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Rajala

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Everything posted by Rajala

  1. I ran it even longer, not much change in viscosity. The particles are still noticeable, unfortunately. Not sure why. But rather than throwing it away, I'll at least try to make it more fluent by adding more cocoa butter and mould it. This is what I did; Caster sugar and blackcurrant powder, running for around 2 hours in the melanger. I added the cocoa butter, and let it run for many hours more. No more steps than that. Any suggestions on what to do to improve before I try again? I don't understand why there would be particles here - when I make a praline I can get it suuuuper smooth.
  2. I'm finally done with my new cake. Lesson learned; do not let it sit outside of the fridge for two hours. It will lose its shape. Edit: why not let you know what it's made of? Top to bottom; Gianduja mousse Hazelnut mousseline Hazelnut praliné Hazelnut crisp Hazelnut sponge
  3. Okay. It’s been running for 12 hours or more, and it’s more like a praliné than chocolate. I guess it needs to run even longer, or that I did something wrong.
  4. Thanks for the reply. I’ll keep it going and see what happens. I added 30 grams more of cocoa butter, doesnt seel to change the viscosity very much though.
  5. Btw, should I be concerned about that it's constantly 50 degrees? How will the cocoa butter be affected by this? Also, the machine itself, do you guys know if it's safe to keep it running for hours and hours at this temperature?
  6. Experiment is on. 200 gram of blackcurrant, 330 gram of cocoa butter and 470 grams of sugar. It's super thick though. I guess the only option is to add more cocoa butter, little by little? Thought its viscosity would be much lower based on the ratios, but I guess I'm wrong.
  7. Yes, that's written in one of those books that everyone have. Not sure which. I never temper the cocoa butter except going down to 30 degrees or whatever, can't remember now. That guy in Belarus temper it though, cool it down to one state, and then heat it with a heat gun.
  8. I made a new test, on a white mousse though - maybe I should've colored the mousse just to see. But I think the main issue was the 0.8mm nozzle. With 1.5mm, I seem to get a much better result.
  9. I can't see how the color is the source of the problem. Could be, but seems far fetched. Probably difference in temperature, the produce used etc.
  10. Another thing... Anyone know some good base recipe for a mousse? Like, cream and creme anglais? Need to do one more practice run and wouldn't want to waste vanilla etc here...
  11. I mixed the color with white color, thinking it would work a bit like cocoa butter, and maybe it will. However, when the mixture solidified - it looked really bright. Maybe I just need to add more color to it, will try it next time.
  12. I made a test version of a cake I've been working on, and thought that I might as well try to spray it with "velvet spray", to see if I could get the result I wanted. Turns out that it was a good idea to try this, because the color didn't really get as bright and colorful as I had hoped. 1. It's a dark mousse. Not dark chocolate but nut mousse so it's brown. Any suggestions on how to get a bright color when the mousse is not bright? 2. What do you use in terms of nozzle size when spraying the cocoa butter / white chocolate mix? I used a 0.8mm nozzle, but it feels like maybe I should use something little bigger to get a bit of more of the cocoa butter and chocolate mix on the product. 3. If using a compressor and not a paint gun, what PSI/BAR are you using? Funny thing is that I did this a few months back, and it turned out really yellow and colorful, although that was sprayed on a vanilla mousse. It's also one if the times that my memory doesn't serve me well. Can't recall if I used my 0.8mm nozzle or the paint sprayer which I returned because it leaked.
  13. I would guess Denmark based on the name and the screenshot from a Danish webshop above.
  14. Yes, a regular paint brush. Get them in different sizes and different thickness on the brush itself to get different results. Dip brush in cocoa butter, use brush in mould. Let it set before you take the next color. In this case it's probably colors without white color added, which will let them flow into each other. You can also mount a small sponge brush on a tool like a Dremel to get a kind of whirlwind effect.
  15. Most likely brushed with something, and then a white layer airbrushed.
  16. Oh, I didn't notice the PSI and nozzle there. As pastrygirl write, what's recommended is 60 PSI. But for someone's sake, don't do 60 PSI just on your countertop in your kitchen without covering half your kitchen in plastic, because that will get you color everywhere - at least while using a HVLP gun. Based on what you write, it sounds like you have a regular airbrush. I usually use an 0,8mm nozzle and 30-40 PSI and that works out fine for me.
  17. There's also the possibility that the pressure is too low, which create particles that are too big. I'm not sure what the intent was with the one pictured, with the mould, but that clearly needs way more color to get a solid look.
  18. Haha probably not. She's French by name though. French bulldog. 😅
  19. Maybe I should just go, it'll probably be fun! Need someone to babysit my dog though. Hmm.
  20. I sure will, if I go. How big is this thing? What can you expect out of it?
  21. Yeah, it's easy to get all sucked into a "world", and only see what you see, believing that everyone knows something - when the truth is that just a very small click of people see Coppel's work, as you write. I've learned this myself recently.
  22. No, I would go during the first day and buy a B2B ticket as well. Flight to France is only 150 EUR. We'll see what I decide on.
  23. Thanks. Can't wait to see how this turns out, hehe. I bought two batches of blackcurrant. I'm sure I'll mess up the first run.
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