Chocoguyin Pemby

How do you keep your molds so clean - i need help with this

What size molds does everyone like to use? I have bought various molds and have found my personal preference is a mold that is 11g -15g - I find smaller amounts you can't get a good amount of ganache or filling to savour - just my 2 cents.

Your turtle shells look great - nice shine on them and your photo is a good close up! I bet they taste great - so turtle filling how? pecans crumbled into caramel?

I used equal parts sugar and hazelnuts - 300 g in this case. roast the hazelnuts first until done - if they still have the skins on you can put them in a dish towel and rub vigoursouly to get rid of the skin - much easier when they are hot. meanwhile caramalize the sugar using dry or wet method until the colour you want to work with. I have seen 2 different ways for the next step - 1} pour the caramel sugar over the warm nuts and stir to mix them together and set aside to cool. When cooled break up into small pieces and put in the food processor. 2} pour the caramel only on a silpat and let cool - break up into small pieces and to food processor and add the roasted hazelnuts as well. Blitz until you get the texture you are looking for - crumble, powder or paste - I took mine to a paste - it's amazing how liquidy it ends up when the oils are released from the hazelnuts. to make the ganache 500g cream 600g praline 300g milk chocolate 100g dark chocolate The recipe actually calls for 100g glucose which I subed with praline - add praline to chocolate callettes - bring cream to a simmer and pour over chocolate and allow to melt and stir to incorporate I found at first I could still taste tiny granuals of the sugar but it disappears over time. hope this helps Now how do you make the meltaway layer? That sounds delicious - I love peanut butter - one of my favorite bonbon fillings is peanut butter raspberry jam and salted caramel.

I made these for Valentines - first time making praline and I can't believe how good it is - best I've ever tasted - also my first water ganache made with beer - interesting mouth feel. Not perfect but I am working on it The flavors are Lto R Rasperry jam, peanut butter and salted caramel, praline, Baileys, Beer Ganache

Great thanks for the info - I will look for a copy of that book.

Hi - can anyone recommend a good book about chocolate and making bonbons etc - sort of a bible type reference - looking to improve my skills and taking a course is not an option due to my location. Is this a good starting point - it is pretty expensive but cheaper than a course. TIA Fine Chocolates: Gold Jean-Pierre Wybauw, photography Serdar Tanyeli

So I visited with my sister this past weekend and made some chocolates with my nieces - salted caramel and peanut butter, solid chocolate lotus and coconut cream. This difference in the red heart shaped one is one is backed with white. Practicing for valentines this year. I want to offer a 5 pack of flavours - i was thinking baileys, red hot cinnamon, salted caramel, hazelnut praline and ??? any suggestions?

Kerry Beal any chance you could share that recipe with me. If it’s handy. Also where is the chocolate workshop taking place this year? I haven’t heard.

I polish my molds with cotton makeup remover pads and some isopropyl alcohol. Tap your molds when filled to release air bubbles. Be aggressive banging is ok. Make sure your chocolate is tempered accurately. Try some colored cocoa butter. Have fun and enjoy. All mistakes taste great. I dabble at home.

Thanks for the responses - I would like to be able to move it - I would love to put granite counters in but that is not happening anytime soon.

Hi all - learning so much from everyone in the forum - thanks for your sharing of knowledge - it's the most positive website iv'e come across for sharing - so my question is how big a marble should I look for to table temper 1-2 lbs of chocolate at a time. I'm thinking a 2'x3' piece? Is there any difference between marble/granite/quartz or do they all do the job Tying to find someone local doing a kitchen reno I can get a piece from. TIA

What do you use to get the triangle shape? or is this a secret? I am an aspiring hobby chocolate hobbiest.

Hello everyone - I am new here. Live in Pemberton, BC and just found this site and it's amazing - I have learned so much - thanks to all those with the wisdom for sharing. I have been making dipped truffels for about 10 years and have just recently started making bonbons and am loving all the tips. So much to learn!