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Rajala

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    Have an extra copy of Ramon Morato's chocolate book

    in Pastry & Baking

    Posted · Edited by Rajala (log)

    I would say it's about 150 pages pf chocolate - bonbons, truffels etc as pastrygirl noted down.

     

    Here's a picture of the index.

     

    Not sure how useful it would be if you already have Greweling, but I like it a lot. The chapter about mousses is amazing. Reading about technics etc, for bonbons - I think that Coppel have Morató as one of her main inspirations.

     

    image.thumb.png.b81e5f6f47898437a59600e9e2d600c5.png

     

    LOL. This thread is 10 years old.

    Troubleshooting Tempering

    in Pastry & Baking

    Posted

    Perfect, this was on top when I got here. Had a question, only to realize that Kerry already answered it earlier, when I asked for another chocolate. I'm working with Cacao Barry's "Ghana", and it's like sour milk when melted. :D  Will go down all the way to 25 to see how that will work for me.

     

    Good question Jim, can't help you though. :( 

     

    Fun DIY Chocolate Bar project

    in Pastry & Baking

    Posted

    Resin machines are a good choice, it isn't that expensive anymore. I could get one for ~475 USD excluding taxes, so it should be available at around that price in the states as well.

     

    Build volume is not that good though, that's the bad part with resin machines. I'm getting one when I can get a build volume of 20x20x20 or so, at the price above. My standard PLA printer works well, but new gadgets are fun. :) 

     

     

     

    Fun DIY Chocolate Bar project

    in Pastry & Baking

    Posted

    3 minutes ago, Kerry Beal said:

    So I wandered in to the shop today where they sell the thermoform units. He told me that given the temperature they operate at the thicker poly should be usable. They had a chocolate mold they had made from a Jack o Lantern they had printed on a 3d printer - it had significant lines on the mold from the 3D process. 

     

     

     

    Yeah, I can imagine. You'd really need to print at a much higher quality to use it for this. Whenever I print, I print at 0.1mm per layer - and even that will show in my silicone moulds, however, using it for mousse which you glaze / spray - it doesn't really matter.

    Confections! What did we make? (2017 – )

    in Pastry & Baking

    Posted · Edited by Rajala
    Spelling (log)

    I made this today, recipe from Leroux's "Praliné". Super soft, had to put it in the fridge in order to cut it. I guess I shouldn't have used extremely smooth praliné, but something with a bit more texture to it. Also got stuck in the guitar sheet. But yeah, it tastes amazing though. Next piece of expensive equipment needs to be a guitar cutter (if I continue making things like this.)

     

    trippelnougat.thumb.png.4665c8153029a3ab7b2ede8fadd5b8b1.png

    • Like 15

    Melanger experimentation

    in Pastry & Baking

    Posted

    I've done this twice. Once with blackcurrant powder and once with mango.


    I ran the powder with caster sugar until the sugar was a powder as well and added melted cocoa butter after that. No issues, viscosity got a bit weird though, but I was able to mould bonbons with. So in the end I guess it was pretty successful.  

    Leaving Chocolate in Mold Before Inverting

    in Pastry & Baking

    Posted

    I've never ever let it sit. I fill the mould and empty it within 30-60 seconds after I've shaken it a bit on my countertop to get any air out. I guess you could argue that those 30-60 seconds is letting it sit, but it's just the time it takes to get everything in order to flip it.

     

    It's probably more of importance how warm/cold the mould is.

    White Chocolate: Favorites, Sourcing, Using

    in Pastry & Baking

    Posted

    9 hours ago, pastrygirl said:

    Thst said, the only white chocolate that I’m willing to pay Valrhona prices for is their blond Dulcey. The Cacao Barry Zephyr is in between ivoire and Opalys in terms of sweetness and thickness, but $3/lb less expensive. I very rarely shell in white, instead use it in fillings. 

     

     

    You seem to have way better pricing on Valrhona than what I can get. But maybe your quotes for Zephyr is high as well? :D 

     

    Zephyr is around $17 per kg, where Opalys is around $28 per kg. 

    White Chocolate: Favorites, Sourcing, Using

    in Pastry & Baking

    Posted

    4 minutes ago, pastrygirl said:

     

    I like Cacao Barry Zephyr.  Not quite as thick as Opalys, medium viscosity & opacity, and under $7/lb wholesale vs $10+ for Valrhona.  it might be a little sweeter than Opalys but not crazy sweet.

      

     

     

    I have a bag of that, I've also tried Cacao Barry's Blanc Satin, not a super big fan of that either. I like the more milky taste of Opalys.

     

     

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