wannabechocolatier

I've tried it five times now, and every time the underside of the pastry shows two separate rings. I feel like they're supposed to coalesce and rise together, but there are absolutely no images to be found of the underside of a paris-brest. Am I doing something terribly wrong or is this the way it's supposed to be?

If their charts are any good, I think it's safe to bet that you should be able to use it for anything else they say the 5 droplet viscosity would allow. They seem to have a wide range of fluidities that they deem worthy for enrobing, though, so maybe with this highest fluidity you'd get a much thinner coating than you might expect.

Thanks for the input! That's reassuring. Yeah, 811 is 54.5%. I found a 44 lb case of it for $188, which seems too good to be true, but the site doesn't seem scammy, so we'll see come winter when I order.

Forgot to ask earlier. Is there an all-purpose flavor of Belcolade that you can suggest?

Thanks again for the great info! Also, somehow I missed that link to the other topic the first time. I'll probably save up a bit and opt for the higher quality equipment, then. Might end up being a good thing anyway, since I should probably focus more on delicious fillings than pretty colors to begin with.

Thanks so much for the valuable info. I guess I won't be needing anything more than an airbrush for bonbons, especially since it seems that fat soluble food coloring costs an arm and leg. I'll also at most only be filling a couple molds at a time. What is it about the eye technique that required an Iwata on top of your Grex? Also, How important is a compressor's horsepower in the context of small operation times? Some of the spray guns I've looked at have high HP requirements and I'm wondering how much that has to do with what the manufacturer thinks the customer will be doing with the gun (e.g. applying clear coat to a car) Ideal nozzle size for colored cocoa butter? What about for spraying chocolate itself? Sorry for the barrage of questions, there seems to be *very* little information about spraying equipment in the context of chocolate and pastry online.

Do you find this nozzle size is good for all purpose pastry work or strictly cocoa butter?

I know I won't be able to do it all for that amount, my price range was more describing what I'd like to keep the per-tool cost at. Would be willing to spend more if nothing of high quality is available for that price, though. Currently do have a 3 ish gallon compressor but am eyeing one of the 1 gallon california air tools for the sake of nosie. Will look into those brands, thanks

Well I'm not too informed on the equipment side, but I've just been under the impression spray guns were for spraying large areas at once and airbrushes were for more delicate work, e.g. Dubovik's eye technique, or maybe conserving cocoa butter by coloring one cavity at a time I've got a 3 gallon compressor but am eyeing one of the 1 gallon california air tools for the sake of noise. Also, if you don't mind me asking, what does that grex provide that an iwata gravity feed wouldn't?

I know Fuji is the favorite around here, but I looked up their prices and it's just not feasible for me. I'd like to keep it around $100 for both airbrushes and spray guns each. Any recommendations along these lines for airbrushes and guns that would allow for professional results and a convenient working experience?

I guess that would also resolve my worry of the scraper scratching my marble surface. Would I be able to properly grind it down with sandpaper do you think?

Do metal scrapers not damage polycarbonate molds?

Yeah, I read similar about 2815, but this particular vendor doesn't offer that. I can add 11.8 grams of cocoa butter per pound to reach the same % though, so might try doing that if it doesn't turn out to be fluid enough.

Thanks! I'll look into em

Sounds good. This is all very far in the future since I don't want to order any chocolate in the heat. Probably November. In the meantime, though, would you happen to have any suggestions for similarly priced chocolate that you know to be good for a thin shell?

Would I be best suited with a different chocolate, then? Or should I just thin it out with cocoa butter? Calculated that I'd need to add 11.8 grams per pound of chocolate to get to 4 droplet cocoa butter %.

The bag in particular comes from a wholesale vendor in alternative packaging so the viscosity indications aren't there, but they do say that it's Callebaut 811 54.5% and I'm fairy certain that's rated at '3 droplets'

I see, thanks. I only ask because I've seen posts around here complaining that it's too viscous for a thin shell.

Found a place that sells 811 for a good price. Was wondering whether it's ideal for bonbon shells. I'm open to thinning it out with cocoa butter if necessary, but if it doesn't perform well in general I'll rethink my choice. Other similarly priced suggestions are welcome (can't afford valhrona, felchlin, etc)

How did it go?

Wow, that's incredibly cheap. I can understand why buying would be the first option at that price. I'm sure I'll be buying some here as well, but probably at least 10x that price. Still cheap, but not incredibly cheap. The reason I want to make my own is just because I like learning new things and skills. Lately I've been fascinated by China's food and its incredibly long, contiguous history. Prior to this, when noodles came to mind I'd automatically think about ramen or pasta. Yet, as it turns out, pasta was only introduced to the western world in the 1300s and ramen to Japan in the 1800s, with the dish only picking up in popularity in the 1900s. Meanwhile, the oldest physical noodle found in China is 4,000 years old! Who knows how much older the actual practice is. Incredibly fascinating. I just wish China and its people were more integrated with the outside world so that everyone could enjoy its offerings more easily, but I guess their government has other plans. Kind of a shame. Prior to this, I also didn't have as well a grasp on how large the country is, as well as the amount of variance among its residents. Also, I suppose the sheer difference between what I'm used to in the US and China makes it a lot more interesting for me as well.

Thanks for the advice!

I like this philosophy. Also, regarding the video, is la mien similar to the Uyghur 'laghman' noodles?

I see haha, that's kind of disappointing. Oh well, I guess that makes my life easier!

Hey, recently I've been super interested in Chinese cuisine, particularly noodles. I was wondering, for maximum authenticity/deliciousness, would it be better to buy all my noodles or make them at home? Are there particular varieties that are better one way or the other? What do Chinese families usually do at home (both in America and China)? Among families, is there a difference between noodle preparation on a daily basis vs during a large gathering/celebration? If there is a difference in tastiness, is it significant? Thanks!