[White Chocolate: Favorites, Sourcing, Using]

Between Valrhona Ivoire and Opalys, what do you guys prefer? and why?

[Milk Chocolate That's Not Overly Sweet?]

i'm jealous of all of you who live in the states and europe. 😥
I live in Asia, and there are only a few good chocolate brands available (eg. Valrhona, Michel Cluizel, Cacao barry, Callebaut).

[Milk Chocolate That's Not Overly Sweet?]

Hi everyone,

I am someone who used to hate milk chocolate (and white as well) because they are always too sweet for me.

but recently I got to try Valrhona's Bahibe 46% and it's really good; creamy and not sickeningly sweet.

After Valrhona has changed my mind, I'm on a quest to explore the world of milk chocolate.

Are there any alternatives as good or even better? what's your preference when it comes to milk chocolate?

 

Thank you.

[How do they make tart shells so perfect?]

@AAQuesada @jmacnaughtan
Is this recipe the one you guys are talking about?

[Has anyone seen this cookbook anywhere?]

I have no idea why they blurred the name..

so i really would love to know the name of this cookbook.

Has anyone seen it?

(I think it’s in French.)

 

Thanks!

 

[How do they do that? (the bonbon thread)]

https://www.instagram.com/p/BkOR7OKF4q7

 

these look more like jewelry than chocolate.. 😱😱

[How do they make tart shells so perfect?]

1 minute ago, Rajala said:

Well, looking at that picture, they don't really look perfect though. If we should be really picky.  

 

I've never done it without weights so not sure what the result will be.

 

Well.. after a second look, i guess you're right. XD
They look quite different from the photo from my first post.
(At first, I just assumed that she'd use the same process for all for tart shells.)

[How do they make tart shells so perfect?]

45 minutes ago, Rajala said:

I too, can't think of how they get them that good without any weights. I was taught to use heat proof saran wrap and rice instead of stones. I guess you can do it in a lot of different ways!

1

 

52 minutes ago, pastrygirl said:

Maybe they use weights and just aren't showing every step?  It does seem hard to believe that the sides stay vertical in the oven without support.

 

On one of Polly Kosheleva's instagram posts, someone asked her what kind of weights she used, and she replied that she didn't use any.

(The conversion is in Russian though.)

[How do they make tart shells so perfect?]

9 minutes ago, Rajala said:

Perforated tart frames.

 

Some people freeze their though and make perfect strips etc with a ruler. You should also have a perforated silpat and a baking tray to let air go through. Some have pro equipment to make the dough perfect when rolled out.

 

That's the short story I guess, and technique. Years of practice I guess? And maybe some Photoshop?

 

You can do pretty good with the right tools, this is my first ever attempt on a tart shell;

 

 

3

Thanks @Rajala for your swift response.
I have the silpat but im not sure what kind of baking tray you are refering to.
Is it something like this?
https://www.debuyer.com/en/products/perforated-flat-baking-tray
https://www.debuyer.com/en/products/aluminium-non-stick-micro-perforated-pastry-tray
https://www.debuyer.com/en/products/micro-perforated-tray-in-hard-aluminium-oblique-edges

Your lemon meringue tart looks so perfect, and that's your first attempt?! WOW 😮

[How do they make tart shells so perfect?]

I've been trying to find tips and techniques to improve my tart shells,

They taste fine, but look ugly as hell.. there are bumps, holes, ridges, etc.
 

And i see those perfect tart shells uploaded by pastry chefs (see below)
They are perfectly flat, neat, and uniform.
Would appreciate if anyone can provide any insights on how to achieve this level of perfection.

(They don't seem to use any kind of weights (baking beans) when blind-baking, but i have no idea why their shells are so flat and do not rise at all.)

Thanks!

[How do they do that? (the bonbon thread)]

Hi there,  I'm Dean.

i'm a newbie when it comes to chocolate making.

what i want to know is not particularly about design

but how to get bonbons as shiny as those in the picture..
I've seen a lot of bonbons from other chocolatiers,

but i'm always amazed how Andrey's are THAT shiny.

I know that polishing molds with cotton balls would help.. but that's about it.

Do i have to spray the surface with cocoa butter first or something?

Thanks guys.

PS. Here is a clip i stumbled across for the marbled effect similar to Monde Du Chocolat's bonbons.

Hope it helps! https://www.instagram.com/p/BQ6ONCgl5gW