Rajala

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?

It sure is here as well, on another continent. Haha, just checked my local supplier of Valrhona. They want 77 EUR for a 3 kg bag. That's the list price though, so it can probably go down a bit. But still crazy. German supplier wants 63 EUR, so I guess price depends on how good of a negotiator you are. Still waaay more expensive though.

I have a bag at home. I'm not super fond of it, colleagues who I unload all of my work on thought the bar made with it was the best thing ever though. Haven't tried the Cacao Barry branded version, but Varlhona's variation is better than Callebaut, maybe not to much surprise?

You know because the one pictured is yours? I think Premier is like the main manufacturer or these, or the brand at least. I got one as well, but as I wrote it only got one "scraper".

When he had a class he was using both one of those smaller airbrushes and a HVLP gun.

Looks like a lot of fun! Does anyone know the model name of that stone grinder? I like that it have a "scraper" at both sides of the stone wheels. The one I have only got one.

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. Maybe you guys watching the videos can confirm for people interested. Not sure if my friend remember it correctly. I've always been taught that you don't need to temper in that way if you're using an airbrush, but maybe it's what you should do to get that crazy shine, combined with the right room temperature etc.

Haha, that domain name is a bit dodgy. Regarding signing up, to each and his own, right? I hope you enjoy it! Maybe it's amazing. I watched some free video of something and it had a voice over in English which was really bad. Maybe these videos are better?

Aaah. I have the pro one then. Didn't know about the home version. I will, there's no Amazon here so I'll have to wait until early next week!