Rajala
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Posts posted by Rajala
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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?
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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.)
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Pistachio / cherry tart
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On 9/20/2018 at 1:46 PM, Jim D. said:
It is beautiful, but I would guess that "simplicity" refers to its final appearance more than the steps it took to get that appearance.
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.
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1 minute ago, MelissaH said:
The colors are beautiful, and the flavors sound like they should work well together.
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.
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So, I was able to mould with my blackcurrant "chocolate", and I filled them with a mango ganache.
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That looks great. Love the green/gold combo.
All the lines look a little bit middle eastern to me.
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Shouldn't the seeds just turn to "atoms" by the melanger?
However, I added more cocoa butter and managed to get it fluid enough to mould with it. I'll post some pictures when I've filled the mould with a ganache, I'm thinking mango. Very fruity bonbons!
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2 minutes ago, Kerry Beal said:
I think the seeds are a problem in a lot of fruits. I think they are the colors of the graininess in a lot of cases.
It's more about texture. The color of the blackcurrant is really dark, so you don't really see anything.
Here's a picture of it when it was running;
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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.
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1 hour ago, keychris said:
That shape is amazing! Did you make the mould for it?
Thanks! Yes, it’s my own design.
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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
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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.
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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.
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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?
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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.
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9 hours ago, keychris said:
To illustrate @Tri2Cook's point, I always temper my cocoa butter by heating it to 45C, then cooling with plenty of movement (i.e. stirring) to 31C before use.
Yeah, that's it.
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4 hours ago, Madsandersen said:
I think that I have heard someone say that if you spray cocoa butter with airbrush, the "airbrush" will temper the cocoa butter when you are spraying? Due to the cooling of the cocoa butter when blown out as small particles with cold air
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.
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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.
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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.
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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...
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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.
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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.
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I would guess Denmark based on the name and the screenshot from a Danish webshop above.
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Troubleshooting Tempering
in Pastry & Baking
Posted
29 obviously didn’t work, I tried twice.