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Rajala

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Posts posted by Rajala

    Confections! What did we make? (2017 – )

    in Pastry & Baking

    Posted

    3 minutes ago, Jim D. said:

     

    Remember the earlier discussion about the issue with shallow molds (such as half-spheres, quenelles, and cocoa pods) when a strip of the chocolate used for molding sometimes shows outside the coloring, along the bottom edge of the bonbon? I think the "conclusion" was that there was no certain explanation and certainly no idea of how to prevent it.  One thought was that if it happens to Melissa Coppel--and she displays the defective chocolates--then there is probably no way of preventing it. Well, I put demolding marks in the same category, and I have (mostly) trained myself not to look at the bottom edges of shallow bonbons. Those marks occur very often on the surface of bonbons made in magnetic molds.

     

    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? 😂

    Confections! What did we make? (2017 – )

    in Pastry & Baking

    Posted

    2 minutes ago, Kerry Beal said:

    Had it shown itself to be completely separated from the mold when you took it out?

     

    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.

    Confections! What did we make? (2017 – )

    in Pastry & Baking

    Posted · Edited by Rajala (log)

    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. :)

    Confections! What did we make? (2017 – )

    in Pastry & Baking

    Posted

    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?

     

    image.thumb.png.4c8e178e6be69aafc28414db54f38ecf.png

    • Like 1

    Butterfinger

    in Pastry & Baking

    Posted

    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?

    Confections! What did we make? (2017 – )

    in Pastry & Baking

    Posted · Edited by Rajala (log)

    19 minutes ago, Jim D. said:

     

    Very interesting concept and attractive exterior. Can you tell us more about the various components inside?

     

    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.

    • Like 4
    • Thanks 3

    acetate sheet for capping chocolates?

    in Pastry & Baking

    Posted

    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.

    Glazing with neutral glaze

    in Pastry & Baking

    Posted

    11 hours ago, Merry Berry said:

    The neutral glaze I use is two parts water to 1 part sugar, and 1/5th pectin.  Boil for a couple of minutes and store until needed or use right away after cooling some.  Have you tried it without the citric acid?  Acids will start to set the pectin before you have a chance to use it.

     

    Have you thought about utilizing a simple gelatine-type neutral glaze instead of pectin based?  Gelatine  glazes usually give you a little bit more time to spread and smooth over the entremet before it sets up completely.

     

    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!

     

    39 minutes ago, Drewman said:

    Another option is to use the same condensed milk mirror glaze you've most likely been using. Omit the chocolate from the recipe. Add vanilla bean and use at around 25 degrees C as there's no chocolate to help it set. Happy new year!

     

    But what about the condensed milk? That would not make it very transparent? 🤔 Happy new year!

    Glazing with neutral glaze

    in Pastry & Baking

    Posted

    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?

    Andrey Dubovic online classes

    in Pastry & Baking

    Posted

    10 hours ago, Louise nadine brill said:

     

    I have to agree with you both about this specifically. I really, REALLY wanted “recipes” for the cocoa butter colours, and was quite disappointed that there were none. Some of the directions on brush/airbrush technique are also a bit fuzzy. The photos are ok. It probably could have benefited from using a good editor, really. Bottom line is you can tell it is a self published book - and that is part of the reason that i have no regrets about buying the book! The gumption to do the whole thing, soup to nuts, on your own - is downright impressive, and i was happy to give my money to them. 😁

     

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

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