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akonsu

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    konstantin.pics

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    Detroit, MI

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  1. I usually throw away 80% of it in the morning and add the same amount of flour and water mix. You can feed it more often, look when it goes down, which means that it runs out of food and feed it then. It is not that it will die if you feed it more. It will just take longer to ferment what you fed it. That is all I know, but I am not a professional. : )
  2. @teonzoThanks, I understand now. I am not a native english speaker so I do not know what the right terms are, but I get the concept.
  3. What is chablon and insertion ratio? Sorry about stupid questions... Is chablon something specific or is it just a fancy word for stencil?
  4. Hello everyone, there is a store in Ghent, Belgium, called Yuzu chocolates. The owner makes chocolates with every possible and impossible flavor, even tobacco. He uses the same shape for all his pralines, the shape looks like it is moulded but at the same time there are various textures and colors, the colors are often broken, sometimes the tops are crumbled, etc. Some photos show that there is a filling in, at least, some of them. But I cannot imagine how he manages to mould them and add these textures at the same time... Here are some photos: https://www.instagram.com/explore/locations/2120420/yuzu-chocolates/?hl=en I also see there are some cavities from air bubbles on the surface, but I think this is not intentional, I think these are because the chocolate was too thick or too cold. I am sure that experienced people can easily tell how these textures are added to moulded pieces... thanks! konstantin
  5. akonsu

    Replacing Liqueurs

    Religious beliefs is not the only reason. Cottage food laws also prohibit alcohol.
  6. Coconut milk instead of creme? Thanks, I did not know that..
  7. Thank you very much, as I understand, I will need to heat the cream, pour it in to the chocolate, mix it, as usual, and then add dry galangal and mix again? @Kerry Beal, is that what you mean when you say "add it after the cream"? Or can I add juice at this point? Sorry, I am a beginner, I need things to be spelled out explicitly... I suppose I can just try and see what works, although galangal is expensive, I do not want to waste it...
  8. Hello, I would like to add galangal flavor to ganache. I have a fresh galangal root (it is very similar to ginger) and I am going to grate it and then squeeze juice from it, but I do not know how to add this juice to the ganache. I never tried. Do I just pour the juice over ganache and mix? Or would it not emulsify? Or maybe I can dry galangal first then grate it, and add the powder? How is this done? thanks! konstantin
  9. Hello everyone, I have one more question about using EZtemper. (sorry, keep returning to this subject...) As I understand, tempering with silk (that EZtemper makes) is the same as tempering by inoculation (seeding) with callets, is this correct? In the below valrhona video he says that seeding produces temper which is unstable in the machine. Does this mean that the chocolate goes out of temper just by itself in the machine? Why does it happen only in a machine? Does anyone know what he is talking about? And the main question is, if so, then does this mean that I should use EZtemper mostly for tempering decorations and not for tempering chocolate that I use for covering or for making shells? Not that I have a machine though... I realize that people most likely use EZtemper for all sorts of purposes, not only for decorations, but my question is mostly a theoretical one: is tempering with the EZtemper product (silk) less reliable than tabling? konstantin
  10. I also once bought Callebaut white chocolate there that tasted and smelled like goat milk, which I did not like at all... Unfortunately Whole Foods does not say what recipe number this is when they repackage the chocolate.
  11. @pastrygirlthank you very much, I missed that information. It says that on the eztemper web site as well. Not that I am arguing, I am only trying to understand: is this essential to keep the silk soft? Why not make a powder from it when it solidifies, like Mycryo?
  12. I am, just like you, trying to figure this out. Yes, for me buying 10 kilos of coverture chocolate is unreasonable, I think, so for now I use baking chocolate from Kroger and try to learn how to temper it consistently. I know it is far from real chocolate, but I guess I still can use it to learn how to temper properly, can not I? I mean, this chocolate is sold tempered, so it is, at least in theory, possible to temper it, right? Any advice from the experts in this respect?
  13. This might be because of the limitations of the technology (his video camera producing washed out images, or your monitor's calibration, etc). You are comparing what you see on your screen with a real thing. : )
  14. Thank you very much, ptw1953. Do you mean that for you it was not easy to maintain the correct temperature using sous vide, so you were getting inconsistent results? This is good to know, thanks. I do not need to try it myself now : )
  15. Hello everyone, I have been reading about EZTemper, but I am only a beginner, so it is not for me yet, but I have a question. My understanding is that EZTemper produces silk from cocoa butter, I assume it just cooks it for 12/24 hours at 92.5 F temperature, right? There is a way to do the same, it seems, using a sous vide heater, so they say (please see the link to a youtube video below). Is this the same approach? Only less expensive? thanks! konstantin
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