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sbain

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    Albany, California

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  1. Those look like perfect mangoes 🥭 Well done!
  2. An update on my problem: you fixed it! getting the bars right into the fridge (once they start to firm up) totally worked. Don’t know I wasn’t doing this from the start (maybe I fell asleep during that class? Latest batch of bats (below) are nice and shiny. thank you all for your advice and support!
  3. Thanks @Jim D. I have "the Grewling" and I should probably go back and reread the relevant chapter on tempering (it's been a while :). To be honest I have sort of cobbled together a few different processes (seeding and THEN tabling to accelerate the cooling process, which, as has been pointed out, may be overkill and/or a bad idea). Moreover, I have also finally decided to buy a Chocovision Revolation V to hopefully simplify my tempering, so I will be getting used to a few new things now. Wish me luck! Speaking of the Revolation V, anyone have any good advice for a first time user? Maybe there is a thread already about the machine? Thanks again -seth
  4. Thanks @pastrygirl. I was using the heat gun sparingly only on the chocolate still in my bowl to keep it at working temp (NOT using it on the just poured molds/bars). I was doing two molds at a time -- pour chocolate, then add inclusions. I will drop back to one at a time like you suggest. The bars are a good size, around 3.5 ounces, so maybe that's enough mass to push them out of temper when they crystalize? I will try going straight into the fridge! Another question: do you guys clean your molds completely between uses, or (assuming a nice clean release of the molded bar) could one then pour another bar without washing everything? That's save me a bunch of time...
  5. Wow -- I had no idea! Somehow I'd got it into my head that one should never put freshly molded chocolate into the fridge, but I will try this. Thank you!
  6. Thanks for the responses. For cooling, I let them cool at room temperature for about 3 hours (at which point they were fully "in bloom"), then I put them in the fridge for about 20 minutes then unmolded them without much trouble (note the decent shine and snap).
  7. Help! Tempering problems! For the second time in a row, a large batch of my molded bars have badly bloomed, and I need help (and/or moral support) figuring out what I have done wrong. I have been pretty good at tempering in the past, but something has changed and I'm having problems now (super frustrating, right?). The chocolate started out fine, and seemed fully in temper when I tested it, but (as you can see from the image), a nasty fat bloom set in as soon as it started to cool in the molds. Here's what I did: - Using good chocolate (Guittard couverture 72%) - weather good: room temperature was a reasonable 68F, no humidity - melted 1200g (slowly in microwave, stirring) to 120F - Seed in 300g, use immersion blender to mix until smooth. - table 2/3 of it on granite until 82F, then mix back into bowl and use immersion blender to raise temperature back to working temp (90F) - Test temper by swiping a bit on parchment, it hardened well with no streaks in under 3 minutes (and the test swipe did NOT bloom later) - poured into molds (which were room temp), using heat gun occasionally to keep chocolate mass at working temp - decorated the backs of the bars with pecans and dried cherries (both at room temp) - let set - within 30-45 minutes, dusty pale bloom started to cover all bars - cry softly - briefly consider throwing everything in a trash and giving up chocolate forever - decide to take picture and ask my friends on eGullet for advice... Any idea on what went wrong? this is the second time this has happened to me! I've double checked my thermometer to make sure it isn't off (using both a IR and digital) so I dont think that's it. The only new thing I am doing is using the immersion blender during seeding to speed up the melting. Could that be it?!? Thank you for any advice you have to offer, - Losing My Temper
  8. Those are beautiful! May I ask what you used to get those nice swaths of color? Brush? Fingertip?
  9. @Desiderio can you help me understand how you use your mol d’art? I got one but still trying to work it into my routine (I make small batches, usually tempering only 1-2 kg at a time, tabling method.) do you melt in the mol d’art then temper by tabling? Or seed method? Then back into the melter for working? That’s what I tried but I had issues with the chocolate getting to thick in the melter (over-tempered?), then I left it in overnight and the top half of my chocolate hardened (bottom was still melted. Weird). I want to love my mol d’art like you, but I think I need to learn to use it better. Thanks for any (detailed) advice!
  10. That’s a lovely shine. Looks like polished alabaster!
  11. I don't have any answers for you (I'm relatively new to chocolate myself), but I love the sound of your experiments and I share your curiosity about keeping inclusions crunchy. I'm interested in putting some crispy inclusions in my bars and also into my molded bon bons (but worried about the ganache making everything soggy). Let me know if you have any wisdom to share on the topic -Seth
  12. What a great looking bonbon (and photo)!
  13. Happy Earth Day! These little guys are filled with yuzu pate du fruit and milk chocolate ganache. Hope you are all having a great weekend
  14. Trying a whole new style: “open face bonbons”! (These were inspired by the geniuses over at Bonbonbon Chocolates).
  15. Hmmm. It is dark chocolate and it did take some whacking to get them out. Might have been the chocolate temper, though I made several different types with the same batch and it was only theses that had issues, so I am inclined to blame the CB. My tempering is usually pretty good, but come to think of it, I did just buy a fancy new Mol d’art melter and this was my first batch using it to temper(seed instead of my usual tabling), so maybe it was off.
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