Rajala

Yeah, I don't think it will happen all the time. He mentioned something about soy being dangerous because they use gasoline to get the lecithin out or something, haven't fact checked that yet though. It comes and goes as well, I guess - what people have concerns about. I'll see if I can test Felchlin, not sure if I have a local supplier of that. Thanks for the suggestions. I've seen Belcolade mentioned in works by Stéphane Leroux, but I've never seen it for sale anywhere. Weiss is a new one for me.

I'm considering opening up a little webshop to sell some chocolate and some other stuff, and one important thing is to source the products you work with. Chocolate is one of these. So I'm trying to look at various brands and see what's good and what's bad, I'm also thinking about brands that I don't know off, and I'd rather buy from a smaller company doing their own thing than from publicly traded giants such as Savencia Fromage and Dairy or Barry Callebaut. But in the end, price is of course always important. If money wasn't an issue, Original Beans is the one to pick. But it always is, unfortunately. You may wonder why I have soy lecithin listed under cons; it's simply because I've spoken with chocolatiers who have told me that customers who comes in to their stores ask about chocolate without soy lecithin. I was at an event where one guy pushed a Barry Callebaut rep really hard about this, so it actually seems to be a real concern where we live (I hadn't heard about it prior to this event.) I'm not saying that I'll not work with chocolate who have this, because so far I've only found a two brands which doesn't use it. This is my "research" so far, please let me know of brands that I've excluded due to lack of knowledge. I don't have plans at the moment to only work with a single brand, but it's easier to get good quotes if you buy in higher volume and it is of course good if the customer can expect the product to taste fairly the same, if they come back for more! Callebaut Pros - Affordable - Taste is good enough Cons - Soy lecithin - Haven't tried all their variants, but most of what I've tried have a weird texture, like there's sugar you can feel on your tongue Cacao Barry Pros - Great taste and texture at a mid segment price - Single plantation chocolate available which is bio certified (and tastes good) Cons - Soy lecithin Valrhona Pros - Good product range - Great taste and texture Cons - High price - Soy lecithin Michel Cluizel Pros - Great taste and texture - Rapeseed lecithin - Mini "callets". Will melt fast. Cons - Price. More expensive than Cocoa Barry, but not as expensive as Valrhona. Although close. Original Beans Pros - Great company with products from very good causes such as Femmes de Virunga - Every product is bio certified - Great taste and texture - No lecithin Cons - Price. Some variants more expensive than Valrhona. Casa Luker Pros - Great quote on price - Taste? (just got samples delivered today, haven't had the time to taste them yet. Delivered too chilled, need to wait a bit for it to reach normal temperatures) Cons - Soy lecithin - Very big "callets". Almost needs to be chopped up before melting to save time.

Probably not.

This is really cool. I'm glad that I'm not in a situation where this would be plausible. I know I would get too nerdy about it.

That wouldn't fit in my freezer, too many things in there. Space is an issue for everything when you live in a one room apartment. Someone did tell me that you can make ice cream with the help of dry ice, but that would also be like time consuming ordering it etc. Something like that would work. I shouldn't just focus on "one thing". It's always good to learn more (I can probably make cookies, but to make them perfect!) With my "luck", summer is probably past me soon anyway. The summer in this country is usually short, unfortunately.

Success! Glaze was at around 70° when I sprayed the mousse. It's a bit hard to see if you glazed it enough, when you don't color the glaze though. No clogging until I stopped spraying (I did leave the gun in the oven at 50°, to warm it up a bit, which might've helped with that.) I'll post a picture when I've made the real attempt. This was just "faux" mousse to see if it would work. Don't want to waste expensive ingredients in the try outs. Edit: for future reference; I used a 1,5mm nozzle.

I was thinking about that, but that would mean new gadgets. I love'em, but I don't have any space for a big machine at the moment.

I'm just going to spray one little petit gateaux this time, so I don't think I need to worry that much about clogging. It's a test to see if it works with the mousse from the molds I've made. One part is just 1 cm thick, I'm thinking that it might melt a bit if it's too hot. But we'll see. Just cooked up a batch of neutral glaze and got the new hvlp gun with the mail today. Test starts tomorrow.

Truth be told, I plan to buy a new gun anyway. That way I can have one for cb and one for things with water in it. It's only ~30 CAD. That's a good suggestion, but it won't work with this little piece. You'll know why, if you see it when I'm done. I'll post a picture in some thread at least. Thanks Teo! Do you know how hot it needs to be? I've heard 60°, but maybe you can go lower after you've heated it.

Haha. That is true. But let's wait and see if anyone have some experience with this.

I've earlier sprayed cocoa butter mixed with white chocolate and some color, to get that velvety appearance on a frozen mouse petit gateaux. However, what I'm working on now needs to be sprayed with a "neutral glaze", since it wouldn't work with pouring the glaze over it - like it would with a regular cake or something. Have anyone done this earlier? I'm not sure which kind of tools to use. I have my compressor and and a HVLP gun, but that's only 0.5mm. Not sure if that would be enough or if I should aim for something with a bit wider nozzle. I know that it would work to spray this with one of those Bosch paint sprayers etc, but I'd rather not buy more big things. Any suggestions?

Looking good! I remember seeing some picture from him, where it looks like a weed leaf.

Is that something from a hospital?

Hehe. It's actually getting better here. But the humidity is still a bit too much. At the moment, I'm creating new molds for a three piece petit gateaux with two inserts. Waiting for these to set.

That's just sales talk I guess, I was laughing for myself during the presentation when they said that. But maybe this price point is expensive in some kind of view. I would've expected it to be 20 EUR or more per kg when they defined it as expensive. But maybe they just compare it to the budget priced products that they sell? You can buy it here - https://www.bouwhuis.com/callebaut-chocolade-callets-ruby-10-kg - a little bit more than 10 EUR per kg, but not by much.

It's not astronomical at all. You can get it for around 10 EUR per kilo. Pretty cheap if you ask me?

Well, it's kind of hard when there's no reference I guess? I told the Callebaut rep that many people will probably see it as "their competitors products with fruit flavor". But in the end it's not like the big pile of consumers know about Valrhona's inspiration. I think it's a really tough thing for marketing, but you can easily see that the color is one of those things they're pushing for. I got a pink bottle for water, I got a pink apron and a pink bowl (to prepare my future ruby in I guess). I mean, you do actually see before you taste - so it's nothing weird. I would happily buy some Ruby to play around with if it were available in the regular 2,5 KG bags - but they're pushing for 10 KG packages - and that would last me forever.

I got to try ruby today. I kind of liked it, I don't have any amazing taste whatever they're called, but it was nice. Felt a bit like a sour white chocolate. Tried it in a few different ways, a bonbon with caramel and strawberry compote, a kind of energy drink and panned almonds. Really need to try it a lot more before I can make up my mind. In the end, I guess it's more of a chocolate than white chocolate. RB1 have some cocoa mass in it at least, even if it's only 4.5 percent.

My Cacao Barry moulds are white, but not solid? I can easily see colors and patterns if I have a light source behind it.

Wow, they got a new, kind of modern, website I guess? Haven't seen that.

That’s CW. Haasnoot design.

I'm using a countertop from Dekton and I think it's amazing. Kind of expensive though. I'm going to buy some more of that material and glue it to a table on wheels so I can move it around in my little kitchen. Prior to getting my new kitchen, I had a 100 cm x 100 cm x 1 cm marble piece that I placed on my kitchen countertop.

Was looking for something and read some more about inspiration, and saw this; Products available in September 2018, currently on pre-order.

That's fair! We all have different mindsets.

Haha, that's fantastic.