Rajala

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.

Haha, no. I fond Opalys for 54 EUR per bag, and thought "this is a really nice price", only to discover that they wanted 50 EUR in freight if I placed three bags in my basket.

You seem to have way better pricing on Valrhona than what I can get. But maybe your quotes for Zephyr is high as well? Zephyr is around $17 per kg, where Opalys is around $28 per kg.

It will be my life's mission to find an acceptable replacement.

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.

Is there anything out there that's close to Opalys in taste? I don't care about if it's more yellow in tone etc.

Well, you have other amazing produce available fresh, which I guess we're jealous of - I know I am. Aren't there quite a few cocoa plantations in Indonesia? Should at least be someone selling chocolate from those farms?

Ouch, must be pretty big chips.

Valrhona have at least one retail version of their cocoa powder. I know, since I bought some earlier.

Oh, of course there's one in the book. Thanks, will look at that.

So I've been trying to find a recipe for sesame praliné. In my mind it's just 50 percent sesame seeds 50 percent sugar, but while searching the web, people seems to use butter and almond? Anyone got a good recipe? Is almond a question about cost or just to get a balanced taste? What's your experience?

She’s doing it in a Savour video. Probably on instagram somewhere.

Yeah, but it feels like it takes way too long. I'm going slightly lower next time then. 25 as you suggest.

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.