Rajala

Guitar sheet!

I can't get 35% cream here I think. 36% is what I'm usually using.

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.

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

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.

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.

This is a good place to start - https://forums.egullet.org/topic/84834-spraying-chocolate-equipment-materials-and-techniques/

I always temper with these figures. Never an issue

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.

Any suggestions for cocktail books?

Hand painted? That's some steady hands.

Haha I love the cat. Some kind of sticker and doing white + colors and then spraying black?

This is a bonbon with passion fruit in different textures.

One could also blow with an airbrush if dipping by hand.

It's mentioned that too much invert sugar will make the product "sticky." Too much sorbitol will give you a laxative effect. Glucose? Not sure, but I guess it's about texture and overall sweetness.

It will keep the product more moist.

Read the book again it's there. It's like 5-10% of sorbitol to the amount of water in the recipe and so on. I don't remember it all by heart. It's in the part that discuss sugar. But maybe it's in one of the books before Gold? I might mix things up.

Yeah, the thing I did isn't like a complete crunchy element, but more a little crunchy texture.

Yeah, I've seen a video while browsing Instagram. She makes chocolate bars like that, so I would guess something like the same way for these.

Yeah, all sugar is beet sugar here. I mean, I can buy cane sugar if I really want to - but the standard stuff is made from beets.

As it gets banned in more places, the replacements are more likely to be widely available. I guess there is little profit in selling these now.

I've gotten air bubbles in mirror glaze without even trying - if you really want to incorporate air, I don't think it would be a problem.

It's hard to say exactly with what it is, but I agree with gfron1. First it's chocolate, and the second layer is very likely some nappage based glaze, maybe with caramelized sugar to give the color and taste of caramel. I guess you could add some foaming agent to it to get some bubbles? You can see at the end of the video that it's not hard like a caramel layer would be. I guess Teo might show up here and teach us a lesson?

The only alternative I've seen is from Chef Rubber, and I can't source it here. It's way too expensive. It's strange that PCB for example doesn't have an alternative, they're even a French company where it's forbidden these days

There's a difference in spraying with an airbrush though. The amount of color is less than using a brush or whatever. Also, some would argue that you temper the cocoa butter while spraying.