Rajala
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Posts posted by Rajala
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Cover them with cocoa butter.
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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.
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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.
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9 hours ago, pastrygirl said:
Thst said, the only white chocolate that I’m willing to pay Valrhona prices for is their blond Dulcey. The Cacao Barry Zephyr is in between ivoire and Opalys in terms of sweetness and thickness, but $3/lb less expensive. I very rarely shell in white, instead use it in fillings.
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.
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39 minutes ago, Pastrypastmidnight said:
Zéphyr is my second choice, but you’re right, it tastes nothing like Opalys. If you find anything that compares, let me know!
It will be my life's mission to find an acceptable replacement.
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4 minutes ago, pastrygirl said:
I like Cacao Barry Zephyr. Not quite as thick as Opalys, medium viscosity & opacity, and under $7/lb wholesale vs $10+ for Valrhona. it might be a little sweeter than Opalys but not crazy sweet.
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.
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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.
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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?
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Ouch, must be pretty big chips.
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Valrhona have at least one retail version of their cocoa powder. I know, since I bought some earlier.
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2 hours ago, Jim D. said:
Check out Greweling's recipe for sesame squares. He uses sesame paste (tahini) as well as toasted sesame seeds. It is delicious, although cutting it into squares is tricky because of the firmness of the croquant.
Oh, of course there's one in the book. Thanks, will look at that.
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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?
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She’s doing it in a Savour video. Probably on instagram somewhere.
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Yeah, but it feels like it takes way too long. I'm going slightly lower next time then. 25 as you suggest.
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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. 🤔
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Looks great!
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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!
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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. -
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.
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47 minutes ago, Kerry Beal said:
The chocolate is always the boss!
How sure are you of the accuracy of your thermometer?
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.
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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.
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Raspberry tart with raspberry buttercream and raspberry curd
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4 hours ago, Chocolot said:
Yes Passionfruit ganache. Probably the combination of Iphone and fluorescent lights changing the color.
Yeah, lighting can do do weird things.
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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
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Quiet compressor for airbrushing
in Pastry & Baking
Posted
That's good. I would wake up my neighbour with mine.