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sbain

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    Albany, California

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  1. 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
  2. What a great looking bonbon (and photo)!
  3. 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
  4. Trying a whole new style: “open face bonbons”! (These were inspired by the geniuses over at Bonbonbon Chocolates).
  5. 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.
  6. Sad night. I just made a big batch of bonbons where my colored cocoa butter stuck to my molds. Tragic i think i might might have overheated my Chef Rubber bottle in the microwave and lost my temper? Is there a way to salvage the bottle of CB? Can I melt the whole bottle up to 122F then table it down to 82F (like dark chocolate?)
  7. WANTED: Chocovision tempering machine. Looking for a gently used tempering machine. Anyone have one they like to sell? thanks!
  8. Thanks! I’m gonna try it the meltaway layer was a easy: 560g milk chocolate 95g coconut oil 95g peanut butter 1.5 teaspoons chipotle powder i melted and tempered it all together (I use slab method), then poured it onto my peanut nougat layer. It took a long time to set (almost 24 hours). You can find the whole recipe in this article about David Chow: https://www.thestar.com/life/food_wine/2015/12/24/how-david-chow-makes-his-delicate-sweets-and-chocolates.html
  9. Made some bars this weekend. These are a peanut nougat layer with a chipotle and peanut butter milk chocolate meltaway layer on top (dipped in dark and splattered with cocoa butter). Inspired by a David Chow recipe. There came out pretty yummy!
  10. Those look lovely. Can you share more about your delicious praline filling? I’ve never attempted it. Love to get your recipe
  11. Wow! what a great collection of confections. In particular, I am intrigued by your prickly pear pate de fruit. I've never made pate de fruit and would like to try it. and assuming that's what you incorporated into your lemon ganache bon bons? how's they come out? Nice work!
  12. Thanks. That recipe is a favorite of mine too, but it definitely needs more lemon and mint, especially when using only a small quantity as I did (maybe in a big truffle its fine?). The mold I used was a Martellato 30mmx30mm (https://www.amazon.com/gp/product/B06Y59SY1M/ref=oh_aui_search_asin_title?ie=UTF8&psc=1) everyone loves it (I should probably buy a few more). And glad you like my colors. I don't own a airbrush, so splattering with a toothbrush is my preferred/only technique at this point Thanks again for the encouragement!
  13. Loving my new small square molds. Nice and thin so only a small layer of filling, so I went with something strong: a meyer lemon and fresh mint in a white chocolate ganache (from Greweling, but I pumped up the flavors a bit).
  14. I love the green swirly one (Venus?). Nice technique!
  15. Nice wrapping! Any inclusions or flavors in your bars? I am thinking about doing some bars for the first time and looking for ideas.
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