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Rajala

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Posts posted by Rajala

    Spraying glaze on frozen mousse

    in Pastry & Baking

    Posted

    16 hours ago, Kerry Beal said:

    So you'll buy a new piece of equipment if someone tells you that you need to - instead of pulling out the gun you have and giving it a try? What's the worst that can happen - you need to clean the gun if it doesn't work?

     

    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.

     

    16 hours ago, keychris said:

    can you dip it into the glaze instead of pouring the glaze over?

     

    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. :D 

     

    4 hours ago, teonzo said:

    I've done this using a 2.5 mm one, worked perfectly. Never tried with a smaller one, worst case scenario is that it clogs and you just need to clean it, so just go for it.

    Beware you need to use hot neutral glaze (heat it in the microwave till it starts boiling).

     

    Teo

     

     

    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.

    Spraying glaze on frozen mousse

    in Pastry & Baking

    Posted

    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. :D 

     

    Any suggestions? 

    'Ruby' the Fourth Chocolate frontier?

    in Pastry & Baking

    Posted

    1 hour ago, Je33 said:

    The price hasn't been released by my usual suppliers just yet but im interpreting what the official Callebaut ppl were saying about it being 'rare ' & 'limited supply' so expect it to be reflected in the price. I honestly have no idea as yet and I'm just guessing 

     

    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. :)

     

     

    'Ruby' the Fourth Chocolate frontier?

    in Pastry & Baking

    Posted

    6 hours ago, Pastrypastmidnight said:

    It seems like everyone I have heard a report from has been somewhat ambivalent about it. But, man, they marketed the heck out of the stuff. 

     

    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.

    'Ruby' the Fourth Chocolate frontier?

    in Pastry & Baking

    Posted

    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. :D 

    Working Surface for Chocolates

    in Pastry & Baking

    Posted

    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. :) 

    Andrey Dubovic online classes

    in Pastry & Baking

    Posted

    23 minutes ago, Tri2Cook said:


    I wasn't thinking the word silly would offend anyone. I wasn't thinking anyone would actually be offended by anything said. I was just thinking the class is available to all who want to take it, not sure it's fair to expect a few to spend the money to take the course and then come here and tell the rest of us how everything's done. Not really fair to the people paying for the course or the person selling the course. No harm in asking, just don't agree that it would be silly of anybody to not want to.

     

    That's fair! We all have different mindsets.

    • Like 1

    Andrey Dubovic online classes

    in Pastry & Baking

    Posted

    5 hours ago, Tri2Cook said:



    Sometimes it's difficult to get the intent on internet posts, are you saying it would be silly for them to not want to teach us something for free that they paid a lot of money to learn? 

     

    Yes. That's exactly what I'm saying. I'm not sure silly is a word that would offend someone, that's not the intent (English is not my native tongue), but in my mind I would _always_ help someone with anything, if I could. But, to each their own. :) 

    Yuzu and Raspberry Inspiration by Valrhona?!?! Is this real?

    in Pastry & Baking

    Posted

    2 hours ago, Avachocolate said:

    On the topic of big chocolate suppliers....I took a class at the Chocolate Academy in Singapore....right inside the Callebaut / Cacaobarry factory....they gave us all the Cacaobarry chocolate we wanted to play with but still would not sell us any.....

    Yesterday a rep for a Chocovic/ Callebault/ Cacaobarry distributor came to my shop....not sure why, as she did have no clue about the different chocolates she was offering, nor did she know any of their prices....she basically just handed me some samples (which I did not need as I knew her products better than her) and told me to "send her an email if I needed more information or prices".....still not sure why she even came to my shop...

    Strange business models indeed....

     

    That sounds very strange indeed, and I wouldn't call her a good sales rep either. I get a bit frustrated when people/companies act like this. I hope I get famous one day, just to be able to blow them of when they want something from me, when they didn't even talk to me earlier. :D Well, not really. But you understand what I mean.

    • Haha 1

    Yuzu and Raspberry Inspiration by Valrhona?!?! Is this real?

    in Pastry & Baking

    Posted

    Just now, Pastrypastmidnight said:

    It took a long time to get Valrhona to respond to me, but when they did they were very nice. 

     

    Cacao Barry wouldn’t even respond. I contacted a regional rep and he totally blew me off a c told me I should just find a local distributor and ask them my questions. 

     

    Hehe, that's nice of them. I actually got a reply on Instagram from someone working for Barry Callebaut and I also emailed on of the local sales rep, he was super helpful actually. I guess it's a mindset. :D 

     

    But Varlhona are trying too hard to be "fancy", you know? It feels so incredibly strained, in a bad way.

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