Rajala

I really like this style.

Second attempt went better. I still want to understand what went wrong with the first one though.

There's cinnamon there for sure. Top layer is a caramel with browned butter and vanilla. Middle layer is a ganache made out of milk and dark chocolate with more browned butter, cinnamon, and vanilla as well. Bottom layer is the crispy part with Zéphyr caramel, browned butter, some extra cocoa butter, coconut oil and cinnamon bun crusts (not sure what to call it really), but they sell like dried cinnamon buns at the local store, so I just crushed them to pieces and blended it in.

I made a cinnamon bun bonbon

Yeah, it's super strange. I dunno what happened. I bought some more rhubarb now and will try again with all of it and run it with the immersion blender as you suggest.

I planned to make a rhubarb "PDF", and this happened? Any ideas? The only think I can think of is that the rhubarb reacts with pectin some how, but like what? Everything just turned foamy. With that said, I just used the juice of the rhubarb and guess that plays part in this. I don't want the texture of all the "threads" in the rhubarb in my PDF. Don't have store bought purée at the moment.

I'll join in with the rest here. I never work above 23°. It's currently 24° in the kitchen, so my rhubarb bonbon making need some AC help.

I'm not sure, but with that said, I find the min cocoa % strange. The data I have say that Ruby contains 29,5% cocoa butter and 4,5% cocoa mass.

What would you say is a normal amount of time it will take to temper 1 kg with the seeding method?

I've done 1:1 with chocolate and cream, no problems. I guess the lecithin found in most chocolate will help with that as well. The AW reading is out the roof though.

Looks great. I guess the black part is color in powder form? You gave me some inspiration for some upcoming "designs" - I have 30 recipes that needs some coloring. 😂

Yeah, it's the very same mould many thought it was. The picture of the moulded chocolate on Chocolate Worlds website depicts another fish though, so it's really weird.

No, that's not me haha. But with that said; that is indeed the mould. Chocolate World seems to have the wrong picture on their website. They have so many old images, they really need to fix their online store. I tried to help an acquainted to find the mould. So we were right all of us somehow? Thanks for trying to help, in the end she found it. Not that Instagram user but someone else. Seems like people in Sweden like that fish.

Yeah, I only get that thin shells with like Zephyr or something that has like the lowest viscosity ever.

Couldn't find anything from Pavoni, JKV had LOTS of stuff. Maybe one of those will work. But I would like to find this specific one, of course.

Thanks, haven't checked Deco. I've seen at least two persons with this fish. I don't think it's custom made.

Yeah, they actually have a large fish, but not just exact this one. So it must be made by someone else, the question is who?

I'm trying to find a larger fish mold. Have anyone see them this large? The smaller ones are from Chocolate World, but I don't really know about the large one? Can't seem to find it anywhere.

A guitar cutter sounds like a good idea. But there are sooooo many thing to pick from.

I love the discussions in this thread! I'm with pastrygirl, sometimes it feels like I lost all my experience when some chocolate doesn't temper. I had that happened to me last year(?), in this thread I think.

No, I never use food grade while experimenting. Too expensive.

Yeah. I couldn't find the correct size though. So I had to make the mould on my own.

I piped some passion fruit marshmallow in the shell, and then placed a small hemisphere of passion fruit gianduja on top of it. Gently pressing it down. Let the marshmallow set and then close with a layer of chocolate.

My ganaches with dark chocolate usually look like that in the beginning when I use my stick blender. After a while, it goes away and I get a smooth shiny result.

Yeah, that's a trick when the filling is very very soft. And then scrape the mould "through" the sheet. As Jim describes. I really don't think it's hard though, I succeeded with it on my first attempt. Maybe there was some chocolate left around one of the bonbon, but nothing that I really recall. Just make sure that the mould isn't cold.