Rajala

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.

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.

This is my saffron bonbon with orange and vanilla marzipan.

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.

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.

I know I reply to a post which is super old. But a Pawkit for $500? Wow. Lucky you.

Yep, that's the one I read it in.

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.

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?

Not yet! But I will try it also, I want to learn all methods.

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?

Why not? I've never tried that earlier. What are your pro tips when it comes to seeding?

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.

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.

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.

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.

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.