Rajala
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Posts posted by Rajala
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11 hours ago, keychris said:
I personally wouldn't be able to get shells that thin with overcrystallised chocolate, it's like sludge
Yeah, I only get that thin shells with like Zephyr or something that has like the lowest viscosity ever.
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7 minutes ago, Kerry Beal said:
Try Pavoni and JKV
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.
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3 minutes ago, Jim D. said:
I can think of two possibilities. CW may have made it for a special order. Or there is another company, DecoRelief, that makes versions/copies/knockoffs (whichever term you prefer) of CW molds. I was looking for a cocoa pod a bit larger than the CW one I was looking at and found it through Renée Drolet at Chocolat Chocolat in Montreal. She would be a great resource for your search.
Thanks, haven't checked Deco. I've seen at least two persons with this fish. I don't think it's custom made.
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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?
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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.
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A guitar cutter sounds like a good idea. But there are sooooo many thing to pick from.
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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.
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No, I never use food grade while experimenting.
Too expensive.
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5 minutes ago, Altay.Oro said:
Looks so yummy ) ... do you use silicone molds for hemisphere giandujas?
Yeah. I couldn't find the correct size though. So I had to make the mould on my own.
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18 hours ago, Altay.Oro said:
How can we do that perfect layers in a bonbon?
My guess ... completely fill the shells first with the white ganache, wait and then turn over the mold, drain the ganache ... and after the white layer set in the shells, fill the second layer. Before capping the bonbon, manually trim the white layer a little.
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.
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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.
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17 hours ago, Jurjen said:
Haven't heard of that for molded chocolates, I assume you spread a thin layer on the guitar sheet then while it's still warm you invert it on top of the mold and press down?
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.
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On 4/3/2021 at 2:29 PM, Jurjen said:
Would love to try these, how did you cap them if the filling is so liquid? Is there some invertose in there?
Guitar sheet!
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I can't get 35% cream here I think. 36% is what I'm usually using.
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I can try that recipe and run it in the meter for science.
However, based on the experience I've had so far, I would say that this ganache is closer to 0,85 than 0,87. But I'm not saying that I'm correct. We'll see! It will be interesting to see. I'm doing some vegan ganache testing at the moment, but can try this when I'm done.
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Interesting. Yet I don't understand anything. I should've read more math courses? 😂
I'm happy to have a AW meter, so I know that I can be pretty sure about the AW in a ganache when I tell someone that it is 0,814
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1 minute ago, Altay.Oro said:
Maybe not big enough for painting molds ...
You can fit a mould in there and if you use an airbrush rather than a spray gun... I dunno, I'm intrigued and as I wrote; I know it won't be great - but maybe it'll be able to help a little bit. Hoping someone have tried it.
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Did anyone ever try something like this - https://www.amazon.de/dp/B078GMLVZQ/ ?
I know it won't be a great solution, but maybe it could help a little bit. I have to do some airbrushing now and thinking some of the cocoa butter will get stuck in its filter, rather than all of it in the kitchen.
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This is a good place to start - https://forums.egullet.org/topic/84834-spraying-chocolate-equipment-materials-and-techniques/
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I always temper with these figures. Never an issue
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My version of baklava which is not close to baklava is basically a duja on a mixture of nut pastes, some honey comb as crisp, also some salt for extra flavor. It's more like "inspired" by it.
Oh forgot about that I use milk chocolate.
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On 4/24/2020 at 10:48 PM, teonzo said:
Reading cocktail books will give many clues on the use of the bitter taste and how to balance it (mixologists are the masters of the bitter taste), this is something totally overlooked by chocolatiers, which is puzzling since chocolate is bitter.
Any suggestions for cocktail books?
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Hand painted? That's some steady hands.
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Haha I love the cat. Some kind of sticker and doing white + colors and then spraying black?
I'm looking for a certain chocolate mold...
in Pastry & Baking
Posted
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.