Rajala

I made this a few days ago. Apricot, tonka, anise and some lavendel.

I made "Dreams" the other day, as a Swede, you do it from time to time. And yeah, it smells really weird.

Thanks @teonzo ! I'll store the moulds in a colder place - seems like that is the key for this. Don't know anyone with that @pastrygirl, but it will be mostly making a simple bonbon or maybe a chocolate bar. Ice cream is a good thing to think about though.

You're thinking about something like cooling down a marble slab a bit? That would be a possibility. But it will be outside, so it would still be a higher temperature in the air. It doesn't have to be perfect, I would just need to get the chocolate tempered and I could ret it set in the fridge. If there are some few ugly spots on it, it doesn't matter. It's for a friend, party outside - and it would be a fun thing to do. I'm just thinking about what's possible and how to overcome the biggest challenge with the high surrounding temperature, and thought that there would be some knowledge here.

I will be in a situation where temperatures reach around 30 degrees celsius, and need to temper in that temperature. At least try to. Anyone got any ideas or suggestions how to handle that? It feels like tempering white chocolate would be the hardest.

I kinda like the middle right ones the most. Looks like fish scales.

I got Bleu delivered a week ago. Pretty nice book, really good for inspiration. Thanks for the other suggestions Teo, the nerd in me really want to read technical books you wrote about.

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. LOL. This thread is 10 years old.

Okay I just got a new type of chocolate delivered - see below. This was really good, a little bit in the same veins as Opalys but also different. I think I like it more than Opalys, but it might just be that it's new.

Yes yes! Replaced some butter with pistachio paste and some flour also got replaced with pistachio powder. Really tasty, but it should probably have been 1-2 minutes shorter in the oven.

I made a pistachio ball!

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. Will go down all the way to 25 to see how that will work for me. Good question Jim, can't help you though.

I made a tart with whipped vanilla ganache, some marzipan and financier dough. It's my interpretation of the "semla".

I've tried it, but I think the chocolate sets way too fast with it. Maybe I did it wrong, but that's my experience.

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.

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.

Thanks for the tip!

What about the sous vide thing, I always thought you needed movement to get the right crystals? Feels like it takes way too much time to play around with it though.

I made a tart with caramelized apples, zéphyr caramel ganache, salty caramel and hazelnut praliné. Three different ones, at first I kinda liked the one with the red/pink background the most, but I kind of lean towards the one with the apple crisps on top right now.

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.)

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.

Not sure to ask, feels stupid do create a new thread... Matcha ganache? What kind of ratios do you guys use? I have no idea how much matcha I should have in a white chocolate ganache.

That's good. I would wake up my neighbour with mine.

Cover them with cocoa butter.

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.