beautiful! 
 

What’s inside and how did you get the coconut to stick so evenly on the outside? 

 

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.

[Confections! What did we make? (2017 – )]

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

 

[Confections! What did we make? (2017 – )]

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