Rajala

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.

Thanks! Yes, it’s my own design.

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

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.

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.

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?

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.

Yeah, that's it.

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.

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.