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  1. Try Ultratex 3 or Ultratex 8....basically modified starches...different vendors have them, I use the ones from Modernist Pantry and am quite happy with them for thickening fruit purees without cooking...ratios will depend on the kind of final texture you are looking for, some experimenting required. I would start with 3-5 grams starch / 100 grams of fruit purees and adjust from there.
  2. In the UK try www.homechocolatefactory.com They have dextrose and glucose (powder and syrup). Sosa brand so usually more expensive than other brands though....
  3. Slightly off topic....no matter what ice cream / gelato recipe or stabilizer you use it will never be the same as in a gelato shop if you use a compressor machine built for home use. Just does not get cold enough fast enough. Decent gelato machines for small quantities (around 2.5 kg) start around 2000-3000 USD. Funny enough though, the super cheap ones (around 30-40 usd) with the bowls that need to be frozen actually make superior ice cream to a Breville /Cuisineart compressor style machine...put the bowl in deep freeze overnight and it will make great ice cream (provided you have a good recipe to begin with) in about 10 minutes (keeps the formation of ice crystals down due to the short time). Of course it is inconvenient and only makes a small quantity but better quality than the mid-range home machines. I own a small dessert shop and switched to a small professional gelato machine after trying all other options....quite happy with it, but it was about 10x as much as my Cuisinart....so you get what you pay for...
  4. I would recommend infusing the galangal into your cream or using the juice by itself...I make Ginger flavored ganache all the time with the infusion method and it works fine ...it will make some creams curdle, but the cream I am currently using does not have that problem with ginger, not sure why (but I am not complaining...)....alternatively you can slice the ginger, then blanch it for a bit before infusing it into the cream...that will also prevent curdling. Have not used galangal yet, but I would not recommend adding any dry powder into a ganache after emulsifying as you most likely will end up with a grainy ganache...add the dry powder to the cream first to infuse the flavor, then finely strain the cream before emulsifying. Hope this helps 😊
  5. @akonsu....yes, you can make silk with a sousvide circulator, I have done it successfully...either keep it soft (somewhat inconvenient due to the floppy nature of the sousvide bags) or shave it with a microplane (which basically ends up being Mycryo anyway....so just buy the Mycryo) Having said that it is definitely much easier to use the EZtemper, and I agree with Kerry about the electrostatic issues with the shaved "silk". I use Mycryo in my everyday tempering for chocolate production...it can have some melting or clumping issues but with enough practice you can get around that...I make molded bonbons all the time and don't have any problems with them at all. But for convenience sake I will most likely switch to the EZtemper sometimes this year as I have used it before and like it a lot.
  6. Awesome book, I highly recommend it for anybody interested in chocolate and desserts on a professional level...go grab it !
  7. Yeah, you want to do the cocoa butter quite thin...several layers with a brush will usually be way too thick...a nice thin layer with an airbrush works great. See if you can get a hold of some professionally printed transfer sheets and see how thin they are for reference. Also you mentioned acetate...if it is anything like the kind of stiff foils they also sell for overhead projectors at office supply stores then I would stay away from those (even if you got yours from a restaurant supply, sometimes they sell the wrong kind also)...you want to get the thin, soft, flexible plastique sheets...kind of opaque...often referred to as guitar sheets. Also there does not seem to be an industry standard for the sheet names...especially between european and american supply stores....one shops guitar sheet is another persons acetate 😁
  8. I hear what you are saying...although I never have problems with air bubbles in my shells....which probably also has to do with the fact that I only use semisphere molds which generally dont have bubble issues anyway due to the shape 😊 For my ganache I use my bamix anyway, agreed...best way to get an emulsion
  9. I have a small room especially for chocolate work (about 12x15 feet) with a decent airconditioning unit...the dehumidifier is about the size of a small college dorm size fridge (not sure about the electricity / watt rating) and it really does not put out too much heat. I do have to take out about a gallon of water from it each day. Without the dehumidifier the AC unit will lower the humidity slightly on its own but not nearly enough to be useful...a dehumidifier is a must for me, cannot work with my chocolates above 50 % ( your workflow may vary of course)
  10. Well, I have never met anybody else that mentioned that number as a good temperature...and I have talked to many people whose chocolate expertise I consider much greater than mine and they all said 20-22...and that range also works great for me. When I go below 20 degrees things tend to go a bit funny sometimes... Of course if my workflow consisted of making pretty shells to post on instagram and then sell "masterclasses" then maybe I would try 18 C also ....just saying πŸ˜‰
  11. Your humidity is definitely too high...I find that if I go over 50 % then things get wonky real quick....I live in the tropics and need to have a dehumidifier running in my chocolate room at all time...I keep it at between 35-40 %. Also your temperature is a bit low....generally you want your room right at 21-22 degrees celsius...about 70-72 F. With 62 F your chocolate will also set really quick and be quite a pain to work with.
  12. I switched from seeding to mycryo and could not be happier...super fast and convenient, use it for making molded pralines, chocolate decorations and even setting ganache all the time. Never had an issue with it not disolving as some of the other posters mentioned, just blend it in with a handwhisk. The EZtemper is a great tool also, unfortunately very hard to bring to the country I work in (vietnam)...mycryo is a good alternative for me.
  13. Generally speaking Callebaut chocolate is nothing special....their Cacao Barry brand is awesome though....definitely worth the extra bit of money 😊
  14. +1 for Zephyr W2 from Callebaut I would definitely not recommend also ..
  15. The Alto el Sol chocolate is one of my favorites for taste from the Cacao Barry line...if you are looking for something a bit more fluid I would recommend the Haiti (for using with molds, I get nice results with it). As far as storage goes you would be better off to store it in a fridge...maybe if you have one with a dedicated vegetable drawer that is not super cold....just make sure your chocolate bag is sealed airtight as it will pick up flavor from other strong ingredients nearby. A refridgerater is certainly not the best storage solution but it is much better than leaving it in the florida heat & humidity. Best way to store chocolate for a homebaker or small shop would be a dedicated wine fridge at about 16 -18 degrees celsius...something you might want to look into if you want to play with chocolate more seriously. ....I think a small one is maybe a couple hundred dollars. As far as the tempering goes ....@keychris above explained it well...there are many different roads to take, as long as you do them well and practice they will all get you to the same result with varying degrees of time/equipment involved...you just need to figure out what works best for you.
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