SweetandSnappyJen
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Posts posted by SweetandSnappyJen
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Thanks, @curls! I've seen this done and am wondering what the benefit would be of filling the acetate sheet with chocolate beforehand vs pouring chocolate onto the mold directly then laying down the acetate sheet and scraping. It seems like the former would be a lot messier! And an extra few steps.
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4 hours ago, Jim D. said:
If it's a small spot, you can temper a little cocoa butter of the same color and use a paintbrush to fix it.
In the online course I took with Andrey Dubovik, we had to use a mold similar to yours as a test of our ability to get complete coverage of a mold with multiple angles. I haven't used that mold very often since.
I can see why you don't use the mold often! I'm guessing beyond making sure everything is tempered 100% correctly, there's a lot of air bubble tapping that needs to happen also. I just love the shape and really want to make it happen!
4 hours ago, pastrygirl said:@SweetandSnappyJen Yikes. I'd be making sure that flavor was one I could melt down and recycle
I guess! How depressing:)
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Hi folks -
I'm trying out a new mold and wondering if anyone has experience with fixing cocoa butter issues after unmolding. Re-painting, perhaps some luster dust, maybe velvet thing? As you can see, lots of CB was left in the corners (I see that this has happened with others with pointy corners in general, but I'm fairly determined to use this mold!) The CB and chocolate was tempered, though it's possible the dark chocolate was a bit overcrystalinzed.
THANKS!
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1 hour ago, Rajala said:
That's crazy, with soupy mess. The one thing I can add which doesn't help: I made a praliné during the summer once, and its texture became very very strange. But no mess though.
I guess, a delicious soup!
19 hours ago, Jim D. said:Glad you had more success with this batch. I don't know which version of the melanger you have, but the new model has a lid.
Somewhere on eG I did a comparison of Sicilian and California (Fiddyment Farms) pistachio paste, and having them both on hand now has brought me to the same conclusion: Fiddyment Farms has a brighter, fresher, more pistachio-y taste, whereas the Sicilian (this brand is Corsiglia and is available from L'Epicérie) is richer and darker. I don't understand why the texture is so different; it must be due to the nature of Sicilian pistachios. Fiddyment does not grind the pistachios into a completely smooth paste. The price is very different. a 2-kilo container of Fiddyment is $134; same amount of Corsiglia is $222.
I think I have the Spectra 11 and a lid sounds incredible!
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22 hours ago, pastrygirl said:
In my humidity theory, the sugar would probably separate and stick to the rollers, so IDK 🤷♀️
I hope this batch works better! 🤞
It definitely worked better, @pastrygirl! I spent the day doing a few other nut varieties (pecans, almonds, pistachio) in larger quantities and while there was still a bit of 'spitting', it ran normally (and cleaned the walls and floor while keeping an eye out:) @Jim D. - I did grind the hazelnuts beforehand, I think I just did too small of a batch. And you're totally right, it's possible this batch of hazelnuts was more oily so that could have contributed. How did you like the Italian pistachio paste?
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33 minutes ago, pastrygirl said:
Oh no!
Do you have really high humidity? Maybe the caramel on the nuts absorbed too much water and the paste 'broke'?
That's an interesting theory, @pastrygirl! It is indeed humid. But not terribly so. Also, the paste is thinner than usual, but doesn't seem broken per se. After some digging around, I'm wondering if it was too small of a batch. I've never really considered the batch size because I usually do a decent amount. Is there a minimum amount that you tend to abide by? I'm currently doing another and bigger batch (and babysitting it, my poor ears!) and so far so good...
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Hi all - here's one!
I put some caramelized hazelnuts in, left it for 45 minutes or so, went to check, and it was still running, but a soupy mess all over the walls, counter, floor, and all over the base of machine. This has never happened in the oodles of times I used it. Has anyone else encountered an explosion like this?
Thanks!
Jen
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11 hours ago, Katie Meadow said:
No expertise here, but my favorite chocolate for many years has been Neuhaus. They must have stores in various locations all over Belgium.. I'm not typically a fan of filled chocolates, preferring dark bars, but their filled ones are fantastic.
11 hours ago, Katie Meadow said:No expertise here, but my favorite chocolate for many years has been Neuhaus. They must have stores in various locations all over Belgium.. I'm not typically a fan of filled chocolates, preferring dark bars, but their filled ones are fantastic.
Thanks, Katie! I have seen Neuhaus around but have never tried them. I'll definitely give them a try!
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12 hours ago, Kerry Beal said:
Thank you so much, Kerry! There are some great tips in here!!
- Jen
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Hi all!
My daughter and I are headed to Belgium this summer, just for a few days, and would love to sample and visit some great spots. Right now we just have Chocolate World in Antwerp on our agenda. I'd love any suggestions on unique (or not unique!) chocolate or pastry experiences. Or places to avoid!
Thank you!
Jen
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Thank you! This is really useful info. So glad your Valentine’s packaging worked out as you wanted. Feel free share a pic!
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On 3/6/2021 at 1:16 PM, gfron1 said:
I am, but I should have pushed SIlvia more to make a plastic dome top insert like I originally wanted.
Hi @gfron1 - it's been awhile since you posted this! I'm working with Silvia right now, and am curious what you paid for in terms of shipping, and how long it took for your shipment to arrive (if you happen to remember..) Thank you! - Jen
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Thanks for that investigation, @blue_dolphin! That does not sound very attractive, indeed! My set up worked really well, and that piece of open air advice was invaluable. I displayed an inside view of the 6 piece and 12 piece box we sell, and displayed the individual pieces under a glass tray, with an icebox strategically placed in a box underneath. It worked well, but 5 degrees warmer, I'm not sure. I had boxes stored in a cooler for purchase. I've attached the set up, in case it's helpful to anyone!
- Jen
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Hi there! Is anyone experienced in selling their chocolate products outside in warmer than expected weather? Who knew October in New York would bring 80+ temps? My set up includes some riser blocks that display my confections, but the forecast has me skeptical. A couple of questions from someone who’s never sold outside before, 1) is it ‘undesirable’ to the consumer to see chocolate food items out in the open air (as opposed to say, on a cake plate with a cover) 2) any ideas on how to keep these things cool? Thanks (as always) for the input! -Jen
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Absolutely stunning, @Sweet Impact Mama!
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Thanks, @Jonathan Those are gorgeous! The colors were all set/dry before you swirled with the next color?
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That's beautiful! It definitely has the same feel, color-wise. I've never tried rhubarb in a bonbon, but I could see how it would be overpowered. I'd think it would have to be a very subtle strawberry with a white shell. But love a good strawberry rhubarb pastry!
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I'd love to see the results of your strawberry rhubarb (yum!) if you happen to have it, @Jim It almost looks like each is a tiny brush stroke, but I can't imagine that's what it is. Crazy good skills, indeed!
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I’ve got one! Any idea how this technique is done? I think it’s so pretty!
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On 9/26/2020 at 8:19 AM, gfron1 said:
At the suggestion of an eGer I bought mine from silvia@alagobox.com. Easy to work with. The shipping is a slow boat from China but I haven't worked through my old ones yet anyway. For 1000 boxes not printed, came out to about $1.40 per. Just a few pennies more than what I had been paying. These boxes come assembled (I have to insert the tissue), whereas my old boxes required full assembly.
Hi @gfron1 - I just came across this post from you and was wondering if you ever received the boxes, and if you still feel you had a positive experience with alagobox. The website shows some great options, but it keeps crashing so just wanted to see if your positive review still stands. Thank you!!
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That's true, Jim, I'm sure they'll just toss it. The other thing I did notice after I did a bunch of tossing around of the box for testing, the shine came off the chocolates. And thanks, ChocoMom for the tip on aaspecialtybox.com, I'll check them out!
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@jim D. Thanks so much for that tip! It works like a charm! I'm trying to figure out a way to make it look attractive, but it definitely fixes the issue. Thanks!
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Hi Folks -
I'm knee-deep in shipping holiday bonbon packages, and have gotten the feedback that the individual pieces are turning over during the shipping process. Not great! I know the high-end retailers have custom boxes and trays made, I get mine from gogo pak and make my own sleeves for the boxes. I use this box, a pad, a piece of paper and sticker to secure them, and this tray, which I now see has a little room at the top, for the movement. Does anyone have any tips to prevent this, or have any ideas as to where to find inexpensive yet attractive packaging where this would not happen?
Thanks so much!
Jen
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This thread inspired me to mix up some colors today! Any ideas on why the colors are sort of flat and bleed around the edges? I suspect it's because the mixture is so thin. Chef Rubber's colors seem so much thicker than just cocoa butter and powdered color, does anyone have any thoughts on this?
(And I hope everyone is staying sane and healthy these days!)
Panning - but not for gold!
in Pastry & Baking
Posted
Hello!
With the DeBuyer attachment I got a few years back (only minor dabbling) I decided to really give it a go with three varieties-- pistachio duja covered cherries, coffee hazelnut with crunchies (soft center) and caramelized hazelnuts. A couple of questions for the group:
1) They took FOREVER. I used a hair dryer/dry ice method and it seemed fairly straightfoward but took like, 7 hours. Is this normal?
2) For the hazelnuts, i used some Capol samples for the polish and glaze, this is how they turned out. The bumpy bits were there after tumbling but after the polish/glaze they're still there. Any ideas?
Thank you!
Jen