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Madsandersen

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  1. Madsandersen

    Creating glazes like Gerald Sattler

    Do you have any idea how this green glaze is made? Some kind of metallic green powder? Source: http://www.pastrychef.com/TORTAFLEX-KIT-MAGIA-DEL-TEMPO_p_3034.html
  2. Madsandersen

    Creating glazes like Gerald Sattler

    What is the colored glaze composed of? Just glucose and colors? And what temperature do you have on your colored glaze when applying?
  3. Madsandersen

    Tempering Cocoa Butter?

    I think that I have heard someone say that if you spray cocoa butter with airbrush, the "airbrush" will temper the cocoa butter when you are spraying? Due to the cooling of the cocoa butter when blown out as small particles with cold air
  4. Madsandersen

    Tempering Cocoa Butter?

    I came up with a new question! When I have to make my white cocoa butter I will temper it 50°C -> 26°C -> 29°C - but when I have to use it next time, do I have to temper it again? Or can I just melt it carefully in the microwave? (I do that when I use my commercial bought white cocoa butter, and it seems to be in temper). Why don't I have to temper that product? Thanks
  5. Madsandersen

    Glazing problems

    But the picture of the green glaze with gold I sent, is without white. But the color paste might just be bad colors?
  6. Madsandersen

    Glazing problems

    Is it because I am mixing my glaze and the mirror glaze (store bought product)? Because I succeeded applying the mirror glaze mixed with gold dust on this cake...
  7. Madsandersen

    Glazing problems

    Or what do you mean?
  8. Madsandersen

    Glazing problems

    You think that it would help to avoid the white color in the glaze with the green color?
  9. I will try 10-15%, thanks!
  10. Madsandersen

    Glazing problems

    Hello eGullet! I was making a white glaze, this is the recipe for that: - 18 g gelatine sheets - 160 g water - 126 g sugar - 185 g glucose sirup - 160 g neutral mirror glaze - 115 g condensed milk - 207 g white chocolate (28% Callebaut) - 10 g titanium dioxide (white color powder) Applying to the frozen cake at 34°C. Then I was mixing colorpaste to the neutral mirror glaze and heating them to 60°C But the two glazes seems to separate, they do not "fuse" into each other in a natural way. It works if I color some of the white glaze (used for the cake) with my color paste but the color of that one becomes "dull/bad color" (see picture) because it is a white base colored with green. I want the colors to be bright. Do you have any suggestions or recipes to solve my issues? Thanks!
  11. I am getting that shine! Wonderful... New technique using a makeup blender sponge covered in clingfilm. Colors brushed with antique gold dust before airbrushed with opaque white
  12. How many grams of titanium dioxide (white) powder would you mix in 100 grams of cocoa butter to make it opaque? 🙂
  13. I tried to apply two layers of white, and I am very happy! Thanks for your help everyone (rip-off Bachour 😉)
  14. I think the smartest method would be to use the sous vide as the source of heat, mounting a bowl in some enclosed box with water, controlling the temperature by the sous vide in the water. While some kind of mixer keeps the chocolate in motion?
  15. That is not possible in Denmark; 1. The products are not sold in Denmark 2. ChocoVision Mini sold in UK costs about 1300USD from new, meaning that they are priced extremly high! (in general products are much cheaper in US).
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