Rajala

Citrus pectin seems to work well too. Might need to increase the amount with 10-20 percent though (that's just a guess,) the product isn't as solid as you'd want it to be. My lemon pate de fruit is extremely sour though. Might be good that you can only handle to eat one piece without waiting an hour or so before you eat more.

Yeah, much easier to get them without skin straight away. But the price I paid for these skinned ones were so good that I couldn't say no. And it's not that tedious to remove it, it's not pistachios.

Yeah, that's what I do as well. A few of them rolled a way on my countertop last time, and I discovered that it was extremely easy to get the skin of when they were completely cold. I haven't tried again in a while, but I'm going to try to leave them for a few hours to cool down next time. Most of the time I read instructions, I get the impression that I should just let them cold for a short while, but maybe it's just lost in translation for me.

Haha, I just found a bottle of Karo light corn syrup in my pantry, stowed away in a corner. Best before April 2018. I guess that's safe to use. Problem solved for now.

Not sure how important it is in that recipe though, maybe it'll do fine with glucose. I have no problems with trying and failing

I'm in Sweden. There are some syrups you can get here, but I'm not sure how close they're to their American counterparts.

Have you tried it? What's a good replacement light corn syrup? Glucose? Corn syrup isn't something that's very common over here.

I'll read it. Thanks!

Hmm, baklava is an interesting suggestion. I made a batch like 8 years ago, with dough that I bought. Maybe it's time to make my own filo dough?

I have around 3 kgs of hazelnuts, 4 kgs of almonds and 2 kgs of walnuts. I've made so many different kind of pralinés that I think I have enough for this year. So what should I do with all these nuts? Do you have any amazing recipes or ideas for me? I'm thinking that I should at least try do to some kind of walnut tart, but I'm not sure what to do with all the other nuts.

Don't have that. I don't mind playing around though, so we'll see how it ends up with the citrus pectin. The blackcurrent batch I made felt better now.

I'll try another kind of pectin tomorrow! I have a citrus pectin as well. It should be possible to find some unsweetened applesauce in some store... I'll see if I can find any tomorrow. Thanks for the suggestion.

I made my first batch of pate de fruit today. Pretty satisfied with the result, however, I feel like the texture isn't smooth enough. I did use pectin NH, maybe different pectins can give you different texture? Suggestions on how to make it smoother? I followed a recipe from Boiron posted in this thread. The blackcurrant one. Bonus question for anyone that might now the answer; the same guide suggests to use pear puree if you want to do a lemon pate de fruite, can it be done without? Same thing with mango (apricot instead of pear.) Don't have any pear/apricot puree.

Love the look, almost a bit like watercolor. The sun is right in my face, so I might see things that aren't there though. What will you fill them with?

Yeah, interesting way to do things.

Well, 15 or so stories is what I would call spam. Spam - written while I have a gleam in my eye. (no idea how that sounds, just tried to google for what I would say in my native tongue - in English)

Haha, that's amazing! I saw that Coppel was mentioned somewhere and she spammed Instagram as well.

I hope you'll have a nice stay in Sweden. The weather is lovely at the moment!

Yeah, I only get 360p. Video quality at that resolution isn't very good.

That's nice. Such a shame that about the potato quality of the videos though.

I don't have an AC. That's why I'm looking for options. But I'm about to order 12 kgs of fruit purée. I hope my co-workers like pate de fruit.

@BentleyI use a German brand (don't remember the name by heart), most of the colors are probably not good for you. I also bought from a UK company once, which have like 50 colors or something. Everything just seems to be a mix of "base" colors though. So you could easily come up with your own colors by experimenting a bit. However, since everything is a hobby it's not that important to get the exact same result. But I write down what I do though, to achieve, at least, a very similar result each time. I always use a bit of white color (titanium oxide) to get the colors to be opaque. Maybe 2 grams out of 10. It all depends on how strong I want the colors to be. If I want something that's more pastel, more white.

I never buy colored coca butter, it's easy to mix them on your own. 100 grams of cocoa butter, and 10 grams of color - mix it with your stick blender. I keep them like this.

@pastrygirl Pate de fruit is a great suggestion. I visited the big thread about it but haven't tried it yet. Thanks for reminding me. @Tri2Cook Haha, I love the summer as well. It's quite short, too short, but it still sucks that I can't handle chocolate like I normally do. @Jim D. You mention videos, do you have any suggestions? Maybe there's some kind of youtuber I don't know about? Most things I've found so far is very basic. I just got the Art of the chocolatier (name?) so that's a new book to go through.

So, it's summer and I love it and I hate it. The high temperature and high humidity makes it so much harder to handle chocolate (It must suck to live in Australia. Constant heat and all those poisonous animals ). I can't be arsed with buying an air cooler etc, my apartment is way too small for large equipment like that. So I've been thinking of what I should do during the coming two-three months instead of chocolate, but can't figure out what I should concentrate on. My plan is therefore to ask you! Do you have any suggestions? Become a tart master? Practice more on mousses? I'm open for any ideas. I do think about putting more hours in to designing my own moulds for mousses, since it's a bit more fun to work with things like that than the standard Pavoni/Silikomart shapes. What do you, who have to endure hotter periods, do when you can't do chocolate work?