Rajala

No issues with "skin" forming on the top in that amount of time? I guess I just could try haha. Recently got a machine and tempering chocolate for molding is soooooooooo much better with this.

How would one best temper a ganache with "silk"? I never really tried and people just "well add it at temperature X" - but like what do you guys do if you do it? Just leave the ganache in a bucket and let it cool to the desired temperature before mixing in cocoa butter?

Yeah, that's a pretty good price I would say. I think a new Pawkit is like 2500-3000 EUR and this machine is light years better. One thing though; you need to change the sensors in these from time to time. Not sure HOW often though, but you should check how much that would cost you. Also make sure to source a filter that can handle all that you want to measure. Alcohol will influence readings quite a lot - but they have filters for that. I guess you're in UK based on the pounds - so just find the local Novasina distributor and buy what you need from them.

I always make my own hazelnut paste with my stone grinder. Let it go for like 24 h. The viscosity is pretty low. If I were to buy some random brand it would probably be a lot thicker.

One part hazelnut paste and one part milk chocolate wasn't soft enough? That's quite a lot of nut oil added to chocolate. I usually go with 60/40 and that's still soft. But yeah, to each their own. Of course it's not as soft as a ganache, and maybe that's exactly the the texture you want. The downside with adding to much nut paste to chocolate is that the nut oil can make the product feel a little bit "fatty", not sure what the expression is in English. But the oil from the nuts if totally different on your tongue compared to cocoa butter.

It doesn’t have to be complicated. It could probably be done by folding in a caramel in your nougat and just roll it out in a frame. Or it could be a simple version of leaf croquant.

I took a reading on another brand of that (and not vegan) and it was above 0,85, someone measured something else. I bought a new can of the same thing because I forgot to note down.

Roxy and Rich and Chef Rubber both have replacements based on E170. It’s obviously not as good as E171.

Hehe, if you read the instructions you can see that any machine have a repeatability range and a +- accuracy. So those combined will need to be taken into account while looking at repeated readings of the same sample.

My bottle is in the fridge, but I measured at room temperature.

I got 0,6347 for European made invert sugar, trimoline style. European made Heinz ketchup = 0,916. No sure why the reading is that much higher? Less sugar? Different sugar types?

The Chinese one is pretty accurate based on its specs, but it takes like an hour to get the correct measure. And yeah, it's 0,02 in accuracy which is kind of bad if you get a 0,85 reading. Is it 0,85? 0,87? 0,83?

Haha, this is funny. I can measure for fun too. I have a cheap meter from China and an Aqualab 4TEV Duo.

Sorry, the guy decided to keep the moulds. But I got the same thing that "it can happen with the injection technique" reply. I guess it can, but it's annoying and I would like there to be more quality control.

I measured AW on store bought dulce and it was above 0,85.

This is just a regular ganache with cream and white chocolate. I let the vanilla infuse in the fridge for three days by mistake. Planned for one, but it turned out amazing.

Nothing special here, raspberry and vanilla. Classic combo of course.

I always use a stick blender. I believe it gives me a better emulsion. I guess it depends on what you're supposed to do with your ganache.

Has anyone managed to get a pdf crystalized? I made a pdf like two weeks ago and covered it in saran wrap. The top of it now had a crust of sugar, really strange? I guess it could be some kind of "freak accident," because I've never seen this before.

I'm also curious about the clear ganache!

For sure! It might be so that I'm too slow, I don't have the moulds on hand yet. They're with a customer. But I'll let you know.

Those scratches are way too large to be just regular mistakes if you ask me. I had 8 moulds like that showing up recently - the 2295 as well. Emailing with them and they want pictures of the chocolate moulded in order to move on with this - but I haven't had time for that just yet. Something is definitely up with the last couple of batches of 2295.

It was such a long time since I posted something. I'm trying my guitar a bit. Made the "triple duja" or whatever we should call it, again. Recipe from Leroux. The gianduja is way too soft in his recipe. Need more cocoa butter or more dark chocolate. Almond and pistachio layers are better.

I've made a marshmallow filling where I've used caramelized sugar as a base.

Thanks. I'm going to try when I get my frames delivered. What about citrus pectin btw? I don't have any apple pectin but I have citrus, slow set (not sure if citrus or not), and NH.