Rajala

I bought a separate fridge for this (~USD 140,) I guess I'm a little bit crazy after all. Not after 20 minutes, no. Looking at the "bottom" of the mould, the chocolate was still "stuck" to it. An hour or so later most of them were lose. One thing though, they had let go from the mould, but there were still stuck as in there were some kind of "vacuum" between the chocolate and the mould. Not sure how to describe it better.

That's what I did, at 16°. This is a standard hemisphere mould from Chocolate World. I think it's 3 cm in diameter. It doesn't bother me that much, just so everyone here doesn't think I'm crazy haha. But I figured I would ask since there are lots of people who knows so much here.

De molding marks is a new one for me. Haha. But good to know that my mould isn't dirty at least.

So one thing I encounter some times, but just never asked about, until this very day... When I mould shells, sometimes some of them get some weird lines etc. What can be the cause of this? Is it just that the mould wasn't clean enough or is it something I'm doing wrong? Look at the left one. Above the reflection of my lamp, you can see some lines. What's up with that?

Caramel and nuts.

I get a bit of panic watching them temper chocolate to be honest. But, yeah, this is supposed to be fun.

I've been thinking quite a bit that I want to "master" this technique. Seems extremely hard, and that makes it intriguing somehow. I tried once and failed miserably, but I want to fail over and over again until I can do this. Anyone who have made this, are you using a sugar lamp to keep thing warm or are you just working on a silpat on your countertop?

And show him this thread?

Thank you!

This is a hazelnut caramel and gianduia. Happy with the result.

I usually run mine at around 30. I've been told to use 60, but that's just crazy to me.

Also made banana chocolate with some peanut butter and lime caramel.

Well of course! - Cream cheese ganache. Based on Susanna Yoon's receipe that we've discussed in the past - Dulche de leche, with some sea salt. (don't add that much to the overall experience - the salt helps for the overall sweetness though) - Milk chocolate ganache with cardamom, cinnamon, ginger and browned butter. - The shell is then made out of carrot "chooclate". 520 grams of sugar, 380 grams of cocoa butter and 100 gram of freeze dried carrots. - Paint job is a few white dots and orange cocoa butter (100 gram cocoa butter, 10 gram of orange color) - no white coloring. Using the shell's brownish orange color as a part of it.

I made a carrot cake bonbon.

I use guitar sheets all the time for this. I just clean them with some soap and as long as you mould good shells, don't over fill etc, I probably can use a guitar sheet 20 times before it gets thrown in the bin. With that said, I don't do production, just for fun, so cleaning them isn't a problem for me - but I guess it would be when you don't have all the time in the world.

I haven't. All the recipes I've seen have citric acid. But I could try without. I always thought it was necessary to change the pH level in the mass. A gelatine type would work as well. Will check if I can find any recipes. Thank you! But what about the condensed milk? That would not make it very transparent? 🤔 Happy new year!

So, I've done a few mousse cakes in my life with the so called mirror glaze technique, and it works all fine. I'm kind of getting sick of that and want to try something else, like glazing with a neutral glaze to get a different style to the cake. However, using neutral glaze isn't as forgiving as a mirror glaze. This is the ingredients for my neutral glaze; 393 grams sugar 393 water 14 gram pectin nh 197 gram glucose 3 gram citric acid Pouring it over a frozen mousse will make it freeze instantly. I've added 10% water when heating up the neutral glaze, based on what I've read. But it still doesn't work out well. I've tried spraying with an airbrush - which works well, but I'm thinking that there might be better ways. What are your experiences?

Yeah, it's pretty cool that you can release a book like this almost on your own.

I really can't see what's going on here. The image is extremely low in resolution. Did it sunk in?

Yes. In his book, he states that there should be more powder for the black cocoa butter - but now how much more. It's a guessing game.

Chocolate and nuts! White chocolate and pistachio paste Milk chocolate and almond paste (some sea salt as well) Dark chocolate and hazelnut paste. 60 percent chocolate, 40 percent nut paste in all combinations.

I made this praline with some chocolate and nut paste. Not sure if it actually is a gianduja filling or not, but let's call it that for now.

Yeah. That's my take on it.

I was thinking about this just the other day. I read in the Grewling book(?), that the mould should be like 26° or something when your pour chocolate into it, not to chock the chocolate - but how the hell are you supposed do handle that if you've painted the mould. I guess you shouldn't? Or have a heat cabinet at 26°. Haha. No I don't know, just something I thought about.

Sorry, didn't notice this until now. I would say that it's a good book for inspiration. There are things such as "mix the black a little bit thicker." (paraphrase) - how the hell are you supposed to know what a little bit is? You should always state how much powder you have in the cocoa butter. Like it's not a good book in that sense. I haven't touched it since I bought it.