Rajala

Haha. Yeah, when I visited Antwerpen a year or so ago, I couldn't see a single trace of colors. I remember some Instagram person writing about that we shouldn't care too much about the colors and look at Europe how it's handled. Yet, he continues with his colors. 😂

I love the videos with Melissa Coppel. She also explains very well.

Look here, if you didn't see it already -

I do it like this; 100 grams of cocoa butter 10 grams of color (if I want it to be opaque, which I want, I take maybe 8 grams of green and 2 grams of white) Melt cocoa butter, add sifted color. Mix with bamix. Done. One would probably argue that you should strain it, but I haven't seen any issues with not doing it.

Keep up the good work! I always create my colored cocoa butter from scratch. I think it's better since you can control the colors better.

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

Ice cube tray?

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.

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.

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

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

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

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?

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%

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.

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

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

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

What kind of product will this end up being? 🤔

😂

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.

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.

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;

I used sugar as well.

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.