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Rajala

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Everything posted by Rajala

  1. How do you temper the cocoa butter? 32° seems fairly warm. But with a room at 16-17°, having issues with too liquid butter when it's sprayed in the mould - the cocoa butter can't be tempered correctly.
  2. This is my saffron bonbon with orange and vanilla marzipan.
  3. https://www.novasina.ch/labstart-aw/ This one - https://www.novasina.ch/wp-content/uploads/2019/11/005371.00_Spec-Sheet_LabStart_EN.pdf The distributor thinks this low end version will be enough. I told them I don't need it to be PERFECT. An extra decimal is 800 EUR more.
  4. Btw, I also have a question. I've been looking at a unit for around 2000 EUR. But how do you even find reviews of these things? It's not like I can go to Amazon and read what people thinks about them. Like I don't want to put down 2000 EUR without knowing if the units measures well etc. @Muscadelle I don't know, it's jsut a guess. But I would mos def let it set for a day before measuring it. It should be in the temperature that it will be stored. Different temperatures give different aw readings, so if you measure it just when mixed it will be way hotter than when it would be inside your bonbon.
  5. I know I reply to a post which is super old. But a Pawkit for $500? Wow. Lucky you.
  6. Yep, that's the one I read it in.
  7. I like it because I think it's fast. I can be sloppy and get chocolate in strange places, some times - but I also want to learn the other ways so I can understand and help others.
  8. So I was reading about invert sugar in ganaches. I also read that heating invert sugar above 70° will stop it from helping lowering the AW of the product. What happens above 70°? Does some sugar stuff melt?
  9. Not yet! But I will try it also, I want to learn all methods.
  10. Okay, I did another test an hour ago. Going down to 27,1° before pouring the chocolate back in to my bowl. So it was probably even less than 27°, when reheating. All shells except one contracted from the mold. When everything else fails, listen to Kerry?
  11. Why not? I've never tried that earlier. What are your pro tips when it comes to seeding?
  12. Nope. Not the thermometer. But it's still so bizarre. How can I basically forget how to temper chocolate? I have no idea. But I will go for 27° instead. See if it'll work.
  13. I'll give it a go if I fail with the other thermometer. It shows a ,5 difference just when I measure the "air" of the room. That's quite the differene for chocolate. But not sure if it always was like this or not. 3,5 hours left of the work day. Will temper after that.
  14. I melt the chocolate to 50°, pour EVERYTHING on my counter top, work it down to like 28° and then up to 31-32° in the microwave oven. I don't save a third of it or so. I guess this is a bit strange? But it always worked for me.
  15. I normally handle chocolate at 21-22°. But I got the idea to have it at 20° just to see if I got better results, and I just fail with everything. I tried to mold with Caraïbe minutes ago and it doesn't even set. Someone suggested that maybe my thermometer is off? Might be I hope so, because I can't really understand how I lost the ability to temper chocolate otherwise. One thing is for sure, I'm going back to the roots with using small pieces of paper just to check if it's tempered and if not? Well, start over.
  16. Those images look to be the same image. Weird that Chocolate World haven't updated their images for some of the older models yet. However! Yesterday I tried to temper again, regular room temp at around 21,7°. One single shell contracted from the mold. I'm either losing my mind or the chocolate is messing with me. I'm gonna try with some classic Caraïbe today and see if the result gets better.
  17. Yeah, It'll probably cost a bit. But if this is your business, maybe it's a worthwhile investment when you realize it's your favorite milk chocolate ever?! It's weird though, they don't seem to have this chocolate as a bar. It's usually easy to grab a bar to test a variation out.
  18. I'll try that together with less cream. When I made some calculations, it seems like it's a little bit too much sorbitol. I'll report back later.
  19. Haha, good idea. I always try to rush things. And I would believe you would tell me "you can't rush chocolate"?
  20. Is there anything one can do about the contraction marks? Or or do I have to live with it? A chef once told me; "a cake always have a front and a behind." - I guess you can apply that to bonbons as well then? I'll try your suggestion. I'll lower it to 14° when I put them in the fridge next time. I'm gonna do a new test soon. This time going down to 27,5° and heating the molds to around 25-26° just as a test.
  21. Yeah, I've been working and reading about Morató's formula quite a bit. But I'm more and more thinking that the bonbons should last maximum a month or so (I do don't sell these things), but I do measure AW of any ganache I make to make sure that it's not at 0,9 or so.
  22. I think it is so that the over tempered chocolate contracts before it hits the mold. And if the chocolate don't contract... We know the story.
  23. Thanks Teo. I usually never check my chocolate, so I'm thinking that it's not tempered properly now. As I wrote, it's much colder than normal, so maybe I'm off with the temper for some reason here. I just made a new test and went down to 27,5° with my dark chocolate - with much better result. Still 5 of the shells didn't contract successfully. I wish I could figure out why certain shells behave like this. I'm only doing one mold right now, testing things out. What do you guys think about this? That little streak below the spot reflection. It's not a reflection but some kind of mark on the shell. Dirty mold? Something else?
  24. I'll try with 75 grams. Thanks. I guess it was too long ago I made a white ganache, because I can't remember it being this soft.
  25. I've only made ganaches with it so far, but I think it's a lovely chocolate. Pretty milky and maybe plain when talking about milk chocolates? But it's not like Jivara is like a crazy stand out in taste, taking away from other parts of your product? I probably wouldn't hunt down Orizaba just for the sake of it, but can't you just order a smaller bag of it from a place who repackage, to try it out. https://www.chocosphere.com/default/brand/t-z/valrhona/orizaba-lactee-les-feves-1kg-bag.html - like here? Not sure where you're located though.
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