Jump to content

Vojta

participating member
  • Posts

    43
  • Joined

  • Last visited

Everything posted by Vojta

  1. I was taught using cooking oil spray with silikomart plastic rings, so I use it everytime. Might be the case, happy experimenting!
  2. I would oil the mould, should be enough. If that is not enough, I would try one of these: Chill or freeze the dough after it's inside the rings, so it enters the oven chilled. Wait until the tarts are completely cool before removing them from rings. The last two are my suggestions, unfortunately I don't know what causes the desired shrinking of the tarts. Let me know if it works.
  3. Hi, Rajala. What kind of mould do you use? Tart ring/ mould and what material? Did you let the tarts cool before removing? Did you oiled the moulds? Did you chill the dough before baking (inside moulds)? PS: about my 'problems': it was the temperature mostly. I also developed a method that should work in warm kitchen like my, but haven't a chance to test it yet.
  4. I don't know if its any help, but in the middle of Europe I get 1 kg (2.2 lb) of Callebaut N°811 for 13.4$, which is like go to chocolate of everyone. You can find cheaper brands, but you dont want to and more expensive like Valrhona aren't being sold here. And if I am not wrong you can get it for 7-8$ in Belgium, where it's made.
  5. I agree with Jim. If you don't want cream, nor chocolate it's no longer a ganache. You could try to make a fruit 'ganache' from fruit puree with cocoa butter (and sugar) with the help of an emulsifier. Your best option is to make pate de fruit (PDF), which you can make both liquid and solid. Or fruit gel or syrup. Usually PDF is made solid into frames, then cut, then enrobed.
  6. Yes: actually, I asked Kriss about this video: and he replied that they have efficient employees and room with constant temp = 18 °C. Unfortunately a luxury I dont have, but this is a great tip: I am going to try again this weekend. I will use the bigger circle method as it seems faster than bottom circle + side strip. I will also oil the rings better. Thank you.
  7. Thank you, Pete. Yes, I tried both methods: larger circle and circle & strip. I might need to search for another recipe or buy air conditioning. My dough stays in playdoh consistency, as in the videos, for less than a minute.
  8. Hi So how do you make tartelette shells effectively in larger volumes? When I make them it's a struggle. The dough is too soft and it's tearing. Making the shell out of 2 mm dough is impossible. After put in the freezer it becomes too hard and it breaks. The sweet spot between too warm and too cold lasts a minute only, meaning I am able to make 1-2 shells at most. And yes they have dimples and imperfections from me trying to fix them. And often they don't contract from the ring resulting in a destroyed shell upon removal. I am curious how you are able to make like 100 pcs with reasonable time frame and without losing your nerves Including a picture of what a perfection looks like to me and what I strive for: Looking forward to discussing with you.
  9. Just curios why would you need a vibrating table? It can be done with your hand on a table, cant be? (I clench my muscles and shake my hand uncontrollably like I had Alzheimer and it works perfectly) any chance for a link/ name?
  10. read through some of them but got lost a bit. Thats why I asked
  11. Goergeous! You know how to. I love eclipse shape. Depends on you... read through outline of the course and think about how many new things you going to learn. For me only her last lesson has high value for me (troubleshooting), if it was possible I would take just that one. For the whole I a) lack the money. And b) because I did some mousse cakes and mirror glazes, I can follow a recipe even with small instructions given. Thus I just purchased her ebook. Thank you! ❤️ My only struggle is the lack of space in my freezer - what to do with leftover glaze. Maybe its a bit sweet too. I have no problems with the glaze by itself ^^ love it actually
  12. I successfully demold finished chocolate pralines. ??? I pour chocolate into cavities to form shells for my next pralines. Question is simple: what is step 2.? Polish with cottom/ and alcohol/ wash in hot water/ use dishsoap/ do nothing/ somethig else? Does it depend if it was chocolate bar or praline/ if I used coloured CB or not? What if demolding was not that easy or successfull? I always washed in hot water with soft sponge and dish liquid. Dried, polished with cottom and used again. But I read I should clean my molds 1 or 2 times per year only! I thought residual fat will make demolding more difficult and inhibit shine. Where is the truth please? Whats correct?
  13. If you are a complete beginner, then I would propably take it. If you ever made more than 3 mousse cakes with mirror glaze I would not. There are really good points in this discussion. I was quite blind wanting to achieve these instagram perfections. I think in a store kitchen at a larger scale mirror glazing can be doable. But for me as a home chef mirror glazes are one big struggle. I am curious.
  14. In my opinion it's stamp (the thing you dip in color then dip onto surfuce). For such a small dimensions I believe it could be flat - without curvature.
  15. Haha I came to ask exactly the same thing! Notwithstanding I use dark chocolate and black CB and 2 layers, I can still see marks on my praline. 3 layers dont fix it neither. I dont want more layers, bcs the CB is getting as thick as the choco shell... But I have to say in a darker room it is not noticable - thats for simmilar colors. White praline with dark choco shell is just impossible for me. So is it possible?
  16. Even thought I consider myself as (advanced) beginner, I think it is not worth it. If you spend some time thinking about it you can invent/ come up with almost any design by yourself. Well a bit harder with this particular one, but if you search on the Internet you can find it.
  17. Vojta

    Recipe management

    Thank you for sharing with us!
  18. Vojta

    Recipe management

    Here is what I am thinking about and their pros and cons. I believe that I should have everything in one place. To better blend multiple recipes into one dish and not to forget something in generall. Ring binder an emotional connection exists and writing by hand is more pleasant and improves my memory and sparks my creativity. That's a key, isn't it? better for doing math e.g. fractions (I do confectionery, so I am often calculating % etc.) much better for sketches Note taking app (Evernote, Google keep) has search, tags, #s, structure better overwriting and working with online resources can add pictures you can't lose it
  19. Whats the best way to manage recipes? What an ideal notebook would need to have and be capable of? I have tons of marked web sites, playlists on YouTube, printscreens on my phone, bookmarks in paper books, my notebook... I would like to know how you professionals do it.
  20. New beautiful chocolate business? Maybe an interesting story to share? I would love to read it. Congrats
  21. We know that chocolate contracts while its setting up, thus I can imagine it would not help. But I am inclined to believe it would help. Will try again Gorgeous. I wish my first set would look so good too.
  22. I think it's the opposite way! I might be wrong, but I had optics the previous semester. For larger distance between grating elements we have smaller difraction angle. Thus we can observe more diffracted waves. Thus we see "more" light and colours. Now when dealing with chocolate it makes sense to use a grating with smaller period too. Because it's easier for low fluidity liquid (chocolate) to fill in smaller amount of super tiny holes. My experiment proves that too (below) Let me know how are your experiments going! I tried 500 lines / mm and 1000 lines / mm and I the 500l/mm was better. My enthusiasm went off though... after one week the intensity was at ~10 %. Like if I didnt know I have to search for a rainbow on my chocolate I wouldnt even notice! After that 'failure' I didnt try again and claimed its not a stable technique. My explanation would be that chocolate changes its structure on microscale, which we do not observe, however its certainly enough to destroy the microscopic structure of moulded grating. Maybe if I had a super stable enviroment, It would've last. Who knows. Let me know your results please Your own ideas? I'd love to try the tea orange caramel! Sounds amazing.
  23. Tried again with the exact same cocoa butter coloured black, this time super shiny. Really difficult to remove from the mould, but the reflection was from another world :3 So it works! Still dont know how to paint with cocoa butter. Its too liquid, sliding off sides and translucent. Even with 3-4 coatings I can not get perfectly uniform colour, leaving the bonbon with stains or strokes. I dont have an airbrush, is it the only way? Thickening my cocoa buter with white chocolate (1/3 of the cocoa butter mass) solves the problem. But I lose the transparency I sometimes want. And maybe I am sacrificing some shine. Is it bcs of 22-25 °C room temp? The proper one is 20 °C, those 2 degrees doesnt seem so much. Or is there mistake somewhere else?
  24. Joining the debate late. But I have to ask how do you make silk? Everyone here loves EZ temper, I need to try it by myself. I reckon its cocoa butter tempered or heated to specific temperature. About gelatin moulds: How? Gelatine starts to melt at 28 °C and working temp of chocolate is (30 - 32) °C.
×
×
  • Create New...