Rajala
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Posts posted by Rajala
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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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Is it passion fruit ganache? Almost look green.
Looking goood, it's fun to airbrush, need to start doing it again.
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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.
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13 hours ago, SilverstoneBakehouse said:
I thought I would share a photo of some of the chocolate racing helmets I've been creating recently.
I use a custom designed 40 shore Silicone mould, so will never get the stunning shine that can be achieved with a polycarb mould (unless I use that horrible tasting lacquer), but they still look great. My biggest issue is cracking of the coloured cocoa butter, since the silicone mould flexes when handled, but some of my customers actually like the effect.
You can find more examples on my Racing Chocs website www.racingchocs.com
Matthew
Nice to see the final result. I remember you posting about the moulds a couple of months ago.
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Looks great!
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1 minute ago, martin0642 said:
That's the traditional method of tabling I referred to.....that would be my choice if you're going to table (as opposed to cooling it all and then using a microwave).
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.
White Chocolate: Favorites, Sourcing, Using
in Pastry & Baking
Posted
It will be my life's mission to find an acceptable replacement.