Rajala

Yes and almost, I guess. Lengthwise on a mandoline, and hot syrup poured over the rhubarb strips. I let them rest for a few minutes in the hot syrup, to get them more flexible as you wrote.

Rhubarb tart!

I make a regular caramel by pouring 100 grams of water in a saucepan, followed by 300 grams of caster sugar and 50 grams of glucose. Deglaze with 200 grams of cream when you get that dark amber color and it's basically ready. I don't boil it anymore after that, it gets a nice consistency as is. This is a great base I believe, I used it for my hazelnut caramel where I add 50 grams of hazelnut paste. For the salty liquorice caramel, I just add q.s. of this https://lakridsbybulow.com/products/salty-liquorice-syrup/170g

Bonbons with salty liquorice caramel. Most likely very few here would enjoy these?

Yeah, the bacon is there - but I would probably try to enhance it more if I were to make this again, like you say; with fat in the ganache as well. The lingonberry chocolate is 100 grams of freeze dried lingonberry, 380 grams och cocoa butter, 520 grams of sugar and 5 grams of lecithin. The potato crisp is "grinded" potato chips that I mixed with some almond butter, salt and cocoa butter to get a better and more solid texture. There's a dish called "raggmunk", from where I live, that's potato pancake served with a few slices of fried pork belly and lingonberry jam, so I tried to make that into a bonbon.

Lingonberry chocolate, bacon ganache, potato crisp layer.

Thank you! It's a bit weird that I loathe coffee as a drink, but in sweets and pastry? All good!

So I made a batch of lingonberry "chocolate" today. The one change I did was to add 5 grams of sunflower lecithin to the recipe (380 gram cocoa butter, 100 gram lingonberry powder, 520 gram caster sugar.) And that made all the difference in the viscosity. I'm eager to try my blackcurrant chocolate again, with some lecithing to see how it turns out.

These are my coffee caramel and tonka bonbons.

It's called titanium dioxide. Haha nice of Susanna Yoon to like her own pictures.

It's just colored cocoa butter shaped like a little flower. Probably more color than what you usually have in cocoa butter since you dissolve it in pure cocoa butter.

Ask them where to send the invoices for the pictures you take.

You can get them in Europe through Home Chocolate Factory. But it's very expensive. Chef Rubber is one of the most rude companies I've ever been in contact with. They must have lots of business in US in order to basically ignore potential sale leads. It took me 6 emails over the span of a month to get a single reply from them. Edit: Oh, don't know if they carry their "natural" colors though.

These are good ideas! I found one in GN1 size, which isn't too far off from a full size silpat. Decisions... I haven't bought any gadgets in a while. I've been thinking about getting an AW meter, but it feels like too much of an investment for something I'll use just for "fun." This makes more sense, since it could be use for multiple things.

Nice work! I played around trying different temperatures in my oven to see what would be best working with this. But I have really no idea. I think I'm going to do it some more, I would really love to make some perfect leaf croquant - looking at the picture in Grewelings book, make it seems like the hardest thing ever. I'm thinking it would be crazy tasty with hazelnuts, or maybe even my favorite - pistachios. I looked for these sugar lamps, but they're way too expensive.

This is what I can get when it comes content 73% sugar in it. So I guess we're talking about 27% water in this product? I just noticed that they offer trimoline, which might be the correct name for the product I'm used to work with? That have 81% sugar. But can't see how 8% more would make it that much thicker. However, the main question, if anyone know; can I use this product in the same way if I take the different water amount into account? Below image is the product that they call invert sugar trimoline.

Regarding inverted sugar... I bought a big bucket of inverted sugar a year back. Some French brand. I used that up. Recently I bought inverted sugar from Sosa in a 1,4 kg bottle. However, this inverted sugar doesn't seem to be close to the same product. The French one's viscosity is very high where the inverted sugar from Sosa is more like a maple syrup and transparent. Can't come up with a better example, but you can pour it out of the bottle. Have anyone worked with the Sosa product? I guess there's a lot more water in this one, so just thinking of how to use it compared to the other one. Whenever I see someone working with inverted sugar, it's more the thick nontransparent one.

Yes. Really. Haha, my chocolate eggs turned in to a mess earlier.

Just saw an ad for EZtemper in a Swedish magazine. 😮

I feel stupid when I read that. Why have I never thought of saving the peel when I eat oranges? 😂

Hmm, candid orange peel. Makes me think - will peel from blood orange taste any different? I love blood oranges, some of them have red peel - but not sure if the peel will taste any different.

Italy was my offer. 😈 Jokes aside, I hope you're safe!

Haha, I've heard this one before. One thing though, I've heard/read (maybe even here) that shells that are too thin, are prone to not retract enough. Anyone know if this is correct?

This is great! Thanks a lot for sharing. I was in contact with Luis about his lessons, and he mentioned some three day class where you only were 3-4 people. I guess this is it? Tempting to go for one of these.

Yeah, I recall that! You're probably right, it's probably hard to get each shell perfect. It's just annoying haha. But I've been seeing this for the 2-3 years I've been playing around with chocolate and haven't cared too much about it. But it's always interesting to know why things happens. What's more annoying is when one totally random bonbon decides that it won't demould for whatever reason. Maybe that's something we should discuss as well? 😂