Jump to content

Chocoguyin Pemby

participating member
  • Content Count

    68
  • Joined

  • Last visited

Recent Profile Visitors

619 profile views
  1. Hi Pastrygirl - Any idea how much to add? 2% 5% ? I was thinking somewhere between those 2 numbers but closer to 2%
  2. Hi everyone - I have been using 70-30 for a while and the most recent bag i bought is now a 2 drop fluidity - I could swear it used to be 3 drops - can I add some cocoa butter to it to make it more fluid? TIA for sharing your expertise!!
  3. I think mine is 98% - I don't know if it matters what the strength is although the higher the alcohol the less water and the faster to dry.
  4. I always polish my molds after washing them - I don't think you can skip polishing properly - I use isopropyl alcohol and a cotton make up pad remover - and I get nice shiny bonbons every time - i do live in a colder climate and find working in 18C comfortable - I actually keep my house at this temperature - shorts and t shirt and 18C no problem.
  5. Yes it is - there are a number but the one I was referring to is called All Things Bonbons Truffles, Chocolate Confections, and more - there are a couple of questions to answer to join the group. Hope to see you there!!
  6. Hi Jim - would it be ok to share this information in another group I am in on FB? I thought I should check first as I don't want to do so if it is not appropriate. THX
  7. OOOOhh yuzu ginger!!! that sounds yummy! I have never thought to reduce the water content. How did you add the ginger? fresh - powder -steep some in the cream? Thanks for the tips
  8. that makes sense - I don't want to thaw a 1 kg block of puree to chip out 50 g to make a ganache - its a first world problem.
  9. So I had some left over caramel sauce from a meal and thought I would make some turtles with some pecans I had left over as well. I reduced the caramel sauce to make it thicker 236F, roasted the pecans and arranged them in 3's on some parchment paper. I poured the caramel over the pecan clusters and let it set. While I was dipping a batch of caramels in chocolate the 2 trays of turtles were supposed to set up - they did not as the caramel was a tad soft - I ended up scraping the cluster off the parchment and forming a log out of the mass - a sticky log. after the first attempt I rinsed
  10. I love YUZU!!! Is it just my frozen yuzu puree - it's like a block of ice and super hard to chip off. not like my other purees at all. Is this normal for yuzu? TIA
  11. You can get tonka beans here - https://gourmetwarehouse.ca/tonka-beans-dry-60g/ Hope that helps - not cheap though.
  12. Hi Jim - Thanks for that!!! I will not worry if they last 3 weeks anymore!! That is about the longest they last around here. I am selling them at a local market so it's good to know I am not going to harm someone.
  13. Hi - I have just had my caramels tested for AW and the result came back at 0.38 - what does this mean - they just supplied the results no interpretation. I am also having shelf life test done but have to wait for those results. If anyone can share some info it would be much appreciated.
  14. I made some passion fruit mango caramels for the first time tonight. They taste great but are softer than I expected. I make a lot of caramel and cooked this the same way i always do and cooked it too 255F. I used frozen puree - should I reduce the purees before adding to the caramel - I added it with the cream by subbing the purees for half the cream of the same weight. I really like the flavour profile just want them to be a little firmer. Should I just cook the caramel to a higher temp ? It was also a very different consistency when I poured it into the silicone molds - much more f
  15. Ahh - the last time I made rosemary caramel I steeped the rosemary in the cream and then strained it before adding it to the sugar. It's a great combo I think - Now that I think about it I might try an Earl Grey tea caramel - I made an earl grey ganache a while ago and really liked it.
×
×
  • Create New...