[How do they do that? (the bonbon thread)]

Looks great. Hard to see if there are anything that could be better based on that picture.

[Does anyone know where I can find this mold]

Ice cube tray?

[How do they do that? (the bonbon thread)]

I don't know, I haven't seen it. But I believe no. The cocoa butter I mention is the colored cocoa butter. But anyone who has taken his course could shed some light on your questions.

 

The leftover chocolate is probably in a bowl or something? There will be more heat to get the chocolate out of temper than what you have in your moulds. Regarding the shells/bars - it depends on the temperature you're working with. Bars contains more chocolate and generate more heat when the crystals set, and it might be helpful to put them in a fridge after around 10 minutes, for 10 minutes.

 

Edit: Better answer above my post.  

[How do they do that? (the bonbon thread)]

Hi Mads

 

Temperature is important.

 

Here's the short version;

 

For anyone lurking, what I've learned from friends about his technique to get a great shine with the cocoa butter;

 

He heats the cocoa butter to 50 degrees, cool it down with movements to 26-27 degrees and then heat ut up to 30 degrees with a heat gun. Then spray your molds.

 

Room temperature should be at 18° if I remember correct. Someone can correct me.

[Andrey Dubovic online classes]

What else is happening in 2019? I've never been to Vegas, only NYC. Maybe I should go for something.  

[Melanger experimentation]

Wow, a freeze drier isn't cheap. The first one I found is 20k USD.   

[Melanger experimentation]

2 minutes ago, Kerry Beal said:

No lecithin - ran it overnight - likely didn’t need that long. I did get some crusty stuff up the sides that I would have melted back in occasionally if I’d been awake.

 

Black currents will probably tolerate more sugar.

 

Ah, interesting. I should watch it a bit while running then. I guess you pour melted cocoa butter right into it?

[Melanger experimentation]

Yeah, lots of sugar. I'm going to order the freeze dried blackcurrant with my next order with the supplier I'm using. Need to try this.

 

Did @Kerry Beal use any lecithin? How long did you run it in the melanger?

[Melanger experimentation]

9 hours ago, Kerry Beal said:

Curious where you found that amount - can't seem to find it myself.

 

 

 

Check this; https://www.laboetgato.fr/en/inspiration/15446-passionfruit-inspiration-fruit-couverture-beans-200-g-3333330250706.html

 

Ingredients: sugar, cocoa butter 32.9%, dehydrated passionfruit juice 17,3%, emulsifier (soya lecithin).
May contains traces of nuts, milk proteins and gluten.

Composition: sugar 49.3% - fat 32.9%

[Melanger experimentation]

11 hours ago, Kerry Beal said:

So to 200 g fruit I added 60 grams of sugar and initially 200 grams of cocoa butter - added 70 more later 

 

Makes for expensive bars unless you have a freeze dryer.

 

That's quite a lot of fruit! I checked up Valrhonas and they use between 11 and 17 percent of fruit in their inspiration line. I guess yours are way more fruity than theirs.

[Melanger experimentation]

I can get 200 grams of freeze dried blackcurrant for 25 EUR. Will buy some with my next order.

[Melanger experimentation]

What kind of ratios do you use? I should try this with like black currant or something really weird.  

[Melanger experimentation]

5 hours ago, Kerry Beal said:

A tasty one I hope! Looking to make small intensely flavours non chocolate chocolate bars.

 

 

That's interesting, let us know how it goes.

[Melanger experimentation]

5 hours ago, Kerry Beal said:

Freeze dried guava and mango, cocoa butter, sugar and a bit of citric acid.

 

What kind of product will this end up being? 🤔

[How do they make tart shells so perfect?]

2 hours ago, Avachocolate said:

Making 40-50 shells and then picking the perfect 2-3 ones on Instagram also helps.....

 

😂

[How do they make tart shells so perfect?]

Well, looking at that picture, they don't really look perfect though. If we should be really picky.  

 

I've never done it without weights so not sure what the result will be.

[How do they make tart shells so perfect?]

12 minutes ago, DeanTheBaker said:

Thanks @Rajala for your swift response.
I have the silpat but im not sure what kind of baking tray you are refering to.
Is it something like this?
 https://www.debuyer.com/en/products/perforated-flat-baking-tray
https://www.debuyer.com/en/products/aluminium-non-stick-micro-perforated-pastry-tray
https://www.debuyer.com/en/products/micro-perforated-tray-in-hard-aluminium-oblique-edges

Your lemon meringue tart looks so perfect, and that's your first attempt?! WOW 😮

 

Yeah, any of those would do. That will help the air flow through much better and will reduce any air bubbles forming. Important in this is also to make sure that there aren't any lumps of butter in the dough. I'm not an expert though, just a hobby so there are probably some good tips you can get from other posters on the forum  

 

As pastrygirl mention, those machines as well. I can't imagine that Dinara Kasko have such a machine though. No, I just watched the video, you can see that she's been using perforated tart frames. I too, can't think of how they get them that good without any weights. I was taught to use heat proof saran wrap and rice instead of stones. I guess you can do it in a lot of different ways!

 

Thanks, the tart turned out pretty good. Was happy with the result. I'm about to order some square/rectangle frames from Pavoni and see if I can make something nice with them.

[How do they make tart shells so perfect?]

Perforated tart frames.

 

Some people freeze their dough and make perfect strips etc with a ruler. You should also have a perforated silpat and a baking tray to let air go through. Some have pro equipment to make the dough perfect when rolled out.

 

That's the short story I guess, and technique. Years of practice I guess? And maybe some Photoshop?

 

You can do pretty good with the right tools, this is my first ever attempt on a tart shell;

 

[Melanger experimentation]

I used sugar as well.

[Melanger experimentation]

There were some "residue" at the sides of the melanger that looked like pure fat. But I think you're right. It's more just thick and weird in texture rather than separated, so it probably is the humidity. Seriously, for the first time in my life I'm starting to hate the summer, can't do chocolate work, can't make a praliné? Can't wait for normal weather.

 

Yes. Hazelnuts and caramelised sugar.  

 

Edit: I guess I can use this though, it's supposed to go in a mousse. No need to throw it away.

[Melanger experimentation]

This is a new one. I made a praliné, it was close to being perfectly smooth and in great consistency.

 

I thought; "let's run this for a few more hours, I want it to be smoooooth."

 

I go back to the kitchen, only to be greeted by a thick paste. I guess it somehow got separated? My two guesses are 1) it got too warm or 2) humidity got the best out of it. I'm thinking too warm since the melanger seems to run a little bit hotter than regular with this crazy weather.

 

Do you guys think I'm right?

[Opening a shop - dos & don'ts]

Sounds like this will be quite an interesting thread! I'm thinking about trying to do some online sales as well. We'll see how that goes hah. I can't even make anything at all due to the heat now, but I'm trying to plan some.

['Ruby' the Fourth Chocolate frontier?]

I'm with you. I would gladly play around with it, will likely buy som when the 2,5 kg bag is available.

[EZtemper - The Help You Need to Achieve Perfectly Tempered Chocolate FAST!]

Haha, that's how I do it with the colors as well. Although much smaller containers since I wouldn't be able to fit many of that size in my small little "melter" or whatever it's called. 

[Custard creme recipe with powdered cream(?)]

I instantly thought "okay, I need cream powder for this," when I read the recipe without thinking that it was missing some kind of ingredient to actually make it a custard.  

 

A search on Google for poudre à crème, shows you a product that looks very similar to the custard mixes you can find out there.