Rajala
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Posts posted by Rajala
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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.
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8 hours ago, keychris said:
time to lose your thermometer and do it by feel
Only partly kidding - when I was taught how to temper, they banned all thermometers from the kitchen so we had to know what the chocolate behaved like at each stage. You can feel it thickening up, you know that's when you need to get it back in the bowl to head back to working temperature
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?
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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?
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1 minute ago, Kerry Beal said:
I take white chocolate down to 25.
I'll try with that. I very rarely mould with white chocolate, maybe that's why I'm having issues.
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55 minutes ago, martin0642 said:
I'm slightly confused by the method - if you're going to table it then I wouldn't put it all on teh counter, tabling it and then reheating in a microwave sounds like a recipe for issues. Pouring about 3/4 to cool by tabling, then add it back to the molten chocolate in the bowl.
Reheating to 29 would be fine in theory....
29 obviously didn’t work, I tried twice.
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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!
Chocolates with that Showroom Finish, 2012 –
in Pastry & Baking
Posted · Edited by Rajala (log)
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!