Rajala

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.

That looks great. Love the green/gold combo. All the lines look a little bit middle eastern to me.

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!

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;

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.