Rajala

Okay, got a question; if the chocolate doesn't come out easily from the mould - what should I do next time I temper with the same kind of chocolate? Let it get a little bit lower in temperature, before brought up to working temperature? (I know I need to learn to do it without a thermometer, but that's in the future) The milk chocolate I'm working with at the moment seems to take forever to set - but it's snappy and shiny when it do. I'm not sure why I have so many issues with this. Dark chocolate works every time. 🤔

Looks great!

Mango chocolate (inspired by Kerry), pineapple compote with vanilla, coconut ganache and a coconut/almond insert. Edit: My bonbon got moved here? There's no showroom finish on it. Reveal yourself, mod!

That would probably be the easiest way. I tempered some dark chocolate yesterday, close to perfection. So not sure what the issue is with white and milk for me. I'm probably out of shape due to not doing any chocolate work since May? Just need to practice more I guess.

I could put it up my arm pit and see if it’s around 37 degrees? 🤣 In all seriousness, no. Just tried with milk chocolate and that didn’t temper correctly either. I’m blaming the temp in the kitchen. Will try dark chocolate tomorrow, just because.

Never had any issues until now. So it should be fairly accurate. I’m thinking that it’s still a little too warm in my apartment. 24 degrees.

Okay. I tried it again, thinking about what Kerry said; 25°. However, it started to get a little bit thicker at around 26° so I thought that was enough, brought it back up to 28°. By the time I had filled the mould. I could hold it upside down without any chocolate dropping down. Like it was a meringue. Seriously, this product is my archenemy. Any suggestions? While waiting for your feedback, I'm going to mould with something else, just to make sure that I haven't lost all my skills here.

Raspberry tart with raspberry buttercream and raspberry curd

Yeah, lighting can do do weird things.

It's probably higher priced, it's only sold to their fancy club customers at the moment. I haven't got a quote yet but from the French stores online, it's seems to cost more. I got raspberry samples as well. I liked it, but it pales in comparison to the yuzu one. I'm also a citrus lover, so maybe you shouldn't take my word for it. This is how I would review them Yuzu > Passion fruit > Raspberry > Strawberry > Almond

Is it passion fruit ganache? Almost look green. Looking goood, it's fun to airbrush, need to start doing it again.

The yuzu one is AMAZING. Love it, not sure what to do with it though, but need to buy a bag and play around with some moulding etc.

Nice to see the final result. I remember you posting about the moulds a couple of months ago.

Looks great!

Yeah, the only reason I'm doing it the way I'm doing it is because someone showed it to me and it's been working perfectly until just now.

Hehe. I should at least try the "bowl" method, or whatever we should call it. It's basically taking 2/3 and pour that on my countertop, bring it down in temperature and pour it back to the bowl and it should be tempered?

Thanks for the feedback. It's Orelys I'm playing around with. Sorry for not being clear. The viscosity is extremely low, so it's not that it set too fast. Maybe it's not over tempered? Maybe I'm confusing the terms here. But if the problem is that it's super fluid, maybe Kerrys advice is the one to follow?

I'll try with that. I very rarely mould with white chocolate, maybe that's why I'm having issues.

29 obviously didn’t work, I tried twice.

Okay, so for the first time in the year I've been making chocolate, I have issues with over tempering - the shells won't release from the mould. I've tried twice and I think it's something with the chocolate I'm working with. Valrhona Blond. I heat it to 45 degrees, pour it on my countertop and work it down to 27, and then reheat to 29-30. I read on the bag that they suggest 28-29. I pour ALL the chocolate on my countertop, and reheat very carefully in the microwave (just the way I learned.) Suggestions? Let it go cooler than 27 or heat it to just below 29 maybe?

@Pastrypastmidnight I got some yuzu samples today. Will write a not so fancy review in a day or two, when I've tried it with my co-worker who loves to try chocolate ("chocolate" in this case, I guess.)

Pistachio / cherry tart

Probably appearance and the steps. I reckon that this is probably the most simple thing that they did? Not saying that there were many steps.

They actually do. I tried a chunk of the "chocolate" with some of the ganache, prior to filling them, and it was a bit weird. But, with the amount you get with the shell and the filling, it worked out perfectly.

So, I was able to mould with my blackcurrant "chocolate", and I filled them with a mango ganache.