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Nickos

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    Temperatures for cocoa butter?

    in Pastry & Baking

    Posted

    15 hours ago, Kerry Beal said:

    I usually start with 35º C - then pour a little out to cool a bit for finger wiping and splattering. I often use at 35 for the air brush. 

    Kerry... 35 is just not in temper so that is absolutely not the right temperature.

     

    its exactly the same temp as how you temper the Chocolate. 

    Chocolates with that Showroom Finish, 2012 –

    in Pastry & Baking

    Posted

    10 hours ago, Jim D. said:

     

    Can you provide the source of your recipe? Or if it's your own, the method you used? I ask because I have had much trouble with banana caramel: Not only does the banana cause the caramel to splatter dangerously, but the banana tends to burn before the correct temperature can be reached. And, to add insult to injury, sometimes the fat separates out, and I have to put the whole mess in the food processor. The usual remedy for a separated filling is to add some liquid, so I add dark rum, which goes beautifully with the banana but, of course, thins out the mixture even more.

    Its our Own recipe, iT has 2 layers first layer with caramel and second layer is banana ganache. 

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